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Sonja Ivanovska - One of the best experts on this subject based on the ideXlab platform.
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Effect of galactomannan hydrocolloids on gelatinization and retrogradation of Tapioca and corn starch.
Croatian journal of food science and technology, 2011Co-Authors: Drago Šubarić, Đurđica Ačkar, Igor Ljubas, Vlasta Piližota, Jurislav Babić, Mirela Kopjar, Sonja IvanovskaAbstract:Summary The aim of the present study was to investigate the effect of galactomannan hydrocolloids (guar gum and locust bean gum) on gelatinization and retrogradation of Tapioca and corn starch. Differential scanning calorimetry (DSC) was used to characterize the behaviour of Tapioca and corn starch with and without additives. Results showed that guar gum and locust bean gum retarded the retrogradation of Tapioca and corn starch at both investigated temperatures (4 and 25 °C). Guar gum retarded retrogradation of Tapioca starch more than locust bean gum, on the other hand, locust bean gum had a greater effect on reduction of the recrystallization of corn starch. Temperatures of gelatinization did not vary significantly in starch-hydrocolloid systems. Additions of galactomannan hydrocolloids caused a decrease in gelatinization enthalpy of both starches.
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Effect of galactomannan hydrocolloids on gelatinization and retrogradation of Tapioca and corn starch
2011Co-Authors: Jurislav Babic@ptfos, Đurđica Ačkar, Igor Ljubas, Vlasta Piližota, Jurislav Babić, Mirela Kopjar, Drago Šubarić, Sonja IvanovskaAbstract:original scientific paper Summary The aim of the present study was to investigate the effect of galactomannan hydrocolloids (guar gum and locust bean gum) on gelatinization and retrogradation of Tapioca and corn starch. Differential scanning calorimetry (DSC) was used to characterize the behaviour of Tapioca and corn starch with and without additives. Results showed that guar gum and locust bean gum retarded the retrogradation of Tapioca and corn starch at both investigated temperatures (4 and 25 °C). Guar gum retarded retrogradation of Tapioca starch more than locust bean gum, on the other hand, locust bean gum had a greater effect on reduction of the recrystallization of corn starch. Temperatures of gelatinization did not vary significantly in starch-hydrocolloid systems. Additions of galactomannan hydrocolloids caused a decrease in gelatinization enthalpy of both starches
T Rai - One of the best experts on this subject based on the ideXlab platform.
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morphology and functional properties of corn potato and Tapioca starches
Food Hydrocolloids, 2006Co-Authors: Sangeetha Mishra, T RaiAbstract:Abstract In this study, morphology and functional properties of commercial native corn, potato and Tapioca starches were evaluated. Morphological study with light and scanning electron microscopy revealed that these starches had unique granule characteristics. The starches were observed to be almost insoluble in water at 20 °C but upon heating to 70 °C, they were solubilized in water to an extent of 3.89, 13.49 and 14.36% for corn, potato and Tapioca starches, respectively. Among these, corn starch held less water as compared to potato and Tapioca starches. The viscosity of starches was almost same at low concentration (0.1%, w/v) but increased curvilinearly with the increase in concentration to 0.5% in ascending order for Tapioca, corn and potato starches and at high concentration (5%, w/v) they showed shear thinning behaviour. Corn starch exhibited high viscosity stability to shear. The pasting curves of starches during cooking, using rapid visco-amylograph indicated that corn showed higher degree of crystallinity since it gelatinized apparently at higher temperature. Other pasting properties of starches like peak viscosity, final viscosity and breakdown were higher for potato compared to corn followed by Tapioca but the setback tendency gave an opposite trend. Potato starch gelled at lower concentration followed by corn and then Tapioca starches. Texture profile analysis results showed that potato starch gel was harder, sticky, gummy and chewy than that of corn and Tapioca starch gels. The moisture sorption isotherm described with the help of GAB equation revealed that potato starch had higher heat sorption and monolayer moisture content compared to corn and Tapioca starches.
Sulastri Yeni - One of the best experts on this subject based on the ideXlab platform.
