* Corresponding Author
Karakteristik Fisikokimia Pati Ubi Banggai (Dioscorea alata)
https://doi.org/10.22146/agritech.52535 Mimah Mutmainah(1), Feri Kusnandar(2*), Tjahja Muhandri(3)
(1) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian, Kampus IPB Dramaga, Bogor, 16680
(2) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian, Kampus IPB Dramaga, Bogor, 16680 Southeast Asian Food and Agricultural Science and Technology Center, Institut Pertanian Bogor, Kampus IPB Dramaga, Bogor, 16680
(3) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian, Kampus IPB Dramaga, Bogor, 16680 Southeast Asian Food and Agricultural Science and Technology Center, Institut Pertanian Bogor, Kampus IPB Dramaga, Bogor, 16680
(*) Corresponding Author
Abstract
Ubi Banggai merupakan ubi khas dari Kepulauan Banggai, dengan jumlah varietas yang banyak. Ubi Banggai merupakan sumber karbohidrat yang salah satu komponen penyusunnya adalah pati. Karakteristik fisikokimia pati dari ubi Banggai belum diketahui, sehingga penelitian ini bertujuan untuk mengevaluasi karakteristik pati dari tiga varietas ubi Banggai (Baku Pusus, Baku Tuu Oloyo, dan Baku Boan). Pati ubi Banggai diekstraksi dan dianalisis sifat fisikokimianya yang meliputi kadar pati, amilosa, amilopektin, morfologi granula, warna, profil pasting, kemampuan mengembang, kelarutan, kekuatan gel, dan sineresis. Rendemen setiap varietas relatif rendah, yaitu Baku Pusus (8,66%), Baku Tuu oloyo (5,09%) dan Baku Boan (4,56%). Ketiga varietas mengandung kadar pati 88,00-88,89%, yang disusun oleh 60,29-62,88% amilosa dan amilopektin 25,12-28,65%. Granula pati ubi Banggai berbentuk ellipsoid, polihedral, dan triangular dengan ukuran panjang 17,94-23,59 µm dan lebar 13,97-16,72 µm. Hasil analisis warna pati kering ubi Banggai menunjukkan ubi Baku Pusus dan Baku Tu Oloyo memiliki nilai whiteness index (WI) yang tinggi dan browning index (BI) yang rendah, sedangkan pati ubi Baku Boan memiliki nilai WI yang paling rendah dan nilai BI paling tinggi. Hasil analisis RVA menunjukkan pati ubi Banggai memiliki suhu pasting yang tinggi (80,10-80,35 °C). Pada fase pemanasan, pasta ubi Banggai memiliki viskositas puncak yang tinggi dan mengalami viskositas breakdown. Pada fase pendinginan, pasta ubi Banggai memiliki viskositas setback dan viskositas akhir yang tinggi. Pati Baku Pusus memiliki kelarutan yang tinggi, kemampuan mengembang yang terbatas, kekuatan gel yang tinggi, namun mengalami sineresis.
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DOI: https://doi.org/10.22146/agritech.52535
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