KARAKTERISTIK FISIK DAN KIMIA PATI GANYONG DAN GADUNG TERMODIFIKASI METODE IKATAN SILANG Physical and Chemical Characteristics of Canna edulis Kerr and Dioscorea hispida Dennst Modified Starch with Cross Linking Method

The research aimed to know physical and chemical characteristics of Canna edulis Kerr and Dioscorea hispida Dennst unmodified and modified starch with cross-linking method. This research was divided into two stages. The first stage of the research was characterization of starch from Canna edulis Kerr and Dioscorea hispida Dennst and the second stage of the research was processing of modified starch from Canna edulis Kerr and Dioscorea hispida Dennst through crosslinking by using POCl at the concentration of 0.04%(v/v), 0.08%(v/v), dan 0.12%(v/v). There was no specific researchdesign for the first stage of the research. The collected data was tabulated. The research design for the second stage was non factorial completely randomized design with five replications. The results showed that C. edulis contained starch content (41.35%) and D. hispida (38.80%). C. edulis starch had amylose content (17.59%) and D. hispida starch 8.92%. The modification of C. edulis starch contained of phosphate (15.74 ppm) and D. hispida 9.54 ppm. The starch granule was found in C. edulis (20-50 μm) and starch granule was in D. hispida (4.23 to 4.52 μm). The physical and chemical characteristics of modified C. edulis and D. hispida starch were not similar to the unmodified starch. The amylose andstarch contents in the modified starch was reduced, on the other hand, the phosphate content was increased, whereas the granule size was unchanged.3Keywords: Canna edulis Kerr, cross-linking, Dioscorea hispida Dennst, phosphate, starch ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia pati ganyong dan gadung sebelum dan setelah dimodifikasi dengan menggunakan metode ikatan silang (cross linking). Penelitian ini terdiri atas dua tahap. Tahap pertama adalah karakterisasi pati dari umbi ganyong dan umbi gadung. Tahap kedua pembuatan pati termodifikasidari pati ganyong dan gadung melalui ikatan silang dengan menggunakan POCl pada konsentrasi 0,04% (v/v);0,08% (vv); dan 0,12% (v/v). Rancangan penelitian tahap pertama menggunakan tabulasi dan tahap kedua rancangan acak lengkap non faktorial dengan lima kali ulangan. Hasil penelitian menunjukkan bahwa kadar pati umbi ganyongsebesar 41,35% dan 38,80% untuk pati umbi gadung. Kadar amilosa pati ganyong 17,59% dan pati gadung 8,92%. Pati ganyong modifikasi mengandung fosfat sebesar 15,74 ppm sedangkan pati gadung 9,54 ppm. Ukuran granula pati ganyong berkisar 20-50 μm dan pati gadung 4,32-4,25 μm. Kadar pati dan amilosa umbi ganyong dan gadung setelahdimodifikasi mengalami penurunan secara signifikan dengan semakin tinggi konsentrasi POCl 3 sedangkan kadar fosfat, derajat substitusi, dan kadar HCN untuk pati gadung mengalami penurunan.Kata kunci: Fosfat, ganyong, gadung, ikatan silang, pati 3,

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PENGARUH LAMA PENGADUKAN DAN KONSENTRASI STPP TERHADAP KARAKTERISTIK PATI SUWEG (Amorphophallus campanulatus) TERMODIFIKASI IKATAN SILANG

Jurnal Teknologi Hasil Pertanian ◽

10.20961/jthp.v14i2.51984 ◽

2021 ◽

Vol 14 (2) ◽

pp. 108

Author(s):

Agus Setiyoko ◽

Fety Andrianing Yuliani

Keyword(s):

Sodium Tripolyphosphate ◽

Amylose Content ◽

Statistical Tests ◽

Block Design ◽

Chemical Characteristics ◽

Physical And Chemical Characteristics ◽

Randomized Block Design ◽

Randomized Design ◽

Stirring Time ◽

Physical And Chemical

<p>This study aimed to find out the effect of the combination of Sodium Tripolyphosphate (STPP) and stirring time on physical and chemical characteristics of the produced suweg starch. A factorial completely randomized design (CRD) was used in this study. The study was conducted using 2 treatment factors, namely the addition of Sodium Tripolyphosphate (STPP) concentrations in 1% and 2% level and stirring time for 30 minutes and 60 minutes. The research method use 2 factorial Randomized Block Design (RBD). The data obtained was performed by ANOVA statistical tests and if the result significantly different it would be followed by the Duncan Multiple Range Test at a 5% confidence level. The results showed the effect of the combination of Sodium Tripolyphosphate (STPP) and stirring time on the physical and chemical characteristics of the resulting suweg starch compared to the control suweg starch in the form of an increase in the value of brightness, amylopectin content and solubility, while the value of redness (a*), yellowness (b*), water content, amylose content, and swelling power decreased</p>

