OKSIDASI PATI SINGKONG DENGAN H2O2 DAN IRRADIASI SINAR UV-C MENGGUNAKAN TUMBLER UNTUK MENINGKATKAN FRYING EXPANSION

• Main Authors: , IFFAH MUFLIHATI, , Prof. Dr. Ir. Djagal Wiseso Marseno, M.Agr.
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2014
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/128517/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=68866
• Institution: Universitas Gadjah Mada

Cassava starch is obtained from fresh tuber roots through several steps such as peeling, rasping, extraction, sedimentation, and drying. Native cassava starch usually has low volume expansion. Some modifications were developed to change its physical and chemical behaviour, i.e hydrogen peroxide addition and UV-C irradiation. The objectives of this study were to determine UV-C intensity, oxidation time, and concentration of hydrogen peroxide addition which resulted the highest frying expansion of oven-dried cassava starch and commercial cassava starch, and compared to sun-dried fermented cassava starch. Oxidation was conducted with acidification of cassava starch using 1% (w/w) lactic acid, addition of hydrogen peroxide and irradiation of UV-C in a tumbler. Combination of UV-C intensity, oxidation time, dan hydrogen peroxide concentration were adjusted by Box-Behnken design. Optimization of cassava starch was determined by Response Surface Methodology (RSM), with frying expansion as a response. Oxidized cassava starch was analyzed for physical and chemical characteristics. The result of this study showed that the oxidation of cassava starch increased the frying expansion, carbonyl and carboxyl content, amylose content, solubility, degree of whiteness, and decreased the swelling power. Optimum condition of oven-dried cassava starch oxidation was reached at 40 watt UV-C intensity, oxidation time 2,2811 minutes, and hydrogen peroxide concentration 1% (w/v), with percentage of frying expansion 347,26%. Optimum condition of commercial cassava starch oxidation was reached at 59,7511 watt UV-C intensity, oxidation time 2,9953 minutes and hydrogen peroxide concentration 1,34% (w/v), and with percentage of frying expansion 1028,10%.