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All Journal Jurnal Teknologi Dan Industri Pangan
Heru Pitria Hastuti
Program Studi Magister Ilmu Pangan, Sekolah Pascasarjana, Institut Pertanian Bogor, Bogor
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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PATI RESISTEN SAGU HASIL PROSES HIDROLISIS ASAM DAN AUTOCLAVING-COOLING Feri Kusnandar; Heru Pitria Hastuti; Elvira Syamsir
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (492.594 KB) | DOI: 10.6066/jtip.2015.26.1.52

Abstract

The aim of this study was to produce resistant starch (RS) from a combination of acid hydrolysis and autoclaving-cooling processes of sago starch. This study compared two methods of starch modification to produce RS, i.e. (1) acid hydrolysis treatment followed by autoclaving-cooling cycles (AH-AC), and (2) autoclaving-cooling cycles followed by acid hydrolysis treatment (AC-AH). The acid hydrolysis used 1 and 2% HCl while autoclaving-cooling process consisted of three-cycle of autoclaving at 121°C for 30 min followed by cooling at 4°C for 72 hrs. Both AH-AC and AC-AH modification methods decreased starch content, altered amylose and amylopectin ratio, and increased RS contents. Both modification methods also yielded nearly flat pasting profiles at both heating and cooling phases as compared to that of native sago starch. At the same HCl concentration, the AH-AC process yielded a higher RS content than that of AC-AH. Among all treatments, the acid hydrolysis treatment using 1% HCl followed by three cycles of autoclaving-cooling process yielded the highest RS content (74.28%). The crystallinity of RS was also lower than of native sago starch, but its A crystalline type remained the same.
Co-Authors Elvira Syamsir Feri Kusnandar