Peningkatan Kualitas Tepung Talas (Colocasia Esculenta) Dengan Menggunakan Metode Ikat Silang Asam Amino Oleh Enzim Transglutaminase

Abstract

This research aims to improve the quality of taro flour (Colocasia esculenta) through the cross-linking method using transglutaminase enzymes and amino acids. Parameters analyzed include water content, ash content, protein content, viscosity and characteristics of flour granules. Research was carried out quantitatively in the laboratory to measure changes in the physicochemical characteristics of flour after modification. The results showed that the water content of modified taro flour decreased along with increasing enzyme concentration, from 10.14% at a concentration of 4 U/g to 6.39% at 12 U/g, which meets the SNI 3753:2018 standard. The ash content was mostly within standard limits, except for the enzyme concentration of 4 U/g which was 0.75%. The protein content increased significantly, with the highest concentration reaching 7.59%, meeting the minimum standard for wheat flour based on SNI. The viscosity of flour decreased after modification, but is still relevant for certain applications. The granule shape shows changes with the modified flour grains being more separated than the original flour. This research concludes that the cross-linking method can improve the quality of taro flour, making it a potential alternative to replace wheat flour in various food applications. With these results, the use of taro flour not only supports food diversification but also reduces dependence on imported wheat flour.