Jurnal pangan nasional "terakreditasi" Kemeristekdikti dari Indonesian Food Technologists® - IFT

DOI: https://doi.org/10.17728/jatp.4203

Karakteristik Fisikokimia Tepung Daluga (Cyrtosperma merkusii. (Hassk.) Schott) Hasil Modifikasi Fermentasi Bakteri Asam Laktat dan Heat Moisture Treatment (HMT)

*Didah Nur Faridah scopus  -  Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor, Indonesia
Nestri Purnamasari  -  Program studi Ilmu Pangan, Pascasarjana Institut Pertanian Bogor, Bogor, Indonesia
Sri Laksmi Suryaatmaja  -  Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor, Indonesia

Citation Format:
Abstract

Daluga (Cyrtosperma merkusii. (Hassk.) Schott) adalah salah satu jenis tanaman umbi kaya karbohidrat yang berasal dari Kepulauan Siau, Manado, Sulawesi Utara. Kandungan pati daluga yang tinggi berpotensi sebagai bahan baku pembentukan pati resisten (Resistant starch/RS). Tujuan dari penelitian ini adalah meningkatkan kadar RS tepung daluga melalui modifikasi Heat Moisture Treatment/HMT dan fermentasi Bakteri Asam Laktat/BAL serta mengkaji pengaruh modifikasi terhadap sifat fisikokimia tepung daluga modifikasi. Penelitian terdiri dari 3 perlakuan antara lain HMT menggunakan oven (100 ̊C, 16 jam), autoklaf (121 ̊C, 60 menit), dan kombinasi fermentasi BAL dengan Lactobacillus plantarum BSL dan HMT. Berdasarkan hasil analisis, tepung daluga hasil modifikasi oven, autoklaf, dan Lactobacillus plantarum BSL + HMT memiliki kadar RS masing-masing sebesar 7,14; 8,81; 5,31% (db). Hasil modifikasi tepung daluga juga berpengaruh terhadap kadar serat pangan, amilosa, serta perubahan viskositas dan suhu gelatinisasi. Kesimpulannya, tepung daluga dengan modifikasi HMT dan fermentasi bakteri asam laktat dapat memberikan pengaruh yang bervariasi pada berbagai sifat fisikokimianya.

Physicochemical Characteristics of Modified Daluga Flour (Cyrtosperma Merkusii. (Hassk.) Schott) by Lactic Acid Bacteria Fermentation and Heat Moisture Treatment

Abstract

Daluga (Cyrtosperma merkusii. (Hassk.) Schott) is one of the tubers originated from the Siau Islands, Manado, and North Sulawesi. The starch contents of daluga which were quite and have the potency as raw materials for starch resistant (SR) formation. The objectives of this research were to increase the SR content of daluga flour, to obtain a modified flour with Lactic Acid Bacteria (LAB) fermentation and Heat Moisture Treatment/HMT of daluga flour and to examine the effect of HMT and LAB fermentation on physicochemical characteristics of daluga flour. The study consist of 3 treatments of HMT, i.e. oven (100°C, 16 hours), autoclave (121° C, 60 minutes), and combination of LAB fermentation by Lactobacillus plantarum BSL and HMT. The result showed the specific value of RS from oven, autoclaves and LAB treatment i.e. 7.14, 8.81, 5.31%, respectively. The results of modified daluga flour could affect dietary fiber, amylose contents, viscosity and gelatinization temperature. As conclusion, modified daluga flour with HMT treatment and fermentation might provide specific result on its physicochemical characteristics.


Fulltext View|Download
Keywords: Fermentasi BAL, HMT, modifikasi daluga, tepung daluga

Article Metrics:

