Pengaruh konsentrasi Ca(OH)2 dan suhu pemasakan pada proses nikstamalisasi tepung jagung

Nixtamalization is a corn cooking process with the addition of calcium hydroxide. This study aims to determine best treatment combination between concentration Ca(OH)2 and temperature changes in physicochemical properties amylographic cornflour. research was conducted using completely randomized design factorial pattern two factors. Factor I: 1%, 2% 3% (w/v); II: 70️℃, 80️℃, 90️℃, 100️℃. The results data analysis ANOVA for all parameters showed significant differences. that nixtamalization 90️℃ which produces cornflour color coordinate value L*; a*; b* 68.64; 16.27; 45.22; content 0.473%; amylose 68.92%; swelling power 7.13 ml/g; freeze-thaw stability 0.211 g/g. microscopic structure surface shape starch granules slightly rough, cell walls were thicker than control flour; gelatinization 78.15️℃; peak time 8.13 minutes; viscosity 1147 cP; hot paste 1056 breakdown 91 final 2132 setback 1076 cP.