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Pati sagu hasil industri tradisional di Kalimantan Barat memiliki aroma asam dan berwarna kecoklatan sehingga hanya digunakan secara terbatas pada pembuatan kue-kue tradisional. Tujuan dari penelitian ini adalah mengevaluasi karakteristik fisikokimia dan organoleptik bubble pearl tapioka yang disubstitusi pati sagu hasil dari industri tadisional asal Kalimantan Barat. Hasil penelitian ini diharapkan dapat mendiversifikasi penggunaan pati sagu lokal. Bubble pearl dibuat dengan berbagai proporsi tapioka dan pati sagu (100:0; 90:10; 80:20; 70:30%) dan dianalisis kadar air, kekerasan, kehilangan padatan akibat pemasakan, waktu pemasakan, kapasitas rehidrasi, dan analisis hedonik (warna, rasa, aroma dan kekenyalan). Hasil penelitian menunjukkan subtitusi pati sagu pada bubble pearl memengaruhi kadar air, kekerasan, kehilangan padatan akibat pemasakan, waktu masak, kapasitas rehidrasi, warna dan aroma bubble pearl. Subtitusi pati sagu tidak memengaruhi rasa dan kekenyalan bubble pearl. Semakin besar subtitusi pati sagu maka kadar air, kekerasan, kapastitas rehidrasi semakin meningkat. Semakin besar subtitusi pati sagu maka kehilangan padatan akibat pemasakan, waktu masak, warna dan aroma bubble pearl semakin menurun. Pati sagu hasil industri tradisional lokal Kalimantan Barat dapat digunakan untuk mensubtitusi bubble pearl tapioka, meskipun panelis lebih menyukai bubble pearl dari 100% tapioka dari segi warna dan aroma. Pati sagu hasil industri lokal mempunyai potensi dimanfaatkan sebagai bubble pearl dengan perbaikan pada warna dan aroma pati sagu.

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bubble pearl local sago starch tapioca starch bubble pearl pati sagu lokal pati tapioka

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Hak Cipta (c) 2023 Y. Erning Indrastuti, Andreas Yolan Kristandi, Fenny Imelda

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Cara Mengutip
Indrastuti, Y. E., Kristandi, A. Y., & Imelda, F. (2023). KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK BUBBLE PEARL TAPIOKA DAN PATI SAGU LOKAL KALIMANTAN BARAT. Jurnal Agroindustri, 13(1), 14–23. https://doi.org/10.31186/jagroindustri.13.1.14-23
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