Penelitian ini bertujuan untuk mempelajari sifat fisikokimia pati garut. Penelitian dilakukan dalam dua tahap yaitu tahap ekstraksi pati garut dan karakterisasi pati garut. Metode ekstraksi basah menghasilkan rendemen 15,69% pati garut. Pati garut mengandung kadar pati, amilosa, amilopektin, gula pereduksi, pati resisten dan daya cerna pati masing-masing sebesar 98,10%; 24,64%, 75,36%, 4,94%, 2,12% dan 84,35%. Analisis proksimat pati garut mengandung air 11,48%, abu 0,34%, lemak 0,68% dan protein 0,24%. Profil gel permeation chromatography (GPC) dengan menggunakan Toyopearl HW-65S diperoleh 2 fraksi. Distribusi panjang rantai amilopektin diukur dengan fluorophore-assisted capillary electrophoresis (FACE) menunjukkan empat rentang derajat polimerisasi ( DP), yaitu DP 6-8. 9-12, 13-24 and 25-30. Scanning electron microscopy (SEM) mempelihatkan bahwa granula pati garut berbentuk oval. Pengujian Rapid Visco Analysis (RVA) menunjukkan pati garut memiliki profil gelatinisasi pati tipe A begitu pula hasil X-ray diffraction pati garut mempunyai kristalin tipe A

Andarwulan, N. (Nuri)

Fardiaz, D. (Dedi)

Faridah, D. N. (Didah)

Sunarti, T. C. (Titi)

Jurnal Agritech

The objective of this study was to determine the physicochemical characteristics of arrowroot starch. This research was
conducted in two steps as follows: arrowroot starch extraction and characterization. A wet starch extraction method
yielded 15.69% of arrowroot starch. The arrowroot starch contained starch of 98.10%, amylose 24.64%, amylopectin
75.36%, reducing sugar 4.94%, resistant starch 2.12% and in vitro starch digestibility of 84.35%. Proximate composition
studies showed that the moisture content in the arrowroot starch sample is 11.48%, ash 0.34%, fat 0,68% and protein
0,24%. Gel permeation chromatography (GPC) profile of arrowroot starch using Toyopearl HW-65S gel gave mainly
two fractions. The distribution of degree of polimerization (DP) of amylopectin using fluorophore-assisted capillary
electrophoresis (FACE) indicated four groups of DP, i.e. DP 6-8. 9-12, 13-24 and 25-30. Scanning electron microscopy
(SEM) showed that they consist of oval granules. The analysis by RVA showed that arrowroot starch had an A-type
starch gelatinization profile. X-ray diffraction studies showed that all the arrowroot starch exhibited A-type diffraction
pattern.
 

Keywords: Arrowroot starch, GPC, FACE, RVA, X-ray diffraction, SEM

 

ABSTRAK

Penelitian ini bertujuan untuk mempelajari sifat fisikokimia pati garut. Penelitian dilakukan dalam dua tahap yaitu tahap
ekstraksi pati garut dan karakterisasi pati garut. Metode ekstraksi basah menghasilkan rendemen 15,69% pati garut. Pati
garut mengandung kadar pati, amilosa, amilopektin, gula pereduksi, pati resisten dan daya cerna pati masing-masing
sebesar 98,10%; 24,64%, 75,36%, 4,94%, 2,12% dan 84,35%. Analisis proksimat pati garut mengandung air 11,48%,
abu 0,34%, lemak 0,68% dan protein 0,24%. Profil gel permeation chromatography (GPC) dengan menggunakan
Toyopearl HW-65S diperoleh 2 fraksi. Distribusi panjang rantai amilopektin diukur dengan fluorophore-assisted
capillary electrophoresis (FACE) menunjukkan empat rentang derajat polimerisasi ( DP), yaitu DP 6-8. 9-12, 13-24 and
25-30. Scanning electron microscopy (SEM) mempelihatkan bahwa granula pati garut berbentuk oval. Pengujian Rapid
Visco Analysis (RVA) menunjukkan pati garut memiliki profil gelatinisasi pati tipe A begitu pula hasil X-ray diffraction
pati garut mempunyai kristalin tipe A.

Kata kunci: Pati garut, GPC, FACE, RVA, X-ray diffraction, SE

Didah Nur Faridah

Dedi Fardiaz

Nuri Andarwulan

Titi Candra Sunarti

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KARAKTERISTIK SIFAT FISIKOKIMIA PATI GARUT (Maranta arundinaceae) (Physicochemical Characterisation of Arrowroot Starch (Maranta arundinaceae))

The objective of this study was to determine the physicochemical characteristics of arrowroot starch. This research was conducted in two steps as follows: arrowroot starch extraction and characterization. A wet starch extraction method yielded 15.69% of arrowroot starch. The arrowroot starch contained starch of 98.10%, amylose 24.64%, amylopectin 75.36%, reducing sugar 4.94%, resistant starch 2.12% and in vitro starch digestibility of 84.35%. Proximate composition studies showed that the moisture content in the arrowroot starch sample is 11.48%, ash 0.34%, fat 0,68% and protein 0,24%. Gel permeation chromatography (GPC) profile of arrowroot starch using Toyopearl HW-65S gel gave mainly two fractions. The distribution of degree of polimerization (DP) of amylopectin using fluorophore-assisted capillary electrophoresis (FACE) indicated four groups of DP, i.e. DP 6-8. 9-12, 13-24 and 25-30. Scanning electron microscopy (SEM) showed that they consist of oval granules. The analysis by RVA showed that arrowroot starch had an A-type starch gelatinization profile. X-ray diffraction studies showed that all the arrowroot starch exhibited A-type diffractionpattern.ABSTRAKPenelitian ini bertujuan untuk mempelajari sifat fisikokimia pati garut. Penelitian dilakukan dalam dua tahap yaitu tahap ekstraksi pati garut dan karakterisasi pati garut. Metode ekstraksi basah menghasilkan rendemen 15,69% pati garut. Pati garut mengandung kadar pati, amilosa, amilopektin, gula pereduksi, pati resisten dan daya cerna pati masing-masing sebesar 98,10%; 24,64%, 75,36%, 4,94%, 2,12% dan 84,35%. Analisis proksimat pati garut mengandung air 11,48%, abu 0,34%, lemak 0,68% dan protein 0,24%. Profil gel permeation chromatography (GPC) dengan menggunakan Toyopearl HW-65S diperoleh 2 fraksi. Distribusi panjang rantai amilopektin diukur dengan fluorophore-assisted capillary electrophoresis (FACE) menunjukkan empat rentang derajat polimerisasi ( DP), yaitu DP 6-8. 9-12, 13-24 and 25-30. Scanning electron microscopy (SEM) mempelihatkan bahwa granula pati garut berbentuk oval. Pengujian Rapid Visco Analysis (RVA) menunjukkan pati garut memiliki profil gelatinisasi pati tipe A begitu pula hasil X-ray diffraction pati garut mempunyai kristalin tipe A.Kata kunci: Pati garut, GPC, FACE, RVA, X-ray diffraction, SE

Karakteristik Sifat Fisikokimia Pati Garut (Maranta Arundinaceae)

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