CD Skripsi

Karakteristik Fisiko-Kimia Kombinasi Pati Sagu Dan Gum Xanthan Dengan Metode Heat Moisture Treatment

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ABSTRACT
Sago (Metroxylon sp.) is a staple food crop and an important source of
carbohydrates. Natural sago starch is obtained through extraction of the pith from
the sago trunk; however, it has several limitations, including low stability, high
retrogradation tendency, and limited functional properties, which restrict its wider
applications. To address these drawbacks, physical modification methods,
particularly heat moisture treatment (HMT), can be applied. HMT improves starch
stability, while the addition of hydrocolloids such as xanthan gum further enhances
functional properties by increasing water binding capacity, reducing syneresis, and
forming a stable viscoelastic network. This study aimed to evaluate the effect of
xanthan gum addition on the physicochemical properties of HMT modified sago
starch. The research was conducted using a completely randomized design (CRD)
with a non factorial pattern, consisting of four treatments and four replications,
producing 16 experimental units. Treatments were based on different xanthan gum
concentrations: GX1 (0%), GX2 (5%), GX3 (10%), and GX4 (20%). Parameters
observed included moisture content, amylose content, swelling power, solubility,
water holding capacity, oil holding capacity, and freeze-thaw stability. Analysis of
variance showed that xanthan gum concentrations had a significant effect on all
parameters. Increasing xanthan gum levels enhanced moisture content, swelling
power, solubility, water-holding capacity, oil holding capacity, and freeze-thaw
stability, while reducing amylose content. Among the treatments, GX4 (20%
xanthan gum) exhibited the best properties. Moisture content of 10.63%, amylose
content of 24.76%, swelling power of 19.40%, solubility of 30.46%, water-holding
capacity of 9.24 g/g, oil-holding capacity of 133.67%, and freeze-thaw stability of
98.89%. These findings indicate that combining HMT with xanthan gum addition
effectively improves the functional properties of sago starch, increasing its potential
for application in food and industrial sectors.
Keywords: concentration, heat moisture treatment, sago starch, starch
modification, xanthan gum
NADYA PUTRI. NIM 2106110580
Karakteristik fisiko-kimia kombinasi pati sagu dan gum xanthan dengan metode
heat moisture treatment
RINGKASAN
Tanaman sagu merupakan sumber karbohidrat penting, namun pati sagu
alami memiliki kelemahan seperti stabilitas rendah, kecenderungan retrogradasi,
dan sifat fungsional terbatas, sehingga kurang optimal untuk berbagai aplikasi.
Keterbatasan ini dapat diperbaiki melalui modifikasi fisik dengan metode heat
moisture treatment (HMT) yang meningkatkan stabilitas dan memperbaiki struktur
granula. Penambahan gum xanthan sebagai hidrokoloid juga diperlukan untuk
meningkatkan kapasitas ikat air, mengurangi sineresis, memperbaiki viskositas,
serta membentuk jaringan viskoelastis yang stabil. Kombinasi HMT dan gum
xanthan diharapkan mampu menghasilkan pati sagu dengan karakteristik
fungsional lebih baik, sehingga memperluas potensi pemanfaatannya dalam
industri pangan maupun nonpangan. Penelitian ini bertujuan mengkaji pengaruh
penambahan gum xanthan terhadap karakteristik fisiko-kimia pati sagu hasil
modifikasi HMT.
Penelitian dilakukan di Laboratorium Pengolahan Hasil Pertanian dan
Laboratorium Analisis Hasil Penelitian Fakultas Pertanian Universitas Riau
menggunakan rancangan acak lengkap (RAL) nonfaktorial dengan empat perlakuan
konsentrasi gum xanthan (GX1 = 0%, GX2 = 5%, GX3 = 10%, GX4 = 20%) dan
empat ulangan, sehingga diperoleh 16 unit percobaan. Parameter yang diamati
meliputi kadar air, amilosa, swelling power, solubility, water holding capacity, oil
holding capacity, dan freeze-thaw stability. Data dianalisis dengan ANOVA
menggunakan SPSS 23, dilanjutkan dengan uji DMRT pada taraf 5% jika Fhitung
≥ Ftabel.
Hasil sidik ragam menunjukkan bahwa perbedaan konsentrasi gum xanthan
memberikan pengaruh

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2106110580

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2106110580

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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