PENGARUH FOTOOKSIDASI UV-C TERHADAP SIFAT FISIKOKIMIA DAN BAKING EXPANSION PATI SAGU (Metroxylon sago)

Abstract

Native Sago starch is difficult to be used in industry because of the limitations of its properties. The aim of this research was to study effect of UV-C photo-oxidation on chemical properties and baking expansion of sago starch. Five slurry ratio (starch : water ratio): 1:2; 1:4; 1:6; 1:8; and 1:10 were oxidized with UV-C irradiation for 20 minutes, and then compared with native sago starch. The results showed that UV-C photooxidation increased amylose content and paste viscosity, but decreased swelling power and solubility, and carbonyl and carboxyl content. Used of UV-C as a photooxidator was effective in increasing baking expansion characteristic, and the best slurry ratio was 1:6, which has 6.97 ml/g specific volume or 33.7% higher than that of native sago starch (5.22 ml/g)