Modifikasi Pati Walur (Amorphophallus campanulatus var. Sylvestris) dengan Heat Moisture Treatment (HMT) serta Karakteristisasi Sifat Fisiko- Kimia dan Sifat Fungsionalnya

Abstract

Walur is one of Indonesia’s indigenous tuber. Walur contains significant amount of carbohydrate. However, native starch extracted from walur has limited application due to its heat unstability. Therefore modification is needed to increase heat stability of walur starch. The starch is modified through Heat Moisture Treatment (HMT). The objective of this research is to study the influence of temperature and time on walur stach charactheristics. Native walur starch with moisture content of 17% is heated at 100 oC and 110oC in dry air oven for 6, 8, and 10 hours in closed container. The modified starch is analyzed for it pasting behaviour, swelling power, solubility, gel texture characteristics, freeze-thaw stability, starch granule morphology, starch birefringence, and starch melting characteristic. The results shows that HMT decreases peak viscosity, breakdown viscosity, swelling power and solubility, gel strength and elasticity, and melting enthalpy of starch. Modified walur starch has higher onset temperature (To), peak temperature (Tp), and final temperature (Tc).HMT increases heat stability of walur starch without significantly changes its birefringence property and granule morphology. It is also found that HMT increase syneresis of walur starch gel.