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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Autores principales:	Vega Yoesepa Pamela, Winda Nurtiana, Bayu Meindrawan
Formato:	article
Lenguaje:	EN
Publicado:	Department of Food Technology 2019
Materias:	beneng taro, starch, amylograph profile, microstructure Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/1a91e5994c4a49a9bb0023da2fde95bf
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spelling	oai:doaj.org-article:1a91e5994c4a49a9bb0023da2fde95bf2021-12-01T14:01:06ZAMYLOGRAPHY PROFILE AND MICROSTRUCTURE OF BENENG TARO BANTEN (Xanthosoma undipes K. Koch) STARCH2685-42792715-422X10.33512/fsj.v1i2.7319https://doaj.org/article/1a91e5994c4a49a9bb0023da2fde95bf2019-12-01T00:00:00Zhttps://jurnal.untirta.ac.id/index.php/fsj/article/view/7319https://doaj.org/toc/2685-4279https://doaj.org/toc/2715-422XHigh 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.Vega Yoesepa PamelaWinda NurtianaBayu MeindrawanDepartment of Food Technologyarticlebeneng taro, starch, amylograph profile, microstructureFood processing and manufactureTP368-456ENFood ScienTech Journal, Vol 1, Iss 2, Pp 100-104 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	beneng taro, starch, amylograph profile, microstructure Food processing and manufacture TP368-456
spellingShingle	beneng taro, starch, amylograph profile, microstructure Food processing and manufacture TP368-456 Vega Yoesepa Pamela Winda Nurtiana Bayu Meindrawan AMYLOGRAPHY PROFILE AND MICROSTRUCTURE OF BENENG TARO BANTEN (Xanthosoma undipes K. Koch) STARCH
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.
format	article
author	Vega Yoesepa Pamela Winda Nurtiana Bayu Meindrawan
author_facet	Vega Yoesepa Pamela Winda Nurtiana Bayu Meindrawan
author_sort	Vega Yoesepa Pamela
title	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_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_sort	amylography profile and microstructure of beneng taro banten (xanthosoma undipes k. koch) starch
publisher	Department of Food Technology
publishDate	2019
url	https://doaj.org/article/1a91e5994c4a49a9bb0023da2fde95bf
work_keys_str_mv	AT vegayoesepapamela amylographyprofileandmicrostructureofbenengtarobantenxanthosomaundipeskkochstarch AT windanurtiana amylographyprofileandmicrostructureofbenengtarobantenxanthosomaundipeskkochstarch AT bayumeindrawan amylographyprofileandmicrostructureofbenengtarobantenxanthosomaundipeskkochstarch
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AMYLOGRAPHY PROFILE AND MICROSTRUCTURE OF BENENG TARO BANTEN (Xanthosoma undipes K. Koch) STARCH

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