Professional Documents
Culture Documents
Laporan Pati Termodifikasi
Laporan Pati Termodifikasi
Arranged by :
Yoseph Ari Matheas F34160017
Ferry Haidir Irawan F34160069
Background
Objectives
The purpose of this practice is to produce flour from modified starch from
various sources of flour and starch. The jam in producing flour and modified
starch also has the purpose of analyzing the characteristics of flour and modified
starches that have been produced and compared to existing standards.
METHODOLOGY
Materials
Materials are used in this laboratory such as fresh cassava, dry yeast, lactic
acid bacteria, kitchen salt, starch (tapioca, sago, cornstarch), iodine solution, 95%
neutral alcohol, 0.05 N NaOH, PP indicator, 3% HCl, H2SO4 0.325N, NaOH 1 ,
25 N, 40% NaOH, Luff Schroll Solution, KI, and starch indicator.
Tools
Tools are used in this laboratory such as knife, basin, steamer, pan, stove,
dryer and grinder, cup, stirrer, flour sieve, baking sheet, blender, test plate, drop
pipette, microscope, aluminum dish, oven, porcelain cup , furnace, erlenmeyer
250 ml, buchner funnel, measuring cup, volumetric pipette, upright cooler, electric
stove, and burette
Method
1. Modified Cassava Starch
Cassava
Milled ad sifted
Modified
cassava starch
Cassava Cassava
Milled ad sifted
Dried on the sunlight
Rava
4. Gari 5. Gaplek
Cassava Cassava
Gari Gaplek
1. Cross-linking starch
Starch
On tera
Mashed starch
Starch citrate
2. Cold water soluble starch
Starch
Starch Starch
Starch Starch
Modified starch
Sample is washed with
water
Dried in the oven 50oC
Modified Starch
Starch Starch
Observed to the
Identified amylose microscope
and amylopectin
Draw starch granule
3.Apparent viscosity 4. Clarity of pasta
Starch
viscous Clarity of
pasta
Result
[attached]
Discussion
Conclusion
There are six kinds of modified cassava flour they are modified cassava
flour by using dry yeast and using lactic acid bacteria, partial parboiling cassava
flour(Rava), farina, gari, and gaplek. The highest yield is obtained by gaplek flour
while the smallest one is obtained by farina flour. For the clarity of pasta, group 5
with oxidized starch get the highest value for clarity of pasta while the small one
is group 1 with citrate starch. To analyze the characteristics of flour and modified
starch that has been produced, iodine testing, calculation of mass balance,
apparent viscosity, and clarity of paste. The flour this modified method of flour
and starch production was analyzed by iodine test. This test detects the content of
starch contained in the material used. This clarity test was carried out using
modified starch ingredients, namely starch citrate, cold water soluble strach,
pyrodextrin, heat moisture treat and strach, oxidied strach, and lintnerized strach.
REFERENCES
Adebowale K.O., Owolabi, B.I.O., Olawumi E.K., and Lawal O.S. 2005.
Functional properties of native physically and chemically modified
breadfruit starch. Industrial Crops and Product. 21: 343-351.
Aparicio-Saguilán A, Flores-Huicochea E, Tovar J, García-Suárez F, Gutiérrez-
Meraz F,and Bello-Pérez L.A . 2005. Starch-Stärke. 57 (9): 405–412.
Astuti E. 2009. Karakterisasi tepung beras menir pragelatinisasi dan perubahan
mutunya selama penyimpanan. [Skripsi]. Bogor (ID): IPB.
Bintang. 2010. Biokimia-Teknik Penelitian. Jakarta (ID) : Erlangga.
Bor SL, Mickus RR. 1979. In Rice Production and Utilization, ed. S. L. Bor. AVI,
Westport, CT
Daramola B, Osanyinlusi SA. 2006. Investigation on modification of cassava
starch using active components of ginger roots (Zingiber officinale Roscoe).
African Journal of Biotechnology. 5 (10): 917-920.
French, D.1984. In “Starch” 2nd ed. New York(US):Academic Press
Kainuma K, and D. French.1972. Biopolymers. 11:2241.
Kaur L, Singh N, Singh J. 2004. Factors influencing the properties of
hydroxypropylated potato starches. Carbohyd Polym. 55(1): 211-223.
Leach H.W, L.D. McCowan and T.J. Schoch. 1959. Cereal Chem. 36 : 534.
Oramahi,H.A.2005.Pengolahan Gaplek “Chips” Dapat Meningkatkan Pen
dapatan Petani. Jakarta(ID): Gramedia Pustaka.
Prabowo S. 2011. Substitusi tepung gari dalam pembuatan roti. Jurnal Teknologi
Pertanian. 7(1):23-27
PranotoY, Rahmayuni, Haryadi and Rakshit S.K. 2014. Physicochemical
properties of heat moisture treated sweet potato starches of selected
indonesian varieties. International Food Research Journal. 21(5): 2031-
2038.
Syamsir E, Hariyadi P, Fardiaz D, Andarwulan N, and Kusnandar, F. (2012).
Effect of heat moisture treatment process on physicochemical
characteristic of starch. J. Teknologi dan Industri Pangan.23 (1).
Sari PD. 2012. Pembuatan tapioka asam dengan fermentasi spontan[skripsi].
Bogor(ID): Institut Pertanian Bogor
Wurzburg, O.B. 1989. Modified Starchs : Properties and Uses. Florida(US): CRC
Press.Inc.
Zhao X.H, and Lin Y. 2009. Food res. Technol. 228 (6): 1015–1021.
ATTACHMENT
Kelompok Perlakuan Bobot total (g) Bobot tepung (g) Rendemen (%)
1 Dry yeast 614 177,46 28,9
2 BAL 984 255,92 26,01
3 Rava 450,4 154,325 34,26
4 Farina 854,6 145,355 17,01
5 Gari 930,1 - -
6 Gaplek 393,2 261,79 66,58
3 Pirodekstrin Bulat
Heat-moisture treated
4 Oval
Starch
Menit Rata-
Kel. Bahan
0 1 2 3 4 5 10 15 20 rata
1 Dry yeast 664 688 688 616 692 660 648 652 644 661,33
2 BAL 160 180 159 160 150 122 145,8 138,4 135,4 150,07
3 Rava 40 80 112 104 112 100 93,2 91,2 120 94,71
4 Farina 150 150 150 150 125 145 150 150 130 144,44
5 Gari 4300 4250 4200 4325 4200 4275 4615 4675 4560 4404
6 Gaplek 526,4 520 533,2 520 520 520 520 520 520 522,18