Pengaruh Jenis Asam dan Waktu Hidrolisis terhadap Karakteristik Pati Modifikasi Ubi Jalar Ungu

Abstract

Starch is a renewable biopolymer obtained from various types of plants. Natural starch has weaknesses that need to be overcome to increase the added value of starch in the food industry. This study used a factorial completely randomized design (CRD) with two factors, namely the type of acid (A): A1=7,5% acetic acid, A2=3,16M sulfuric acid, A3=2,2N hydrochloric acid and hydrolysis time (W): W1=30 minutes, W2=60 minutes and W3=90 minutes. Parameters analyzed were yield, color index, kamba density, starch granule morphology, water content, swelling power, water absorption, oil absorption, starch content, amylose content, amylopectin content, total sugar, reducing sugar, dextrose equivalent and degree of polymerization . The results showed that the type of acid had a highly significant (P0,05) on water content, amylose content, and amylopectin content. The hydrolysis time had a highly significant effect (P0,05) on dextrose equivalent and degree of polymerization. The interaction between the type of acid and the hydrolysis time of modified starch had a highly significant (P0,05) on yield, water content, starch content, amylose content, amylopectin content, reducing sugar, dextrose equivalent and degree of polymerization. Purple sweet potato modified starch produced the best treatment on A3W3 with 2,2 N HCl acid with a hydrolysis time of 90 minutes.