Aplikasi Hydrogen Rich Water Pada Modifikasi Tepung Kentang Dengan Pengering Gelombang Mikro Sebagai Alternatif Substitusi Gandum

Gita Indah Budiarti, Endah Sulistiawati

Abstract


Kentang merupakan umbi tinggi mineral dapat digunakan sebagai bahan alternatif substitusi gandum. Namun, kentang memiliki daya kembang yang rendah dibandingkan gandum. Sehingga dilakukan modifikasi menggunakan hydrogen rich water yang aman untuk makanan dibantu dengan pengering gelombang mikro. Penelitian ini bertujuan untuk mengetahui pengaruh hydrogen rich water terhadap sifat fisikokimia tepung kentang yaitu swelling power, kelarutan, viskositas dan morfologi tepung kentang. Variasi waktu perendaman modifikasi pati dan pH yang digunakan adalah 10, 20, 30, dan 40 menit dan 9, 5. Dari hasil yang diperoleh, perlakuan yang direkomendasikan adalah waktu perendaman 30 menit dan pH 5  dengan nilai swelling power, kelarutan dan viskositas masing-masing 12,51 g/g, 2,28%, dan  1,14 cP. Analisis Scanning Electron Microsopy (SEM) menunjukkan morfologi pati yang telah dimodifikasi kasar dan menyatu. Hasil yang diperoleh lebih tinggi daripada nilai dari tepung terigu. Sehingga kentang dapat dipertimbangkan sebagai bahan alternatif substitusi terigu.

Keywords


swelling power; hydrogen rich water; kentang; tepung modifikasi

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DOI: http://dx.doi.org/10.22373/ekw.v5i2.4704

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© Elkawnie : Journal of Islamic Science and Technology 2019. Published by Faculty of Science and Technology in cooperation with Center for Research and Community Service (LP2M), UIN Ar-Raniry Banda Aceh, Aceh, Indonesia.

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