Abstract
Food security should be supported in an effort to utilize local products into import substitution products. Cassava starch has the potential to be developed into semi-finished products in the form of flour or starch which does not contain gluten but can inflate large baking process, potentially as a substitute for wheat flour-the main ingredient for making bread. The characteristic of the starch is influenced by the type of starch composition and structure. Natural starch has physicochemical properties i.e. a long time cooking and pasta formed hard. These constraints allow us to modify cassava starch by a combination of lactic acid hydrolysis and drying with rotary UV system. Modified cassava starch is expected to be used as a substitute for wheat flour. The aim of the research which is a combination of lactic acid hydrolysis and drying using a rotary UV system is to examine the optimum operating conditions in the drying process of starch hydrolysis with parameter the physicochemical and rheological properties of modified cassava starch. The initial process study is to hydrolyze cassava starch using lactic acid. Furthermore, hydrolyzed cassava starch is then dried using UV light in the rotary dryers system. There are a variety of changing variables, i.e. time of irradiation cassava starch-lactic acid hydrolysis products in the rotary UV light and air drying temperature. The research results show that modified starch has a better characteristic than the natural starch. From the analysis, the best point of swelling power, solubility and baking expansion is consequently 15.62 g/g; 24.19 %; 2.21 ml/gr. The FTIR result shows that there is no significant difference of the chemical structure because the starch modification only change the physical characteristics. From the SEM analysis, we can know that the size of the starch’s granule changes between the natural starch and the modified starch..
Highlights
Starch is a mixture of the two polysaccharides with amylose as straight chain and amylopectin as branched chain [15]
Some properties of starch that can be changed is the gelatinization temperature, gelatinization characteristics during the process, and starch resistance to high temperature. This experiment focused on the combination of lactic acid hydrolysis process with the rotary drying in addition with UV light on cassava starch, so that the modified product is expected to have properties that almost the same with flour
The increase in value is due to the swelling power when starch is heated with water media, the starch granules swell and open the resulting presence of heat energy. This heating resulted in the weakening of the hydrogen bonds that connect between amyloseamylopectin, amylose-amylose and amylopectinamylopectin [16]
Summary
Starch is a mixture of the two polysaccharides with amylose as straight chain and amylopectin as branched chain [15]. Some properties of starch that can be changed is the gelatinization temperature, gelatinization characteristics during the process, and starch resistance to high temperature This experiment focused on the combination of lactic acid hydrolysis process with the rotary drying in addition with UV light on cassava starch, so that the modified product is expected to have properties that almost the same with flour. Combination process method of lactic acid hydrolysis and hydrogen peroxide oxidation for cassava starch modification gives results on improvement in baking expansion of modified starch and showed that the modified starch can substitute wheat flour in optimum condition process [18]. The focus of this experiment is to examine the change in physicochemical and rheological properties of modified cassava starch compared to the natural starch by using the combination process of lactic acid hydrolysis and uv-light drying
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