ISOLASI AMILOSA DAN AMILOPEKTIN DARI PATI KENTANG
| Main Authors: | H, Ayuk Niken; Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro Jln. Prof. Soedarto, Tembalang, Semarang, 50239, Telp/Fax: (024)7460058, Y, Dicky Adepristian; Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro Jln. Prof. Soedarto, Tembalang, Semarang, 50239, Telp/Fax: (024)7460058, Sumarno, S; Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro Jln. Prof. Soedarto, Tembalang, Semarang, 50239, Telp/Fax: (024)7460058 |
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| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro
, 2013
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| Subjects: | |
| Online Access: |
http://ejournal-s1.undip.ac.id/index.php/jtki/article/view/2817 http://ejournal-s1.undip.ac.id/index.php/jtki/article/view/2817/2772 |
Daftar Isi:
- Isolation method is modification method of substances separation based on differences in solubility for amylose and amylopectin starch with high degree of purity. In general, this study aims to isolate the amylose and amylopectin from potato starch. Specifically, this study aims to determine the effect of pH, methods, and the ratio of volume to the percentage of amylose and amylopectin produced. Amylose is an unbranched polymer which, together with amylopectin starch into constituent components. The products of potato starch is used for concentrating liquid food, adhesive component, a mixture of paper and textiles, and in the cosmetics industry. Starch with amylose content used for the manufacture of biodegradable films and tablets, while amylopectin is used for the manufacture of bread, cakes, and can be used as a diet. The experiments were conducted by mixing potato starch solution, complexing solution into a bekker glass with fixed variable potato starch 40 grams, drying temperature 70°C, while the changed variable are the ratio between the volume of an aqueous suspension of potato starch complexing solution and 2:1, 2:2, 2:3, pH 4.5, 5.5, 6.5, and the method used are salting out and complexing agent. The results showed that the pH of mixed solution is the most influential variable. Optimum conditions obtained by the method of salting out with a pH of 6.5 and the ratio of the volume of an aqueous suspension of starch and complexing solution is 2:3, with the acquisition of 97,97% amylose starch and 98,692% amylopectin starch.