* Corresponding Author
The Effect of Sodium Tripolyphosphate and Guar Gum on Physical Characteristics of Analog Rice from Gaplek Flour
https://doi.org/10.22146/agritech.78300 Dyah Ayu Puspitasari(1*), Karjawan Pudjianto(2), Abdullah Darussalam(3), Galuh Hendhitya Wicaksana(4), Heru Pitria Hastuti(5)
(1) Food Process and Technology Research Center, National Research and Innovation Agency, Jl. Jogja-Wonosari, Playen, Yogyakarta
(2) Agro-Industry Research Center, National Research and Innovation Agency, Jl. Puspiptek, South Tangerang
(3) Agro-Industry Research Center, National Research and Innovation Agency, Jl. Puspiptek, South Tangerang
(4) Directorate of Technology Transfer and Audit Systems, Deputy for Utilization of Research and Innovation, National Research and Innovation Agency, Jl. M.H. Thamrin No. 8, Jakarta
(5) Food Process and Technology Research Center, National Research and Innovation Agency, Jl. Jogja-Wonosari, Playen, Yogyakarta
(*) Corresponding Author
Abstract
Gaplek flour is a processed product of cassava preservation abundant during the harvest season in Lampung Province. The high carbohydrate content in cassava facilitates the processing of gaplek flour into carbohydraterich food source, such as analog rice. Therefore, this study aimed to investigate the effect of adding STPP and guar gum on the formulation of analog rice made from 70% gaplek flour and 30% corn flour. Analog rice was produced using the extrusion method with a twin-screw extruder. The results showed that the addition of STPP did not affect water absorption characteristics. The solubility of rice in deep water also decreased with increasing amounts of STPP and guar gum. Meanwhile, guar gum significantly increased water absorption and reduced the solubility of rice in water. The degree of gelatinization decreased with the addition of both materials. The addition of 0.3-0.5% STPP and 0.5-2% guar gum had no significant effect on hardness, stickiness, elasticity, and cohesiveness of analog rice prepared using a cooker.
Keywords
Full Text:
PDFReferences
lang=EN-ID style='font-size:10.0pt;font-family:"Tahoma",sans-serif'>
style='mso-element:field-begin'>
style='mso-spacerun:yes'> ADDIN ZOTERO_BIBL
{"uncited":[],"omitted":[],"custom":[]}
CSL_BIBLIOGRAPHY Adicandra, R. M., & Estiasih, T. (2016). Beras Analog dari Ubi Kelapa Putih (Discorea alata L.). Jurnal Pangan dan Agroindustri, 4(1), 383–390.
Aini, N., Wijonarko, G., & Sustriawan, B. (2016). Sifat Fisik, Kimia, dan Fungsional Tepung Jagung yang Diproses Melalui Fermentasi. Agritech, 36(02), 160. https://doi.org/10.22146/agritech.12860
Aminullah, Muhandri, T., & Subarna. (2020). Penambahan Guar Gum terhadap Sifat Fisik Mi Jagung Kering Ekstrusi dari Campuran Tepung Jagung Basah dan Kering. Jurnal Pertanian, 11, 39–45.
Budi, F. S., Hariyadi, P., Budijanto, S., & Syah, D. (2013). Teknologi Proses Ekstrusi untuk Membuat Beras Analog. Jurnal Pangan, 22(3), 263–274. https://doi.org/10.33964/jp.v22i3.114
Budi, F. S., Hariyadi, P., Budijanto, S., & Syah, D. (2017). Kristalinitas dan Kekerasan Beras Analog yang Dihasilkan dari Proses Ekstrusi Panas Tepung Jagung. Jurnal Teknologi dan Industri Pangan, 28(1), 46–54. https://doi.org/10.6066/jtip.2017.28.1.46
Faridah, D. N., & Thonthowi, A. (2020). Karakterisasi Fisik Pati Tapioka Modifikasi Gabungan Hidroksipropilasi dengan Fosfat-Ikat Silang. Jurnal Mutu Pangan, 7(1), 30–37. https://doi.org/10.29244/jmpi.2020.7.1.30
Fitri, M., Nugroho, A., & Murtini, S. (2017). Innovation to Increase Nutrition of Klepon Traditional Food with Material and Color Modification. Jurnal Pangan Dan Agroindustri, 5(1), 92–103.
