KARAKTERISTIK KIMIA ROTI PREBIOTIK DARI BERBAGAI PATI SAGU HASIL MODIFIKASI
Keywords:
Acetylated sago starch, butyrylated sago starch, phosphorylated sago starch, prebiotic of bread
Abstract
The purpose of this research is the chemical characteristics of prebiotic bread from various modified sago starch, namely acetylated sago starch (ASS), butyrylated sago starch (BSS), phosphorylated sago starch (PSS). Preparation of prebiotic bread was done by using a ratio of wheat flour (WF) with a single modified sago starch consisting of 360 WF:0; 180 WF: 180 ASS; 180 WF: 180 BSS and 180 WF: 180 PSS with 4 replicates. Research parameters include water, ash, fat, protein, fiber and carbohydrate content. The results showed that the best prebiotic bread was obtained at 180 WF:180 ASS with 28.33% water, 0.79% ash, 3.58% fat, 6.85% protein, 0.096% fiber and 58.98% carbohydrates. Modified sago starch has been potential as an alternative raw material for the manufacture of prebiotic bread.
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References
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Adriani. Ansharullah & Baco, R. A. 2019. Kajian Formulasi Berbasis Tepung Tempe dan Tepung Sagu (Metroxylon Sp) Terhadap Karakteristik Organoleptik dan Kandungan Gizi Roti Burger. Jurnal Sains dan Teknologi Pangan. 4 (5): 1-11.
AOAC, Assn of Official Analytical Chemist, 1990. Official Methods of Analisis. Method 985.29.15th (eds) Washington D.C
Arif, Z. D., Cahyadi, W. & Firdhausa, S. A. 2018. Kajian perbandingan tepung terigu (Triticum aestivum) dengan Tepung Jewawut (Setaria italica) Terhadap karakteristik roti manis. Food Technology Journal. 5(3): 180-189.
Haryati, D. 2010. Pengaruh Konsentrasi Kalsium Propionat Terhadap Angka Lempeng Total dan Mutu Kimia Bubuk Kedelai Sebagai Minuman. Skripsi. Universitas Sebelas Maret Surakarta.
Lu, Z.-H., E. Donner, R.Y. Yada, & Q. Liu. 2012. The synergistic effects ofamylose and phosphorus on rheological, thermal and nutritional properties of potato starch and gel. Food Chemistry. 133(1):1214–1221.
Nwokorie, E. C. & Ezeibe, N. 2017. Consumer acceptability of bread produced from alternatives to wheat flour for sale in hotels and restaurants. International Journal of Science and Research. 6(4):1463–1467.
Parker, R. 2003. Introduction to Food Science. Delmar Thompson Learning. United States.
Polnaya, F.J., Haryadi, Marseno, D.W. & Cahyanto, M.N. 2013. Effects ofphosphorylation and cross-linking on the pasting properties and molecular structure of sago starch. International Food Research Journal. 20(4):1609-1615.
Rahim, A., Haryadi, Cahyanto, M. N. & Pranoto, Y. 2012. Structure and functional properties of resistant starch from butyrylated arenga starches. African Journal of Food Science. 6(12):335–343.
Rahim, A., Kadir, S. & Jusman. 2015. Chemical and functional properties of acetylated arenga starches prepared at different reaction time. International Journal of Current Research in Biosciences and Plant Biology. 2(9):43–49.
Rahim, A., Kadir, S., Jusman, Zulkipli & Hambali, T.N.A., 2019. Physical Chemical and Sensory Characteristics of Bread with Different Concentrations of Acetylated Arenga Starches. International Food Research Journal. 26(3):841-848.
Riska, 2018. Pengaruh Komposisi Tepung Terigu, Tepung Dangke dan Tepung Sagu Terhadap Nilai Gizi dan Kesukaan Biskuit. Skripsi. Jurusan peternakan. Fakultas Peternakan. Universitas Hasanuddin. Makassar.
Rustanto, D., Anam, C. & Riyadi Parnanto., N. H., 2018. Karakteristik Kimia dan Penentuan Umur Simpan Roti Tawar Dengan Penambahan Kalsium Propionat dan Nipagin. Jurnal Ilmu Pangan dan Hasil Pertanian. 2(2): 121-133.
Widhaswari & Putri. 2014. Pengaruh Modifikasi Kimia Dengan STPP Terhadap Karakteristik Tepung Ubi Jalar Ungu. Jurnal Pangan dan Agroindustri. 2(1):121-128.
Yanti L., Ansharullah & Hermanto. 2021. Pengaruh Substitusi Tepung Ubi Gading (Dioscorea hispida Dennst) Terhadap Organoleptik dan sifat Fisoko Kimia Roti Tawar. Sains dan Teknologi Pangan. 6 (3):3973-3988.
Yuningsih, S., Karimuna, L. & Ansharullah. 2021. Pengaruh Penambahan Tepung Umbi Gadung (Dioscorea Hispida Dennst) dari Perendaman Air Garam Terhadap Nilai Organoleptik Nilai Gizi Roti Manis. Sains dan Teknologi Pangan. 6(4): 4208-4219.
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