* Corresponding Author
Karakteristik Sifat Fisikokimia Pati Garut (Maranta arundinaceae)
https://doi.org/10.22146/agritech.9517 Didah Nur Faridah(1*), Dedi Fardiaz(2), Nuri Andarwulan(3), Titi Candra Sunarti(4)
(1) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, PO Box 220 Bogor 16002
(2) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, PO Box 220 Bogor 16002
(3) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, PO Box 220 Bogor 16002
(4) Departemen Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, PO Box 220 Bogor 16002
(*) Corresponding Author
Abstract
The objective of this study was to determine the physicochemical characteristics of arrowroot starch. This research was conducted in two steps as follows: arrowroot starch extraction and characterization. A wet starch extraction method yielded 15.69% of arrowroot starch. The arrowroot starch contained starch of 98.10%, amylose 24.64%, amylopectin 75.36%, reducing sugar 4.94%, resistant starch 2.12% and in vitro starch digestibility of 84.35%. Proximate composition studies showed that the moisture content in the arrowroot starch sample is 11.48%, ash 0.34%, fat 0,68% and protein 0,24%. Gel permeation chromatography (GPC) profile of arrowroot starch using Toyopearl HW-65S gel gave mainly two fractions. The distribution of degree of polimerization (DP) of amylopectin using fluorophore-assisted capillary electrophoresis (FACE) indicated four groups of DP, i.e. DP 6-8. 9-12, 13-24 and 25-30. Scanning electron microscopy (SEM) showed that they consist of oval granules. The analysis by RVA showed that arrowroot starch had an A-type starch gelatinization profile. X-ray diffraction studies showed that all the arrowroot starch exhibited A-type diffraction
pattern.
ABSTRAK
Penelitian ini bertujuan untuk mempelajari sifat fisikokimia pati garut. Penelitian dilakukan dalam dua tahap yaitu tahap ekstraksi pati garut dan karakterisasi pati garut. Metode ekstraksi basah menghasilkan rendemen 15,69% pati garut. Pati garut mengandung kadar pati, amilosa, amilopektin, gula pereduksi, pati resisten dan daya cerna pati masing-masing sebesar 98,10%; 24,64%, 75,36%, 4,94%, 2,12% dan 84,35%. Analisis proksimat pati garut mengandung air 11,48%, abu 0,34%, lemak 0,68% dan protein 0,24%. Profil gel permeation chromatography (GPC) dengan menggunakan Toyopearl HW-65S diperoleh 2 fraksi. Distribusi panjang rantai amilopektin diukur dengan fluorophore-assisted capillary electrophoresis (FACE) menunjukkan empat rentang derajat polimerisasi ( DP), yaitu DP 6-8. 9-12, 13-24 and 25-30. Scanning electron microscopy (SEM) mempelihatkan bahwa granula pati garut berbentuk oval. Pengujian Rapid Visco Analysis (RVA) menunjukkan pati garut memiliki profil gelatinisasi pati tipe A begitu pula hasil X-ray diffraction pati garut mempunyai kristalin tipe A.
Kata kunci: Pati garut, GPC, FACE, RVA, X-ray diffraction, SEM
Keywords
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PDF DOI: https://doi.org/10.22146/agritech.9517
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Copyright (c) 2014 Didah Nur Faridah, Dedi Fardiaz, Nuri Andarwulan, Titi Candra Sunarti
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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.