KARAKTERISTIK SIFAT FUNGSIONAL TEPUNG LOTUS (Nelumbo nucifera) TERMODIFIKASI MENGGUNAKAN MICROWAVE ASSISTED HYDROTHERMAL (MAH)

ISTIANA, MEILYAN LAILA and Ridhowati, Sherly (2025) KARAKTERISTIK SIFAT FUNGSIONAL TEPUNG LOTUS (Nelumbo nucifera) TERMODIFIKASI MENGGUNAKAN MICROWAVE ASSISTED HYDROTHERMAL (MAH). Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to determine the functional characteristics of lotus flour modified using Microwave Assisted Hydrothermal (MAH) treatment. The research was conducted as a laboratory experiment using a Randomized Group Design (RAK) with six treatment combinations: lotus flour with 8% moisture content without microwave treatment, 8% moisture content at 200 watts, 8% at 500 watts, 20% moisture content without microwave, 20% at 200 watts, and 20% at 500 watts. The functional properties of lotus flour include swelling power, solubility, viscosity, amylose content. Observed parameters included proximate analysis (moisture content), physicochemical properties (amylose content, swelling power, solubility, and viscosity), and structural analysis using X-Ray Diffraction (XRD) and Fourier Transform Infrared Spectroscopy (FTIR), analyzed descriptively. XRD analysis indicated a crystal structure transition from type C to a mixed CA-type after microwave treatment. FTIR analysis revealed the presence of functional groups including O–H (alcohol), C–H (aliphatic), C≡C (alkyne), C=O (amide), C–H (alkane), and C–O (ether). Moisture content ranged from 5.55% to 14.23%, amylose content ranged from 23.01% to 31.39%, swelling power ranged from 9.01% to 12.27%, solubility ranged from 7.20% to 9.23%, and viscosity ranged from 1772.3 cp to 2545.7 cp. Swelling power and solubility significantly increased with higher microwave power and lower initial moisture content. However, viscosity decreased as microwave power and moisture content increased, due to starch structure degradation.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Lotus seeds, microwave modification, flour
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.9-336.5 Fishery processing
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Meilyan Laila Istiana
Date Deposited:	15 Jul 2025 07:01
Last Modified:	15 Jul 2025 07:01
URI:	http://repository.unsri.ac.id/id/eprint/178529

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