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Relationships between physical and chemical characteristics and calculated metabolizable energy values in barley and oats with highly variable volume weights

Agricultural and Food Science ◽

10.23986/afsci.71970 ◽

1978 ◽

Vol 50 (3) ◽

pp. 276-284

Author(s):

Maija-Liisa Salo

Keyword(s):

Crude Protein ◽

Starch Content ◽

Metabolizable Energy ◽

Chemical Characteristics ◽

Crude Fibre ◽

Variable Volume ◽

Physical And Chemical Characteristics ◽

Volume Weight ◽

The Difference ◽

Physical And Chemical

61 samples of barley with a volume weight of 38—75 kg/hl, and 49 oat samples with a volume weight of 40—65kg/hl were analyzed for physical and chemical characteristics. The approximate metabolizable energy (ME) value was calculated from the composition. The physical characteristics varied more, but the starch content less, in barley than in oats. There was also a negative correlation between starch and crude protein, and ether extract level in barley, but not in oats. Therefore the difference between the ME values of the best and the poorest samples was only 12% for barley, but 27 % for oats. Both the starch and the crude protein content predicted the ME value well: R2 of starch was 78—94 %, and that of crude fibre 55—84 %. The volume weight still gave a good indication for barley, but not at all for oats.

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PHYSICAL AND CHEMICAL ASPECTS RELATED TO MEALINESS IN THE POTATO

Canadian Journal of Plant Science ◽

10.4141/cjps57-017 ◽

1957 ◽

Vol 37 (2) ◽

pp. 136-148 ◽

Cited By ~ 4

Author(s):

A. M. Unrau ◽

R. E. Nylund

Keyword(s):

Specific Gravity ◽

Crude Protein ◽

Dry Matter ◽

Starch Granule ◽

Amylose Content ◽

Starch Content ◽

Sugar Content ◽

Extensive Investigation ◽

Crude Protein Content ◽

Physical And Chemical

An investigation was undertaken to determine chemical and physical properties of potatoes which would explain the non-correlation of specific gravity with mealiness which has been encountered in some cases. It was shown that mealiness is not necessarily positively correlated with specific gravity of tubers but it was possible to correlate mealiness as determined by organoleptic methods with such factors as resistance to shear of boiled tubers and viscosity of suspensions of lyophilized tissue as measured by a Brabender Amylograph. Dry matter, starch content and amylose content were positively, sugar content negatively, correlated with mealiness. Crude protein content and starch granule size did not appear to be associated with mealiness. A negative correlation between polysaccharide content and mealiness was evident. The nature of the non-starch polysaccharide apparently present in the potato tuber and the molecular structure of the two starch components, amylose and amylopectin, deserve more extensive investigation.

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Characterization of white-fleshed peach cultivars grown in the ‘Zona da Mata’ area of Minas Gerais State, Brazil

Comunicata Scientiae ◽

10.14295/cs.v7i1.781 ◽

2016 ◽

Vol 7 (1) ◽

pp. 149 ◽

Cited By ~ 4

Author(s):

Danielle Fabíola Pereira da Silva ◽

Rosana Gonçalves Pires Matias ◽

José Osmar Da Costa e Silva ◽

Alejandro Hurtado Salazar ◽

Claudio Horst Bruckner

Keyword(s):

Soluble Solids ◽

Chemical Characteristics ◽

Subtropical Climate ◽

Peach Fruit ◽

Physical And Chemical Characteristics ◽

Randomized Design ◽

Minas Gerais State ◽

Completely Randomized Design ◽

Physical And Chemical

There are few information on the physical and chemical characteristics of peach fruit in subtropical climate regions and the majority of the studies were developed in the southern region of Brazil. In this study, physical and chemical characteristics of 12 white-fleshed peach cultivars (Cristal, Cristal Tacoari, Colibri, Delicioso Precoce, Jóia 1, Jóia 2, Jóia 4, Marli, Okinawa, Pérola de Itaquera, Premier and Tropical) were evaluated. The cultivars were planted in the experimental orchard of the Federal University of Viçosa (UFV), Viçosa – MG, Brazil. The experiment was conducted during the 2011 harvest season, in a completely randomized design with 12 treatments (cultivars), three replications and 10 fruits per plot. The cultivars Delicioso Precoce and Marli showed, in general, higher mass and fruit diameter. Fruits of cultivars Jóia 2 and Tropical presented higher firmness. Cultivar Tropical stood out with better balance between acidity and soluble solids and higher vitamin C and carotenoids contents.

