Universitas Pattimura :: Repository Paper

Judul:	Karakteristik Sifat-sifat Fisiko-Kimia Pati Ubi Jalar, Ubi Kayu, Keladi dan Sagu
Penulis:	Febby J. Polnaya, Rachel Breemer, Gelora H. Augustyn & Helen C. D. Tuhumury \|\| email: info@mx.unpatti.ac.id
Jurnal:	Agrinimal Vol. 5 no. 1 - hal. 37-42 Tahun 2015 [ Pertanian ]
Keywords:	Starch, sago, cassava, sweet potato, cocoyam, proximate, viscosity, color.
Abstract:	The purpose of this study was to characterize the physico-chemical properties of sweet potato (Ipomea batatas), cassava (Manihot esculenta), cocoyam (Xanthosoma sagittifolium) and sago (Metroxylon rumphii) starches. A completely randomized experimental design was applied in this study. These starches were characterized for moisture, ash, fat, fiber, protein, and amylose contents, gelatinization profile and color of starch. Proximate analysis have shown that moisture, ash, fat, fiber, protein, and amylose contents from 12.89-13.61%, 0.13-0.14%, 0.18- 0.32%, 0.013-0.023, 0.24 to 0.28, and 33.84-38.97%, respectively. The initial gelatinization temperature was found to be between 69-79.5oC, whereas peak viscosity and maximum viscosity were both between 79-90oC and 1040- 1717 BU. The color of starch according to L, a, and b* values were 65.013-68.956, 3.96-4.49 and (-0.23)-(-2.64), correspondingly.
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