Effect of Modification Processes on Cassava Starch: Physichochemical Properties and Expansion Ability of Coated Penute

Abstract

Abstract One of popular peanut-based food product in Indonesia is coated peanuts. Coated nuts are peanuts wrapped in a flour batter and then fried until it dry. Coated peanut quality is influenced by the nature and characteristics of the flour used. Tapioca starch used as a coating on coated peanut products are expected to have a crispness and a good baking expansion. Natural starch has some lack, which it requires a long cooking time and pasta is formed loud and unclear. To improve the performance of the starch used, native starch is modified by physical, chemical or enzymatic process into diversified products with better functionality. In this work, modified starch is obtained by three different modification process, namely process of fermentation using Lactic Acid Bacteria, process of hydrolysis using lactic acid and process of esterification using lactid acid and ethanol. The analysis include the analysis of swelling power, solubility, determination of amylose content, crispness and level of dough development. Modified starch is expected to have optimal crispness and optimal baking expansion. From the result shown modification by hydrolysis give better characteristic of modified starch than the result of esterification and fermentation. Adding UV rays during modification give significant impact for starch. After modification is complete, drying under sunlight or drying with oven has their own strenght and weakness. The optimum variable from this research is wet tapioca starch which modified by esterification with adding UV rays and drying using direct sunlight which have swelling power 21,74 g/g, solubility 18,30%, expansion ability 1457,7%, and crispy starch value 345,8 gf.