Substitusi Pati Dalam Pembuatan Bakso Dengan Pati Singkong Termodifikasi (Secara Fosforilasi)

Abstract

The awareness of healthy eating has led the food industry to produce healthier version of customers’ favorite snacks. Meatballs are one of the favorite snacks that are easy to get. To produce a healthier version meatball, the tapioca starch that usually used in the meatball dough has to be substituted with modified starch to make it low fat. The modified starch was phosphorylated for 1 hour at pH 11 under certain temperature [25oC and 40oC] with various ratio of the reagents [STMP:STPP= 0% :100%; 20% :80%; 30% :70%; 40% :60%; and 50% :50%].Phosphorylated starch with ratio of the reagents STMP:STPP = 20% :80% under 40oC resulting the highest degree of substitution. The distarch phosphate group found at 1000 nm. The texture characteristic of meatball using phosphorylated starch with ratio of the reagents STMP:STPP = 0% :100% under 25oC resulting the closest characteristic compared to commercial meatballs. Flavor, aroma, and texture of meatballswere accepted by the panelists.