Effect of soaking time sodium metabisulfite (Na2S2O5) and carboxymethyl cellullose (CMC) on the characteristics of lowe banana starch

Muhummad Ahmad Said; Ramadhani - Chaniago; Muhammad Risky Prima; Fatmawati - Dawaso

doi:10.31764/jau.v10i2.13319

Effect of soaking time sodium metabisulfite (Na2S2O5) and carboxymethyl cellullose (CMC) on the characteristics of lowe banana starch

Muhummad Ahmad Said, Ramadhani - Chaniago, Muhammad Risky Prima, Fatmawati - Dawaso

Abstract

Lowe's banana has the potential for high starch content. The processing of bananas into flour and starch offers more diverse development opportunities to achieve food security. The aim of this study was to determine the effect of soaking time in sodium metabisulphite and carboxy methyl cellulose solution on the chemical composition, starch content and gluten content of Lowe's banana flour. The design used was a completely randomised factorial design (CRD) with two factors: type of soaking agent (M) and soaking time (L). For each treatment, all contained 5 grams/litre of water with differences in the type of soaking agent, namely: water (M1), sodium metabisulphite (M2) and carboxymethyl cellulose (M3). As far as the soaking time is concerned, it consists of 3 treatments: (L1) = 6 hours; (L2) = 12 hours; and (L3) = 18 hours, so that there were 27 treatment units consisting of 3 x 3 different treatment combinations, which were then repeated three times. The research variables were proximate test, starch test and gluten test. The results showed that the longer the soaking time, the higher the water and protein content and the lower the ash, fat, carbohydrate, starch and gluten content. The best treatment was M1L3 which increased protein and decreased ash and gluten.

Keywords

carboxy methyl cellulose; lowe bananas; soaking time; sodium metabisulphite

Full Text:

PDF (Bahasa Indonesia)

References

Abera, S., & Rakshit, S. K. (2003). Comparison of physicochemical and functional properties of cassava starch extracted from fresh root and dry chips. Starch/Starke, 55(7), 287–296. https://doi.org/10.1002/star.200390072

Anasifa, L., Putra, B. S., & Ratna, R. (2021). Kajian variasi lama perendaman dalam larutan natrium metabisulfit (Na2S2O5) Terhadap mutu tepung sukun. Jurnal Ilmiah Mahasiswa Pertanian, 6(4), 588–595.

Chemists, A. of O. A., & Horwitz, W. (1975). Official methods of analysis (Vol. 222). Association of Official Analytical Chemists Washington, DC.

Darmajana, D. A. (2010). Upaya mempertahankan derajat putih pati jagung dengan proses perendaman dalam natrium bisulfit. Prosiding Seminar Nasional Teknik Kimia “Kejuangan” Pengembangan Teknologi Kimia Untuk Pengolahan Sumber Daya Alam Indonesia, 1–5.

Demirel, D., & Turhan, M. (2003). Air-drying behavior of Dwarf Cavendish and Gros Michel banana slices. Journal of Food Engineering, 59(1), 1–11. https://doi.org/https://doi.org/10.1016/S0260-8774(02)00423-5

Dewi, P. A., Sulistyowati, D., & Ardhiani, T. (2019). Analisis penambahan carboxymethyl cellulose terhadap edible film pati umbi garut sebagai pengemas buah strawberry. Jurnal Riset Sains Dan Teknologi, 3(2), 77–83. https://doi.org/10.30595/jrst.v3i2.4911

Dewi, W. K., Harun, N., & Zalfiatri, Y. (2017). Pemanfaatan daun katuk (Sauropus adrogynus) dalam pembuatan teh herbal dengan variasi suhu pengeringan. Riau University.

Fitriani, Syam, H., & Fadilah, R. (2022). Pengaruh lama waktu perendaman umbi gadung (Dioscorea Hispida Dennst) terhadap fisiko-kimia tepung umbi gadung. Jurnal Pendidikan Teknologi Pertanian, 8(1), 9–18.

Kartini, A. Z., & Putri, W. D. R. (2018). Pengaruh konsentrasi telur dan carboxymethyl cellulose terhadap karakteristik fisik, kimia dan organoleptik mi kering tepung jali(Coix lacrymal jobi-L) terfermentasi. Jurnal Pangan Dan Agroindustri, 6(2), 52–62. https://doi.org/10.21776/ub.jpa.2018.006.02.6

Kompas.com. (2010). Jenis Makanan yang Mengandung Gluten.

Kusumawati, D. D., Amanto, B. S., & Muhammad, D. R. A. (2012). Pengaruh perlakuan pendahuluan dan suhu pengeringan terhadap sifat fisik, kimia, dan sensori tepung biji nangka (Artocarpus heterophyllus). Jurnal Teknosains Pangan, 1(1).

