The effect of autoclaving method on sago starch as a functional food source: a review from a gastronomy perspective
Article Sidebar
Main Article Content
Abstract
Starch is a carbohydrate that is a polymer of glucose, and consists of amylose and amylopectin. Starch is found abundantly in the gastrointestinal tract and is slightly fermented by the intestinal microflora. RS is often identified as a food starch that cannot be digested in the small intestine so that it functions properly for the health of the human body. This study aims to investigate the effect of autoclaving method on sago starch as a functional food source, with emphasis on gastronomic aspects. Through this approach, we can gain a more comprehensive understanding of the potential of sago starch in providing healthy and tasty food for consumers. This research method was carried out under the condition of modification of sago starch by autoclaving-cooling including modification cycles, among others: no cycle, one cycle, 2 cycles, and 3 cycles. The results showed T0 starch showed 1.26% and 3 cycles showed 5.62%. The best modification of RS starch is shown in the cycle process 3.
Article Details
References
H. J. and J. A. Delcour, “Hydrothermal Modifications of Granular Starch, with Retention of the Granular Structure: A Review,” J. Agric. Food Chem., vol. 46, no. 8, hal. 2895–2905, 1998, doi: https://doi.org/10.1021/jf980169k.
J. Slavin dan J. Carlson, “Carbohydrates,” vol. 5, no. 6, hal. 760–1, 2014, doi: 10.3945/an.114.006163.
L. Zhongdong, L. Peng, dan J. F. Kennedy, “The technology of molecular manipulation and modification assisted by microwaves as applied to starch granules,” Carbohydr. Polym., vol. 61, no. 3, hal. 374–378, 2005, doi: 10.1016/j.carbpol.2005.06.004.
O. B. Wurzburg, C. Press, dan B. Raton, “Modified starches: Properties and uses,” Br. Polym. J., 1986, doi: https://doi.org/10.1002/pi.4980210117.
H. Englyst, H. S. Wiggins, dan J. H. Cummings, “Determination of the non-starch polysaccharides in plant foods by gas-liquid chromatography of constituent sugars as alditol acetates,” Analyst, hal. 307–18, 1982, doi: 10.1039/an9820700307.
E. J. C. Nutr, “Proceedings for the 2nd plenary meeting of EURESTA: European FLAIR Concerted Action No. 11 on physiological implications of the consumption of resistant starch in man,” Resist. Starch, 1991.
M. Flach, “Promoting the Conservation and Used of Unther Utilized and Neglected Crops,” Inst. Plant Genet. Crop Plant Res., 1997.
H. M. H. B. Djoefrie, “Pemberdayaan tanaman sagu sebagai penghasil bahan pangan alternatif dan bahan baku agroindustri yang potensial dalam rangka ketahanan pangan nasional,” J. Pangan, 1999, doi: https://doi.org/10.33964/jp.v20i1.6.
G. D. Sulistyanto, N. Kusrini, dan Maswadi, “Analisis Kelayakan Usahatani Tanaman Padi Di Kecamatan Sebangki Kabupaten Landak,” Neliti, 2020, [Daring]. Tersedia pada: https://media.neliti.com/media/publications/190240-ID-analisis-kelayakan-usahatani-tanaman-pad.
I. Goldberg, “Functional foods : designer foods, pharmafoods, nutraceuticals,” Chapman & Hall, New York, 1994.
S. Perez, P. Baldwin, dan D. J. Gallant, “Starch: Chemistry and technology,” 2009.
M. G. Sajilata, R. S. Singhal, dan P. R. Kulkarni, “Resistant Starch-A Review,” Compr Rev Food Sci Food Saf, vol. 5, no. 1, hal. 1–17, 2006, doi: 10.1111/j.1541-4337.2006.tb00076.x.
H.-J. An, “Effects of Ozonation and Addition of Amino acids on Properties of Rice Starches,” LSU Sch. Repos., 2005, [Daring]. Tersedia pada: https://repository.lsu.edu/cgi/viewcontent.cgi?referer=&httpsredir=1&article=3622&context=gradschool_dissertations.
O. Hernandez-Hernandez, L. C. J. Gonzalez, E. G. Doyagüez, dan T. J. Gutiérrez, “Potentially Health-Promoting Spaghetti-Type Pastas Based on Doubly Modified Corn Starch: Starch Oxidation via Wet Chemistry Followed by Organocatalytic Butyrylation Using Reactive Extrusion,” Polymers (Basel)., vol. 15, no. 7, hal. 1704, 2023, doi: 10.3390/polym15071704.
C. G. Oates, “Towards an understanding of starch granule structure and hydrolysis,” Trends Food Sci. Technol., vol. 8, no. 11, hal. 375–382, 1997, doi: https://doi.org/10.1016/S0924-2244(97)01090-X.
