Pengaruh Metode Kombinasi Autoklaf 2 Siklus dan Hidrolisis Asam Sitrat terhadap Sifat Kimia dan Fisika RS-3 Pati Kacang Hijau (Vigna radiata L.)

Priyanto Triwitono(1*), Yustinus Marsono(2), Agnes Murdiati(3), Djagal Wiseso Marseno(4)

(1) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1 Bulaksumur, Yogyakarta
(2) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1 Bulaksumur, Yogyakarta
(3) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1 Bulaksumur, Yogyakarta
(4) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1 Bulaksumur, Yogyakarta
(*) Corresponding Author


Mung beans are potential sources of amylose as ingredients low-calorie RS-3. Studies on physical and chemical properties are most important for the obesity treatment in the future. Preparation method of RS-3 using a combination treatment of 2 cycles autoclaving and citric acid hydrolysis on mung bean starch of Walet varieties and the effect on chemical and physical properties were conducted. The result showed that the preparation method improved amylose content by 20% and RS by 47.3%, decrease the swelling power by 47.6%, increase in the WHC by 237.8% and OHC by 9.3%. The starch color also become brighter with the ∆ E 32.6. Its viscosity became lower with a setback of 710 Cp. The amilograph curve type changed from type C to D. The granule shape become irregular and the size increase three-fold. The diffraction pattern has steady in type C but the intensity increased.



Kacang hijau merupakan jenis kacang-kacangan sumber amilosa yang potensial sebagai bahan dasar RS-3 rendah kalori. Kajian tentang sifat fisika dan kimiawinya membuka peluang pemanfaatannya untuk penanganan obesitas di masa datang. Telah dilakukan preparasi RS dari pati kacang hijau varietas Walet dengan perlakuan kombinasi autoklaf 2 siklus dan hidrolisis asam sitrat dan dikaji pengaruhnya terhadap sifat kimia dan fisikawinya. Hasil analisis menunjukkan bahwa perlakuan kombinasi autoklaf 2 siklus dan hidrolisis asam sitrat mampu meningkatkan kadar amilosa sebesar 20% dan RS sebesar 47,3%, menurunkan swelling power sebesar 47,6%, meningkatkan WHC sebesar 237,8% dan OHC sebesar 9,3%. Pengaruh lainnya  yaitu mampu menurunkan derajat putih warna pati dengan ∆ E sebesar 32,6, menurunkan viskositas dengan viskositas balik 710 Cp. Tipe kurva amilografi berubah dari tipe C ke tipe D, bentuk granula tidak beraturan, ukuran granula meningkat tiga kali lipat, dan pola difraksinya tidak berubah (tetap tipe C) tetapi intensitasnya meningkat.

Kata kunci: Amilosa; autoklaf; obesitas; asam sitrat; kacang hijau; RS; pati



Amylose; autoclave; obesity; citric acid; mung bean; RS; starch

Full Text:



Cai, C.H. dan Wei, C.X. (2013). In situ observation of crystallinity disruption patterns during starch gelatinization. Carbohydrate Polymers 92: 469–478.

Chang, Y.H., Lin C.L. dan Chen, J.C. (2006). Characteristics of mung bean starch isolated by using lactic acid fermentation solution as the steeping liquor. Original Research Article. Food Chemistry 99: 794–802.

Dundar, A.N. dan Gocmen, D. (2013). Effects of autoclaving temperature and storing time on resistant starch formation and its functional and physicochemical properties. Carbohydrate Polymers 97: 764–771.

Gidley, M.J., Cooke, O., Darks, A.H., Hoffmann, R.A., Russel, A.L. dan Greenwell, P. (1995). Molecular order and structure in enzyme resistant retrograded starch. Carbohydrate Polymers 28: 23–31.

Goñi, I., García-Diz, L., Mañas, E., Saura-Calixto, F. (1996). Analysis of resistant starch: a method for foods and food products. Food Chemistry 56: 445–449.

Hoover, R., Li, Y.X., Hynes, G., Senanayake, N. (1997). Physicochemical characterization of mung bean starch. Food Hydrocolloids 11: 401–408.

Jane, J.L. dan Robyt, J.F. (1984). Structure studies of amylose-V complexes and retrograded amylose by action of alpha amylases and a new method for preparing amylodextrins. Carbohydrate Research 132: 105–118.

Juliano, B.O (1971). A simplified assay for milled rice amylose. Cereal Science Today 16: 334–340.

Kale, C.K., Kotecha, P.M., Chavan, J.K. dan Kadam, S.S. (2002). Effect of processing conditions of bakery products on formation of resistant starch. Journal Food Science Technology 5: 520–524.

