Modifikasi Fisik Pati Garut (Marantha Arundinacea) Menggunakan Metode Heat Moisture Treatment dan Autoclaving-Cooling

Abstract

Starch is a natural ingredient widely used in the food industry due to its abundant availability and its function as a thickener, texturizer, and stabilizer. One local starch source that has the potential to be developed is arrowroot starch (Marantha arundinacea L.). However, natural arrowroot starch has limited functional properties, such as being unable to withstand high temperatures, having low stability, and having a high swelling power, making it less than optimal in food processing applications. Therefore, efforts are needed to improve the characteristics of starch through modification. The research consists of three main stages: Heat Moisture Treatment (HMT), Autoclaving-Cooling (AC), and a combination of both methods (dual method). In the first stage, starch modification is performed using the HMT method at varying temperatures of 100°C and 120°C. The second stage employs the autoclaving-cooling (AC) method with varying autoclaving durations of 15 minutes and 40 minutes. The third stage involves the dual method. The parameters analyzed included yield, color, swelling power, water absorption, moisture content, total sugar content, resistent starch, and SEM. Physical modifications using HMT and AC resulted in a more organized and compact starch structure, while double modification showed more significant changes than single modification. The results showed a decrease in yield with both HMT and AC modifications, from 100% to 94.20%. The whiteness index tended to decrease slightly after modification, indicating a change in starch structure. Swelling power also decreased from 14.48 g/g to 4.50 g/g compared to the control, indicating a reduced starch swelling capacity. This was directly proportional to the decreased water absorption value. Moisture and total sugar content also changed, indicating the effect of the treatment on the physicochemical properties of the starch. Resistant starch content increased from 4.61% to 22.26%.Overall, physical modification using the HMT and ACmethods improved the characteristics of arrowroot starch by increasing structural stability and reducing swelling capacity.