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

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

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Abstract

Cocoyam tubers (Xanthosoma sagittifolium) contribute in providing carbohydrate needs in various developing countries. In addition to carbohydrates, cocoyam tubers are also enriched with the content of diosgenin, protein, fat, vitamins, minerals, and water soluble polysaccharides. However, in Indonesia, cocoyam tubers as a source of carbohydrates are still less desirable both in the processing and cultivation. This is influenced by the nature of processed tubular tuber such as native cocoyam starch which requires a longer cooking time, low viscosity, low swelling strength, low solubility, and the paste is hard, not clear and too sticky. Modification of cocoyam starch with microwave treatment is expected to improve these properties. The purpose of this study was to determine the effect of microwave applications with differences in power and time on physicochemical and functional properties of cocoyam starch flour. The research stages consisted of making kimpul starch, incubation of starch flour in a desiccator (equalization of water content), weighing, microwave standardization, microwave treatment and analysis. Microwave treatment was carried out with a combination of power (100 Watts and 450 Watts) and time (1 minute, 2 minutes, and 4 minutes). Control cocoyam starch and starch from microwave treatment were analyzed on physical characteristics (white degree, appearance of starch granules), chemical characteristics (moisture content, amylose content), and functional characteristics (water absorption index, gel formation capacity). Microwave treatment with increasing power and time tends to reduce the white degree, reduce the size and shape of starch granules, reduce moisture content and amylose content, and reduce the value of water absorption index and the value of gel formation capacity in the cocoyam starch.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Chemical Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 16 Apr 2019 10:02
Last Modified: 16 Apr 2019 10:02
URI: http://repository.unika.ac.id/id/eprint/18921

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