AMYLOGRAPHY PROFILE AND MICROSTRUCTURE OF BENENG TARO BANTEN (Xanthosoma undipes K. Koch) STARCH
High demand of flour import for food applications was a big threaten for food security in Indonesia. The utilization of carbohydrate sources from local food plants can be an alternative to overcome this problem. Beneng taro is a local food from Pandeglang, Banten Province that potential to be used a...
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| Format: | Article |
| Language: | English |
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Department of Food Technology
2019-12-01
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| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/7319 |
| _version_ | 1797432614514065408 |
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| author | Vega Yoesepa Pamela Winda Nurtiana Bayu Meindrawan |
| author_facet | Vega Yoesepa Pamela Winda Nurtiana Bayu Meindrawan |
| author_sort | Vega Yoesepa Pamela |
| collection | DOAJ |
| description | High demand of flour import for food applications was a big threaten for food security in Indonesia. The utilization of carbohydrate sources from local food plants can be an alternative to overcome this problem. Beneng taro is a local food from Pandeglang, Banten Province that potential to be used as composite flour. The application of food products, Beneng taro can be used as starch. The purpose of this study is to analyze the characteristics of Beneng taro starch on the amylographic profile of the granules and their morphology. The extraction method used is wet extraction using distilled water. The ratio of taro and distilled water used is 1: 3. The optimum formulation (1: 3) was then tested for morphological properties using SEM instrument and amylograph profile using RVA instrument. SEM test results showed uniform starch granules and polygon-shaped granules. The amylographic profile shown a maximum viscosity of 1075cP with a temperature of 92.4<sup>o</sup>C at 270 seconds, a set back value of 186 cP and a break down of 214 cP. Based on the amylographic profile, beneng taro starch still has many weaknesses (large set back and break down) so it needs to be modified so that it can be applied to food products. |
| first_indexed | 2024-03-09T10:04:09Z |
| format | Article |
| id | doaj.art-1a91e5994c4a49a9bb0023da2fde95bf |
| institution | Directory Open Access Journal |
| issn | 2685-4279 2715-422X |
| language | English |
| last_indexed | 2024-03-09T10:04:09Z |
| publishDate | 2019-12-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj.art-1a91e5994c4a49a9bb0023da2fde95bf2023-12-01T23:13:02ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2019-12-011210010410.33512/fsj.v1i2.73195304AMYLOGRAPHY PROFILE AND MICROSTRUCTURE OF BENENG TARO BANTEN (Xanthosoma undipes K. Koch) STARCHVega Yoesepa Pamela0Winda Nurtiana1Bayu Meindrawan2Food Technology Department University of Sultan Ageng TirtayasaFood Technology Department University of Sultan Ageng TirtayasaFood Technology Department Bina Nusantara UniversityHigh demand of flour import for food applications was a big threaten for food security in Indonesia. The utilization of carbohydrate sources from local food plants can be an alternative to overcome this problem. Beneng taro is a local food from Pandeglang, Banten Province that potential to be used as composite flour. The application of food products, Beneng taro can be used as starch. The purpose of this study is to analyze the characteristics of Beneng taro starch on the amylographic profile of the granules and their morphology. The extraction method used is wet extraction using distilled water. The ratio of taro and distilled water used is 1: 3. The optimum formulation (1: 3) was then tested for morphological properties using SEM instrument and amylograph profile using RVA instrument. SEM test results showed uniform starch granules and polygon-shaped granules. The amylographic profile shown a maximum viscosity of 1075cP with a temperature of 92.4<sup>o</sup>C at 270 seconds, a set back value of 186 cP and a break down of 214 cP. Based on the amylographic profile, beneng taro starch still has many weaknesses (large set back and break down) so it needs to be modified so that it can be applied to food products.https://jurnal.untirta.ac.id/index.php/fsj/article/view/7319beneng taro, starch, amylograph profile, microstructure |
| spellingShingle | Vega Yoesepa Pamela Winda Nurtiana Bayu Meindrawan AMYLOGRAPHY PROFILE AND MICROSTRUCTURE OF BENENG TARO BANTEN (Xanthosoma undipes K. Koch) STARCH Food ScienTech Journal beneng taro, starch, amylograph profile, microstructure |
| title | AMYLOGRAPHY PROFILE AND MICROSTRUCTURE OF BENENG TARO BANTEN (Xanthosoma undipes K. Koch) STARCH |
| title_full | AMYLOGRAPHY PROFILE AND MICROSTRUCTURE OF BENENG TARO BANTEN (Xanthosoma undipes K. Koch) STARCH |
| title_fullStr | AMYLOGRAPHY PROFILE AND MICROSTRUCTURE OF BENENG TARO BANTEN (Xanthosoma undipes K. Koch) STARCH |
| title_full_unstemmed | AMYLOGRAPHY PROFILE AND MICROSTRUCTURE OF BENENG TARO BANTEN (Xanthosoma undipes K. Koch) STARCH |
| title_short | AMYLOGRAPHY PROFILE AND MICROSTRUCTURE OF BENENG TARO BANTEN (Xanthosoma undipes K. Koch) STARCH |
| title_sort | amylography profile and microstructure of beneng taro banten xanthosoma undipes k koch starch |
| topic | beneng taro, starch, amylograph profile, microstructure |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/7319 |
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