H.-D. Belitz dan W. Grosch, “Food Chemistry,” Springer Berlin, Heidelberg, 2013.
H. and Kelly, “Organic Chemistry,” The Blakistan Co, 1942.
O. R. Fennema, “Food Chemistry,” PRINTED IN THE UNITED STATES OF AMERICA, 1996.
R. V. Gadhave, P. A. Mahanwar, dan P. T. Gadekar, “Starch-Based Adhesives for Wood/Wood Composite Bonding: Review,” Open J. Polym. Chem., vol. 7, no. 2, 2017, doi: 10.4236/ojpchem.2017.72002.
O. M. Sodiqovna dan I. G. O. Qizi, “The Rate Of A Chemical Reaction And Factors Affecting It,” EPRA Int. J. Res. Dev., vol. 5, no. 8, 2020, doi: 10.36713/epra2016.
A. D. Betancur, G. L. Chel, dan H. E. Cañizares, “Acetylation and Characterization of Canavalia ensiformis Starch,” J. Agric. Food Chem., vol. 45, no. 2, hal. 378–382, 1997, doi: https://doi.org/10.1021/jf960272e.
Y. Chen, Y. Su, R. Bai, J. Li, dan T. Zheng, “Preparation and characterization of octenyl succinic anhydride-modified ginkgo seed starch with enhanced physicochemical and emulsifying properties,” Food Sci, vol. 87, no. 10, hal. 4453–4464, 2022, doi: 10.1111/1750-3841.16321.
S. Purnavita dan N. K. Rastono, “Modifikasi Pati Aren dengan Crosslinking Agent STPP (Sodium Tri Poly Phospate) dan Penambahan Poli Vinil Alkohol terhadap Karakteristik Bioplastik,” Pros. Semin. Nas. Tek. dan Manaj. Ind. dan Call Pap. (SENTEKMI 2021), vol. 1, no. 1, 2021, doi: https://doi.org/10.28932/sentekmi2021.v1i1.73.
N. L. Vanier, S. L. M. El Halal, A. R. G. Dias, dan E. da R. Zavareze, “Molecular structure, functionality and applications of oxidized starches: A review,” Food Chem., vol. 221, hal. 1546–1559, 2017, doi: https://doi.org/10.1016/j.foodchem.2016.10.138.
P. A. Williams dan G. O. Phillips, “The use of hydrocolloids to improve food texture,” Texture Food, vol. 1, hal. 251–274, 2003, doi: https://doi.org/10.1533/9781855737082.2.251.
T. Mondal, B.; Mukherjee, T.; Finch, N.W.; Saha, A.; Gao, M.Z.; Palmer, T.A.; DebRoy, “Vapor Pressure versus Temperature Relations of Common Elements,” Materials (Basel)., vol. 16, no. 50, 2023, doi: https://doi.org/10.3390/ma16010050.
S. Simandjuntak dan M. Y. Samuel, “Isolation and Identification of Thermophilic Bacteria, Producer of Amylase Enzyme, from Lake Linow, North Sulawesi,” J Pure Appl Microbiol, vol. 12, no. 2, hal. 543–554, 2018, doi: https://doi.org/10.22207/JPAM.12.2.13.
K. Scott, “Biotechnology And Medical Applications,” Handb. Ind. Membr., 1995, doi: https://doi.org/10.1016/B978-185617233-2/50017-9.
G. Panta, A. K. Richardson, dan I. Shaw, “Effectiveness of autoclaving in sterilizing reusable medical devices in healthcare facilities,” J Infect Dev Ctries, vol. 13, no. 10, hal. 858–864, 2019, doi: 10.3855/jidc.11433.
Sugiyono, R. Pratiwi, dan D. N. Faridah, “Modifikasi Pati Garut (Marantha Arundinacea) Dengan Perlakuan Siklus Pemanasan Suhu Tinggi-Pendinginan ( Autoclaving-Cooling Cycling) Untuk Menghasilkan Pati Resisten Tipe Iii [Arrowroot (Marantha Arundinacea) Starch Modification Through Autoclaving-Coo,” J. Teknol. dan Ind. Pangan, vol. 20, no. 1, 2009, [Daring]. Tersedia pada: ttps://journal.ipb.ac.id/index.php/jtip/article/view/315.
M. K. C. Raja dan P. Sindhu, “Properties of Steam-Treated Arrowroot (Maranta arundinacea),” Starch, vol. 52, no. 12, 2000, doi: https://doi.org/10.1002/1521-379X(200012)52:12<471::AID-STAR471>3.0.CO;2-U.
S. Mahadevamma, K. . H. Prashanth, dan R. . Tharanathan, “Resistant starch derived from processed legumes—purification and structural characterization,” Carbohydr. Polym., vol. 2, no. 2003, hal. 215–219, 54M, doi: https://doi.org/10.1016/S0144-8617(03)00165-6.