PENGARUH OKSIDASI HANCURAN KASAVA ASAM DENGAN HIDROGEN PEROKSIDA DAN KATALISIS UV-C DALAM TUMBLER TERHADAP BAKING EXPANSION
| Main Authors: | , GUNAWAN PRIADI, , Prof. Dr.Ir. Haryadi, M.App.Sc. |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2013
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/120871/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=60909 |
Daftar Isi:
- Every year world food consumtion increases. Necessary to have food that can be replace others food or food which have functional properties of limited food. Cassava flour is one of the foodstuffs which have potential to be used as substitute due its abundant availability. Cassava flour could be modified to be lour with high baking expansion refer to the success of the modification of cassava starch with high baking expansion. In this research cassava flour was modified used H2O2 and catalyzed with UV-C. Cassava mashed was acidified with lactate acid 1% b/b, water content was controlled, add oxidizer H2O2 then irradiated by UV-C in tumbler mixer. The combination parameter between water content in cassava mashed, H2O2 concentration, and time of irradiation UV-C will adjust with Central Composite Design. Optimation of cassava oxidation process was found with Response Surface Methodelogy. The result of the research are if water content of cassava mashed increase number of carbonyl, carboxyl, amylose content and specific volume decrease, but swelling and solubility of cassava flour increase. Hydrogen peroxide as oxidizer made cassava oxidized flour has number of carbonyl, carboxyl, amylose content, swelling, solubility and specific volume higher than cassava flour. The longer of UV C irradiation, number of carbonil, hydroxyl, amylase content, swelling and specific volume of oxidized cassava flour decrease. Oxidition on cassava flour caused peaks viscosity, final viscosity and pasting temperature decrease but accelerated time to achieve peaks viscosity. Optimal condition on cassava oxidation with H2O2 and catalyzed UV-C got on water content of cassava mashed 38.56%, H2O2 concentration 1.63%, and UV�C irradiation time 9.4 minute with specific volume 11.78 ml/gr.