Karakterisasi Fisikokimia Tepung Sagu Termodifikasi sebagai Bahan Baku Pangan Fungsional Berbasis Pangan Lokal
DOI:
https://doi.org/10.51574/wanatani.v6i1.774Keywords:
tepung sagu, modifikasi fisik, HMT, pangan fungsional, serat pangan, mineral, pati resistenAbstract
Tepung sagu merupakan salah satu sumber karbohidrat potensial dari tanaman lokal Indonesia yang memiliki prospek besar sebagai bahan baku pangan fungsional. Penelitian ini bertujuan untuk mengkarakterisasi sifat fisikokimia tepung sagu termodifikasi menggunakan metode Heat Moisture Treatment (HMT) serta mengevaluasi potensinya sebagai bahan baku pangan fungsional, khususnya pada parameter kadar karbohidrat, serat pangan, dan kandungan mineral. Sampel tepung sagu dimodifikasi menggunakan metode fisik pada variasi suhu (80°C, 100°C, 120°C) dan waktu perlakuan (4, 8, 12 jam). Parameter yang dianalisis meliputi kadar karbohidrat, serat pangan (serat larut dan tidak larut), serta kandungan mineral (kalsium, fosfor, besi, dan kalium). Hasil penelitian menunjukkan bahwa modifikasi HMT pada suhu 100°C selama 8 jam menghasilkan tepung sagu termodifikasi terbaik dengan kadar karbohidrat total sebesar 85,42 ± 1,23%, kandungan serat pangan total 6,78 ± 0,45% yang terdiri atas serat larut 2,14 ± 0,18% dan serat tidak larut 4,64 ± 0,31%, serta kandungan mineral meliputi kalsium (38,7 mg/100 g), fosfor (112,4 mg/100 g), besi (2,9 mg/100 g), dan kalium (145,6 mg/100 g). Modifikasi fisik secara signifikan meningkatkan kandungan pati resisten dan serat pangan dibandingkan tepung sagu alami, sehingga berpotensi dikembangkan sebagai bahan baku pangan fungsional untuk mendukung ketahanan pangan berbasis lokal.
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Chalik Mawardi, Kurniati Tajuddin, Rahman Syam, Ehlisa Ehlisa
This work is licensed under a Creative Commons Attribution 4.0 International License.
By submitting the article/manuscript of the article, the author(s) agree with this policy. No specific document sign-off is required.
License
The use of the article will be governed by the Creative Commons Attribution license as currently displayed on Creative Commons Attribution 4.0 International License.
Author(s)' Warranties
The author warrants that the article is original, written by the stated author(s), has not been published before, contains no unlawful statements, does not infringe the rights of others, is subject to copyright that is vested exclusively in the author and free of any third party rights, and that any necessary written permissions to quote from other sources have been obtained by the author(s).
User/Public Rights
Under the Creative Commons license, users are allowed to copy, distribute, display, and perform the work. Users will also need to attribute authors on distributing works in the journal and other media of publications. Unless otherwise stated, the authors are public entities as soon as their articles got published.
Rights of Authors
Authors retain all their rights to the published works, such as (but not limited to) the following rights;
- Copyright and other proprietary rights relating to the article, such as patent rights,
- The right to use the substance of the article in own future works, including lectures and books,
- The right to reproduce the article for own purposes,
- The right to self-archive the article,
- The right to enter into separate, additional contractual arrangements for the non-exclusive distribution of the article's published version (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
Co-Authorship
If the article was jointly prepared by more than one author, any authors submitting the manuscript warrants that he/she has been authorized by all co-authors to be agreed on this copyright and license notice (agreement) on their behalf, and agrees to inform his/her co-authors of the terms of this policy. The journal will not be held liable for anything that may arise due to the author(s) internal dispute. The journal will only communicate with the corresponding author.
Royalties
Being an open accessed journal and disseminating articles for free under the Creative Commons license term mentioned, author(s) aware that the journal entitles the author(s) to no royalties or other fees.
Miscellaneous
The article will be published in the journal if the article’s editorial process is successfully completed. The editors may modify the article to a style of punctuation, spelling, capitalization, referencing, and usage that deems appropriate. The author acknowledges that the article may be published so that it will be publicly accessible and such access will be free of charge for the readers.
