Pengaruh Waktu dan Suhu Pengeringan terhadap Kandungan Pati pada Pembuatan Bubuk Umbi Talas (Colocasia esculenta L. Schott) untuk Bioplastik

Abstrak. Sektor pertanian merupakan salah satu sektor usaha di Indonesia yang banyak menghasilkan produk makanan untuk kebutuhan pangan masyarakat Indonesia. Salah satu bagian organ tanaman yang dapat dimanfaatkan adalah umbi. Kategori tanaman untuk jenis umbi-umbian ini sangat beragam. Salah satunya adalah umbi talas. Talas merupakan tanaman yang mengandung kadar pati tinggi yaitu 80%. Pati yang ada pada umbi talas ini sangat potensial untuk dijadikan bahan pembuatan bioplastik. Penelitian ini dilakukan untuk menguji kadar pati pada bubuk talas yang memiliki variasi suhu dan waktu pada pengeringannya. Metode penelitian ini menggunakan rancangan acak kelompok (RAK), yang terdiri dari dua faktor, yaitu: Faktor I : Waktu pengeringan (T) yang terdiri dari 4 taraf, yaitu T1 = 3 jam, T2 = 4 jam, T3 = 5 jam, dan T4 = 6 jam. Faktor II : Suhu Pengeringan (P) yang terdiri dari 3 taraf, yaitu P1 = 40°C, P2 = 50°C, dan P3 = 60°C. Berdasarkan hasil penelitian waktu dan suhu pengeringan memberikan pengaruh yang nyata terhadap kadar pati yang diperoleh. Semakin tinggi suhu dan waktu pengeringan maka kadar pati bubuk umbi talas akan semakin rendah. Perlakuan yang paling optimal dan terbaik dalam penelitian adalah perlakuan suhu 40oC waktu 4 jam. Pada perlakuan tersebut diperoleh kadar pati yang tinggi yaitu 76,89%, selain itu pada perlakuan tersebut dapat memperoleh rendemen bubuk umbi talas yang tinggi dalam waktu yang singkat. The Effect of Time and Temperature of Drying on Starch Content in The Making of Taro Tuber Powder (Colocasia esculenta L. Schott) for Bioplastics Abstract. The agricultural sector is one of the business sectors in Indonesia that produces a lot of food products for the food needs of the Indonesian people. One part of the plant organ that can be used is tuber. The plant categories for these types of tubers are very diverse. One of them is taro tuber. Taro is a plant that contains a high starch content of 80%. Starch in taro tubers is very potential to be used as a material for making bioplastics. This research was conducted to test the starch content of taro powder which has variations in temperature and time on drying. This research method uses a randomized block design (RBD), which consists of two factors, namely: Factor I: Drying time (T) consisting of 4 levels, namely T1 = 3 hours, T2 = 4 hours, T3 = 5 hours, and T4 = 6 hours. Factor II: Drying Temperature (P) which consists of 3 levels, namely P1 = 40 ° C, P2 = 50 ° C, and P3 = 60 ° C. Based on the results of the research the drying time and temperature gave a significant effect on the starch content obtained. The higher the temperature and time of drying, the lower the starch content of powdered taro tuber. The most optimal and best treatment in the study was a treatment temperature of 40oC for 4 hours. In the treatment obtained a high starch content that is 76.89%, in addition to that the treatment can obtain a high yield of taro tuber powder in a short time.

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Characteristics of sweet potatoes flour used as emergency food based on the type of varieties and the duration of fermentation

Journal of Powder Technology and Advanced Functional Materials ◽

10.29253/jptafm.1.1.2018.7 ◽

2018 ◽

Vol 1 (1) ◽

pp. 48-56

Author(s):

Marleen Sunyoto ◽

◽

Roby Andoyo ◽

Keyword(s):

