Pengaruh Oksidasi Menggunakan Hidrogen Peroksida terhadap Kadar Air Pati Gadung (Dioscorea hispida Dennst.)

*Selma Husniah Ramadhiyana Elsadi  -  Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro Semarang, Indonesia
Yoga Pratama  -  Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro Semarang, Indonesia
Nurwantoro Nurwantoro  -  Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro Semarang, Indonesia
Received: 19 Feb 2018; Published: 27 May 2018.
Open Access

Citation Format:
Article Info
Section: Artikel Penelitian
Language: EN
Statistics: 151 556
Abstract

Oksidasi adalah modifikasi secara kimia yang dapat meningkatkan karakteristik dari suatu pati. Penelitian ini bertujuan untuk menganalisis kadar air pati gadung yang dimodifikasi dengan metode oksidasi menggunakan hidrogen peroksida. Perlakuan yang diberikan adalah perbedaan konsentrasi oksidator yaitu 0; 2; 4; 6 dan 8%. Hasil penelitian menunjukkan tidak ada pengaruh oksidasi terhadap kadar air pati gadung alami dan teroksidasi. Kadar air pati gadung alami adalah 10,12% dan pati gadung yang dioksidasi dengan konsentrasi oksidator yang berbeda (0; 2; 4; 6; dan 8%) secara berturut-turut adalah 10,68%; 10,62%; 10,26% dan 10,52%.

 

Oxidation is chemical modification which alter the properties of starch. This study investigated the effect of oxidation using hydrogen peroxide on moisture content of native and oxidized gadung starch. The difference concentration of oxidant (0; 2; 4; 6 and 8%) were studied.  The extent of oxidation were determined based on moisture content. The result showed that there’s no effect of oxidation  to moisture content. The moisture content in native starch was 10.12% and oxidized starch with different oxidant level (2; 4; 6; and 8%) were 10.68%; 10.62%; 10.26% and 10.52% respectively.

Keywords: oxidation; hydrogen peroxide; moisture content

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