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RASIO TEPUNG TAPIOKA, TEPUNG KETAN DAN TEPUNG UBI JALAR UNGU TERHADAP SIFAT FISIKOKIMIA DODOL
'Universitas Mataram', 2018Co-Authors: Hafizah Solihatun, Alamsyah Ahmad, Sulastri YeniAbstract:ABSTRACT The purpose of this research was to determine the effect of the ratio of Tapioca flour, glutinous flour and purple sweet potato flour to the physicochemical properties of dodol with chemical quality (moisture content, total anthocyanin, and reduction sugar) and physical quality of the color (L value and oHue value). This study used Randomized Block Design (RBD) consisting of 6 treatments T1= Tapioca Flour 80%: Glutinous Flour 10%: Purple Sweet Potato Flour 10%, T2= Tapioca Flour 70%: Glutinous Flour 15%: Purple Sweet Potato Flour 15%, T3= Tapioca Flour 60%: Glutinous Flour 20%: Purple Sweet Potato Flour 20%, T4=Tapioca Flour 50%: Glutinous Flour 25%: Purple Sweet Potato Flour 25%, T5= Tapioca Flour 40%: Glutinous Flour 30%: Purple Sweet Potato Flour 30%, T6= Tapioca Flour 30%: Glutinous Flour 35%: Purple Sweet Potato Flour 35% with 3 times repetitions. The data of the research were analyzed using the diversity analysis at 5% level using Co-stat software and tested continued using the test of Honest Real Difference (HRD) if there was real difference. The results showed that the ratio of Tapioca flour, glutinous flour and purple sweet potato flour gave a significantly different effect on chemical quality (moisture content, total anthocyanin, and reduction sugar), and physical quality of the color (oHue value) but gave no significant effect on physical quality of the color (L value). The result showed that the ratio of Tapioca flour 30%: glutinous flour 35%: purple sweet potato flour 35% was the best treatment with moisture contect of 24.21%, total anthocyanin 8.48 mg/100g, reducing sugar 7.83%, L value of 23.85 and oHue value 360.14 Keywords: dodol, glutinous flour, Tapioca flour, purple sweet potato flour ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui pengaruh rasio tepung tapioka, tepung ketan dan tepung ubi jalar ungu terhadap sifat fisikokimia dodol dengan kualitas kimia (kadar air, total antosianin, dan kadar gula reduksi) dan mutu fisik warna (nilai L dan nilai oHue). Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) yang terdiri dari 6 perlakuan T1= Tepung Tapioka 80% :Tepung Ketan 10% :Tepung Ubi Jalar Ungu 10%, T2= Tepung Tapioka 70% :Tepung Ketan 15% :Tepung Ubi Jalar Ungu 15%, T3= Tepung Tapioka 60% :Tepung Ketan 20% :Tepung Ubi Jalar Ungu 20%, T4= Tepung Tapioka 50% :Tepung Ketan 25% :Tepung Ubi Jalar Ungu 25%, T5= Tepung Tapioka 40% :Tepung Ketan 30% :Tepung Ubi Jalar Ungu 30%, T6= Tepung Tapioka 30% :Tepung Ketan 35% :Tepung Ubi Jalar Ungu 35% dengan 3 kali pengulangan. Data hasil penelitian dianalisis menggunakan analisis keragaman pada taraf 5% menggunakan software Co-stat dan diuji lanjut menggunakan uji Beda Nyata Jujur (BNJ) jika terdapat beda nyata. Hasil penelitian menunjukkan bahwa rasio tepung tapioka, tepung ketan dan tepung ubi jalar ungu memberikan pengaruh yang berbeda nyata terhadap mutu kimia (kadar air, total antosianin dan gula reduksi) dan mutu fisik warna (nilai oHue) namun memberikan pengaruh yang tidak berbeda nyata terhadap mutu fisik warna (nilai L). Berdasarkan hasil penelitian menunjukkan bahwa rasio tepung tapioka (30%), tepung ketan (35%) dan tepung ubi jalar ungu (35%) merupakan perlakuan terbaik dengan kadar air sebesar 24,21%, total antosianin 8,48 mg/100g, gula reduksi 7,83%, nilai L sebesar 23,85 dan nilai oHue 360,14. Kata Kunci: dodol, tepung ketan, tepung tapioka, tepung ubi jalar ungu
Laili Rosyida Nafisa - One of the best experts on this subject based on the ideXlab platform.
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PENGARUH PROPORSI TEPUNG KETAN DAN TEPUNG TAPIOKA TERHADAP SIFAT ORGANOLEPTIK UNTHUK YUYU DENGAN PENAMBAHAN PUREE WORTEL (Daucus Carota L.)
