Surfiana, Surfiana and Hasanudin, Udin and Nurdjanah, Siti and Utomo, Tanto Pratondo (2023) similarity Physicochemical Characteristics and Pasting Properties of Modified Cassava Starch and Flour by Integrated Processing Technology. Horizon Research Publishing(HRPUB).
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Abstract
A wide range of cassava derivative products, such as starch and flour, was applied in various food products. Therefore, this research investigated the processing techniques of cassava starch and flour, each with the aim of extracting the superior properties and characteristics for a specific end product. By modifying the existing procedures with integrated cassava processing technology, the production of both products could occur simultaneously. This was renewal processing as unified technology, which implied that one single processing could generate two products at a time. In addition to producing a superior characteristic, the integrated method also saved time and cost. In this research, two factors of Completely Randomized Design (CRD) were used in three replications. The first factor was soaking in the flowing water/continuous system (P1) and static water/batch system (P2). The second was the fermentation time (T) of 24 hours (T1), 48 hours (T2), and 72 hours (T3). Furthermore, the steps conducted include weighing, brown and white skin peeling, washing, size reduction, immersion in continuous and batch systems, fermentation for 24, 48, and 72 hours, refining/milling, and starch extraction, followed by the pressing process. The existing slurry was deposited for 8 hours, then the starch was extracted. The starch and flour were dried in the oven at 60o C until reaching a maximum moisture content of 13%. They were milled and sifted in a 100-mesh sieve. The results showed that the spontaneous fermentation process in the integrated cassava technology produces the superior characteristics of modified cassava starch and flour to the point of being recommended as a model. The yield whiteness value, and swelling power (g/g) of modified cassava starch and flour range from 9.0-12.5% and 30.58-35.44%, 91.34-94.04, and 90.41-91.56, as well as 13.28-14.35 and 14.43-17.44 (w/w), respectively. The amylograph characteristics of the starch paste included longer fermentation, increasing pasting temperature, increasing maximum viscosity (value > 600), decreasing breakdown, and increasing setback value. Meanwhile, for flour paste, it includes longer fermentation, increasing pasting temperature, decreasing peak viscosity (value > 500), decreasing breakdown, and increasing setback value.
| Item Type: | Other |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Pertanian (FP) > Prodi Doktor Ilmu Pertanian |
| Depositing User: | Siti Nurdjanah |
| Date Deposited: | 10 May 2023 00:55 |
| Last Modified: | 10 May 2023 00:55 |
| URI: | http://repository.lppm.unila.ac.id/id/eprint/51328 |
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