OKSIDASI PATI KASAVA DENGAN H 2O2 DAN ASIDIFIKASI DENGAN ASAM LAKTAT UNTUK MENINGKATKAN PENGEMBANGAN PADA BAKING

Cassava has potential to be developed as semi finished product, as starch, which did not contain gluten but can expand in baking process, so it has potency as substitution of wheat as main material to make loaf and others. This research aimed to identify effect of chemical modification with oxidation and acidification on cassava starch to increase expansion in baking process. This research began with optimization of baking expansion with chemical modification using oxidizer solutions: 0,2; 0,4; 0,6; 0,8; 1,0 until 2 % H for 30 minutes. The highest expansion of H was followed with acidification using lactate acid in various concentrations. Then, after getting the greatest expansion rate of modified starch using oxidation and acidification, character comparison between modified starch and unmodified starch was done. Results indicated that modification affected significantly baking. The highest expansion value using 0,6 % H 2 O and 0,4 % lactate acid was 13,77 ml/g, which was higher than unmodified starch 7,32 ml/g, with analysis results include: force used to dissolved product 30,31 N, pH 2,55 and paste viscosity peak of 652,80 cP. Observation of starch granule structure indicated reduction of granule size compared with manufactured starch before modification. Keywords: cassava starch, oxidized starch, H 2 O 2 , lactic acid, baking expansion