Jurnal Tata Boga, 2019Co-Authors: Laili Rosyida NafisaAbstract:ABSTRAK Unthuk yuyu merupakan kue tradisional Indonesia yang banyak ditemui dibeberapa daerah di Jawa yang mempunyai bentuk dan rasa yang khas. Penelitian ini bertujuan untuk: 1) Mengetahui pengaruh proporsi tepung ketan dan tepung tapioka terhadap sifat organoleptik unthuk yuyu dengan penambahan puree wortel (Daucus Carota L.) yang meliputi: warna, aroma, rasa, kerenyahan, dan tingkat kesukaan; 2) Mengetahui perbedaan kandungan kimia pada produk unthuk yuyu resep standar dan produk unthuk yuyu terbaik meliputi: protein, karbohidrat, lemak, vitamin A, β-karoten, serat dan kadar air. Jenis penelitian ini adalah penelitian eksperimen. Pengumpulan data dilakukan dengan cara observasi melalui uji organoleptik (warna, aroma, tekstur, rasa) dan tingkat kesukaan oleh 70 orang panelis dengan lembar observasi. Analisis data pada penelitian ini menggunakan metode analisis varian tunggal SPSS (one way anava) dan uji lanjut Duncan. Setelah itu menentukan produk terbaik kemudian dilakukan uji kandungan gizi di BPKI (Balai Penelitian dan Konsultasi Industri) Surabaya untuk mengetahui kandungan gizi diantaranya proksimat (karbohidrat, protein, lemak, serat dan kadar air), vitamin A dan β-karoten. Hasil penelitian menunjukkan bahwa 1). Proporsi tepung ketan dan tepung tapioka terhadap sifat organoleptik unthuk yuyu dengan penambahan puree wortel berpengaruh terhadap aroma, tekstur, dan tingkat kesukaan pada panelis, tapi tidak berpengaruh terhadap warna dan rasa. Penggunaan tepung tapioka yang lebih tinggi di banding tepung ketan mengakibatkan tekstur menjadi semakin renyah. Ada satu produk terbaik unthuk yuyu wortel yaitu proporsi tepung ketan dan tepung tapioka 20:80 dengan kriteria warna peanut, mempunyai aroma gurih dan cukup beraroma wortel, tekstur tidak keras, mudah patah dan remah, memiliki rasa manis dan gurih cukup berasa wortel dan disukai oleh panelis.; 2) Hasil kandungan gizi dari dua produk yaitu unthuk yuyu resep standar dan unthuk yuyu wortel terbaik berbeda. Kandungan gizi unthuk yuyu resep standar meliputi protein 8,11%, karbohidrat 82,65%, lemak 4,98%, vitamin A 21,02 mg/100g, β-karoten 10,18 mg/100g, serat 1,22%, kadar air 3,11%. sedangkan kandugan gizi pada unthuk yuyu wortel terbaik yaitu proporsi tepung ketan dan tepung tapioka 20:80 meliputi protein 12,62%, karbohidrat 73,40%, lemak 6,28%, vitamin A 42,88 mg/100g, β-karoten 28,11 mg/100g, serat 4,88%, kadar air 2,81%. Kata kunci : Tepung Ketan, Tepung Tapioka, Puree Wortel, Unthuk Yuyu Unthuk yuyu is a traditional Indonesian cake that is commonly found in several regions in Java which have a distinctive shape and taste. This study aims to: 1) Determine the effect of the proportion of glutinous rice flour and Tapioca flour on the organoleptic properties of yuyu with the addition of carrot puree (Daucus Carota L.) which includes: color, aroma, taste, texture, and likeness; 2) Knowing the difference in chemical content in products for standard yuyu recipes and the best products for yuyu include: protein, carbohydrates, fats, vitamin A, β-carotene, fiber and water content. This type of research is experimental research. Data collection was carried out by observation through organoleptic tests (color, aroma, texture, taste) and the level of preference by 70 panelists with observation sheets. Data analysis in this study used the SPSS (one way anava) variant analysis method and Duncans continued test. After that, determining the best product is then carried out a nutritional content test at BPKI (Research and Consulting Industry Center) Surabaya to determine the nutritional content including proximate (carbohydrate, protein, fat, fiber and water content), vitamin A and β-carotene The results showed that 1). The proportion of glutinous rice flour and Tapioca flour on organoleptic