The Physico Characteristics of Lesser Yam (Dioscorea esculenta L.) and Taro (Colocasia esculenta L.) Starch Modified by Alcoholic-Alkaline

Physico Characteristics of Lesser Yam (Dioscorea esculenta L.) and Taro (Colocasia esculenta L.) Starch Modified by Alcoholic-Alkaline

  • Parwiyanti Parwiyanti Parwiyanti Universitas Sriwijaya
  • Nura Mahayati
  • Eka Lidiasari
  • Tri Nurjannah
Keywords: Lesser Yam, laksa instant, modified alcohol-NaOH starch, Taro

Abstract

Modification of Dioscorea esculenta and Colocasia esculenta starch through NaOH-Etanol was conducted to improve and expand the use of this starch in instant productespecially as binding agent of laksa instant. This  study  aimed  to  determine  the  effect  of  varying  amounts  of  NaOH on physical  characteristics  of  lesser  yam and  taro  starch.  The  research  was conducted at  Agricultural  Product  Chemical Laboratory,  Agricultural  Technology Department,  Faculty of Agriculture,  Sriwijaya University. This study used a Split Plot Design with two treatment factors were the types of starch (lesser yam and taro) and varying amounts of NaOH 3 M (0, 3, 6, 9 g). The  parameters  observed  included  whiteness  level,  water  solubility, water  absorption  index, solubility index, and swelling power. The results showed that the type of starch had significantly affected on  water absorption index, water solubility, swelling power, solubility index of modified starch.  The  amount of NaOH had significantly affected on  whiteness level, water absorption index. water solubility, swelling power, solubility inde of modified starch. Moreover, the interaction between types of starch and  the  amount  of  NaOH had  significantly  affected  on  water  absorption  index, solubility in water, solubility index of modified starch. The best treatment was lesser yam starch with the addition 3 g of NaOH 3M as binding agent.

Downloads

Download data is not yet available.

References

Amaraweera, S.M.; Gunathilake, C.; Gunawardene, O.H.P.; Fernando, N.M.L.; Wanninayaka, D.B.; Dassanayake, R.S.; Rajapaksha, S.M.; Manamperi, A.; Fernando, C.A.N.; Kulatunga, A.K.; Manipura,A. (2021). Development of Starch-Based Materials Using Current Modification Techniques and Their Applications: A Review. Molecules, 26, 6880. https://doi.org/ 10.3390/molecules26226880

Aryanti, N., Kusumastuti, Y.A., dan Rahmawati, W. 2017. Pati talas (Colocasia esculenta (l.) Schott) sebagai Alternatif Sumber Pati Industri. Jurnal Momentum, 13 (1), 46-52

Chen J. dan Jane J. (1994). Properties of Granular Cold-Water-Soluble Starches Prepared by Alcoholic-Alkaline Treatments. Cereal Chemistry, 71(6): 623-626.

Diniyah, N., Subagio, A., Sari, R., dan Yuwana, N. (2018). Sifat Fisikokimia, dan Fungsional Pati dari Mocaf (Modified Cassava Flour) Varietas Kaspro dan Cimanggu. Jurnal Penelitian Pascapanen Pertanian, 15 (2), 80-90.

Herlina, Purnomo, B., Fauzi, M., dan Rambe, F.(2016). Penggunaan α-amilase dan Variasi Lama Hidrolisis pada Pembuatan Tepung Glukomanan dari Umbi Gembili (Dioscorea Esculenta L.). Jurnal Agroteknologi, 10 (1), 73-86.

Ishfaq Ahmed, Ihsan Mabood Qazi, Zhenxing Li, and Javid Ullah. (2016). Rice Noodles: Materials, Processing and Quality Evaluation. Proceedings of the Pakistan Academy of Sciences: Pakistan Academy of Sciences B. Life and Environmental Sciences 53 (3): 215–238. ISSN: 2518-4261 (print), ISSN 2518-427X (online).

