Open AccessSifat Fungsional Pati Ubi Kelapa Kuning (Dioscorea alata) dan Pemanfaatannya sebagai Pengental pada Saus Tomat
Author(s) -
Ulyarti Ulyarti,
Lavlinesia Lavlinesia,
Nuzula Nuzula,
Nazarudin Nazarudin
Publication year - 2019
Publication title -
agritech
Language(s) - English
Resource type - Journals
eISSN - 2527-3825
pISSN - 0216-0455
DOI - 10.22146/agritech.30965
Subject(s) - syneresis , starch , food science , dioscorea , thickening agent , chemistry , horticulture , thickening , biology , medicine , alternative medicine , pathology , polymer science
The aim of this research was to determine the functional properties of yellow greater yam’s starch (Dioscorea alata) and its ability to acts as thickening agent for tomato sauce. This research was carried out in 2 stages: starch extraction followed by determination of its physical and functional properties and production of tomato sauce using completely randomized design with 5 levels of starch concentration and 4 replications. The levels were 0, 1, 2, 3 and 4% which was calculated from tomato pulps. Functional properties of yellow greater yam’s starch showed the capability as thickening agent but had quite high setback value. The result showed that the concentration of yellow greater yam’s starch significantly affect viscosity and syneresis (p 3), the concentration of 2% yellow greater yam’s starch is proposed to be used as thickening agent in tomato sauce producing tomato sauce without syneresis during a week of storage, viscosity 4.85 Poise, total soluble solid 44.8 obrix, L* 50.75, a* 50.75, b* 51.30 and overal acceptance “rather like” to “like”.