KARAKTERISASI TAPIOKA DARI LIMA VARIETAS UBI KAYU (Manihot utilisima Crantz) ASAL LAMPUNG

Authors

  • Elvira Syamsir Departemen Ilmu dan Teknologi Pangan IPB dan SEAFAST Center IPB
  • Purwiyatno Hariyadi Departemen Ilmu dan Teknologi Pangan IPB dan SEAFAST Center IPB
  • Dedi Fardiaz Departemen Ilmu dan Teknologi Pangan IPB dan SEAFAST Center IPB
  • Feri Kusnandar Departemen Ilmu dan Teknologi Pangan IPB dan SEAFAST Center IPB

Abstract

The physicochemical and functional properties of starches (tapioca) from five varieties Manihot utilisima Crantz (Thailand, Kasetsar, Pucuk Biru, Faroka and Adira-4) from Lampung were evaluated. All tapioca samples showed a typical A-type diffraction pattern, indicating that variety had no effect on it. However, the starch crystallinity was affected. Some parameters of physicochemical and functional of tapioca from five varieties varied significantly (p < 0,05). Analysis of correlation showed that amylose, fat, ash as well as crystalinity and swelling power affected some of pasting and gel texture parameters. Digestion of gelatinized starch was also affected by root varieties.

Keywords: physicochemical properties, pasting, texture, crystalinity

Downloads

Download data is not yet available.

Downloads

Published

2020-06-23

Issue

Vol. 5 No. 01 (2011)

Section

Articles

License

Jurnal Agroteknologi has CC-BY-SA or an equivalent license as the optimal license for the publication, distribution, use, and reuse of scholarly work. Authors who publish with this journal retain copyright and grant the journal the right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.