Penggunaan pati sagu termodifikasi dengan heat moisture treatment (HMT) untuk meningkatkan kualitas tekstur bakso daging sapi

Abstract

Meatball is a common food in Indonesia. It usually uses sodium tripolyphosphate (STPP) as its plasticizer. Unfortunately, STPP is a food additive which is strictly regulated by the government because of its chemical hazard. Sago starch, which is modified into type C by heat moisture treatment (HMT), is believed to develop meatball elasticity. The main advantages of using this kind of starch are cheap and have no harm to health. In addition, this sago starch has no peak viscosity and has more gel strength forming ability. This is the suitable starch to produce meatball elasticity. The aim of this research is to find the best formula for meatball by using HMT modified sago starch, so that the meatball could reach its best texture without adding high concentration of STPP. In the preliminary research the sago starch was modified into type C by heat moisture treatment in controlled conditions (1100C, 4 hours, water content of 28%). The main research was carried out and was divided into two parts, the first part was meatball formulation and the second part was meatball physical and chemical characteristics analysis. The results showed that the best formula for meatball was the one that contained 10% of HMT type C sago starch and 0.2% of STPP. It was proven from both penetrometer test and sensory test (rating and ranking hedonic). The penetrometer test showed that the best formula had hardness of 12.5±0.1gf, while rating hedonic and ranking hedonic test showed that the best formula were significally different with the other formulas. TPA test showed that the best formula characteristics were hardness 3510.9±10.4gf, elasticity 96.04±0.05%, cohesiveness 0.873±0.000, stickiness 2608.2±4.4gf, and chewiness 2514.8±14.3gf. The other physical parameters such as shear force were 1253.0±1.4gf, water holding capacity 66.53±1.19%, porosity 55.90±0.10%, and specific mass density 1.05±0.00. Almost all of the results above showed that HMT modified sago starch was effective to improve meatball texture, and therefore could partially substitute STPP in meatball.