Jivan MJ, Yarmand M, Madadlou A. (2014). Preparation of cold water-soluble potato starch and its characterization. Journal of Food Science and Technology, 51(3): 601-605.

Kaur B, Fazilah A, Karim AA. (2010). Alcoholic-alkaline Treatment of Sago Starch and It’s Effect on Physicochemical Properties. Food and Bioproducts Processing, 30(9): 1-9.

Kraithong S, Rawdkuen S. (2021). Quality attributes and cooking properties of commercial Thai rice noodles. PeerJ 9: e11113 http://doi.org/10.7717/peerj.11113

Majzoobi M, Kaveh Z, Farahnaky A, Blanchard CL. (2015). Physicochemical properties of pregelatinized wheat and maize starches in the presence of different concentrations of L-ascorbic acid. Starch/Starke, 67:303-310.

Mawarni, R.T., dan Widjanarko, S. B. (2015). Penggilingan Metode Ball Mill dengan Pemurnian Kimia terhadap Penurunan Oksalat Tepung Porang. Jurnal Pangan dan Agroindustri, 3 (2), 571-581.

Nura, M., Kharidah, M., Jamilah, B.,Roselina, K. (2011). Textural Properties of Laksa Noodle as Affected by Rice Flour Particle Size. International Food Research Journal 18(4): 1309-1312.

Onyango C, Mewa EA, Mutahi AW, and Okoth MW. (2013). Effect of heat-moisturetreated cassava starch and amaranth malt on the quality of sorghum-cassava-amaranth bread. African Journal of Food Science, 7(5): 80-86.

Parwiyanti, Pratama F, Wijaya A, Malahayati N, dan Eka L. (2016). Sifat Fungsional Pati Ganyong Termodifikasi dengan Heat Moisture Treatment dan Penambahan Gum Xanthan. Prosiding Seminar Hasil Penelitian Tanaman Aneka Kacang dan Umbi 2016.

Parwiyanti P, Malahayati N, Silalahi R. (2020). Physicochemical characteristics of canna (Canna edulina kerr.) and Arrowroot (Maranta arundinacea) starches modified by NaOH-Ethanol. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-8 Tahun 2020, Palembang 20 Oktober 2020. pp. 1160-1171. Palembang: Penerbit & Percetakan Universitas Sriwijaya.

Permana, K.D.A., Hartiati, A., dan H, Admadi, B. (2017). Pengaruh konsentrasi larutan natrium klorida (NaCl) sebagai bahan perendaman terhadap karakteristik mutu pati umbi talas (Calocasia esculenta L. Schott). Jurnal Rekayasa dan Manajemen Agroindustri, 5 (1), 60-70, ISSN: 2503-488X

Prasetya, K., Nurgirisia, N., dan Fadilah. (2015). Sintesis Hidrogel dari Glukomannan Umbi Porang (Amorphophallus muelleri B.) dengan Metode Deasetilasi Sebagai Super Absorben Polimer. Jurnal Prosiding Senatek ISBN 978-602-14355-0 -2, 76-80.

Sameh A. Korma, Kamal-Alahmad, Sobia Niazi, Al-Farga Ammar, Farah Zaaboul, Tao Zhang. (2016). Chemically Modified Starch and Utilization in Food Stuffs. International Journal of Nutrition and Food Sciences. 5(4): 264-272. doi: 10.11648/j.ijnfs.20160504.15

Senanayake, S. A., Ranaweera, K., Gunaratne, A., dan Bamunuarachchi A. (2013). Comparative Analysis Of Nutritional Quality Of Five Different Cultivars Of Sweet Potatoes (Ipomea batatas (L.) Lam) In Sri Lanka. Food Science Nutrition, 4, 284–291

Ye-Jin Choi, Moo-Yeol Baik, Byung-Yong Kim. (2017). Characteristics of Granular Cold-Water-Soluble Potato Starch Treated with Alcohol and Alkali. Food Sci Biotechnol 26(5):1263-1270. DOI 10.1007/s10068-017-0172-5

Published
2024-11-05