CD Skripsi

Karakteristik Fisiko-Kimia Pati Sagu Termodifikasi Melalui Metode Ganda Fermentasi Dan Heat Moisture Treatment

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ABSTRACT
Sago starch has limited functional properties due to its low
physicochemical characteristics and poor gelatinization at low temperatures,
resulting in a longer cooking time. To improve its physicochemical properties,
sago starch can be modified, one of which is through a dual modification method
combining fermentation and heat-moisture treatment (HMT). This study aimed
to obtain the best physicochemical properties of sago starch modified by a dual
process, namely fermentation and HMT. The research was conducted
experimentally using a completely randomized design with six treatments and
three replications. The treatments were FHMT1 (5% L. plantarum + HMT at
110°C), FHMT2 (5% L. plantarum + HMT at 120°C), FHMT3 (5% L. plantarum
+ HMT at 130°C), FHMT4 (5% L. casei + HMT at 110°C), FHMT5 (5% L. casei
+ HMT at 120°C), and FHMT6 (5% L. casei + HMT at 130°C). The results
showed that dual modification treatments significantly affect, indicated by an
increase in amylose content, water holding capacity (WHC), oil holding capacity
(OHC), and solubility, as well as a reduction in moisture content, swelling power,
and freeze–thaw stability. The selected treatment was FHMT6, which exhibits a
moisture content of 6.90%, amylose content of 26.52%, swelling power of 12.23
g/g, solubility of 14.25%, water holding capacity of 92.27%, oil holding capacity
of 101.02%, and freeze-thaw stability of 66.88%.
Keywords: Fermentation, heat moisture treatment, modified sago starch,
temperature.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2106136642

Penerbit

Pekanbaru : Universitas Riau – F.PERTANIAN – TEKNOLOGI PERTANIAN., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2106136642

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

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