KAJIAN KANDUNGAN PATI, AMILOSA DAN AMILOPEKTIN TEPUNG DAN PATI PADA BEBERAPA KULTIVAR PISANG (Musa spp)
Abstract
Pisang merupakan salah satu buah yang cukup perspektifdalam pengembangan sumber pangan lokal dan sumber karbohidrat non beras, sehingga dapat dijadikan sumber tepung dan pati baru. Pengolahan pisang menjadi tepung dan pati pisang merupakan salah satu alternatif untuk mengurangi kehilangan pasca panen. Penelitian ini dilakukan untuk mendapatkan informasi kandungan pati beserta komponen penyusunnya berupa amilosa dan amilopektin dari pisang kapas, mahuli dan talas. Tepung dan pati pisang kapas memiliki kadar pati, amilosa dan amilopektin tertinggi yaitu 78,25 %, 18,17 % dan 60,08 %. Hasil penelitian ini dapat digunakan untuk mengetahui salah satu kriteria mutu tepung dan pati yang berasal dari pisang, baik sebagai bahan pangan maupun non-pangan.Downloads
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References
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Aprianita, A, U Purwandari, B Watson dan T Vasiljevic. 2009. Physico-chemical properties of fours and starches from selected commercial tubers available in Australia. International Food Research Journal 16: 507-520.
Beta T, Corke H. 2001. Noodle Quality as Related to Sorghum Starch Properties. Cereal Chem 78:417-420.
Badan Pusat Statistik. 2012. Perkembangan Beberapa Indikator Utama Sosial-Ekonomi Indonesia. Badan Pusat Statistik, Jakarta.
Dewan Standardisasi Nasional. 1992. Analisis Kandungan Pati. SNI 01-2891-1992
Dinas Tanaman Pangan dan Hortikultura Kaltim. 2011. Data Produksi Aneka Jenis Pisang Kalimantan Timur. Dinas Tanaman Pangan dan Hortikultura Kaltim. Samarinda
Gujska, E., dan K. Khan. 1991. Feed moisture effects on functional properties, trypsin inhibitor and hemmagglutinating activies of extruded bean high starch fractions. Journal Food Science 56:443-447.
Peroni F, T Rocha dan C Franco. 2006. Some structural and physicochmical characteristics of tuber and root starches. Food Sci. Tech. Int. 12(6): 505-513.
Purwani EY, Widaningrum, Thahrir R, Muslich. 2006. Effect of Moisture Treatment of Sago Starch on Its Noodle Quality. Indonesian J AgrSci 7:8-14.
Riley CK, Wheatley AO, Asemota HN. 2006. Isolation and Characterization of Starches from Eight DioscoreaalataCultivars Grown in Jamaica. African J of Biotech 17:1528-1536.
Roder N, Ellis PR, Butterworth PJ.2005.Starch Molecular and Nutritional Properties: a Review. Adv Mol Med 1:5-14.
Satuhu, S dan Supriyadi, A. 1995. Pisang: Budidaya, Pengolahan dan Prospek Pasar. Penebar Swadaya. Jakarta.
Srichuwong, S, TC Sunarti, T Mishima, N Isono, dan M Hisamatsu. 2005. Starches from different botanical sources II: Contribution of starch structure to swelling and pasting properties. Carbohydrate Poly. 62: 25-34
Tester, RF dan WR Morrison. 1990. Swelling and gelatinisation of cereal starches. I. Effect of amylopectin amylose and lipids. J. Cereal Chemistry 67: 551-559.
Taggart, P. 2000. Starch as an Ingredient : Manufacture and Applications. Di dalam: A.C.Eliasson (ed). Starch In Foods. Structure, function andapplications. CRC Press LLC, USA.
Winarno FG. 2004. Kimia Pangandan Gizi. Gramedia Pustaka Utama, Jakarta.
Published
2016-04-26
How to Cite
ROHMAH, Miftakhur.
KAJIAN KANDUNGAN PATI, AMILOSA DAN AMILOPEKTIN TEPUNG DAN PATI PADA BEBERAPA KULTIVAR PISANG (Musa spp).
PROSIDING SEMINAR NASIONAL KIMIA, [S.l.], apr. 2016.
Available at: <http://jurnal.kimia.fmipa.unmul.ac.id/index.php/prosiding/article/view/126>. Date accessed: 19 apr. 2024.
Section
ARTIKEL
Keywords
pati, amilosa, amilopektin, pisang
