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Dewan pembina :
Feri Kusnandar, Dr
(Ketua Departemen Ilmu dan
Teknologi Pangan)
Adhi Siswaja Lukman, Ir
(Ketua GAPMMI)

Dewan Redaksi :
Ketua :
Nuri Andarwulan, Prof. Dr
Anggota :
Hanifah Nuryani Lioe, Dr
Lilis Nuraida, Prof. Dr
Maggy T. Suhartono, Prof. Dr
Purwiyatno Hariyadi, Prof. Dr
Yunawati Gandasasmita, Ir. MAppSc

Redaksi Pelaksana :
Dede R. Adawiyah, Dr
Didah Nur Faridah, Dr
Nurheni Sri Palupi, Dr
Nur Wulandari, Dr
Puspo Edi Giriwono, Dr
Siti Nurjanah, Dr
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Pengaruh Substitusi Pati Jagung, Pati Kentang, dan Tapioka terhadap Kekerasan dan Sifat Berminyak Pilus(The Effect of Corn Starch, Potato Starch and Tapioca Substitution to the Hardness and Oily Taste of Pilus Snack)

Volume 3(2) : , April 2014
Penulis : Rosita Hardwianti Imam1Departemen lImu dan Teknologi Pangan, Fakultas Teknologi Pertanian, lnstitut Pertanian Bogor, Nur Wulandari1Departemen lImu dan Teknologi Pangan, Fakultas Teknologi Pertanian, lnstitut Pertanian Bogor
2South East Asian Food and Agricultural Science and Technology Center, Institut Pertanian Bogor
, Rosita Hardwianti Imam3Praktisi Industri Pangan di Jakarta
Institusi :

1. Departemen lImu dan Teknologi Pangan, Fakultas Teknologi Pertanian, lnstitut Pertanian Bogor
2. South East Asian Food and Agricultural Science and Technology Center, Institut Pertanian Bogor
3. Praktisi Industri Pangan di Jakarta 


Kategori : Hasil Penelitian
Kelompok : Teknologi proses
Bahasa : Indonesia

Abstract

The production process of pilus at the industrial level still faces problems related to brittle texture and oily taste. The objective of this study was to determine the effect of substitution of corn starch, potato starch, and tapioca on the quality of pilus snack , particularly to overcome brittle texture and oily taste problems. The research stage were characterization of raw materials, prep aration of pilus with substitution treatments, and characterization of pilus produced. The starch used had moisture content of 11.86-21.04% (db), pH 4.22-5.13, starch content 92.42-95.13% (db), and amylose to amylopectin ratio 0.40-0.51. The distribution of particle size of starch varied greatly, with a breakdown viscosity value of 2114-8628 cP and viscosity setback of 735-2097 cP. Results showed that several characteristics of pilus snack were affected by substitution treatments, including higher bulk density (0.40-0.52 g/mL), harder texture (4.11-4.74 kgf), lower fat content (27.07-29.76%), and higher hardness rating score (3.0-3.6). The best substitution treatment was demonstrated by 5% corn starch, which reduced brittle texture (hardness increased to 4.74 kgf) and also reduced oily taste (oil content decreased to 27.07%). Pearsonís correlation test between physicochemical parameters of substituted starch with hardness (R2=0.539) and strongly correlated with oily properties (R2 = 0.733) of pilus.



Aplikasi praktis

Hasil penelitian ini dapat memberikan gambaran dalam penerapan substitusi pati dalam formula bahan baku pilus, untuk memperbaiki tekstur yang terlalu rapuh serta terlalu berminyak. Selain terkait dengan aspek penerimaan konsumen, kedua parameter tersebut akan menentukan penanganan dan penyimpanan produk pilus, meningkatkan efisiensi penggunaan minyak goreng, serta memengaruhi umur simpan produk pilus yang dihasilkan. 


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