Kajian Pengaruh Hidrokoloid dan CaCl2 Terhadap Profil Gelatinisasi Bahan Baku Serta Aplikasinya Pada Bihun Sukun

Abstract

Tepung sukun memiliki puncak viskositas sedang dan selama periode holding time viskositasnya cenderung meningkat. Hal ini mengindikasikan bahwa pati sukun lebih mampu menjaga integritas strukturnya pada kondisi perlakuan panas dan pengadukan, sehingga cocok untuk diaplikasikan pada produk pangan yang membutuhkan pemanasan. Berdasarkan karakteristik tersebut, maka produk berbasis tepung sukun yang potensial untuk dikembangkan adalah bihun. Pati sukun memenuhi syarat untuk menjadi bahan baku bihun yang berkualitas berdasarkan sifat amilografinya. Untuk memperbaiki karakteristik bihun sukun yang dihasilkan maka dilakukan penggunaan tepung campuran dan bahan tambahan pangan (BTP).

The objectives of this research were: (1) to study the effect of rice flour addition on gelatinization characteristics of raw material, (2) to study the effect of hydrocolloids and salt addition on pasting profile of raw material and (3) to investigate the effects of flours, hydrocolloids and salt interactions on the quality of bihon-type noodle making. The pasting properties of breadfruit flour alone and its composite with 15 and 30% rice flour were investigated. The viscosity of the flour mixtures increased with increasing proportion of rice flour, except for peak viscosity. The addition of 15% rice flour resulting in better characteristics of mix flour compared to the addition of 30% rice flour, showed by higher setback and lower breakdown viscosity. The pasting properties of mix flours consists of breadfruit flour alone or composite of 85% breadfruit flour and 15% rice flour, hydrocolloids, including guar gum and konjac flour, in the presence or absence of CaCl2 were investigated using Rapid Visco Analyzer. The addition of 1% CaCl2 lowered the viscosity of mixed flours, while addition of 2% CaCl2 increased the viscosity of mixed flours. The addition of CaCl2 improved the heat stability of breadfruit flour in the presence of both guar gum and konjac flour, showed by the decreased value of breakdown viscosity. Bihon-type noodle made from composite mix flours as described above were prepared. Bihon-type noodle quality of composite mix flour in the presence or absence of CaCl2 was examined by cooking loss, rehydration weight, color, texture analysis and sensory tests. It was found that the substitution of breadfruit flour with 15% rice flour in the presence of guar gum improved the characteristics of bihon-type noodle quality, i.e. lower rehydration weight and higher hardness. In the presence of konjac flour, addition of rice flour resulting in higher cooking loss and lower elasticity.