Peningkatan Kualitas Tepung Ganyong (Canna Edulis) Melalui Ikat Silang Asam Amino Oleh Enzim Transglutaminase

Abstract

There are several tuber commodities, especially minor tubers, which have not received more priority and attention compared to major tubers, one of which is ganyong tubers (Canna edulis) that have the potential to be used as raw materials for making flour. However, one of the weaknesses of ganyong flour is that it does not contain gluten (protein in flour) and has a low protein content. One way to improve the quality or functional properties of ganyong flour is through optimization of cross-linking between amino acids with the transglutaminase enzyme. Therefore, this study aims to determine the best conditions for the cross-linking reaction of amino acids with the transglutaminase enzyme to improve the functional properties of ganyong flour. This study tested several characteristics of ganyong flour itself, including water content, ash content, protein content, and viscosity. Based on the test results, ganyong flour before modification showed a water content of 8.558%, ash content of 5.657%, protein content of 0.152% granule size 36.86 μm - 48.63 μm.. After undergoing a cross-linking process there was an increase in the quality of ganyong flour, some of which had the best water content and viscosity obtained at an enzyme concentration of 12 U/g with 12% of amino acids, namely 9.556% and 4.399 mPa.s. The best ash and protein content were shown by an enzyme concentration of 8 U/g with 12% of amino acids, namely 4.791% and 9.832%, and a decrease in granule size, namely at an enzyme concentration of 12 U/g of 14.24 μm - 18.67 μm