properties for yuyu with the addition of carrot puree affects the aroma, texture, and level of preference in the panelists, but does not affect the color and taste. The use of Tapioca flour which is higher than glutinous rice flour causes the texture to become more crispy. There is one best product for carrot yuyu which is the proportion of sticky rice flour and Tapioca flour 20:80 with peanut color criteria, has a savory aroma and is quite carroty, has a non-hard texture, is easily broken and crumbs, has a sweet and savory taste and is quite carrot-flavored and is liked by panelist; 2) The results of the nutritional content of the two products namely for the standard recipe yuyu and the best carrot yuyu for different. The nutritional content for standard yuyu recipes includes 8.11% protein, carbohydrates 82.65%, fat 4.98%, vitamin A 21.02 mg / 100g, β-carotene 10.18 mg / 100g, fiber 1.22%, moisture content of 3.11%. while the nutritional content of the best carrot yuyu is the proportion of sticky rice flour and Tapioca flour 20:80 including protein 12.62%, carbohydrates 73.40%, fat 6.28%, vitamin A 42.88 mg / 100g, β-carotene 28, 11 mg / 100g, 4.88% fiber, 2.81% moisture content. Keywords : Glutionus Rice Flour, Tapioca Flour, Puree Carrot, Unthuk Yuy
Suhartono, Regina Gaby - One of the best experts on this subject based on the ideXlab platform.
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Pengaruh konsentrasi tapioka terhadap sifat fisikokimia dan organoleptik sosis babi dengan penggunaan minyak kelapa sawit
2021Co-Authors: Suhartono, Regina GabyAbstract:Sosis merupakan produk makanan yang diperoleh dari campuran daging halus dan tepung dengan penambahan bumbu yang dimasukkan ke dalam selongsong. Bahan yang digunakan dalam pembuatan sosis adalah daging, bahan pengisi, bahan pengikat, dan bumbu. Daging yang digunakan adalah daging babi. Lemak yang digunakan adalah lemak nabati yaitu minyak kelapa sawit. Minyak kelapa sawit mengandung asam lemak jenuh yang rendah sehingga dapat membantu pengurangan konsumsi asam lemak jenuh yang kurang baik bagi kesehatan. Bahan pengisi yang digunakan adalah tapioka yang berfungsi untuk menstabilkan emulsi, meningkatkan daya ikat air, dan dapat menekan biaya produksi. Tujuan dari penelitian adalah untuk mengetahui pengaruh konsentrasi tapioka terhadap karakteristik fisikokimia dan organoleptik sosis babi dengan penggunaan minyak kelapa sawit dan mengetahui konsentrasi tepung tapioka yang menghasilkan sosis daging babi terbaik berdasarkan sifat fisikokimia dan organoleptik sosis. Penelitian ini dirancang dengan Rancangan Acak Kelompok dengan faktor tunggal, yaitu penambahan tapioka dengan 6 taraf perlakuan, yaitu 4%, 6%, 8%,10%,12%, dan 14%. Parameter yang dianalisa meliputi WHC (Water Holding Capacity), tekstur (hardness, springiness, cohesiveness, adhesiveness, gumminess dan chewiness), kadar air, kadar protein, dan pengujian organoleptik (rasa, tekstur, juiceness, dan kemudahan ditelan). Data yang diperoleh dianalisa dengan menggunakan ANAVA dan uji DMRT dengan α = 5%. Perbedaaan konsentrasi tapioka memberikan pengaruh nyata terhadap kadar air, WHC, tekstur (hardness, cohesiveness, springiness, gumminess, chewiness dan adhesiveness), dan organoleptik (kesukaan rasa, kesukaan tekstur, kesukaan juiceness, dan kesukaan kemudahan ditelan). Kadar air tertinggi adalah tapioka konsentrasi 14% sebesar 61,07% dan terendah adalah tapioka 4% sebesar 56,02%. WHC sosis tertinggi adalah tapioka 14% sebesar 53,32% dan terendah adalah tapioka 4% sebesar 37,68%. Tekstur (hardness, cohesiveness, springiness, gumminess, chewiness dan adhesiveness) tertinggi adalah tapioka 14% dan terendah adalah tapioka 4%. Perlakuan terbaik berdasarkan uji organoleptik adalah sosis babi dengan tapioka 8%, yang memiliki kadar protein sebesar 14,51% dan kadar lemak sebesar 12,09%
