KARAKTERISASI SIFAT FISIK, KIMIA DAN FUNGSIONAL TEPUNG JAGUNG (Zea mays) TERMODIFIKASI DENGAN PERENDAMAN

Abstract

Maize is the one of cereals variety that produced in Indonesia. It is also one of the economical comodity and has more chanes to be extended. In Indonesia, maize productivity increases every year, because it can be the source of carbohydrate besides rice. So that, maize has a good prospect to be extended. Maize were content fat and protein depends on the age of maize and the variety. Unripe maize contain less fat and protein that the ripe one. Maize also contain protein (9,4%) more that rice (8%) and wheat (8,9%). Among the cereals, maize contain the most of vitamin A. Food-product have wheat flour as the base ingredients. Maize flour has a functional characteristic different than wheat flour. Those when maize flour is used as base ingredient, it will produced not good. To exchange maize flour, it must be modified for the natural maize flour. Modification to the maize flour can be done whit soaking. But the problem is how far it can affect to the physical, chemical and functional of the modified maize flour. The purpose of the research is to knowing the change of physical characteristic, chemical haracteristic and functional characteristic of the modified maize flour whit various soaking. The result of this research were soaking affects to the physical, chemical and functional characteristic of the modified maize flour. The soaking were increase rendement, bulk density, water content, paste viskosity (cold or heat), water solubility value, gelatinizing temperature. And it also to decrease protein content, fat content, starch content, beta-carotene content, pH, adn water absorption value.