Sifat Fungsional Pati Ubi Kelapa Kuning (Dioscorea alata) dan Pemanfaatannya sebagai Pengental pada Saus Tomat

https://doi.org/10.22146/agritech.30965

U Ulyarti(1*), L Lavlinesia(2), N Nuzula(3), N Nazarudin(4)

(1) Program Studi Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jambi, Kampus Unja Pondok Meja, Kabupaten Muaro Jambi, Jambi 36361
(2) Program Studi Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jambi, Kampus Unja Pondok Meja, Kabupaten Muaro Jambi, Jambi 36361
(3) Program Studi Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jambi, Kampus Unja Pondok Meja, Kabupaten Muaro Jambi, Jambi 36361
(4) Program Studi Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jambi, Kampus Unja Pondok Meja, Kabupaten Muaro Jambi, Jambi 36361
(*) Corresponding Author

Abstract


The aim of this research was to determine the functional properties of yellow greater yam’s starch (Dioscorea alata) and its ability to acts as thickening agent for tomato sauce. This research was carried out in 2 stages: starch extraction followed by determination of its physical and functional properties and production of tomato sauce using completely randomized design with 5 levels of starch concentration and 4 replications. The levels were 0, 1, 2, 3 and 4% which was calculated from tomato pulps. Functional properties of yellow greater yam’s starch showed the capability as thickening agent but had quite high setback value.  The result showed that the concentration of yellow greater yam’s starch significantly affect viscosity and syneresis (p <0 .01) and a* value (p < 0.05) but did not affect water content, total soluble solid, L* and b* of the tomato sauce.  Although creates an obvious color difference (ΔE>3), the concentration of 2% yellow greater yam’s starch is proposed to be used as thickening agent in tomato sauce producing tomato sauce without syneresis during a week of storage, viscosity 4.85 Poise, total soluble solid 44.8 obrix, L* 50.75, a* 50.75, b* 51.30 and overal acceptance “rather like” to “like”.


Keywords


Dioscorea alata; functional properties; thickening agent; tomato sauce

Full Text:

PDF


References

Bayod, E., WIllers, E., & Tornberg, E. (2008). Rheological and structural characterization of tomato paste and its influence on the quality of ketchup. LWT , 1289-13000.

Bello, A., Waniska, R., Gomez, M., & Rooney, I. (1995). Starch solubilisation and retrogradation during preparation of To (a food gel) from different sorghum cultivars. Cereal Chemistry , 80-84.

Diantom, A., Curti, E., Cartini, E., & Vittadini, E. (2017). Effect of added ingredients on water status and physico-chemical properties of tomato sauce. Food Chemistry , http://dx.doi.org//10.1016//j.foodchem.2017.01.160.

Falade, K., & Christopher, A. (2015). Physical, functional, pasting and thermal properties of flours and starches of six Nigerian rice cultivars. 44,. Food Hydrocolloids. , 478-490.

Gunaratne, A., & Hoover, R. (2002). Effect of heat-moisture treatment on the structure and physicochemical properties of tuber and root starches. Carbohydrate Polymers , 425-437.

Haley, T., & Smith, R. (2003). Evaluation og in line absorption photometry to predict consistency of concentrated tomato products. LWT , 159-164.

Herison, C., Turmudi, E., & Handajaningsih, M. (2010). Studi Kekerabatan Genetik Aksesi Uwi (Dioscorea spp) yang dikoleksi dari Beberapa Daerah di Pulau Jawa dan SUmatera. Akta Agrosia, 13(1) , 55-61.

Huang, C.-C., Lai, P., Chen, I.-H., Liu, Y.-F., & Wang, C.-C. (2010). Effects of mucilage on the thermal and pasting properties of yam, taro, and sweet potato starches. LWT-Food Science and Technology , 849-895.

Huang, C.-C., Lin, M.-C., & Wang, C.-C. (2006). Carbohydrate polymers , 524-531.

Hughes, T., Hoover, R., Liu, Q., Donner, E., Chibbar, R., & Jaiswal, S. (2009). Composition, morphology, molecular structure, and physicochemical properties of starches from newly released chickpea (Cicer arietinum L.) cultivars grown in Canada. Food Reseach International , 627-635.

Jiang, Q., Gao, W., Shi, Y., Li, X., Wang, H., Huang, L., et al. (2013). Physicochemical properties and in vitro digestion of starches from different Dioscorea plants. Food Hydrocolloids , 432-439.

Juszczak, L., oczadly, Z., & Galkowska, D. (2013). Effect of modified starches on rheological properties of ketchups. Food Bioprocess Technol , 1251-1260.

Leon, K., Mery, D., Pedreschi, F., & Leon, J. (2006). Color Measurement in L*a*b* units from RGB Digital Images. Food Research International, 39 , 1084-1091.

Li, j.-M., & Nie, S.-P. (2015). The functional and nutritional aspects of hydrocolloid in foods. Food Hydrocolloid , doi:10.1016/j.foodhyd.2015.01.035.

Mert, B. (2012). Using high pressure fluidization to improve physical properties and lycopene content of ketchup type product. Journal of Food Engineering , 579-587.

Mir, A. S., & Don Bosco, S. J. (2014). Cultivar difference in physicochemical properties of starches and flours from temperate rice of Indian Himalayas. Food Chemistry , 448-456.

Nadia, L., & Hartati, A. (2012). Potensi Umbi Uwi Ungu sebagai Bahan Pangan dan Khasiatnya sebagai Bahan Fungsional. Jakarta: Universitas Terbuka.

Nadia, L., Wirakartakusumah, M. A., Andarwulan, N., Purnomo, E. H., Koaze, H., & Noda, T. (2014). Characterization of physicochemical and functional properties of starch from five yam (Dioscorea Alata)cultivars in Indonesia. International Journal of Chemical Engineering and Aplications , 489-496.

Thaunkhong, K., Uttapap, D., Puncha-arnon, S., Rungsardthong, V., & Puttanlek, C. (2014). Application of native and modified canna starches as thickening agent in tomato sauces. KMUTT Research and Development Journal , 46-59.

Torbica, A., Belovic, M., Mastilovic, J., Kevresan, Z., Pestoric, M., Skrobot, D., et al. (2016). Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace. Food and Bioproducts Processing , 299-309.

Ulyarti, U., Nazarudin, N., Fortuna, D., Lavlinesia, L., & Surhaini, S. (2016a). Methods of extraction affects pasting properties of Dioscorea alata's starch. Green Development International Conference (hal. 98-100). Jambi: Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Jambi.

Ulyarti, Lavlinesia, Fortuna, D., & Surhaini. (2016b). The study of physical properties of Dioscorea alata's starch from Jambi Province. IJASEIT , 456-459.

Varela, P., Gambaro, A., Gimenez, A., Duran, I., & Lema, P. (2003). Sensory and instrumental texture measures on ketchups made with different thickeners. Journal of Texture Studies , 317-330.

Yam, K., & Papadakis, S. (2004). A Simple Digital Imaging Method for Measuring and Analysing Color of Food Surfaces. Journal of Good Engineering, 61 , 61(137-142), 137-142.



DOI: https://doi.org/10.22146/agritech.30965

Article Metrics

Abstract views : 5553 | views : 6267

Refbacks

  • There are currently no refbacks.




Copyright (c) 2019 U Ulyarti, L Lavlinesia, N Nuzula, N Nazarudin

Creative Commons License
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.


website statisticsView My Stats