The Study of Physico-Chemical Properties of Dioscorea alata’s Starch From Jambi Province

Abstract

Botanical origin of a plant is known to affect the physical characteristic of its tuber. This research was conducted to investigate the physical characteristic of starch obtained from Dioscorea alata tubers grown in Jambi Province. There were two cultivars used in this experiment: yellow and purple tuber. The tubers were extracted using three methods: control, soaking and steam blanching. Soaking was performed by soaking the small cut tubers in hot water at 60 o C for 15 minutes while steam blanching was performed by steaming them at 100 o C for 5 minutes. The starches were examined for their colour parameter, swelling power (SP) and solubility. SP and solubility of starch were observed at several temperatures from 65 to 95 o C. Type of cultivar and the extraction method significantly affect L*, a* and b* value of the starch. SP at 65 o C, 70 o C and 75 o C were found to be affected by both the type of cultivar (p<0.01)) and the extraction method (p<0.01). Steam blanching was found to increase SP of purple and yellow cultivars. The solubility of starch was not affected by either the type of cultivar nor the extraction method

Pengaruh Konsentrasi Pati Dan Jenis Pelarut Pada Modifikasi Pati Menggunakan Metode Presipitasi Terhadap Sifat Fisik Pati Uwi Putih (Dioscorea Alata)

“…1. Ekstraksi Pati Umbi Uwi (Ulyarti et al, 2016) Umbi uwi dibersihkan kulit luarnya dan dicuci untuk menghilangkan getah dan bekas tanah pada umbi, selanjutnya uwi dipotong dan diiris dengan ketebalan 2-3 mm, kemudian dicuci dengan air bersih untuk menghilangkan lendirnya lalu ditiriskan. Irisan umbi kemudian direndam dalam larutan air garam 15% selama 30 menit, kemudian dicuci dengan air mengalir sebanyak 3 kali hingga lendirnya menghilang.…”

Physical Properties of Chilli Sauce as Affected by Different Concentration of Water Yam’s Starch

“…Purple water yam's starch was extracted using method in our previous study [2]. The tubers were previously washed, peeled and rewashed using running tap water before sliced into 2mm to 3 mm thick.…”

“…However, yellow tuber produced starch with low lightness value (L*) and yellowish color. Starch from purple water yam tuber had high lightness value (L*) and white in color [2].…”

Utilization of “Uwi” Plant (Dioscorea sp.) as a Renewable Bioenergy Resource

“…According to Hoover (2001) in Ulyarti (2016), the starch content of D. alata tubers reaches 80 % of the total dry weight (Ulyarti and Lavlinesia, 2016). The starch content in D. alata tubers varies greatly depending on the cultivar and growing conditions.…”