YELLOW SWEET POTATO STARCH (Ipomoea batatas L.) CROSS LINKING MODIFICATION AND THE EFFECT OF ITS APPLICATION TO PHYSICOCHEMICAL & SENSORY PROPERTIES OF SALAD DRESSING

ERICA, MARGARETHA (2018) YELLOW SWEET POTATO STARCH (Ipomoea batatas L.) CROSS LINKING MODIFICATION AND THE EFFECT OF ITS APPLICATION TO PHYSICOCHEMICAL & SENSORY PROPERTIES OF SALAD DRESSING. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Sweet potato is a food that is abundant and can be processed into food products that have high economic value, such as yellow sweet potatoes. Starch is one of the ingredients produced from yellow sweet potatoes. One application of starch in food products is the starch used as a "gelling agent" in salad dressing products. Natural starch used in the food industry has several disadvantages, namely its stickiness, resistance to acid treatment, hard and cloudy starch paste. These constraints cause natural starch to require a modification method. There are several methods of starch modification, one of which is a cross linking method using Sodium Tri Polyphosphate (STPP). Natural starch modified with Sodium Tri Polyphosphate will produce products that are not too sticky, starch gel that is strong and stable also resistant to low pH. This study uses modified yellow sweet potato starch with 3 levels of Sodium Tri Polyphosphate concentration of 0.5%; 1%; and 1.5%. The purpose of this study was to determine the effect of Sodium Tripolyphosphate (STPP) on the characteristics of yellow sweet potato starch such as emulsions, viscosity, pH, color, and sensory on salad dressings. This research is divided into two parts, namely preliminary research and main research. In the preliminary study, various concentrations of yellow sweet potato starch paste were made (2%; 2.5%; 3%; 3.5%; and 4%) and viscosity analysis of yellow sweet potato starch paste and viscosity of commercial salad dressing products that used as a reference. The main research includes the manufacture of yellow sweet potato starch modified with Sodium Tri Polyphosphate, then processed into salad dressings. Tests carried out included physical tests (emulsion stability and color), chemical tests (viscosity and pH), and sensory tests (taste, consistency and overall) carried out for 8 days and stored at room temperature. The results of the stability test of salad dressing modified with Sodium Tri Polyphosphate during day 0 to 8 showed good emulsion stability. In the viscosity test, salad dressing showed that the higher the concentration of Sodium Tri Polyphosphate added, the lower the viscosity of the salad dressing. While in sensory testing, the most preferred salad dressing by panelists is salad dressing with the addition of 1.5% Sodium Tri Polyphosphate.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Food Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 16 Apr 2019 09:36
Last Modified: 16 Apr 2019 09:36
URI: http://repository.unika.ac.id/id/eprint/18843

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