Gong, Y., Dong, R., Zhang, K., Li, Y., & Hu, X. (2021). The Modulatory Effect of Guar Gum on Freeze-thaw Stability of Cooked Oat Roll. Food Hydrocolloids for Health, 1. https://doi.org/10.1016/j.fhfh.2021.100032
Kurniasari, I., Kusnandar, F., & Budijanto, S. (2020). Karakteristik Fisik Beras Analog Instan Berbasis Tepung Jagung dengan Penambahan k-Karagenan dan Konjak. Agritech, 40(1), 64. https://doi.org/10.22146/agritech.47491
Kusumayanti, H., Sumardiono, S., & Jos, B. (2023). Analog rice production using granulation, hot extrusion, and cold extrusion methods: An overview. 020013. https://doi.org/10.1063/5.0113814
Mardliyah, A., & Supriyadi, S. (2018). Kelayakan Finansial Usaha Pengolahan Ubi Kayu Menjadi Tiwul Instan di Kabupaten Lampung Timur. Jurnal Penelitian Pertanian Terapan, 18(1), 1. https://doi.org/10.25181/jppt.v18i1.330
Mayasti, N. K. I., Ushada, M., & Ainuri, M. (2018). Analisa Mutu Produk Spageti Berbasis Tepung Beras, Jagung, Mocaf, dan Kedelai. Jurnal Pangan, 27(2), 129–140. https://doi.org/10.33964/jp.v27i2.373
Obadi, M., Zhang, J., & Xu, B. (2022). The role of inorganic salts in dough properties and noodle quality—A review. Food Research International, 157, 111278. https://doi.org/10.1016/j.foodres.2022.111278
Pasca, B. D., Muhandri, T., Hunaefi, D., & Nurtama, B. (2022). Karakteristik Fisikokimia Tepung Singkong dengan Beberapa Metode Modifikasi. Jurnal Mutu Pangan: Indonesian Journal of Food Quality, 8(2), 97–104. https://doi.org/10.29244/jmpi.2021.8.2.97
Pudjihastuti, I., Sumardiono, S., Supriyo, E., & Kusumayanti, H. (2019). Analog Rice Made from Cassava Flour, Corn and Taro for Food Diversification. E3S Web of Conferences, 125, 03010. https://doi.org/10.1051/e3sconf/201912503010
Rafiq, S. I., Rafiq, S. M., & Saxena, D. C. (2016). Effect of Hydrocolloids on the Quality Evaluation of Flour Based Noodles from Horse Chestnut. MATEC Web of Conferences, 57. https://doi.org/10.1051/matecconf/20165704005
Rahman, S., Tawali, A. B., & Mahendradatta, M. (2017). Pasta Pati Biji Palado (Aglaia sp) Termodifikasi Metode Pra-gelatinisasi, Ikatan Silang, dan Asetilase. Jurnal Aplikasi Teknologi Pangan, 6(4), 2017. https://doi.org/10.17728/jatp.150
Rahmawati, D., Chandra, F. E., & Pratiwi, M. (2019). The development of rice substitute product using fermented cassava (Oyek) enriched with isolated soy protein. IOP Conference Series: Earth and Environmental Science, 292(1), 012057. https://doi.org/10.1088/1755-1315/292/1/012057
Ratnawati, L., & Afifah, N. (2018a). Pengaruh Penggunaan Guar Gum, Carboxymethyl Cellulose (CMC) dan Karagenan terhadap Kualitas Mi yang Terbuat dari Campuran Mocaf, Tepung Beras dan Tepung Jagung. Jurnal Pangan, 27(1), 43–54.
Ratnawati, L., & Afifah, N. (2018b). Pengaruh Penggunaan Guar Gum, Carboxymethyl Cellulose (CMC) dan Karagenan terhadap Kualitas Mi yang Terbuat dari Campuran Mocaf, Tepung Beras dan Tepung Jagung. Jurnal Pangan, 27(1), 43–54.
Retnaningtyas, D. A., & Putri, W. D. R. (2014). Karakterisasi Sifat Fisiokimia Pati Ubi Jalar Oranye Hasil Modifikasi Perlakuan STPP (Lama Perendaman dan Konsentrasi). Jurnal Pangan Dan Agroindustri, 2(4), 68–77.
Sede, V. J., Mamuaja, C. F., & Djarkasi, G. S. S. (2015). Kajian Sifat Fisik Kimia Beras Analog Pati Sagu Baruk Modifikasi HMT (Heat Moisture Treatment) dengan Penambahan Tepung Komposit. Jurnal Ilmu Dan Teknologi Pangan, 3(2), 24–35.
Setiyoko, A., & Yuliani, F. A. (2021). Pengaruh Lama Pengadukan dan Konsentrasi STPP terhadap Karakteristik Pati Suweg (Amorphophallus campanulatus) Termodifikasi Ikatan Silang. Jurnal Teknologi Hasil Pertanian, 14(2), 108. https://doi.org/10.20961/jthp.v14i2.51984
Sharma, G., Sharma, S., Kumar, A., Al-Muhtaseb, A. H., Naushad, Mu., Ghfar, A. A., Mola, G. T., & Stadler, F. J. (2018). Guar gum and its composites as potential materials for diverse applications: A review. Carbohydrate Polymers, 199, 534–545. https://doi.org/10.1016/j.carbpol.2018.07.053
Suswadi, M. S. (2014). Physicochemical Properties of Analog Rice from Composite Flour: Cassava, Green Bean and Hanjeli.
