KARAKTERISTIK PATI GARUT (Maranta arundinaceae L.) TERMODIFIKASI ANNEALING DAN APLIKASINYA SEBAGAI SUMBER PATI RESISTEN TIPE III PADA COOKIES - Sari, Lilis Ratna; ansharullah, ansharullah; Faradilla, RH Fitri (JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO, 2020)
ABSTRACTThe purpose of this study was to determine the effect of temperature and annealing time (ANN) on the physical and functional properties of arrowroot starch and its application as a source of type III resistant starch in healthy cookies. This study used a Factorial Completely Randomized Design (RALF) with two factors: the first factor was annealing temperature (55 °C and 65 °C) and the second factor was annealing time (8 hours, 16 hours, and 24 hours). The observation variables consisted of the analysis of resistant starch with swelling power and solubility. Data were analyzed using Analysis of Variance (ANOVA) and continued with Duncan's Multiple Range Test (DMRT) at 95% confidence level. Meanwhile, the comparison analysis of control cookies and arrowroot was done using the T-Test. The results show that temperature and annealing time had a significant effect on resistant starch, swelling power, and solubility. The selected treatment based on resistant starch content was the sample treated with 65 °C temperature and 16 hours annealing time with resistant starch content, swelling power, and solubility reached 9.33%, 14.90 (g/g,) and 26.07%, respectively. The results of the organoleptic assessment of modified arrowroot cookies show that the panelists' assessment was not different from the control cookies. The organoleptic assessment of modified arrowroot starch cookies, which included color, aroma, texture, taste, and overall scores reached 4.20 (like), 4.13 (like), 4.33 (crispy), 4.16 (like), and 4.43 (like), respectively. Meanwhile, the proximate analysis of the selected ANN-modified arrowroot starch cookies included moisture, ash, protein, fat, and carbohydrate contents that reached 2.06 (% wb), 1.43 (% db), 7.71 (% db), 18.58 (% db), and 72.26 (% db). The results show that cookies made from annealing modified arrowroot starch met the national standard.Keyword : annealing, arrowroot starch, cookies, resistant starchABSTRAKTujuan penelitian ini adalah untuk menentukan pengaruh suhu dan lama annealing (ANN) terhadap sifat fisik dan fungsional pati garut dan aplikasinya sebagai sumber pati resisten tipe III pada cookies sehat. Penelitian ini menggunakan Rancangan Acak Lengkap Pola Faktorial (RALF) dengan dua faktor yaitu faktor pertama suhu annealing (55°C dan 65°C) dan faktor kedua lama annealing (8 jam, 16 jam dan 24 jam). Variabel pengamatan terdiri dari analisis pati resisten dengan swelling power dan kelarutan. Data dianalisis menggunakan Analysis of Varian (ANOVA) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% sedangkan untuk analisis perbandingan cookies kontrol dan garut menggunakan uji t (T-Tests). Hasil penelitian menunjukkan bahwa perlakuan suhu dan lama annealing berpengaruh nyata terhadap pati resisten, swelling power dan solubility. Perlakuan terpilih berdasarkan kadar pati resisten terdapat pada perlakuan suhu 65°C dan lama annealing 16 jam dengan kadar pati resisten, swelling power dan solubility meliputi 9.33%, 14.90(g/g) dan 26.07%. Hasil penilaian organoleptik cookies garut termodifikasi menunjukkan penilaian panelis tidak berbeda dengan cookies kontrol. Penilaian oranoleptik cookies pati garut termodifikasi meliputi warna, aroma,tekstur, rasa dan over all meliputi 4.20 (suka), 4.13 (suka), 4.33 (renyah), 4.16 (suka) dan 4.43 (suka). Sedangkan analisis proksimat cookies pati garut termodifikasi ANN terpilih meliputi kadar air, abu, protein, lemak dan karbohidrat ialah 2,06 (%bb), 1,43(%bk), 7,71(%bk), 18,58 (%bk) dan 72,26 (%bk). Berdasarkan SNI cookies pati garut yang dibuat dari pati garut termodifikasi annealing telah memenuhi SNI.Kata kunci: annealing, cookies, pati garut, pati resisten