MODIFIKASI PATI KENTANG (solanum tuberosum L.) DENGAN METODE OKSIDASI MENGGUNAKAN NATRIUM HIPOKLORIT

    Nurul Farhah Faadiyah, - (2021) MODIFIKASI PATI KENTANG (solanum tuberosum L.) DENGAN METODE OKSIDASI MENGGUNAKAN NATRIUM HIPOKLORIT. S1 thesis, Universitas Pendidikan Indonesia.

    Abstract

    Kentang (Solanum tuberosum L.) banyak mengandung senyawa karbohidrat salah satunya pati, yaitu sebesar 15 gram (per 100 gram). Pati alami banyak digunakan dalam berbagai industri makanan namun memiliki beberapa kelemahan seperti kelarutan yang rendah, stabilitas termal rendah, dan kecendurungan mengalami retrogradasi. Modifikasi pati merupakan langkah mengubah karakteristik fisika dan kimia untuk menghasilkan kualitas pati
    yang dibutuhkan. Salah satu metode modifikasi pati adalah metode oksidasi, yang dianggap dapat menghasilkan produk yang baik. Penelitian ini dilakukan menggunakan metode system literature review (SLR) untuk menentukan data sekunder mengenai pati kentang (Solanum
    tuberosum L.) yang termodifikasi secara oksidasi menggunakan natrium hipoklorit sebagai oksidator pada massa pati 50 gram dan 200 gram. Data yang dianalisis meliputi sifat kimia dan sifat fisika dari pati kentang (Solanum tuberosum L) termodifikasi. Sifat kimia yang dianalisa didasarkan perubahan kandungan karbonil dan karboksil pada kedua kultivar. Hasil menunjukkan peningkatan kandungan karbonil dan karboksil seiring dengan bertambahnya konsentrasi natrium hipoklorit. Sifat fisika dilihat dari penurunan daya pengembangan (swelling), peningkatan kelarutan, peningkatan suhu pasting, dan penurunan viskositas puncak, viskositas akhir, breakdown, dan setback. Hasil analisis terhadap sifat fisika pati termodifikasi menunjukkan penurunan sejalan bertambahnya konsentrasi natrium hipoklorit yang ditambahkan.

    Potato (Solanum tuberosum L.) contains a lot of carbohydrate compounds, one of which is starch, which is 15 grams (per 100 grams). Natural starch is widely used in various food industries but has several disadvantages such as low solubility, low thermal stability, and a tendency to retrograde. Modification of starch is a step to change the physical and chemical
    characteristics to produce the required starch quality. One of the starch modification methods is the oxidation method, which is considered to producing a good products. This research was conducted using a literature review system (SLR) method to determine secondary data regarding oxidized modified potato starch (Solanum tuberosum L.) using sodium hypochlorite
    as an oxidizing agent in 50 gram and 200 gram stach mass. The data analyzed included the chemical and physical properties of modified potato starch (Solanum tuberosum L). The chemical properties analyzed were based on changes in the carbonyl and carboxyl content in both cultivars. The results showed an increase in the carbonyl and carboxyl content along with the increase in the concentration of sodium hypochlorite. Physical properties can be seen from the decrease in swelling power, increase in solubility, increase in pasting temperature, and decrease in peak viscosity, final viscosity, breakdown, and setback. The results of the analysis of the physical properties of the modified starch showed a decrease in line with the increase in the concentration of added sodium hypochlorite.

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    Official URL: http://repository.upi.edu
    Item Type: Thesis (S1)
    Uncontrolled Keywords: Kentang (Solanum tuberosum L.), oksidasi, natrium hipoklorit, konsentrasi
    Subjects: L Education > L Education (General)
    Q Science > QD Chemistry
    Divisions: Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Program Studi Kimia - S1 > Program Studi Kimia (non kependidikan)
    Depositing User: Nurul Farhah Faadiyah
    Date Deposited: 09 Sep 2021 07:24
    Last Modified: 09 Sep 2021 07:24
    URI: http://repository.upi.edu/id/eprint/66409

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