Thakur, S., Sharma, B., Verma, A., Chaudhary, J., Tamulevicius, S., & Thakur, V. K. (2018). Recent approaches in guar gum hydrogel synthesis for water purification. International Journal of Polymer Analysis and Characterization, 23(7), 621–632. https://doi.org/10.1080/1023666X.2018.1488661
Udachan, I. S., & Sahoo, A. K. (2017). Effect of Hydrocolloids in the Development of Gluten Free Brown Rice Pasta. International Journal of ChemTech Research, 10(6), 407–415.
Wang, Y.-R., Zhang, B., Fan, J.-L., Yang, Q., & Chen, H.-Q. (2019). Effects of sodium tripolyphosphate modification on the structural, functional, and rheological properties of rice glutelin. Food Chemistry, 281, 18–27. https://doi.org/10.1016/j.foodchem.2018.12.085
Widaningrum, & Haliza, W. (2022). Physical and Sensory Properties of Modified Canna Edulis Starch-Noodles with the Addition of Guar Gum, CMC, and Arabic Gum. IOP Conference Series: Earth and Environmental Science, 1024, 0–9. https://doi.org/10.1088/1755-1315/1024/1/012011
Wijana, S., Nurika, I., Ningsih, I., Teknologi, J., Pertanian, I., & Pertanian, T. (2011). Feasibility Study of Tapioca Production from Dried Cassava on Small and Medium Industries. Jurnal Teknologi Pertanian, 12(2), 130–137.
Winarti, S., Djajati, S., Hidayat, R., & Jilian, L. (2018). Karakteristik dan Aktivitas Antioksidan Beras Analog dari Tepung Komposit (gadung, Jagung, Mocaf) dengan Penambahan Pewarna Angkak. Jurnal Teknologi Pangan, 12. https://doi.org/10.33005/jtp.v12i1.1098
Yenny, M. (2018). Penggunaan Tepung Gaplek sebagai Substitusi Tepung Terigu dalam Pembuatan Bolu Kukus. National Conference of Creative Industry. https://journal.ubm.ac.id/index.php/ncci/article/view/1319
Yousf, N., Nazir, F., Salim, R., Ahsan, H., & Sirwal, A. (2017). Water Solubility Index and Water Absorption Index of Extruded Product from Rice and Carrot Blend. Journal of Pharmacognosy and Phytochemistry, 6(6), 2165–2168.
Yudanti, R. Y., & Waluyo, S. (2015). Pembuatan Beras Analog Berbahan Dasar Tepung Pisang (Musa paradisiaca). Jurnal Teknik Pertanian Lampung, 4(2), 117–126. https://doi.org/10.23960/jtep-l.v4i2%p
Yulianto, A., Kusworo, A. H., Pudjianto, K., Kuswardani, N., Husdi, N., Wicaksana, G. H., Purwanto, S., Marjono, A., & Sabirin. (2022). Proses Pembuatan Beras Tiwul Berbahan Baku Tepung Gaplek dan Tepung Jagung dengan Teknik Ekstrusi dan Produk yang Dihasilkannya (Patent No. IDP000084174).
Yustiawan, Hastuti, H. F., & Yanti, S. (2019). Pengaruh Modifikasi Crosslink terhadap Karakteristik Tepung Ubi Jalar Saat Dipanaskan. Jurnal Ilmu Dan Teknologi Pangan, 5(1), 420–429. https://doi.org/10.29303/profood.v5i1.91
Zhao, T. T., Guo, X. N., & Zhu, K. X. (2022). Effect of Phosphate Salts on the Shelf-life and Quality Characteristics of Semi-dried Noodles. Food Chemistry, 384. https://doi.org/10.1016/j.foodchem.2022.132481
%;font-family:"Tahoma",sans-serif;mso-fareast-font-family:Calibri;
mso-ansi-language:EN-ID;mso-fareast-language:EN-US;mso-bidi-language:AR-SA'>
style='mso-element:field-end'>
DOI: https://doi.org/10.22146/agritech.78300
Article Metrics
Abstract views : 870
| 
views : 552
Refbacks
- There are currently no refbacks.
Copyright (c) 2024 Dyah Ayu Puspitasari, Karjawan Pudjianto, Abdullah Darussalam, Galuh Hendhitya Wicaksana, Heru Pitria Hastuti
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.