PENGARUH PERENDAMAN CHIPS UBI KAYU DALAM LARUTAN ASAM LAKTAT DAN HIDROGEN PEROKSIDA TERHADAP BAKING EXPANSION TEPUNG

• Main Authors: , INDRIE AMBARSARI, , Prof. Dr. Ir. Haryadi, M.App.Sc.
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2011
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/90229/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=52923
• Institution: Universitas Gadjah Mada

In food industry, cassava flour has been developed commercially. Unfortunately, there is a limitation to its application in food products, especially bakery industry. It is due to their expansion characteristic that was not good enough. Modification with lactic acid and hydrogen peroxide are known able to enhance the baking expansion properties of cassava starch. However, research about its use effects on cassava flour is still limited. The aim of this study was to determine the effect of lactic acid and hydrogen peroxide addition on cassava chips to the baking expansion of flour, and to study the relation between baking expansion with physicochemical properties of flour. Acidification procedure using 0.425, 0.85, 1.275 and 1.70% lactic acid with duration of immersion 1, 2, 3 and 4 hours. Furthermore, modification done by using lactic acid which was combined with 0.3 and 0.6% hydrogen peroxide (H2O2) and FeSO4·7H2O as catalyst. Cassava chips were immersed on chemical solution at room temperature for 1 and 2 hours, with ratio between material and solution is 1:2. Analysis of flour characteristics i.e.: baking expansion, pH, viscosity, amylose content, carbonyl and carboxyl content for oxidized flour. The results showed that acidification treatment with lactic acid could improve the baking expansion of cassava flour. However, combination of lactic acid with hydrogen peroxide is more effective on improving baking expansion properties of cassava flour. The highest baking expansion was resulting from cassava chips immersion with 0.425% lactic acid and 0.6% hydrogen peroxide for 2 hours, where specific volume reached 19.24 ml/g. The high baking expansion of flour is associated with decreasing paste viscosity, acid pH, increasing of amylose content, and formation of carbonyl and carboxyl groups during oxidation.