FOSFORILASI PATI UBI BANGGAI (Dioscorea Alata L.) UNTUK BAHAN PANGAN FUNGSIONAL DAN APLIKASINYA SEBAGAI POLIMER EDIBEL FILM

ABSTRACT

Ramadhani Chaniago, E 203 21 006. Phosphorylation of Banggai Yam Starch (Dioscorea Alata L) For Functional Food Ingredients and Its Application As Edible Polymer Film. Promoter: Asriani Hasanuddin, Co-Promoter: Abdul Rahim.

Banggai yam plant (Dioscorea alata L) is an endemic starch source in Banggai Islands Regency, Central Sulawesi. Natural starch from banggai yam is easily retrograded and unstable to heat and acid, so its use is limited. Modification of starch through phosphorylation using sodium trimethaphosphate (STMP) and sodium tripolyphosphate (STPP), banggai yam starch phosphate (PUBF) can be produced. PUBF can be used as a functional food ingredient due to its resistant starch (RS) content and as an edible film polymer. This study aims to find the optimal conditions and characteristics of PUBF and the edible film it produces. The research was conducted in four stages: (1) PUBF synthesis, (2) physicochemical and functional characterization of PUBF, (3) Optimization of making edible film from PUBF, and (4) Evaluation of physicochemical, mechanical, functional, and sensory characteristics of edible film from PUBF. Data were analyzed using descriptive and inferential statistics. The results showed that PUBF produced had a moisture content of 7.75% - 13.86%, ash content of 0.73% - 3.29%, starch content of 50.34% - 71.65%, expandability of 6.37% - 8.84%, solubility of 6, 37% - 10.73%, phosphate content 0.10% - 0.27%, degree of substitution 0.14 - 0.26, resistant starch 2.81 - 4.45, FTIR spectra of phosphate group 1018.97-1022.39 and degree of crystallinity 12.7% - 13.4%. Edible film from PUBF showed good physicochemical and mechanical characteristics with color L* = 36.1; a+ = 0.84; b- = -3.19; thickness 0.10mm -
0.65mm; WHC 0.11g/g - 0.34g/g; OHC 0.12g/g - 0.31g/g; water solubility
10.39% - 39.26%; tensile strength 2.21MPa - 31.88MPa; elongation 1.30% - 20.98%; WVTR 1.54 g/m2/hr - 1.59 g/m2/hr; moisture content 12.03% - 17.88%; pH 5.25 - 6.21; Scanning Electron Microscopy (SEM) was quite fine on B2R2P1 (3gram, 10% STMP, 10% Glycerol) and sensory analysis showed color score 2.5 - 5.3, texture 2.3 - 5.6, aroma 3.1 - 6.6, and overall rating 2.6 - 5.2. This study concludes that the resulting PUBF has characteristics suitable for use as a functional food ingredient and edible film polymer.

Keywords: Functional food ingredient; Edible film; Starch phosphorylation; Banggai yam starch phosphate (PUBF).