Pengaruh Modifikasi Secara Pregelatinisasi, Asam, dan Enzimatis terhadap Sifat Fungsional Tepung Umbi Gembili (Dioscorea esculenta)
| Main Authors: | Alsuhendra, Alsuhendra, Ridawati, Ridawati |
|---|---|
| Format: | Proceeding PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2010
|
| Subjects: | |
| Online Access: |
http://repository.ut.ac.id/2362/1/fmipa201019.pdf http://repository.ut.ac.id/2362/ |
Daftar Isi:
- Gembili (Dioscorea esculenta) has a high carbohydrate content and potential use as food ingredients. Some previous study indicated that gembili tuber can be made into flour, but efforts to improve the functional properties of gembili tuber flour needs to be done in order to obtain the desired properties of flour. In this study, pregelatinization, acidification, and enzimatization treatments were used to modify the functional properties of gembili tuber starch. Pregelatinization treatment of gembili tuber starch can increase the oil absorption (0.4 ml/g to 3.20 ml/g) and initial temperature of gelatinization (78.7o C to 83.3o C); acidification treatment can increase the water solubiIity (22.95 to 79.21%) and oil absorption (0.4 ml/g to 2.79 ml/g), and enzimatization can increase the oil absorption (0.4 ml/g to 2.20 ml/g) and granular temperature breaks (90.3o C to 93.9o C).