Chemical characterization, total starch, amylose and resistance starch of local cocoyam in Maluku, Indonesia
Tubers are a potential source of carbohydrates due to their high starch composition with various benefits in the food and non-food industry. Meanwhile, cocoyam (Xanthosoma sagitofollium) is one of the tubers with high starch potential. Therefore, this study aimed to characterize the chemical propert...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2023
|
| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/285980/1/_25__fr-2021-674_lopulalan.pdf |
| _version_ | 1826050855414005760 |
|---|---|
| author | Lopulalan, C.G.C. Marseno, Djagal Wiseso Marsono, Y. Pranoto, Yudi |
| author_facet | Lopulalan, C.G.C. Marseno, Djagal Wiseso Marsono, Y. Pranoto, Yudi |
| author_sort | Lopulalan, C.G.C. |
| collection | UGM |
| description | Tubers are a potential source of carbohydrates due to their high starch composition with various benefits in the food and non-food industry. Meanwhile, cocoyam (Xanthosoma sagitofollium) is one of the tubers with high starch potential. Therefore, this study aimed to characterize the chemical properties, total starch, amylose, and resistant starch of local cocoyam from several locations in the Moluccas. These locations include Buru Island, Saparua Island and Saumlaki Island, the three locations are separated by the ocean. The starch was extracted using the wet method while the chemical analysis was carried out on the moisture, ash, fat, protein, phosphorus, and carbohydrate contents, as well as total starch, amylose, and resistant starch. Data were analyzed by means of variance (ANOVA) at = 0.05. The significant difference that occurred was continued with Duncan's test (α = 0.05). The results showed that the three starches were significantly different from one another, which implies that the growing location affected the chemical components, as well as the total starch, and amylose while the resistant starch was not significantly different. Based on the results, the growing locations affect the chemical contents but not the resistant starch. |
| first_indexed | 2024-09-25T03:59:00Z |
| format | Article |
| id | oai:generic.eprints.org:285980 |
| institution | Universiti Gadjah Mada |
| language | English |
| last_indexed | 2024-09-25T03:59:00Z |
| publishDate | 2023 |
| publisher | Rynnye Lyan Resources |
| record_format | dspace |
| spelling | oai:generic.eprints.org:2859802024-05-17T01:33:38Z https://repository.ugm.ac.id/285980/ Chemical characterization, total starch, amylose and resistance starch of local cocoyam in Maluku, Indonesia Lopulalan, C.G.C. Marseno, Djagal Wiseso Marsono, Y. Pranoto, Yudi Food technology Tubers are a potential source of carbohydrates due to their high starch composition with various benefits in the food and non-food industry. Meanwhile, cocoyam (Xanthosoma sagitofollium) is one of the tubers with high starch potential. Therefore, this study aimed to characterize the chemical properties, total starch, amylose, and resistant starch of local cocoyam from several locations in the Moluccas. These locations include Buru Island, Saparua Island and Saumlaki Island, the three locations are separated by the ocean. The starch was extracted using the wet method while the chemical analysis was carried out on the moisture, ash, fat, protein, phosphorus, and carbohydrate contents, as well as total starch, amylose, and resistant starch. Data were analyzed by means of variance (ANOVA) at = 0.05. The significant difference that occurred was continued with Duncan's test (α = 0.05). The results showed that the three starches were significantly different from one another, which implies that the growing location affected the chemical components, as well as the total starch, and amylose while the resistant starch was not significantly different. Based on the results, the growing locations affect the chemical contents but not the resistant starch. Rynnye Lyan Resources 2023 Article PeerReviewed application/pdf en https://repository.ugm.ac.id/285980/1/_25__fr-2021-674_lopulalan.pdf Lopulalan, C.G.C. and Marseno, Djagal Wiseso and Marsono, Y. and Pranoto, Yudi (2023) Chemical characterization, total starch, amylose and resistance starch of local cocoyam in Maluku, Indonesia. Food Research, 7 (1). 230 -235. ISSN 25502166 DOI 10.26656/fr.2017.7(1).674 |
| spellingShingle | Food technology Lopulalan, C.G.C. Marseno, Djagal Wiseso Marsono, Y. Pranoto, Yudi Chemical characterization, total starch, amylose and resistance starch of local cocoyam in Maluku, Indonesia |
| title | Chemical characterization, total starch, amylose and resistance starch of local cocoyam in Maluku, Indonesia |
| title_full | Chemical characterization, total starch, amylose and resistance starch of local cocoyam in Maluku, Indonesia |
| title_fullStr | Chemical characterization, total starch, amylose and resistance starch of local cocoyam in Maluku, Indonesia |
| title_full_unstemmed | Chemical characterization, total starch, amylose and resistance starch of local cocoyam in Maluku, Indonesia |
| title_short | Chemical characterization, total starch, amylose and resistance starch of local cocoyam in Maluku, Indonesia |
| title_sort | chemical characterization total starch amylose and resistance starch of local cocoyam in maluku indonesia |
| topic | Food technology |
| url | https://repository.ugm.ac.id/285980/1/_25__fr-2021-674_lopulalan.pdf |
| work_keys_str_mv | AT lopulalancgc chemicalcharacterizationtotalstarchamyloseandresistancestarchoflocalcocoyaminmalukuindonesia AT marsenodjagalwiseso chemicalcharacterizationtotalstarchamyloseandresistancestarchoflocalcocoyaminmalukuindonesia AT marsonoy chemicalcharacterizationtotalstarchamyloseandresistancestarchoflocalcocoyaminmalukuindonesia AT pranotoyudi chemicalcharacterizationtotalstarchamyloseandresistancestarchoflocalcocoyaminmalukuindonesia |