Karakteristik Sifat Amilografi Tepung Kentang (Solanum tuberosum L.) Varietas Atlantik Dan Hasil Modifikasi Heat Moisture Treatment Yang Ditanam Di Dataran Medium

Melia Siti Ajijah, Raden Duhita Diantiparamudita Utama

Abstract


Potatoes grow optimally in highlands areas at an altitude of more than 1000 meters above sea level (masl) with an ideal temperature of 18°C. However, continuously for potato cultivation in highlands can have negative impacts such as deforestation, erosion, landslides and floods. Therefore, the development of medium plain potatoes (300-700 masl) is increasing. This research aims to identify the amylographic characteristics of Atlantic potato flour from the high plain and atlantic potato flour from medium plain and the effect of modified by Heat Moisture Treatment . This study used an experimental method with t-test analysis. The results showed significant differences between the flour from highlands and medium plains with parameters of amylose content, amylopectin content and gel strength levels. Based on the gel strength value, highland potato flour is more stable than medium plain flour. In HMT modified flour and natural flour from medium plains and highlands there are significant differences in amylose content,  amylopectin content and whiteness. Based on the gel strength value, HMT modified flour shows better stability compared to natural flour from medium plains.

Keywords


Atlantic potato flour ; High Plain; Medium plain ; Heat Moisture Treatment (HMT) ; amylograph

Full Text:

PDF

References


Chung, H.-J., Liu, Q., & Hoover, R. (2010). Effect Of Single And Dual Hydrothermal Treatments On The Crystalline Structure, Thermal Properties, And Nutritional Fractions Of Pea, Lentil, And Navy Bean Starches. Food Research International, 43(2), 501–508.

Collado, L. S., Mabesa, L. B., Oates, C. G., & Corke, H. (2001). Bihon-Type Noodles From Heat-Moisture-Treated Sweet Potato Starch. Journal of Food Science.

Eliasson, A.-C. (2004). Starch in Food (Structure, Function and Applications). Woodhead Publishing.

Ginting, E., & Suprapto. (2005). Pemanfaatan Pati Ubi Jalar Sebagai Subtitusi Terigu Pada Pembuatan Roti Manis. Prosiding Seminar Nasional Teknologi Inovatif Pascapanen Untuk Pengembangan Industri Berbasis Pertanian, 86–97.

Hidayah, P., Izzati, M., Parman, S., & Studi Biologi, P. (2017). Pertumbuhan dan Produksi Tanaman Kentang (Solanum tuberosum L. var. Granola) pada Sistem Budidaya yang Berbeda. Buletin Anatomi Dan Fisiologi, 2(2), 218–225.

Hoover, R., & Vasanthan, T. (1994). the Flow Properties of Native, Heat‐Moisture Treated, and Annealed Starches From Wheat, Oat, Potato and Lentil. Journal of Food Biochemistry, 18(2), 67–82.

Imanningsih, N. (2012). Profil Gelatinisasi Beberapa Formulasi Tepung-tepungan untuk Pendugaan Sifat Pemasakan. Penel Gizi Makan, 35(1), 13–22.

Jyothi, A. N., Sajeev, M. S., & Sreekumar, J. N. (2010). Hydrothermal Modifications of Tropical Tuber Starches. 1. Effect of Heat‐Moisture Treatment on the Physicochemical, Rheological and Gelatinization Characteristics. Starch - Stärke, 62(1), 28–40.

Marta, H. (2011). Sifat Fungsional dan Reologi Tepung Jagung Nikstamal serta Contoh Aplikasinya pada Pembuatan Makanan Pendamping ASI. Tesis. Institut Pertanian Bogor.

Muhibuddin, Maulana, Z., Fatmawati, & Mahmud, H. (2022). Teknologi Budidaya Kentang di Dataran Tinggi dan Medium. Makassar. De La Macca.

Nadir, A. S., Helmy, I. M. F., Nahed, M., Abdelmaguid, Wafaa, M. M., Abozeid, M. M., & Ramadan, M. T. (2015). Modification of Potato Starch by Some Different Physical Methods and Utilization in Cookies Production. Int.J.Curr.Microbiol.App.Sci, 4 (10), 556–569.

Pangesti, Y. N., Parnanto, N. H., & Ridwan, A. A. (2014). Kajian Sifat Fisikokimia Tepung Bengkuang (Pachyrhizus erosus) Dimodifikasi Secara Heat Moisture Treatment (HMT) Dengan Variasi Suhu. Teknosains Pangan , 3(3), 72–77.

Richana, N., & Sunarti, T. (2004). Karakterisasi Sifat Fisikokimia tepung Umbi Dan Tepung Pati Dari Umbi Ganyong, Suweg, Ubikelapa Dan Gembili. Pascapanen, 1(1), 29–37.

Suarni, A., Upe, & Harlim, T. J. (2005). Karakteristik Sifat Fisik dan Kandungan Nutrisi Bahan Setengah Jadi dari Jagung. Prosiding Seminar Nasional Kimia, 87–92.

Sunyoto, M. (2017). Kajian Sifat Fungsional Dan Amilografi Pati Ubi Jalar (Ipomoea Batatas L.) Dengan Perlakuan Suhu Dan Lama Waktu Heat Moisture Treatment Sebagai Bahan Sediaan Pangan Darurat. JST (Jurnal Sains Dan Teknologi), 5(2), 846–854.

Tester, R. F., Karkalas, J., & Qi, X. (2004). Starch—Composition, Fine Structure And Architecture. Journal of Cereal Science, 39 (2), 151–165.

Vandeputte, G. E., Derycke, V., Geeroms, J., & Delcour, J. A. (2003). Rice starches. II. Structural aspects provide insight into swelling and pasting properties. Journal of Cereal Science, 38 (1), 53–59.

Varatharajan, V., Hoover, R., Li, J., Vasanthan, T., Nantanga, K. K. M., Seetharaman, K., Liu, Q., Donner, E., Jaiswal, S., & Chibbar, R. N. (2011). Impact Of Structural Changes Due To Heat-Moisture Treatment At Different Temperatures On The Susceptibility Of Normal And Waxy Potato Starches Towards Hydrolysis By Porcine Pancreatic Alpha Amylase. Food Research International, 44 (9), 2594–2606.

Winarno, F. G. (2004). Kimia Pangan dan Gizi. Gramedia Pustaka Utama.




DOI: http://dx.doi.org/10.26623/jtphp.v19i2.10211

Refbacks

  • There are currently no refbacks.


 

 

 

 

View My Stats

Published :

Faculty of Agricultural Technology, Universitas Semarang

Jl.Soekarno-Hatta, Tologosari, Semarang, Indonesia, Telp: 024-6702757, Fax: 024-6702272, e_mail : jurnal_tphp@usm.ac.id.

Creative Commons License
This is licensed under a  Creative Commons Attribution 4.0 International License.