KARAKTERISASI SIFAT FISIKOKIMIA DAN FUNGSIONAL FRAKSI PATI UWI UNGU (DIOSCOREA ALATA)
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Lula Nadia
Departemen Ilmu dan Teknologi Pangan, Institut Pertanian Bogor, Bogor
M. Aman Wirakartakusumah
Southeast Asia Food Agricultural Science and Technology (SEAFAST) Center, Institut Pertanian Bogor, Bogor
Nuri Andarwulan
Southeast Asia Food Agricultural Science and Technology (SEAFAST) Center, Institut Pertanian Bogor, Bogor
Eko Hari Purnomo
Southeast Asia Food Agricultural Science and Technology (SEAFAST) Center, Institut Pertanian Bogor, Bogor
Abstract
ABSTRACT
Size fractionation of yam starch granule could be achieved through dry sieving Retsch Siever with 400 and 500 mesh. Although the fractionation was not completely separate the granule size, however it could provide a significant difference in average size of the fractions. Starch granule morphology, size distribution, amylose and phosphorus contents, crystal structure, thermal properties, and rheological characteristic of the starch fraction were evaluated. In this study, based on the average value of the granule size, significant effects of fraction were obtained on phosphorus content and relative crystallinity of the starch. The size fraction differences did not give a significant impact on its gelatinization character, while in the pasta formations the effect of the fraction was found in peak and final viscosity. In the bigger size fraction, the phosphorus content increased but the relative crystallinity decreased. These differences made the large size fraction of starch granule had the advantage in paste profiling than starches and fractions against stirring, heating and cooling for its potential use in food processing as thickner.
Keywords: dioscorea alata, starch, size fractionation, size distribution, viscoelastisity
ABSTRAK
Fraksinasi ukuran granula pati uwi dapat dicapai dengan menggunakan pengayakan kering Retsch Siever 400 dan 500 mesh. Meskipun metode fraksinasi ini tidak sempurna memisahkan ukuran granula, tetapi dapat memberikan perbedaan yang signifikan dari nilai rerata ukuran fraksi. Penelitian ini bertujuan untuk mengevaluasi morfologi granula, distribusi ukuran, kandungan amilosa, kadar fosfor, struktur kristal dan kristalinitas relatif, sifat termal, serta karakteristik rheologi dari fraksi pati. Penelitian menunjukkan, berdasarkan nilai rerata ukuran granula, pengaruh signifikan dari fraksi diperoleh pada kandungan fosfor dan kristalinitas relatif pati. Perbedaan ukuran fraksi granula tidak cukup memberi pengaruh yang signifikan terhadap karakter gelatinisasi, sedangkan pada pembentukan pasta, pengaruh ukuran fraksi didapatkan pada puncak viskositas dan viskositas akhir. Didapatkan bahwa kadar fosfor meningkat dan kristalinitas relatif menurun dengan ukuran fraksi granula pati yang semakin besar. Hal ini menjadikan fraksi besar pati uwi ungu memiliki keunggulan profil pasta dari fraksi lainnya terhadap pengadukan, pemanasan dan pendinginan sebagai pengental dalam pengolahan pangan. [Penel Gizi Makan 2013, 36(2): 91-102]
Kata kunci: dioscorea alata, pati, fraksinasi ukuran, distribusi ukuran, viskoelastisitas
Size fractionation of yam starch granule could be achieved through dry sieving Retsch Siever with 400 and 500 mesh. Although the fractionation was not completely separate the granule size, however it could provide a significant difference in average size of the fractions. Starch granule morphology, size distribution, amylose and phosphorus contents, crystal structure, thermal properties, and rheological characteristic of the starch fraction were evaluated. In this study, based on the average value of the granule size, significant effects of fraction were obtained on phosphorus content and relative crystallinity of the starch. The size fraction differences did not give a significant impact on its gelatinization character, while in the pasta formations the effect of the fraction was found in peak and final viscosity. In the bigger size fraction, the phosphorus content increased but the relative crystallinity decreased. These differences made the large size fraction of starch granule had the advantage in paste profiling than starches and fractions against stirring, heating and cooling for its potential use in food processing as thickner.
Keywords: dioscorea alata, starch, size fractionation, size distribution, viscoelastisity
ABSTRAK
Fraksinasi ukuran granula pati uwi dapat dicapai dengan menggunakan pengayakan kering Retsch Siever 400 dan 500 mesh. Meskipun metode fraksinasi ini tidak sempurna memisahkan ukuran granula, tetapi dapat memberikan perbedaan yang signifikan dari nilai rerata ukuran fraksi. Penelitian ini bertujuan untuk mengevaluasi morfologi granula, distribusi ukuran, kandungan amilosa, kadar fosfor, struktur kristal dan kristalinitas relatif, sifat termal, serta karakteristik rheologi dari fraksi pati. Penelitian menunjukkan, berdasarkan nilai rerata ukuran granula, pengaruh signifikan dari fraksi diperoleh pada kandungan fosfor dan kristalinitas relatif pati. Perbedaan ukuran fraksi granula tidak cukup memberi pengaruh yang signifikan terhadap karakter gelatinisasi, sedangkan pada pembentukan pasta, pengaruh ukuran fraksi didapatkan pada puncak viskositas dan viskositas akhir. Didapatkan bahwa kadar fosfor meningkat dan kristalinitas relatif menurun dengan ukuran fraksi granula pati yang semakin besar. Hal ini menjadikan fraksi besar pati uwi ungu memiliki keunggulan profil pasta dari fraksi lainnya terhadap pengadukan, pemanasan dan pendinginan sebagai pengental dalam pengolahan pangan. [Penel Gizi Makan 2013, 36(2): 91-102]
Kata kunci: dioscorea alata, pati, fraksinasi ukuran, distribusi ukuran, viskoelastisitas
Article Details
How to Cite
Nadia, L., Wirakartakusumah, M. A., Andarwulan, N., & Purnomo, E. H. (2015). KARAKTERISASI SIFAT FISIKOKIMIA DAN FUNGSIONAL FRAKSI PATI UWI UNGU (DIOSCOREA ALATA). Penelitian Gizi Dan Makanan (The Journal of Nutrition and Food Research), 36(2), 91–102. https://doi.org/10.22435/pgm.v36i2.3994.91-102
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