Liu, W. dan Shen, Q. (2007a). Structure analysis of mung bean starch from sour liquid processing and centrifugation. Journal of Food Engineering 79(4): 1310–1314.
Liu, W. dan Shen, Q. (2007b). Studies on the physicochemical properties of mung bean starch from sour liquid processing and centrifugation. Journal of Food Engineering 79(1): 358–363.

Mei, Ji-Qiang., Zhou, Da-Nian, Jin, Zheng-Yu, Xu, Xue-Ming dan Chen, Han-Qing (2015). Effects of citric acid esterification on digestibility, structural and physicochemical properties of cassava starch. Food Chemistry 187: 378–384.

Miao, M., Jiang, B. dan Zhang, T. (2009). Effect of pullulanase debranching and recrystallization on structure and digestibility of waxy maize starch. Carbohydrate Polymers 76(2): 214–221.

Ozturk, S., Koksel, H. dan Ng, P.K.W. (2011). Production of resistant starch from acid-modified amylotype starches with enhanced functional properties. Journal of Food Engineering 103: 156–164.

Ranhotra, G.S., Gelroth, K.J.A., Astroth, K. dan Eisenbraun, G.J. (1991). Effect of resistant starch on intestinal responses in rats. Journal of Cereal Chemistry 68(2): 130–132.

Ratnayake, W.S. dan Jackson, D.S. (2006). Gelatinization and solubility of corn starch during heating in excess water: new insights. Journal of Agricultural and Food Chemistry 54: 3712–3716.

Reddy, C.K., Suriya, M. dan Haripriya, S. (2013). Physico-chemical and functional properties of resistant starch prepared from red kidney beans (Phaseolus vulgaris L) starch by enzymatic method. Carbohydrate Polymers 95: 220–226.

Sajilata, M.G., Singhal, R.S. dan Kulkarni, P.R. (2006). Resistant starch - a review. Comprehensive Reviews in Food Science and Food Safety 5: 1–17.

Schoch, T.J. dan Maywald, E.C. (1968). Preparation and properties of various legume starches. Cereal Chemistry 45: 564–573.

Sievert, D. dan Pomeranz, Y. (1989). Enzyme-resistant starch I. characterization and evaluation by enzymatic, thermoanalytical, and microscopic methods. Cereal Chemistry 66: 342–347.

Stipanuk, M.H. (2000). Biochemical and Physiological Aspect of Human Nutrition. W.B. Saunders Companny, Toronto.

Li, S., Ward, R. dan Gao, Q. (2011). Effect of heat-moisture treatment on the formation and physicochemical properties of resistant starch from mung bean (Phaseolus radiatus) starch. Food Hydrocolloids 25(7): 1702–1709.

Surendra, A.B. dan Parimalavalli, R. (2013). Effect of autoclaving on functional, chemical, pasting and morphological properties of sweet potato starch. Journal of Root Crops 39(1): 78–83.

Takashi, S. dan Seib, P.A. (1988): Paste and gel properties of prime corn and wheat starches with and without native lipids. Journal of Cereal Chemistry 65: 474–480.

Triwitono, P., Marsono, Y., Murdiati, A. dan Marsena, D.W. (2016). Isolasi dan karakterisasi sifat pati kacang hijau (Vigna radiata L.) beberapa varietas lokal Indonesia. Agritech 37(2): 192–198.

Wenhao-Li, Shu, C., Zhang, P. dan Shen, Q. (2011). Properties of starch separated from ten mung bean varieties and seeds processing characteristics. Food Bioprocess Technology 4: 814–821.

Yadav, B.S., Sharma, A. dan Yadav, R.B. (2009). Studies on effect of multiple heating/cooling cycles on the resistant starch formation in cereals, legumses and tubers. International Journal of Food Sciences and Nutrition 60(S4):258–272.

Yamazaki, W.T. (1953). An alkaline water retention capacity test for the evaluation of cookie baking potentialities of soft winter wheat flours. Cereal Chemistry 30: 242–246.

Yeh, H.Y., Su, N.W. dan Lee, M.H. (2005). Chemical compositions and physicochemical properties of the fiber-rich materials prepared from shoyu mash residue. Journal of Agriculture and Food Chemistry 53: 4361–4366.

Zhao, X.H. dan Lin, Y. (2009). The impact of coupled acid or pullulanase debranching on the formation of resistant starch from maize starch with autoclaving–cooling cycles. European Food Research Technology 230: 179–184.

Zschuessler (2016). Delta E 101. [14 April 2016].


Article Metrics

Abstract views : 2998 | views : 4138


  • There are currently no refbacks.

Copyright (c) 2018 Priyanto Triwitono, Yustinus Marsono, Agnes Murdiati, Djagal Wiseso Marseno

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:

agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.

website statisticsView My Stats