Pengaruh Media Isolasi Pati terhadap Karakteristik Fisikokimia dan Fungsional Pati Ubi Jalar Oranye Varietas Beta 1

Abstract

This study was conducted to determine the effect of different starch isolation media on the physicochemical and functional characteristics of orange sweet potato starch. This study used a Non Factorial Complete Randomized Design with a single treatment in the form of starch isolation media consisting of 4 isolation media (M1 = Water, M2 = Na2S2O5 0.5%, M3 = NaOH 0.2% and M4 = Combination of Na2S2O5 0.5% and NaOH 0.2%). The parameters analyzed consisted of color (L*, a*, b*, ohue), bulk density, moisture content, total sugar, starch content, beta carotene content, water absorption, oil absorption, swelling power, solubility, baking expansion, viscosity, and starch morphology. The results showed that the difference in starch isolation media gave a highly significant effect (P<0.01) on the physicochemical characteristics of starch in the form of L*, a*, b*, ohue, bulk density, water content, total sugar, starch content, and beta carotene content. The difference in starch isolation media also gave a highly significant effect (P<0.01) on the functional characteristics of starch in the form of water absorption, oil absorption, solubility, swelling power, and baking expansion. The best treatment was obtained by 0.5% Na2S2O5 starch isolation media. Then the rheological characteristics of the best treatment were analyzed including starch viscosity (peak viscosity, trough viscosity, falling viscosity, reverse viscosity, final viscosity), as well as the morphological shape of starch using Scanning Electron Microscope (SEM).