Lastari, A. N., Anandito, R. B. K., & Siswanti. (2016). Pengaruh konsentrasi natrium metabisulfit (Na2S2O5) dan lama perendaman terhadap karakteristik tepung kecambah kedelai. Jurnal Teknosains Pangan, 5(2), 1–8.

Litaay, C., & Santoso, J. (2013). Pengaruh perbedaan metode perendaman dan lama perendaman terhadap karakteristik fisiko-kimia tepung ikan cakalang (Katsuwonus pelamis). Jurnal Ilmu Dan Teknologi Kelautan Tropis, 5(1), 85–92.

Ningsih, E. P., Ariyani, D., & Sunardi, S. (2019). Pengaruh Penambahan Carboxymethyl Cellulose Terhadap Karakteristik Bioplastik Dari Pati Ubi Nagara (Ipomoea batatas L.). Indonesian Journal of Chemical Research, 7(1), 77–85. https://doi.org/10.30598//IJCR.2019.7-SUN

Purwanto, C. C., Ishartani, D., & Rahadian, D. (2013). Kajian sifat fisik dan kimia tepung labu kuning (Cucurbita maxima) dengan perlakuan blanching dan perendaman natrium metabisulfit (Na2S2O5). Jurnal Teknosains Pangan, 2(2), 121–130.

Rohman, M. (2018). Pengaruh perbedaan konsentrasi bahan penstabil carboxymethyl cellulose (CMC) terhadap karakteristik fisik dan kimia edible film tepung buah pedada putih (Sonneratia alba). Universitas Brawijaya, Malang.

Sangkilen, L., Djarkasi, G. S. S., & Mandey, L. C. (2019). Evaluasi nilai gizi tepung pisang goroho ( Musa acuminate, sp ) termodifikasi. Jurnal Teknologi Pertanian, 10(2), 139–144.

Sayangbati, F., Nurali, E. J. N., Mandey, L., & Lelemboto, M. B. (2013). Karakteristik fisikokimia biskuit berbahan baku tepung pisang goroho (Musa Acuminate,Sp). Cocos, 2(1), 1–10.

Sitorus, C. J. B. (2018). Pengaruh perbandingan tepung terigu dengan tepung ubi jalar ungu dan konsentrasi carboxymethyle cellulose (cmc) terhadap mutu egg roll. Jurnal Rekayasa Pangan Dan Pertanian, 6(Cmc), 123.

SNI. (1995). SNI 01 3841 1995 Tepung pisang.

SNI. (2009). Tepung terigu sebagai bahan makanan SNI 3751 2009.

Suarti, B., Fuadi, M., & Bachri Harun Siregar. (2013). Pembuatan pati dari biji durian melalui penambahan natrium metabisulfit dan lama perendaman. Jurnal Agrium, 18(1), 69–78. https://doi.org/http://dx.doi.org/10.30596%2Fagrium.v18i1.346

Suhaidi, I. (2003). Pengaruh lama perendaman kedelai dan jenis zat penggumpal terhadap mutu tahu. Sumatra Utara: Universitas Sumatra Utara.

Suryanto, E., Momuat, L. I., & Taroreh, M. (2011). Pengaruh lemon kalamansi ( Citrus microcarpa ) terhadap komposisi kimia dan fitokimia antioksidan dari tepung pisang goroho ( Musa spp .). Chemistry Progress, 4(1), 11–19.

Susanto, T., & Saneto, B. (1994). Teknologi pengolahan hasil pertanian. Bina Ilmu, Surabaya.

Syahputri, D. A., & Wardani, A. K. (2015). Pengaruh Fermentasi Jali (Coix lacryma joni-L) pada Proses Pembuatan Tepung Terhadap Karakteristik Fisik dan Kimia Cookies dan Roti Tawar. Jurnal Pangan Dan Agroindustri, 3(3), 984–995.

Syarifudin, E. (2016). Pengaruh lama perendaman biji nangka dalam natrium metabisulfit dan cara pengeringan terhadap kualitas tepung biji nangka. Universitas Muhammadiyah Surakarta.

Valentine, Sutedja, A. M., & Marsono, Y. (2015). Pengaruh konsentrasi Na-CMC (Natrium-Carboxymethyl Cellulose) terhadap karakteristik cookies tepung pisang kepok putih (Musa paradisiaca L.) pregelatinasi. Jurnal Agroteknologi, 09(02), 93–101.

Wardhani, D. H., Yuliana, A. E., & Dewi, A. S. (2016). Natrium metabisulfit sebagai anti-browning agent pada pencoklatan enzimatik rebung ori ( Bambusa arundinacea ). Jurnal Aplikasi Teknologi Pangan, 5(4), 140–145.

Wieser, H., & Seilmeier, W. (2002). Determination of gliadin and gluten in wheat starch by means of alcohol extraction and gel permeation chromatography. Proceedings of the 17th Meeting of the Working Group on Prolamin Analysis and Toxicity, 3–6.

DOI: https://doi.org/10.31764/jau.v10i2.13319