Isolation And Characterization Of Taro Kolerea Tuber Starch In Sangihe Islands Regency

Jurnal Agroekoteknologi Terapan Pub Date : 2023-03-16 DOI:10.35791/jat.v4i1.46977

Adiawan Saudarah, Maria F. Sumual, Henn A. Dien

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Abstract

This study aims to determine the concentration of NaCl and its interaction with the length of time of isolation of cholerea taro tuber starch, Analyze the physical characteristics of cholerea taro tuber starch, Analyze the proximate composition and oxalate content of cholerea taro tuber. The starch isolation method was designed in a Complete Randomized Design (RAL) with 9 combined treatments of NaCl concentration (%) and soaking time (min). The starch yield of cholerea taro tubers obtained from A1B1 5.97%, A1B2 6.99%, A1B3 7.31%, A2B1 8.09%, A2B2 8.59%, A2B3 9.06%, A3B1 0.42%, A3B2 9.90%, A3B3 10.11%. White Degree L* value ranges from 66.95 - 73.25, A* value ranges from 0.75 - 1.55, B* value ranges from 2.10 - 2.95 and Water Holding capacity (WHC) ranges from 12.04 - 13.43 %. The proximate composition of starch, namely water content ranges from 3.68% - 5.86%, protein content ranges from 0.53% - 0.72% Ash content ranges from 0.34% - 5.67%, Fat content ranges from 0.12% - 0.27%, Starch content 52.31% - 58.56%, Amylose content 22.66% - 22.86% and Oxalate content 24.70% - 47.95%. Isolation of cholerea starch in a 10% NaCl solution combined with a soaking time of 90 minutes is an insulation method that provides the highest amendment of 10.11%. The physical characteristics of the brightness and color of the starch insulation obtained are L* values of 70.10, a* 1.05 and b* 2.50. The resulting water holding capacity is 12.87%. The starch and amylose starch content is 53.27% and 22.68%, with a moisture content of 5.41%, protein 0.69%, ash 5.67%, fat 0.12% and oxalate content 24.70%. Keywords: Isolation, Starch Characterization, Kolerea taro, Sangihe Abstrak Penelitian ini bertujuan untuk Menentukan konsentrasi NaCl dan interaksinya dengan lama waktu isolasi pati umbi talas kolerea, Menganalisis karakteristik fisik pati umbi talas kolerea, Menganalisis komposisi proksimat dan kadar oksalat pati umbi talas kolerea. Metode isolasi pati dirancang dalam Rancangan Acak Lengkap (RAL) dengan 9 perlakuan kombinasi kosentrasi NaCl (%) dan waktu (menit) perendaman. Rendemen pati umbi talas kolerea yang di peroleh dari A1B1 5,97 %, A1B2 6,99 %, A1B3 7,31 %, A2B1 8,09 %, A2B2 8,59 %, A2B3 9,06 %, A3B1 0,42 %, A3B2 9,90 %, A3B3 10,11 %. Derajat Putih Nilai L* berkisar antara 66,95 – 73,25, Nilai a* berkisar antara 0,75 - 1,55, Nilai b* berkisar antara 2,10 – 2,95 dan Water Holding capacity (WHC) berkisar antara 12,04 – 13,43 %. Komposisi proksimat pati yaitu Kadar air berkisar antara 3,68 % - 5,86%, kadar protein berkisar antara 0,53 % - 0,72 % kadar Abu berkisar 0,34 % - 5,67 %, kadar Lemak berkisar antara 0,12 % - 0,27 %, kadar Pati 52,31 % - 58,56%, kadar Amilosa 22,66 % - 22,86 % dan kadar Oksalat 24,70 % - 47,95 %. Isolasi pati kolerea dalam larutan NaCl 10% dikombinasikan dengan lama waktu perendaman 90 menit merupakan cara isolasi yang memberikan rendemen tertinggi yaitu 10,11 %. Karakteristik fisik yaitu kecerahan dan warna isolasi pati yang diperoleh adalah Nilai L* 70,10, a* 1,05 dan b* 2,50. Water holding capacity yang dihasilkan adalah 12,87 %. Kadar pati dan amilosa pati adalah 53,27 % dan 22,68 %, dengan kadar air 5,41 %, protein 0,69 %, abu 5,67 % , lemak 0,12 % dan kadar oksalat 24,70 %. Kata kunci : Isolasi, Karakterisasi Pati, Talas Kolerea, Sangihe

