Modifikasi Pati Beras Menggunakan Teknologi Cold Plasma Dielectric Barrier Discharge (DBD)
Rice Starch Modification Using Cold Plasma Dielectric Barrier Discharge (DBD) Technology
DOI:
https://doi.org/10.25047/jofe.v4i3.5977Keywords:
Cold Plasma, Dielectric Barrier Discharge (DBD), Pati BerasAbstract
Pemanfaatan pati beras native memiliki keterbatasan dalam industri pangan karena tidak stabil terhadap perubahan suhu, kondisi asam, tidak larut dan mudah mengalami retrogradasi. sehingga perlu dilakukan modifikasi untuk meningkatkan sifat fungsional pati. Salah satu metode fisik untuk memodifikasi pati adalah teknologi cold plasma yang dihasilkan oleh reactor Dielectric Barrier Discharge (DBD). Dalam penelitian ini, modifikasi pati beras dilakukan menggunakan Dielectric Barrier Discharge (DBD) dengan tujuan untuk mengetahui pengaruh beberapa variasi tegangan (8 kV, 10 kV, 12 kV dan 14 kV) terhadap karakteristik pati beras. Berdasarkan hasil penelitian, kadar air pati beras native dan termodifikasi berkisar antara 5,93-8,18%, kadar amilosa meningkat dari 22,36% menjadi 23,95-25,70%, water absorption index meningkat dari 1,20 g/g menjadi 1,25-1,77 g/g, oil absorption index meningkat dari 3,58 g/g menjadi 3,88-4,09 g/g, solubility meningkat dari 30,192 g/g menjadi 30,708-26,683 g/g dan swelling power cenderung menurun dari 14,783 g/g menjadi 12,506-12,704 g/g. Semua nilai tersebut dihitung dalam basis kering (%b/k). Pati beras termodifikasi yang dihasilkan memiliki peak viscosity, breakdown dan final viscosity cenderung meningkat serta setback dan pasting temperature yang cenderung menurun.
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