Starch Content ◽

Block Design ◽

Raw Material ◽

Sweet Potatoes ◽

Physical Chemical ◽

Randomized Block Design ◽

High Starch Content ◽

Good Potential ◽

High Starch ◽

Swelling Volume

Sweet potato breeding at the Padjadjaran University farmland has produced new clones of sweet potatoes, Awachy 5 and Biang Varieties. Both clones contain high starch content, 25.46% and 15.96% respectively, having a good potential to be processed into flour as raw material for emergency food. However, due to poorly functional and amylograph characteristics, the clones need to be modified, one of which through fermentation. The objective of the study was to select the best varieties type of sweet potatoes and to determine the appropriate duration of fermentation to produce fermented sweet potatoes with the best physical, chemical and amylograph characteristics. The research method used was Randomized Block Design, consisting of 8 treatments and 3 repetitions. Awachy 5 and Biang Varieties were fermented for 0, 24, 48 and 72 hours respectively. The results showed that the fermented sweet potatoes flour of Awachy 5 with 72 hours of fermentation have produced the best characteristics of physical, chemical and amylograph, 7.21 ml/g swelling volume, 8.4% solubility, 84.37oC initial gelatinization temperature, 5092 cP peak viscosity, 2471 cP breakdown viscosity, 1089 cP setback viscosity, 68.04% starch content and 3.51% water content.

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Evaluasi Hasil dan Kandungan Pati Mutan Ubi Kayu Hasil Iradiasi Sinar Gamma Generasi M1V4

Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) ◽

10.24831/jai.v46i1.17610 ◽

2018 ◽

Vol 46 (1) ◽

pp. 64

Author(s):

Isnani Subekti ◽

Nurul Khumaida ◽

Sintho Wahyuning Ardie ◽

Dan Muhamad Syukur

Keyword(s):

Specific Gravity ◽

Gamma Ray ◽

Starch Content ◽

Block Design ◽

Yield Potential ◽

High Yield ◽

Mutant Genotype ◽

High Starch Content ◽

High Starch ◽

Gamma Irradiated

<em>Cassava is one of the important starch producer crops. Although Indonesia ranks as the third largest cassava producer country, Indonesia still imports cassava starch to meet the domestic demand in food and non-food industries. Gamma ray irradiation has been implemented to generate cassava mutants in order to support development of superior cassava variety, especially high yield and high starch content, especially high yield and high starch content. The objectives of this research were to evaluate the yield potential and the starch content of gamma irradiated 40 putative cassava mutants at M1V4 generation. This research was arranged in randomized complete block design with three replications and conducted at Cikabayan Experimental Field, IPB, Bogor, from May 2016 to March 2017. The starch content was measured using gravimetric methods. The results showed that five mutants, G2142, G3151, G2141, G1143, and G3111, had higher tuber weight per plant (6-7 kg per plant) compared to the background ‘Gajah’ genotype (4.7 kg per plant). ‘G2112’ mutant genotype showed higher starch content (23.86%) compared to the background ‘Gajah’ genotype (17.65%). The specific gravity (SG) was positively correlated with starch content (r = 0.905), indicated that the higher the SG, the higher the starch content of cassava.<br /><br />Keywords: gravimetric, mutant, specific gravity (SG), yield</em>

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Cassava genotypes selection for high yield and high starch content in advanced yield trials

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/733/1/012127 ◽

2021 ◽

Vol 733 (1) ◽

pp. 012127

Author(s):

T S Wahyuni ◽

K Noerwijati

Keyword(s):

Starch Content ◽

High Yield ◽

High Starch Content ◽

High Starch ◽

Selection For ◽

Yield Trials

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The collection of potato varieties as a reserve of source material for breeding for high yield, earliness, and resistance to diseases and pests

PROCEEDINGS ON APPLIED BOTANY GENETICS AND BREEDING ◽

10.30901/2227-8834-2020-2-50-56 ◽

2020 ◽

Vol 181 (2) ◽

pp. 50-56

Author(s):

L. I. Kostina ◽

O. S. Kosareva ◽

E. V. Truskinov ◽

T. V. Kirpicheva

Keyword(s):