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桑吉河群岛芋块茎淀粉的分离与表征

本研究旨在确定NaCl浓度及其与霍乱芋头淀粉分离时间长短的相互作用，分析霍乱芋头淀粉的物理特性，分析霍乱芋头淀粉的近似组成和草酸盐含量。采用完全随机设计(RAL)设计淀粉分离方法，采用NaCl浓度(%)和浸泡时间(min) 9个组合处理。A1B1淀粉得率为5.97%，A1B2为6.99%，A1B3为7.31%，A2B1为8.09%，A2B2为8.59%，A2B3为9.06%，A3B1为0.42%，A3B2为9.90%，A3B3为10.11%。白度L*取值范围为66.95 ~ 73.25,A*取值范围为0.75 ~ 1.55,B*取值范围为2.10 ~ 2.95,WHC取值范围为12.04 ~ 13.43%。淀粉的近似组成，即含水量为3.68% ~ 5.86%，蛋白质含量为0.53% ~ 0.72%，灰分含量为0.34% ~ 5.67%，脂肪含量为0.12% ~ 0.27%，淀粉含量为52.31% ~ 58.56%，直链淀粉含量为22.66% ~ 22.86%，草酸含量为24.70% ~ 47.95%。在10% NaCl溶液中分离霍乱淀粉，浸泡时间为90分钟，是一种最高修正率为10.11%的绝缘方法。得到的淀粉保温层的亮度和颜色物理特性为L*值为70.10,a* 1.05, b* 2.50。所得持水量为12.87%。淀粉和直链淀粉含量分别为53.27%和22.68%，水分含量5.41%，蛋白质含量0.69%，灰分含量5.67%，脂肪含量0.12%，草酸含量24.70%。关键词:分离，淀粉表征，香芋，桑吉河abstract, Penelitian ini bertujuan untuk Menentukan konsentrasi NaCl, daninteraksinya dengan lama waktu isolasi pati umbi talas kolerae, menganalis karakteristik fisik pati umbi talerae, menganalis komposisi proksimat dan kadar oksalat pati umbi kolerae。9 . perlakuan kombinasi kosentrasi NaCl (%) and waktu (menit) perendaman。结果显示，A1B1 5, 97%， A1B2 6, 99%， A1B3 7, 31%， A2B1 8, 09%， A2B2 8, 59%， A2B3 9, 06%， A3B1 0, 42%， A3B2 9, 90%， A3B3 10, 11%。Derajat Putih Nilai L* berkisar antara 66,95 - 73,25, Nilai a* berkisar antara 0,75 - 1,55, Nilai b* berkisar antara 2,10 - 2,95，但水持水量(WHC) berkisar antara 12,04 - 13,43 %。Komposisi proksimat pati yaitu Kadar air berkisar antara 3,68 % - 5,86%， Kadar protein berkisar antara 0,53 % - 0,72 % Kadar Abu berkisar 0,34 % - 5,67 %， Kadar Lemak berkisar antara 0,12 % - 0,27 %， Kadar pati 52,31 % - 58,56%， Kadar Amilosa 22,66 % - 22,86 %， Kadar Oksalat 24,70 % - 47.95 %。Isolasi pati kolerea dalam larutan NaCl 10% dikombinasikan dengan lama waktu perendaman 90 menit merupakan cara Isolasi yang memberkan renmen tertinggi yitu 10,11 %。杨Karakteristik fisik yaitu kecerahan丹连结isolasi pati diperoleh adalah汝L * 70, 10 * 1, 05年丹* 2,50。持水量杨地哈斯坎阿达拉12,87%。卡达尔·帕蒂，丹·阿米洛萨·帕蒂·阿达拉53,27 %，丹·阿达尔52,68 %，登干·卡达尔空气5,41 %，蛋白质0,69 %，约5,67 %，莱马克0,12 %，丹·卡达尔·奥克萨拉24,70 %。Kata kunci: Isolasi, Karakterisasi Pati, Talas Kolerea, Sangihe

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Jurnal Agroekoteknologi Terapan

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