Karakterisasi Pati Ganyong (Canna edulis) dan Pemanfaatannya Sebagai Bahan Pembuatan Cookies dan Cendol

https://doi.org/10.22146/agritech.9637

Eni Harmayani(1*), Agnes Murdiati(2), Griyaningsih Griyaningsih(3)

(1) Jurusan Teknologi Pangan dan Hasil Pertanian Fakultas Teknologi Pertanian Universitas Gadjah Mada Jl. Flora, Bulaksumur 55281
(2) Jurusan Teknologi Pangan dan Hasil Pertanian Fakultas Teknologi Pertanian Universitas Gadjah Mada Jl. Flora, Bulaksumur 55281
(3) Jurusan Teknologi Pangan dan Hasil Pertanian Fakultas Teknologi Pertanian Universitas Gadjah Mada Jl. Flora, Bulaksumur 55281
(*) Corresponding Author

Abstract


Edible canna is one of local commodities that could be used as source of carbohydrate in the form of starch. However,its characteristics and application are still poorly understood. The aim of this study was to determine the chemical composition, physical and physicochemical properties of edible canna starch and its application as ingredients for some food products.  Canna starch was obtained from Mekar Sari farmer group, Kulon Progo. The method of this research consisted of the following steps. First, characterization of canna starch on chemical, physical, and physicochemical properties. The second was formulation and production of some food products. The third was organoleptic test of the products. The results of the study indicated that canna starch sample had total starch of 93.30 % (db),amylose content of 42.49 % (db), and amylopectin content of 50.90 % (db). In canna starch, protein, fat, ash, crude fiber, and reducing sugar were minor components. Canna starch had low water binding capacity (162.15 %) and swelling power (9.96 g/g). At concentration of 5 % canna starch had quite low and stable hot paste viscosity (9.67 dPa.s), the viscosity increased to 14,67 dPa.s when cooled. Based on those several characteristics, canna starch can be used as ingredient for some food products, such as cookies and cendol. Hedonic test of the products showed that substitution of canna starch up to 75 % was not significantly different compared to wheat flour for cookies, while 100 % substitution of canna starch was not significantly different compared to rice flour for cendol. It can be concluded that canna starch had potential characteristics to be used for food diversification.

ABSTRAK

Ganyong merupakan salah satu jenis umbi-umbian lokal yang dapat diolah sebagai sumber karbohidrat dalam bentukpati. Akan tetapi karakteristik dan pemanfaatannya belum banyak diketahui. Penelitian ini bertujuan untuk mengetahui kandungan kimia, sifat fisik dan fisikokimia pati ganyong serta mengevaluasi penggunaannya sebagai bahan pembuatan beberapa produk olahan. Pati ganyong diperoleh dari Kelompok Tani Mekar Sari, Kulon Progo. Penelitian ini dilaksanakan dalam tiga tahap berikut: 1) karakterisasi pati ganyong, meliputi sifat kimia, fisik, dan fisikokimia; 2) formulasi dan pembuatan produk dari pati ganyong berdasarkan karakteristik yang diperoleh; dan 3) uji organoleptik produk-produk yang telah dikembangkan. Hasil penelitian menunjukkan sampel pati ganyong memiliki kadar total pati 93,30 % (db), kadar amilosa 42,49 % (db) dan kadar amilopektin sebesar 50,90 % (db). Protein, lemak, abu, serat kasar, dan gula reduksi merupakan komponen minor. Pati ganyong tergolong memiliki water binding capacity (162,15%) dan swelling power (9,96 g/g)  yang rendah. Pada konsentrasi 5 %, pati ganyong memiliki viskositas pasta panas yang rendah (9,67 dPa.s.) dan stabil, viskositas meningkat menjadi 14,67 dPa.s setelah pendinginan. Berdasarkan beberapa karakteristik tersebut, pati ganyong dapat dimanfaatkan sebagai bahan pembuatan cookies dan cendol. Hasil uji kesukaan menunjukkan bahwa pati ganyong dapat digunakan hingga 75 % pada pembuatan cookies dan 100 % pada pembuatan cendol dengan tingkat kesukaan yang tidak berbeda nyata dibandingkan cookies terigu dan cendol tepung beras. Dari penelitian tersebut dapat disimpulkan bahwa pati ganyong memiliki karakteristik yang potensial untuk diversifikasi pangan.


Keywords


Canna starch; chemical composition; physicochemical properties; cookies; cendol

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DOI: https://doi.org/10.22146/agritech.9637

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