Pengaruh Konsentrasi Ca(OH)2 dan Suhu Pemasakan terhadap Sifat Fisikokimia serta Peningkatan Kalsium Tepung Jagung pada Proses Nikstamalisasi

Zakiyah, Tuty Shohibatuz (2022) Pengaruh Konsentrasi Ca(OH)2 dan Suhu Pemasakan terhadap Sifat Fisikokimia serta Peningkatan Kalsium Tepung Jagung pada Proses Nikstamalisasi. Undergraduate thesis, UPN Veteran Jawa Timur.

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Abstract

Nixtamalization is a corn cooking process with the addition of calcium hydroxide which aims to improve the physical and chemical properties of corn flour. This study aims to determine the best treatment combination between the concentration of Ca(OH)2 and the cooking temperature tochanges in physicochemical properties, functional properties, amylographic properties and organoleptic properties of corn flour. This research was conducted using a completely randomized design with a factorial pattern with two factors and two replications. Factor I: concentration of Ca(OH)2 1%, 2% and 3% (w/v); Factor II: cooking temperature 70️℃, 80️℃, 90️℃, and 100️℃. Data were analyzed using ANOVA at the 5% level, if there was a difference, it was continued with Duncan's test (DMRT) at the 5% level. The results showed that the best treatment combination was the nixtamalization treatment with a concentration of Ca(OH)2 2% and a cooking temperature of 90️℃ which produces corn flour with a calcium content of 0.473%; water content 6.56%; ash content 1.24%; starch content 82.95%; amylose content 68.92%; solubility 5.68%; swelling power 7,13%; water absorption 1.39%; oil absorption 1.74%; freeze thaw stability 0.211%; color coordinate value L*; a*; b* is 68.64 in a row; 16.27; 45.22; kamba density 0.75; yield of 71.10%; organoleptic test scoring method includes color 3.28 (slightly yellow); texture 4.08 (smooth); and aroma 3.20 (slightly corny). The microscopic structure of the best treatment showed that the surface shape of the starch granules was slightly rough, the cell walls were slightly thicker than the control corn flour; amylographic properties showed gelatinization temperature 78.15️℃; peak gelatinization time 8.13 minutes; peak viscosity 1147 cP; hot paste viscosity 1056 cP; breakdown viscosity 91 cP; final viscosity 2132 cP; setback viscosity of 1076 cP. Keywords: nixtamalization corn flour, concentration of Ca(OH)2, cooking temperature, physicochemical properties, functional properties.

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Thesis (Undergraduate)

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