MODIFIKASI TEPUNG DARI UMBI GADUNG MENGGUNAKAN EKSTRAK RIMPANG JAHE SEBAGAI BAHAN MAKANAN FUNGSIONAL

Abstract

This research aims to study the modification of gadung (Dioscorea hispida Dennst) flour using ginger oil as cross linking agent following dispersion methods to meet the standards of the physicochemical properties of wheat. In keeping with that purpose, will be investigated the influence of molar ratio of ginger oil with of gadung flour (1:2 and 1:3), reaction time (30, 60, 90 and 120 minutes) and temperature (30, 40 and 50^oC) on water solubility and swelling power  properties of the modified gadung flour. This research begins by mixing the suspension of gadung flour and ginger oil on the condition appropriate to the variable, then the product was dried and analyzed the swelling power and water solubility. Ratio of Ginger oil : gadung flour (1:3) with a temperature at 30oC and 60 minutes is the best condition of modification obtained from this study, where the modified gadung flour obtained has a very similar water solubility and swelling power properties with American wheat flour, which were 7.28 (g/100g) and 7.9 (g/g), respectively.The weakness of modified gadung flour was only  the presence of the remaining ginger aroma.