KARAKTERISTIK INSTANT NOODLE DARI PATI JAGUNG TERMODIFIKASI
Abstract
Natural corn starch (native) has a weakness as an instant noodle material. With the treatment modification of Autoclaving-Cooling and Heat Moisture Treatment (AC-HMT) is expected to use corn starch to produce better Instant Noodle. The purpose of this study was to evaluate the physical characteristics of Instant Noodle corn from the formulation of corn starch and modified corn starch. The method of this research consists of three stages, the first step is corn starch extraction. The second step is Corn starch modification with AC-HMT combination method which is corn susceptibility of 20% w / w formed at 700C temperature heated by autoclave for 15 minutes, at 1200C , followed by HMT process with HMT treatment 15 minutes (autoclave for 15 minutes). While the third stage is the manufacture of Instant Noodle. The experimental design used in this study is the Complete Factorial Design that is the ratio between corn starch and starch modification of the best treatment of corn starch modification is then used for its application in the manufacture of instant noodle with the ratio between cornstarch and modified corn starch is divided into five formulas that is 100: 0; 75:25; 50:50; 25:75; 0: 100. The results of this study indicate that the formula instant noodle maize 25:75 produces better characteristics with water content, tensile strength, elongation, solubility and swelling power as follows 9,8466%, 0.4767N, 68.4738%, 1.1869% , and 39.6540%
References
Anand, C. (2015). Modifikasi Pati Garutv Dengan Metode Debranching, Siklus Autoclaving-Cooling dan Heat Mouiture Treatment Untuk Meningkatkan Pati Resisten Tipe III (RS3). Fakultas Teknologi Pertanian Institut Pertanian Bogor. Bogor.
Budiyah. (2004). Pemanfaatan pati dan protein jagung (CGM) dalam pembuatan mi jagung instan. Skripsi. Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor.
Collado, L.S. dan Corke, H. (1997). Properties of starch noodles of affected by sweet potato genotype. Cereal Chemistry, 74(2): 182-187.
Fadlillah, H. N. (2005). Verifikasi Formulasi Mi Jagung Instan dalam Rangka Penggandaan Skala. Skripsi. Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor.
Juniawati. (2003). Optimasi proses pengolahan mi jagung instan berdasarkan kajian preferensi konsumen. Skripsi. Departemen Ilmu dan Teknologi Pangan,Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor.
Syamsir, E., Hariyadi, P., Fardiaz, D., Andar wulan, N. dan Kusnandar, F. (2012). Pengaruh proses heat – moisture treatment (HMT) terhadap karakteristik fisikokimia pati. Jurnal Teknology dan Industri Pangan, 28 (1): 100-106.
Tester, R.F., and Morrison, W.R., (1990). Swelling gelatinization of cereal starches I. effect of amylopectin, amylase and lipids. Cereal Chemistry, 67: 551-557
Whistler, R. dan BeMiller, J.N., (1999). Carbohydrate Chemistry for Food Scientiest. 2nd Edition. Eagen Press. St. Paul, Minnesota, USA
Xu, Y.X. and Seib, P.A., (1993). Structure tapioka pearls compared to starch noodles frommung beans. Cereal Chemistry, 70(4): 463-470
Zakiyah, (2010). Pengaruh suhu pemanasan awal dalam proses modifikasi pati garut dengan pemanasan dan pendinginan berulang terhadap Kadar pati Resisten Tipe 3 (RS3). Skripsi. Fakultas Teknologi Pertanian. IPB.
Copyright (c) 2018 Lamria Mangunsong
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors send the manuscript with the understanding that if accepted for publication, the copyright of the article belongs to the authors and retains publishing rights without restriction. More...