The Adhesion of Starch to Water Chestnut in Tup Tim Grob (Coated Water Chestnut Pieces in Coconut Milk)

Abstract

          The objectives are 1) To evaluate the amount of amylose in tapioca starch and arrowroot starch. 2) Study the amount of tapioca starch, arrowroot starch and modified starch :- oxidized starch used to prepare Tup Tim Grob and 3) Study sensory evaluation using the sample of tapioca starch and arrowroot starch used in the amylose evaluation above to prepare Tup Tim Grob. The first to fourth experiments used tapioca starch: arrowroot starch : oxidized starch in different percentages as 100: 0: 0, 95: 0: 5, 90: 0: 10,  85: 0: 15, 50: 50: 0, 47.5: 47.5: 5, 45: 45: 10, and 42.5: 42.5: 15 respectively. The experiments are applied by Completely Randomized Design (CRD) and randomly evaluate sensory on 100 consumers with Balanced Incomplete Block Design (BIB) with a 7-point hedonic scale (1=most dislike to 7= most like). The statistical analysis uses statistical package to compare the difference of averages with the F-test. Analyze variance by One-Way Analysis of Variance (ANOVA). Comparing the average by Duncan's New Multiple Range Test (DMRT) at a confidence level percentage of 95 found that the amount of amylose in tapioca starch and arrowroot starch is 19.54 and 19.24 grams per 100 grams. The result represents that the second experiment used tapioca starch: arrowroot starch : oxidized starch percentage as 95: 0: 5 derived the most score in qualified appearance, odor, transparency of starch, adhesion of starch, and overall acceptance as 6.04±0.91, 5.90±1.12, 5.97±1.00, 6.16±0.94 and 6.20±0.82 respectively. Following the first experiment that used tapioca starch: arrowroot starch : oxidized starch as 100: 0: 0 derived the score of color, the stickiness of starch, tenderness of starch, and taste as 6.22±0.91, 5.90±1.10, 6.06±0.97 and 6.14±1.03 respectively.  The third experiment used tapioca starch: arrowroot starch : oxidized starch as 90: 0: 10 derived the average score in qualified appearance, color, odor, transparency of starch, adhesion of starch, stickiness of starch, tenderness of starch, taste, and overall acceptance at 5.88±0.98, 6.03±0.96, 5.70±1.16, 5.69±0.96, 5.79±1.21, 5.62±1.22, 5.76±1.24, 5.87±0.97 and 5.89±1.00 respectively. All three experiments above have no significant difference in the qualified statistics factors (p>0.05). The experiments that use tapioca starch: arrowroot starch : oxidized starch as 5, 10, 15 tended to have lower scores for sensory tests when increasing the proportion of modified starch. On the other hand, the fifth to eighth experiments had a significant difference in statistics in all qualified factors (p≤0.05). Furthermore, their average score decreased when adding the modified starch percentage.