THE EFFECTS OF MICROWAVE TREATMENT ON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF COCOYAM (Xanthosoma sagittifolium) FLOUR

KURNIASARI, KURNIASARI (2018) THE EFFECTS OF MICROWAVE TREATMENT ON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF COCOYAM (Xanthosoma sagittifolium) FLOUR. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Cocoyam (Xanthosoma sagittifolium) is a local food ingredient that is widely produced in various regions in Indonesia. Simple processing of cocoyam to be consumed directly such as boiling and frying causes high production of cocoyam is not absorbed into the market well due to the limited shelf life. Cocoyam processing using modifications can be done to extend shelf life and obtain good quality of cocoyam flour. Modification process of flour is carried out using microwave to modify the crystalline form of starch granules, improve swelling ability, and amylose fat complex formation without causing gelatinization of starch so that flour can be used in various food products. The purpose of this study is to determine the effect of microwave treatment on the quality of cocoyam flour. In addition, this study also aims to determine the combination of power (100 Watt, 450 Watt) and time (1 minutes, 2 minutes, 3 minutes) that can produce good quality cocoyam flour. The results were then compared with the cocoyam flour without treatment to find out whether there are changes in the physical, chemical and functional properties. Cocoyam flour were analyzed for the whiteness degree, shape and size of starch granules, water content, starch content, amylose content, amylopectin contents, water absorption index and gel formation capacity. The results showed that microwave treatment can reduce the degree of whiteness, change the shape and reduce the size of starch granules, reduce water content, increase the capacity of gel formation and water absotption index of cocoyam flour. The microwave treatment which produced the white degree, amylose content, gel formation capacity and optimum absorption index of cocoyam flour is 450 watts for 2 minutes.

Item Type:	Thesis (Other)
Subjects:	600 Technology (Applied sciences) > 660 Chemical engineering > Chemical Technology
Divisions:	Faculty of Agricultural Technology > Department of Food Technology
Depositing User:	Mr Lucius Oentoeng
Date Deposited:	16 Apr 2019 10:01
Last Modified:	23 Feb 2021 07:08
URI:	http://repository.unika.ac.id/id/eprint/18920

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