Karakterisasi Umbi dan Pati Lima Kultivar Ubi Kayu (Manihot esculenta)
| Main Authors: | Murtiningrum, Murtiningrum, Bosawer, Elvis F., Istalaksana, P., Jading, Abadi |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Universitas Papua
, 2018
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| Online Access: |
http://jurnal.unipa.ac.id/index.php/agrotek/article/view/557 http://jurnal.unipa.ac.id/index.php/agrotek/article/view/557/224 |
Daftar Isi:
- The aim of this research was to evaluate the chemical composition of tubers and cassava starch and cassava starch physical Masni District. This study consists of three (3) stages: preparation of materials and chemical characterization of fresh tubers, starch extraction and chemical and physical characterization of cassava. Extraction is done by using a 3:1 ratio of water and tubers. The results showed that the starch content of the fresh tubers ranged from 13.12% to 46.09% while the starch content of cassava starch between 81.40% to 89.55%. Amylose starch levels ranged from 12.28% to 27.38% while the amylopectin content ranged from 72.61% to 87.71%. Starch granule shape is round, round cut, elliptical with a size ranging between 5-25 ?m, the temperature ranges from 65-69oC gelatinization and power development starches ranged from 1.42 to 26.65.