Late Blight ◽

Starch Content ◽

Cyst Nematode ◽

Source Material ◽

High Yield ◽

Colorado Beetle ◽

Potato Varieties ◽

High Starch Content ◽

Leptinotarsa Decemlineata Say ◽

High Starch

Background. Information is provided about the results obtained by screening the VIR collection of improved potato varieties for main commercial traits: earliness, high yield, high starch content, and resistance to late blight (Phytophthora infestans (Mont.) de Bary), viruses, and pests, such as cyst nematode (Globodera rostochiensis Woll. (Ro1)), and Colorado beetle (Leptinotarsa decemlineata Say).Materials and methods. Potato accessions representing domestic and foreign varieties from the VIR collection served as the material for this research. The screening was performed according to the techniques developed at the Potato Genetic Resources Department of VIR.Results and conclusion. Potato varieties with valuable commercial traits were identified as breeding sources promising for earliness: ‘Bashkirskiy’ (k-25338), ‘Charoit’ (k-25221), ‘Colleen’ (k-25224), ‘Lagun’ (k-25294), etc.; for high yield: ‘Ametist’ (k-25336), ‘Banba’ (k-25222), ‘Bastion’ (k-25198), ‘Nur-Alem’ (k-25253), ‘Senim’ (k-25306), etc.; for high starch content: ‘Charaўnik’ (k-25139), ‘Darnitsa’ (k-25179), ‘Lad’ (k-25180), ‘Maksimum’ (k-25136), etc.; for resistance to late blight: local variety (Georgia) (k-25298, k-25326), ‘Sunkar’ (k-25258), ‘Udovitskiy’ (k-25260), ‘Vektor’ (k-25200), ‘Zvezdochka’ (k-25209); for resistance to viruses: ‘Azart’ (k-25196), Gala (k-25270), ‘Nadezhda’ (k-25213), Utro (k-25219), ‘Volat’ (k-25263), etc. Varieties combining resistance to gold potato cyst nematode with other valuable commercial traits were selected. Varieties with relative resistance to Colorado potato beetle were isolated under favorable conditions for the pest’s development. As a result of the research, new source material was identified, with a potential to improve major commercial traits of potato: earliness, high yield, high starch content, resistance to late blight, viruses, and pests (cyst nematode and Colorado beetle).

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Yield and Properties of Ethanol Biofuel Produced from Different Whole Cassava Flours

ISRN Biotechnology ◽

10.5402/2013/916481 ◽

2013 ◽

Vol 2013 ◽

pp. 1-6 ◽

Cited By ~ 3

Author(s):

F. T. Ademiluyi ◽

H. D. Mepba

Keyword(s):

Electrical Conductivity ◽

Physical Properties ◽

Protein Content ◽

Ethanol Yield ◽

Starch Content ◽

High Yield ◽

Cassava Flour ◽

Low Protein ◽

High Starch Content ◽

High Starch

The yield and properties of ethanol biofuel produced from five different whole cassava flours were investigated. Ethanol was produced from five different whole cassava flours. The effect of quantity of yeast on ethanol yield, effect of whole cassava flour to acid and mineralized media ratio on the yield of ethanol produced, and the physical properties of ethanol produced from different cassava were investigated. Physical properties such as distillation range, density, viscosity, and flash point of ethanol produced differ slightly for different cultivars, while the yield of ethanol and electrical conductivity of ethanol from the different cassava cultivars varies significantly. The variation in mineral composition of the different whole cassava flours could also lead to variation in the electrical conductivity of ethanol produced from the different cassava cultivars. The differences in ethanol yield are attributed to differences in starch content, protein content, and dry matter of cassava cultivars. High yield of ethanol from whole cassava flour is best produced from cultivars with high starch content, low protein content, and low fiber.

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Direct Ethanol Production from Breadfruit Starch (Artocarpus communis Forst.) by Engineered Simultaneous Saccharification and Fermentation (ESSF) using Microbes Consortium

International Journal of Renewable Energy Development ◽

10.14710/ijred.4.1.25-31 ◽

2015 ◽

Vol 4 (1) ◽

pp. 25-31 ◽

Cited By ~ 3

Author(s):

Iftachul Farida ◽

Khaswar Syamsu ◽

Mulyorini Rahayuningsih

Keyword(s):

Ethanol Production ◽

Simultaneous Saccharification And Fermentation ◽

Starch Content ◽

Exponential Phase ◽

High Yield ◽

Main Research ◽

G Cell ◽

High Starch Content ◽

High Starch ◽

Simultaneous Saccharification

Breadfruit (Artocarpus communis Forst.) is one of sources for ethanol production, which has high starch content (89%). Ethanol production from breadfruit starch was conducted by Simultaneous Saccharification and Fermentation (SSF) technology using microbes consortium. The aim of the research was to examine a method to produce ethanol by SSF technology using microbes consortium at high yield and efficiency. The main research consisted of two treatments, namely normal SSF and enginereed SSF. The results showed that normal SSF using aeration and agitation during cultivation could produce ethanol at 11.15 ± 0.18 g/L, with the yield of product (Yp/s) 0.34 g ethanol/g substrate; and yield of biomass (Yx/s) 0.29 g cell/g substrate, respectively. A better result was obtained using engineered SSF in which aeration was stopped after biomass condition has reached the end of the exponential phase. The ethanol produced was 12.75 ± 0.04 g/L, with the yields of product (Yp/s) 0.41 g ethanol/g substrate, and the yield of cell (Yx/s) 0.09 g cell/g substrate.