Article Info
Section: Artikel Penelitian (Research Article)
Language : ID
Recent articles
Ekstrak Etanol Daun Belimbing Wuluh (Averrhoa bilimbi) sebagai Antioksidan dan Antiinflamasi Optimasi Ekstraksi Berbantu Gelombang Ultrasonik pada Biji Melinjo Kerikil (Gnetum gnemon L., ‘Kerikil’) Menggunakan Response Surface Methodology Pengaruh Metode Pengeringan terhadap Aktivitas Antioksidan Daun Alpukat The Influence of Leaf Age, Oxidizing Pre-Treatment and Serving Temperature on Sensory Characteristics of Ampelgading Robusta Coffee Leaves Tea More recent articles
  1. Agustina, Faridah, D.N., Jenie B.S.L. 2016. Pengaruh retrogradasi dan perlakuan kelembaban panas terhadap kadar pati resisten tipe 3 daluga. Jurnal Teknologi dan Industri Pangan 27:78-86. DOI: 10.6066/jtip.2016.27.1.78
  2. Amadou, I., Gounga, M.E., Shi, Y.H., Le, G.W. 2013. Fermentation and heat moisture treatment induced changes on the physicochemical properties of foxtail millet (Setaria italica) flour. Food and Bioproduct Processing 92:38-45. DOI: 10.1016/j.fbp.2013.07.009
  3. AOAC. 2012. Official methods of analysis of the association agricultural chemists.10th Ed. Washington DC
  4. Asha, R., Niyonzima, F.N., Sunil, S.M. 2013. Purification and properties of pullulanase from Bacillus halodurans. International Research Journal of Biological Sciences 2:35-43
  5. Chung, H.J., Liu, Q., Hoover, R. 2009. Impact of annealing and heat moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches. Carbohydrate Polymers 75:436-447. DOI: 10.1016/j.carbpol.2008.08.006
  6. Deka, D., Sit, N. 2016. Dual modification of taro starch by microwave and other heat moisture treatments. International Journal of Biological Macromolecules 92:416-422. DOI: 10.1016/j.ijbiomac.2016.07.040
  8. Faridah, D.N., Ferdiaz, D., Andarwulan, N., Sunarti, T.C. 2010. Perubahan struktur pati garut (Marantha arundinacea) sebagai akibat modifikasi hidrolisis asam, pemotongan titik percabangan dan siklus pemanasan-pendinginan. Jurnal T eknologi Industri Pertanian 21 (2): 135-142
  9. Faridah, D.N., Ferdiaz, D., Andarwulan, N., Sunarti, T.C. 2014. Karakteristik sifat fisikokimia pati garut (Marantha arundinacea). Agritech 34 (1): 14-21. DOI: 10.22146/agritech.9517
  10. Faridah, D.N., Rahayu, W.P., Apriyadi, M.S. 2013. Modifikasi pati garut (Marantha arundinacea) dengan perlakuan hidrolisis asam dan siklus pemanasan pendinginan untuk menghasilkan pati resisten tipe 3. Jurnal Teknologi Industri Pertanian 23:61-69
  11. Goñi, I., García-Diz, L., Mañas, E., Saura-Calixto, F. 1996. Analysis of resistant starch: A method for foods and food products. Journal Food Chemistry 56:445-449. DOI: 10.1016/0308-8146(95)00222-7
  12. Gunaratne, A., Hoover, R. 2002. Effect of heat moisture treatment on the structure and physicochemical properties of tuber and root starches. Carbohydrate Polymers 49:425-437. DOI: 10.1016/S0144-8617(01)00354-X
  13. Hung, P.V., Vien, N.L., Phi, N.T.L. 2016. Resistant starch improvement of rice starches under a combination of acid and heat moisture treatments. Food Chemistry 191:67-73. DOI: 10.1016/j.foodchem.2015.02.002
  14. [IRRI] International Rice research Institute. 1978. Rice Research and Production in China: An IRRI Team’s View. Los Banos (PH)
  15. Jacobs, H., Delcour, J.A. 1998. Hydrothermal modifications of granular starch with retention of the granular structure: A review. Journal of Agricultural and Food Chemistry 46:2895-2905. DOI: 10.1021/jf980169k
  16. Jenie, B.S.L., Putra, R.P., Kusnandar, F. 2012. Fermentasi kultur campuran bakteri asam laktat dan pemanasan autoklaf dalam meningkatkan kadar RS dan sifat fungsional tepung pisang tanduk (Musa parasidiaca formatypica). Jurnal Pascapanen 9:18-26. DOI: 10.21082/jpasca.v9n1.2012.18-26
  17. Kartikasari, S.N., Sari, P., Subagio, A. 2016. Karakteristik sifat kimia, profil amilografi (RVA) dan morfologi granula (SEM) pati singkong termodifikasi secara biologi. Jurnal Agroteknologi 10(1): 12-24
  18. Klein, B., Pinto, V.Z., Vanier, N.L., Zavareze, E.R., Colussi, R., Evangelho, J.A., Gutkosko, L.C., Dias, A.R.G. 2013. Effect of single and dual heat moisture treatments on properties ofrice, cassava, and pinhao starches. Carbohydrate Polymers 98: 578-1584. DOI: 10.1016/j.carbpol.2013.07.036
