Article Sidebar

Submitted
Jun 29, 2022
Accepted
Jul 28, 2022
Published
Sep 30, 2022
Download
pdf
Statistic
Read Counter : 206 Download : 149

Downloads

Download data is not yet available.

Main Article Content

Abstract

Cassava (Manihot esculenta Crantz), which is commonly called singkong is multipurpose crop that can be processed as food, feed and other cassava-based bioproduct. Potential application of cassava starch is determined by the properties of starch as the main component of cassava tuber biomass. The size of the cassava starch granules is different for each variety due to genetic and the environment factors in which it grows. The size of the starch granules affects the application of the starch. This study aimed to determine the shape and diameter of the starch granule in several types of cassava through microscopic analysis. The shape and the size of the 62 starch samples tested was varied. The starch granules shape was dominated by spheres form. The diameter of cassava starch granules ranged from 2.016 ± 0.015 µm – 3.318 ± 0.045 µm. The highest diameter was Tidung1.2 and the lowest was Tidung 2.2.

Keywords

Cassava (Manihot esculenta Crantz), starch, and granule

Article Details

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite
1.
Gusni VS, Chatri M, M D, Akhyar A, Hartati N, Fitriani H, Taryana N. Diversity of the Starch Granule Morphology of Several Types Cassava (Minihot esculenta Crantz). EKSAKTA [Internet]. 2022Sep.30 [cited 2024Apr.19];23(03):167-74. Available from: https://eksakta.ppj.unp.ac.id/index.php/eksakta/article/view/324

References

  1. Prihatman K. (2016). Ketela Pohon/Singkong (Manihot utilissima Pohl). Teknologi Tepat Guna Budidaya Pertanian. Sistem Informasi Manajemen Pembangunan di Pedesaan, Proyek PEMD, BAPPENAS. Jakarta
  2. Masniah, Y. (2019). Potensi ubi kayu sebagai pangan fungsional. Dalam: Prosiding Seminar Hasil Penelitian Tanaman Aneka Kacang dan Umbi. Balai Tanaman Aneka Kacang dan Umbi (Balitkabi), Malang (ID), Jawa Timur 2(2).
  3. Soenarso dan Soehardi. (2017). Memelihara Kesehatan Jasmani Melalui Makanan. ITB. Bandung.
  4. BB-Biogen. (2016). Buku Katalog Plasma Nutfah Tanaman Pangan 2010. Balai Besar Litbang Biogen. Bogor.
  5. Rukmana, Rahmat. (2017). Ubi Kayu. Budidaya dan Pasca Panen. Kanisius.Yogyakarta.
  6. Suprapati, alaies. (2015). Tepung Tapioka. Pembuatan dan Pemanfaatannya. Kanisius. Yogyakarta.
  7. Estiasih, Teti et al. (2017). Umbi-umbian dan Pengolahannya. Universitas Brawijaya Press. Malang.
  8. Susilawati, S., Nurdjanah, S., & Putri, S. (2018). Karakteristik sifat fisik dan kimia ubi kayu (Manihot esculenta) berdasarkan lokasi penanaman dan umur panen berbeda. Jurnal Teknologi Industri & Hasil Pertanian, 13(2), 59-72.
  9. Davidek, J., Velisek, J., & Pokorny, J. (2019). Chemical changes during food processing. Elsevien Science. Distributors for the US and Canada.
  10. Greenwood, C. T., & Munro, D. N. (2019). Carbohydrates. Effects of Heat on Foodstufs. Applied Sience Publ. Ltd. London.
  11. Syamsir, E., Hariyadi, P., Fardiaz, D., & Kusnandar, F. (2020). Karakterisasi tapioka dari lima varietas ubi kayu (Manihot utilisima Crantz) asal lampung. Jurnal agroteknologi, 5(01), 93-105.
  12. Nwokocha, L. M., Aviara, N. A., Senan, C., & Williams, P. A.( 2019). A comparative study of some properties of cassava (Manihot esculenta, Crantz) and cocoyam (Colocasia esculenta, Linn) starches. Carbohydrate polymers, 76(3), 362-367.
  13. Sari, A. K., Indriyani, S., Ekowati, G., & Batoro, J. (2017). Keragaman Struktur Butir Amilum, Kadar Tepung, dan Clustering Delapan Taksa Tanaman Berumbi di Desa Simo Kecamatan Kendal Kabupaten Ngawi. Biotropika: Journal of Tropical Biology, 5(1), 14-21..
  14. Hidayat B, Kalsum N, dan Surfiana. (2019). Karakterisasi tepung ubi kayu modifikasi yang diproses menggunakan metode pragelatinisasi parsial. Jurnal Teknologi Industri dan Hasil Pertanian,2(14): 148-159.
  15. Zulaidah, A. (2012). Peningkatan nilai guna pati alami melalui proses modifikasi pati. Dinamika Sains, 10(22).
  16. Kartikasari, S. N., Sari, P., & Subagio, A. (2016). Karakterisasi sifat kimia, profil amilografi (rva) dan morfologi granula (sem) pati singkong termodifikasi secara biologi. Jurnal Agroteknologi, 10(01), 12-24.
  17. Janket A, Vorasoot N, Toomsan B, Kaewpradit W, Jogloy S, Theerakulpisut P, Holbrook C , Kvien C, Banterng P. (2020). Starch Accumulation and Granule Size Distribution of Cassava cv. Rayong 9 Grown under Irrigated and Rainfed Conditions Using Di erent Growing Seasons. Agronomy. 10(412) : 1 – 17
  18. Jading, A., Tethool, E., Payung, P., & Gultom, S. (2015). Karakteristik fisikokimia pati sagu hasil pengeringan secara fluidisasi menggunakan alat pengering cross flow fluidized bed bertenaga surya dan biomassa. Reaktor, 13(3): 155- 164.
  19. Piyachomkwan, K., Klanrong, S., Chinsamran, K., Laohaphattanalert, K., & Oates, C. (2017). Development of a standard protocol for the processing of high quality sweetpotato starch for noodle making. In Sweetpotato post-harvest research and development in China Proceedings of an International workshop held in Chengdu, Sichuan, PR China, CIP (pp. 140-165).
  20. BIOTEC. (2015). Physically modified cassava starch and its potensial application in food and non-food industry. www.mw//A./BIOTEC.html. Diakses pada 23 Januari 2021.
  21. Lindeboom, N., Chang, P. R., & Tyler, R. T. (2014). Analytical biochemical and physicochemical aspects of starch granule size with emphasis on small granule starches. Starch Journal. 89-99.
  22. Murtiningrum, M., Lisangan, M. M., & Edoway, Y. (2016). Pengaruh Preparasi Ubi Jalar (Ipomoea batatas) sebagai Bahan Pengental Terhadap Komposisi Kimia dan Sifat Organoleptik Saus Buah Merah (Pandanus conoideusL). Agrointek, 6(1), 1-7.