%0 Journal Article
%T Sifat Fungsional Pati Ubi Kelapa Kuning (Dioscorea alata) dan Pemanfaatannya sebagai Pengental pada Saus Tomat
%A L Lavlinesia
%A N Nazarudin
%A N Nuzula
%A U Ulyarti
%J -
%D 2018
%R https://doi.org/10.22146/agritech.30965 https://doi.org/10.22146/agritech.30965
%X The aim of this research was to determine the functional properties of yellow greater yam¡¯s starch (Dioscorea alata) and its ability to acts as thickening agent for tomato sauce. This research was carried out in 2 stages: starch extraction followed by determination of its physical and functional properties and production of tomato sauce using completely randomized design with 5 levels of starch concentration and 4 replications. The levels were 0, 1, 2, 3 and 4% which was calculated from tomato pulps. Functional properties of yellow greater yam¡¯s starch showed the capability as thickening agent but had quite high setback value. The result showed that the concentration of yellow greater yam¡¯s starch significantly affect viscosity and syneresis (p <0 .01) and a* value (p < 0.05) but did not affect water content, total soluble solid, L* and b* of the tomato sauce. Although creates an obvious color difference (¦¤E>3), the concentration of 2% yellow greater yam¡¯s starch is proposed to be used as thickening agent in tomato sauce producing tomato sauce without syneresis during a week of storage, viscosity 4.85 Poise, total soluble solid 44.8 obrix, L* 50.75, a* 50.75, b* 51.30 and overal acceptance ¡°rather like¡± to ¡°like¡±
%K Dioscorea alata
%K functional properties
%K thickening agent
%K tomato sauce
%U https://jurnal.ugm.ac.id/agritech/article/view/30965