  19. Lehmann U., Jacobasch G., Schmiedl D. (2002). Characterization of Resistant Starch Type III from Banana (Musa acuminata). Journal of Agricultural and Food Chemistry 50(18):5236–5240. DOI: 10.1021/jf0203390
  20. Li, S., Ward, R., Gao, Q. 2011. Effect of heat moisture treatment on the formation and physicochemical properties of resistant starch from mung bean (Phaseols radiatus) starch. Food Hydrocolloids 25:1702-1709. DOI: 10.1016/j.foodhyd.2011.03.009
  21. Nurhayati, Jenie, B.S.L., Widowati. S., Kusumaningrum, H.D. 2014. Komposisi kimia dan kristalinitas tepung pisang termodifikasi secara fermentasi spontan dan siklus pemanasan bertekanan pendinginan. Agritech 34:146–150. DOI: 10.22146/agritech.9504
  22. Pratiwi, M., Faridah, D.N., Lioe, H.N. 2017. Structural changes to starch after acid hydrolysis, debranching, autoclaving-cooling cycles, and heat moisture treatment (HMT): a review. Starch 20:1-2. DOI: 10.1002/star.201700028
  23. Pukkahuta, C., Suwannawat, B., Shobsngob, S., Varavinit, S. 2008. Comparative study of pasting and thermal transition characteristics of osmotic pressure and heat moisture treated corn starch. Carbohydrate Polymers 72: 527-536. DOI: 10.1016/j.carbpol.2007.09.024
  24. Puncha-arnon, S., Dudsadee, U. 2013. Rice starch vs rice flour: differences in their properties when modified by heat moisture treatment. Carbohydrate Polymers 91:85–91. DOI: 10.1016/j.carbpol.2012.08.006
  25. Reddy, G,, Altaf, M.D., Naveena, B.J., Venkateshwar, M., Kumar, E.V. 2008. Amylolytic bacterial lactic acid fermentation-a review. Biotechnology Advances 26:22–34. DOI: 10.1016/j.biotechadv.2007.07.004
  26. Sajilata, M.G., Rekha, S.S., Puspha, R.K. 2006. Resistant starch: A review. Comprehensive Reviews in Food Science and Food Safety 5:1-17. DOI: 10.1111/j.1541-4337.2006.tb00076.x
  27. Setiarto, R.H.B., Sri, B., Jenie, B.S.L., Faridah, D.N., Saskiawan, I. 2015. Selection of amylase and pullulanase producing lactic acid bacteria and its application on taro fermentation. Jurnal T eknologi dan Industri Pangan. 26:80–89. DOI: 10.6066/jtip.2015.26.1.80.99
  28. Setiarto, R.H.B., Jenie, B.S.L., Faridah, D.N., Saskiawan, I., Sulistiani. 2018. Effect of lactic acid bacteria fermentation and autoclaving-cooling for resistant starch and prebiotic properties of modified taro flour. International Food Research Journal 25(4): 1691-1697
  29. Sun, Q., Wang, T., Xiong, L., Zhao. Y. 2013. The effect of heat moisture treatment on physicochemical properties of early indica rice. Food Chemistry 141:853-857. DOI: 10.1016/j.foodchem.2013.03.077
  30. Tan, X., Li, X., Chen, L., Xie, F., Li, L., Huang, J. 2017. Effect of heat moisture treatment on multiscale structures and physicochemical properties of breadfruit starch. Carbohydrate Polymers 161:286-294. DOI: 10.1016/j.carbpol.2017.01.029
  31. Trung, P.T.B., Ngoc, L.B.B., Hoa, P.N., Tien, N.N.T., Hung, P.V. 2017. Impact of heat moisture and annealing treatments on physicochemical properties and digestibility of starches from different colored sweet potato varieties. International Journal of Biological Macromolecules 105:1071-1078. DOI: 10.1016/j.ijbiomac.2017.07.131
  32. Yao, N,, Paez, A.V., White, P.J. 2009. Structure and function of starch and resistant starch from corn with different doses of mutant amylose-extender and floury-1 alleles. Journal of Agricultural and Food Chemistry 57:2040–2048. DOI: 10.1021/jf8033682
  33. Zaragoza, E.F., Riquelme, N.M.J., Sachez, Z.E., Perez- Alvarez, A.J.A. 2010. Resistant starch as functional ingredient: a review. Food Research International 43:931-942. DOI: 10.1016/j.foodres.2010.02.004
  34. Zavareze, E.R., Dias, A.R.G. 2011. Impact of heat moisture treatment and annealing in starches: A review. Carbohydrate Polymers 83:317–328. DOI: 10.1016/j.carbpol.2010.08.064
  35. Zhu, L.J., Liu, Q.Q., Sang, Y ., Gu, M.H., Shi, Y .C. 2010. Underlying reasons for waxy rice flours having different pasting properties. Food Chemistry 120:94-100. DOI: 10.1016/j.foodchem.2009.09.076

Last update:

No citation recorded.

Last update:

No citation recorded.