KAJIAN POTENSI PEMANFAATAN GUM BIJI SELASIH DALAM INDUSTRI PANGAN
Abstract
Biji selasih (Ocimum basilicum L) adalah tanaman khas Negara tropis. Proses penambahan air pada biji selasih atau proses hidrasi akan menghasilkan gum. Hidrokoloid yang dihasilkan biasa disebut gum yang merupakan suatu komponen polimer yang terdiri dari fraksi utama yaitu glukomanan (43%) yang bersifat hidrofobik dan xylan (24.29%) yang bersifat hidrofilik yang mengandung senyawa polisakarida. Gum yang dihasilkan oleh biji selasih memiliki potensi sebagai bahan tambahan pangan yang memiliki fungsi sebagai peningkat kualitas produk pangan. Implementasi gum biji selasih berfungsi untuk meningkatkan kualitas reologi produk pangan dan dapat dimanfaatkan sebagai pengganti gluten, agen cyro-protectant, foaming agent, stabilizer emulsi, fat replacer serta memperbaiki kualitas produk pasca panen. Terdapat beberapa faktor yang dapat mempengaruhi sifat fungsional gum biji selasih diantaranya jenis-jenis garam yang berinteraksi, serta prosesisolasi, pemurnian dan fraksinasi.
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DOI: http://dx.doi.org/10.28959/jdpi.v33i1.7684
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