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Nonparametric Stability Analysis of Starch Content of Gamma Irradiated Cassava at Three Locations in West Java, Indonesia

Journal of Tropical Crop Science ◽

10.29244/jtcs.7.02.66-74 ◽

2020 ◽

Vol 7 (02) ◽

pp. 66-74

Author(s):

Ferra Anggita Agustina ◽

Nurul Khumaida ◽

Sintho Wahyuning Ardie ◽

Muhamad Syukur

Keyword(s):

Raw Materials ◽

Starch Content ◽

Block Design ◽

Gravimetric Method ◽

Static Stability ◽

Stem Cuttings ◽

West Java ◽

New Variety ◽

High Starch Content ◽

High Starch

Cassava is one of the largest starch producing tuber crops in Indonesia. Tapioca from cassava starch can be used as a raw materials for a variety of foods including biscuits, instant porridge, meatball, sausage, nuggets, and flour condiment. Breeding programs to improve cassava yield and starch content by using mutagen gamma rays irradiation was tested in four cassava generations (M1V4). Cassava is propagated by stem cuttings and the new characteristic obtained from gamma irradiation mutation is stable and can be passed from one generation to the next. Cassava mutants were obtained by evaluating the performance in different environmental conditions. The testing of yield adaptability and stability through a series of multi location is an important step before a new variety can be released. The aim of this research was to compare nonparametric stability and to evaluate the stability of the starch content of 16 genotypes (14 mutants and 2 varieties) in three locations in West Java Province i.e. Tapos (Depok), Cikarawang (Bogor), and Ciseeng (Bogor). Experiments were conducted in a completely randomized block design with three replications nested in each environment. Testing of yield stability in this study used four approaches with 10 parameters of nonparametric method. Starch content was estimated using gravimetric method. Based on frequency stability ranking of starch content from gravimetric method the G63142 genotype had the highest starch content estimation (29.99%), and the top five genotypes with high starch content were G63142, G61142, “Manggu”, G62151, and G63124. G61142 was categorized as genotype with static and dynamic stability, therefore this genotype is a very potential mutant to be released, whereas G63124 is categorized as a genotype with a static stability. Genotypes G63142, G62151, and “Manggu” had variable but relatively high starch content.

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Innovation of Natural Preservation of Mackerel (Rastrelliger kanagurta) Using Coconut Coconut Ashes with Drying Time Variations on Hedonics

Serambi Journal of Agricultural Technology ◽

10.32672/sjat.v2i2.2433 ◽

2020 ◽

Vol 2 (2) ◽

Author(s):

Rika Agustina ◽

Rita Sunartaty ◽

Teuku Makmur

Keyword(s):

Research Design ◽

Block Design ◽

Drying Time ◽

Basic Ingredient ◽

Randomized Block Design ◽

Salt Substitute ◽

Long Time ◽

Time Variations ◽

Rastrelliger Kanagurta

Coconut frond ash is one of the wastes from coconut trees which has not been maximally utilized. Coconut frond ash contains MgCl2 and KCl so that it can be used as a salt substitute in the process of preserving fish. In this study coconut frond ash was used as a basic ingredient for making dried mackerel with a long time of drying to storage. The purpose of this study was to determine the effect of drying time on mackerel storage. The research design used was a Randomized Block Design (RCBD) with 2 factors studied. The first factor is the drying time consists of 3 levels, namely P1 = 3 days, P2 = 4 days, P3 = 5 days. The second factor is storage which consists of 3 levels, namely S1 = 30 days, S2 = 60 days, S3 = 90 days. Each treatment was repeated 2 times to obtain 18 experimental units to observed hedonic tests. From the results of the study it can be stated that the treatment has a very significant effect (P≥0.01) on the hedonic test which includes (color, aroma, taste and texture).

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