Karakterisasi Parsial Pati Resisten Tipe III dari Umbi Talas (Colocasia esculenta (L.) Schott)

Susilo, DonorUtomoMuhammad (2010) Karakterisasi Parsial Pati Resisten Tipe III dari Umbi Talas (Colocasia esculenta (L.) Schott). Magister thesis, Universitas Brawijaya.

Abstract

Talas ( Colocasia esculenta L. Schot) merupakan salah satu tanaman sumber pati yang dapat tumbuh pada daerah-daerah di Indonesia. Sifat-sifat pati hingga sekarang belum dieksploitasi. Dalam penelitian ini, sifat fungsional pati talas akan diteliti dalam hal proses modifikasi pati talas. Pati pada umumnya dapat dimodifikasi secara kimia, biokimia (menggunakan enzim), atau dengan proses fisik. Dari penelitian sebelumnya, menunjukkan bahwa pemutusan rantai percabangan pada amilopektin oleh enzim dapat meningkatkan sifat ketahanan pati selama proses pencernaan. Di dalam penelitian ini pati talas dimodifikasi menggunakan enzim dan proses fisik, dimana enzim pullulanase digunakan untuk enzim debranching dan atau kombinasi dengan proses autoclavingcooling . Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial dengan 2 faktor. Faktor pertama adalah konsentrasi enzim denbranching dan terdiri dari 4 level, yaitu 0% (tanpa enzim), 0,012%, 0,024%, dan 0,036%. Sementara itu, factor kedua adalah jumlah siklus autoclaving-cooling yang terdiri dari 3 level, yaitu 0 siklus (tanpa proses autoclaving-cooling ), 1 siklus, dan 2 siklus. Hasil penelitian ini menunjukkan bahwa perlakuan pembuatan pati resisten dengan kombinasi konsentrasi enzim debranching sebesar 0,036% dan 2 siklus autoclaving-cooling memiliki nilai pengukuran kadar air 10,52%, kadar pati 64,36%, kadar amilosa 26,04%, derajat gelatinisasi 56,93%, pati resisten 15,31%, dan 0,92% kadar abu. Analisis Scanning Electron Microscopy diperoleh hasil bahwa semakin tinggi konsentrasi enzim debranching dan jumlah siklus autoclaving-cooling menyebabkan pengaruh yang signifikan pada tekstur permukaan granula pati.

English Abstract

Taro ( Colocasia esculenta L. Schot) is one of starchy plant that can grow at several regions in Indonesia. Starch of taro tuber until now has not been exploited yet. In this research functional properties of Taro starch will be investigated in relation to process of Taro starch modification. Starch in general can be modified by chemical, biochemical (using enzyme) or by physical process. From previous research, it was shown that debranching of amylopectin starch by enzyme can increase its resistance during digestion process. In this research taro starch was modified using enzymatically and physically process, where pullulanase enzyme was used on debranching enzyme and or combined with autoclaving-cooling process. This research used factorial Randomized Block Design with 2 factors. first factor was debranching enzyme concentration and consisted of 4 levels i.e: 0% (without enzyme), 0.012%, 0.024%, and 0.036%. Meanwhile, second factor was number autoclaving-cooling cycle that consisted of 3 levels, i.e: 0 cycle (without autoclaving-cooling process), 1 cycle, and 2 cycle. result showed that resistant starch produced by combination of 0.036% debranched enzyme concentration and 2 cycles of autoclaving-cooling had 10.52% of moisture content, 64.36% of starch, 26.04% of amylose content, 56.93% of degree of gelatinization, 15.31% of resistant starch, and 0.92% of ash content. Analysis using Scanning Electron Microscopy showed that more debranching enzyme concentration and number of autoclaving-cooling cycle caused significance effect on texture of granule starch.

Item Type:	Thesis (Magister)
Identification Number:	TES/641.336 8/SUS/k/041001276
Subjects:	600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food
Divisions:	S2/S3 > Magister Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian
Depositing User:	Endro Setyobudi
Date Deposited:	05 Oct 2011 10:57
Last Modified:	10 Apr 2023 05:59
URI:	http://repository.ub.ac.id/id/eprint/159107

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