Karakteristik Amilografi Tepung Jagung Termodifikasi dengan Fermentasi Spontan dan Perendaman dalam Larutan Kalsium Hidroksida

  • Tjahja Muhandri South East Asian Food and Agricultural Science and Technology Center, Institut Pertanian Bogor
  • Papang Sulton Nularif Mahasiswa Program Sarjana, Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian - IPB
  • Dase Hunaefi South East Asian Food and Agricultural Science and Technology Center, Institut Pertanian Bogor
Keywords: calcium hidroxide, corn flour, modification, spontaneous fermentation

Abstract

The research was aimed to study the effect of spontaneous fermentation and soaking in 1% (w/v) calcium hydroxide (Ca(OH)2) of the corn grits (cultivar varieties of P21) on the yield of corn flour and its pasting properties. Spontaneous fermentation with the ratio water to grits of 3 : 1 was conducted in a closed container for 12, 24, 48, and 72 hours, while the soaking treatment in a solution of 1% (w/v) Ca(OH)2 was performed for 1, 2, and 3 hours with the ratio solution to the grits of 2:1. The results showed that spontaneous fermentation and soaking in a solution of Ca(OH)2 of corn grits increased the yield and peak viscosity of corn flour. Those treatments also decreased the initial gelatinization tempe-rature, maximum gelatinization temperature, viscosity breakdown and retrogradation of the corn flour.

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Published
2016-10-31
How to Cite
Muhandri, T., Nularif, P. S., & Hunaefi, D. (2016). Karakteristik Amilografi Tepung Jagung Termodifikasi dengan Fermentasi Spontan dan Perendaman dalam Larutan Kalsium Hidroksida. Jurnal Mutu Pangan : Indonesian Journal of Food Quality, 3(2), 124-129. Retrieved from https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/26244