Karakter Fisik Pati Sukun Sebagai Pengental pada Saus Tomat dan Pembentuk Gel pada Cendol

Abstract

Breadfruit contains high starch so it can be processed into breadfruit starch. Starch products are known to act as thickening and gelling agents. In the food field, thickening properties can be applied to making tomato sauce, and gelling properties can be applied to making cendol. This research aimed to evaluate the addition of breadfruit starch to tomato sauce and cendol products. The research began with observing the paste properties of breadfruit starch, such as paste properties, color test, and swelling power. Next, tomato sauce is made using the cooking principle after mixing tomato pulp, spices, breadfruit starch, sugar, and salt. Meanwhile, cendol is made using the principle of cooking and cooling over ice water after mixing rice flour, breadfruit starch, pandan coloring, and salt. Tomato sauce and cendol based on breadfruit starch were observed through the product's physical appearance. The research showed that breadfruit starch had an L value of 95.16 (bright white color) and a swelling power of 14.99 g/g. Meanwhile, breadfruit starch's peak viscosity and setback viscosity are 4795 cP and 1731 cP, respectively, relatively high. Hence, it can be used as a thickener and geller in food products. In its application, breadfruit starch with 1, 3, and 5% concentrations can thicken tomato sauce. Also, breadfruit starch mixed with rice flour can form a strong gel on cendol. This research provides useful information on applying breadfruit starch in food products, such as tomato sauce and cendol, and is a promising research area to explore.