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PENGARUH WAKTU PERENDAMAN DALAM LARUTAN ASAM ASETAT (CH3COOH) TERHADAP KARAKTERISTIK FISIK DAN KIMIA GELATIN CEKER AYAM

ZOOTEC ◽

10.35792/zot.37.2.2017.16063 ◽

2017 ◽

Vol 37 (2) ◽

pp. 268 ◽

Cited By ~ 1

Author(s):

Ratna C. Rares ◽

Meity Sompie ◽

Arie Dp. Mirah ◽

Jerry A.D. Kalele

Keyword(s):

Acetic Acid ◽

Acid Solution ◽

Acetic Acid Solution ◽

Chemical Characteristics ◽

Curing Time ◽

Soaking Time ◽

Physical And Chemical Characteristics ◽

Randomized Design ◽

Completely Randomized Design ◽

Physical And Chemical

ABSTRACTTHE EFFECT OF SOAKING TIME IN ACETIC ACID SOLUTION ON PHYSICAL AND CHEMICAL CHARACTERISTICS OF CHICKEN CLAW GELATIN. This study was conducted to determine the effect of soaking time in acetic acid solution(CH3COOH) on physical and chemical characteristics of chicken claw gelatin. This study used Completely Randomized Design (CRD) the reatments were soaking time (12, 24, 36 and 48 hours) and four replicates of treatment. The result showed that the curing time had no significant effect (P> 0,05) to the gel strength and viscositas of gelatin, but it had significant effect (P<0,05) on rendemen and water content of gelatin. It was concluded that the chicken claw gelatin produced from soaking time 36 hours had the best physical and chemical characteristics. Key words: Acetic acid, Gelatin, Chicken claw

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Evaluation of the Functional Properties of Promising Dioscorea trifida L. Waxy Starches for Food Innovation

International Journal of Carbohydrate Chemistry ◽

10.1155/2011/165638 ◽

2011 ◽

Vol 2011 ◽

pp. 1-7 ◽

Cited By ~ 4

Author(s):

Elevina Pérez ◽

Olivier Gibert ◽

Agnès Rolland-Sabaté ◽

Xiomara Segovia ◽

Teresa Sánchez ◽

...

Keyword(s):

Functional Properties ◽

Food Industry ◽

Amylose Content ◽

Chemical Characteristics ◽

Swelling Power ◽

Physical And Chemical Characteristics ◽

Waxy Starch ◽

Physical And Chemical

Few natural waxy starches are offered to the industry demand. Therefore, the morphological, physical, and chemical characteristics of “Mapuey” waxy starch were assessed. Amylose contents of starches isolated from Dioscorea trifida L. (“Mapuey”) landraces cultivated in the Amazons of Venezuela were lower (<8.1%) than commercial Mapuey starch (>8.7%). DSC onset gelatinization temperatures varied from 71.1 to 73.2°C. All starches exhibited B-type patterns, with degrees of crystallinity varying from 28% to 33%. The highest crystallinity was found for the starches exhibiting the highest amylose content. At 90°C, solubility and swelling power varied from 2.3 to 4.3% and 20.9 to 32.8%, respectively. Gel clarity was variable from 20.8 to 62.1%. A 5% starch suspension induced a high RVA peak viscosity between 1667 and 2037 cP. This natural waxy yam resource is a promising ingredient for food industry.

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Pengaruh Konsetrasi Carboxymethylcellulose (CMC) dan Gula Stevia terhadap Karakter Sirup Buah Tin (Ficus carica, L)

Jurnal Ilmu Pangan dan Hasil Pertanian ◽

10.26877/jiphp.v2i2.3204 ◽

2019 ◽

Vol 2 (2) ◽

pp. 146

Author(s):

Retno Widyastuti ◽

Afriyanti Afriyanti ◽

Novian Wely Asmoro ◽

Sri Hartati

Keyword(s):

Experimental Design ◽

Sugar Content ◽

Ficus Carica ◽

Sugar Concentration ◽

Chemical Characteristics ◽

Physical And Chemical Characteristics ◽

Randomized Design ◽

Food And Beverage ◽

Completely Randomized Design ◽

Physical And Chemical

Processing figs into food and beverage products will increase the attractiveness to consume this nutrient-rich fruit. One of them is by processing it into syrup. The purpose of this study is to (1) Knowing the effect of the stevia sugar concentration on the physical and chemical characteristics of fig syrup; (2) Knowing the effect of the carboxymethylcellulose (CMC) concentration on the physical and chemical characteristics of fig syrup. The experimental design used in this study was a completely randomized design (CRD) factorial pattern with two treatment factors, namely the concentration of stevia sugar (A) with four types of treatment levels, A1 = 0% (100% sucrose); A2 = 1%; A3 = 2%; A4 = 3%. Concentration of CMC (B) with three types of treatment, B1 = CMC 0%; B2 = CMC 0.25%; B3 = CMC 0.5%. Each treatment was repeated twice to obtain 4 x 3 x 2 = 24 experimental units. The results show the brightest color produced by 100% sucrose with CMC 0% which is equal to 36.24 (L). The highest sugar content was produced in syrup with the addition of stevia 3% and CMC 0% which amounted to 34.46%. The highest viscosity is produced in syrup with the addition of 100% sucrose and CMC 0.5% which is equal to 365.2 cP.)

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