Karakterisasi Sifat Fisiko-Kimia Tepung dan Pati Talas (Colocasia esculenta) dan Kimpul (Xanthosoma sp.) dan Uji Penerimaan a-amilase Terhadap Patinya

S KRPSI

Karakterisasi Sirat Fisiko-Kimia Tepung dan Pati
Talas

(Colocasia esculenta) dan Kimpul (Xanthosoma sp.)

dan Uji Penerimaan a-amilase Terhadap Patinya

Oleh:
STIF RIDAL

F03498087

200 3
JURUS AN TEKNOLOGIINDUSTRI PERTANIAN
FAKULTAS TEK NOLOGI P[RTANIAN
I N STITlIT PERTANIAN BOGOR
BOGOR

Stif Ridal. F03498087. Characterization of Physico-Chemical Properties of

(Colocasia esculenta)

Taro

And

Kimpul

(Xanthosoma sp.)

Flours and

Starches and The a-amylase Susceptibility on Their Starches. Supervision:
Titi Candra Sunarti and Nur Richana.

SUMMARY
Taro

(C% casia esculenta)

and kimpul

(Xanthosoma sp.)

are carbohydrate

sources potensial to substitute wheat and rice or diversification of food material
and indusrial raw material. Nowadays the utilization of these tubers are still
limited since the lack of information esspecially on

its

physico-chemical

properties. This research gained a brief information on its characteristic, and will
open its diversification urther. This research consistd of:

(I) production

of flour

and starch from each tuber, (2) characterization of physico-chemical properties of
each starch and lour, and (3) examination on a-amilase susceptibility on their
stacrh.
Chemical characteristic of flour and starch from taro and kimpul such as
moisture, ash, fiber, protein, fat, amilosa and starch contains, and physico
characteristics of lour and starch from taro and kimpul such as amilograf
characteristic, water and fat absorbtion, whiteness degree also the shae and size
of starch granule were analyzed. The a-amylase susceptibility on taro and kimpul
starch examined four enzymes and substrate degrees, that are 0,018; 0,036; 0,054
dan 0,072 U/g substrate, and substrate consentration of 20%, 25%, 30% and 35%.
°
Examination carried out on pH 5,9 ,95 C and 60 minutes. Short-amylose
liberated by the action of a-amylase on the starch were analyzed using reduction
sugar analysis.
Since taro and kimpul consist 82,43 % and 85,68% of starch, they can be
used for making lour and starch that have good quality. Amylose ratio on taro
starch is 18,10% and kimpul starch is 21,21%, from that analysis taro and kimpul
are normal starch.The initial gelatinitation temperature of taro and kimpul starches

°
is 75 C, is low enought and easy to e gelatinazed. The gel concistency of taro
and kimpul starch is slightly high which are 750 BU and 990 BU respectively, so
taro and kimpul starch can be produce into solid product.
Whiteness degree of taro and kimpul starch are 95,025% and 74,55%
respectively. The shape of granule taro and kimpul starch is oval or ellipse. The
size of granule taro and kimpuJ starch are 10-20 �m and 1 0-60 �m. From that
analysiS, the size of taro and kimpul starch are small so it can be used as filling
agent for polyethilen ilm.The a-amylase susceptibility on their starches confirm
that the substrate addition of taro and kimpul starch until 35% of substrate there
are no substrate inhibition, because addition of substrate not be liberated reduction
sugar.

Stif Ridal F03498087.
Talas

Karakterisasi Sifat Fisiko-Kimia Tepung dan Pati

(Colocasia esculenta)

dan Kimpul

(Xanthosoma sp.)

dan Uji

Penerimaan a-amilase Terhadap Patinya. Di bawah bimbingan Titi Candra

Sunarti dan Nur Richana.

RINGKASAN
Pemanfaatan somber pangan dan komoditas pertanian berupa umhi minor di
Indonesia memiliki propek yang baik untuk menambah devisa negara. Umbi
minor sepelti talas dan kimpul mempunyai potensi yang curup baik uotuk
dikemhangkan.

Talas

(C% casia escu/enta) dan klli1pul (Xanthosoma sp.)

merupakan penghasil karbohidrat sehingga berpotensi sebagai subsitusi teigu dan
heras atan sehagai diverskasi bahan pangan, bahan baku industri dan lain
sebagaioya.
Penelitian i bertujuan membuat tepung dan pati dai umbi talas dan
kimpul, mengetahui karakterisasi sitat isiko-mia tepung dan pati talas dan
kimpul, dan uji penerimaan a-amilase pada pati talas dan kimpul. Hasil dari
penelitian ini diharapkan dapat menjadi infonnasi yang sangat bemarga untuk
meniugkatkan nilai ekonomis umbi taJas dan kimpul yang ada di Indonesia pada
masa yang akan datang.
Pemhuatan pati talas dan kimpul mellgggunakan ektraksi cara basah.
Analisis sifat isiko-kimia tepung dan pati terdiri dali kadar abu, kadar serat, kadar
protein, kadar Jemak, kadar amilosa, kadar pat� suhu awal ge1atinisasi, absorbsi
air, absorbsi minyak, derajat putih dan bentuk dan ukuran ranula Uji Pellerimaan
a-amilase terhadap patinYl digunakan empat tingkat konsentrasi -amilse, yaitu
konsentrasi 0,018; 0,036; 0,054 dan 0,072 U/g s�:bstrat. Sedangkan konsentrasi
substrat yang diglClakan adalah 20%, 25%, 30% dan 35%, waktu kasi
°
selama 6 0 meDit, pH 5,9 dan sohu 95 C. Pengamatan dilakukan terhadap
pembentukkan guIa pereduksi.
Dari analisis kadar abu, kadar serat dan kadar lemak didapatkan basil bahwa

proses ektraksi pada pembuatan pati memberikan pengauh yang rendah (kadar
abu, serat, dan Iemak) pada patinya daripada tepungnya, Kadar abu tepung talas
1,20% dan pati talas 0,45%, dan kadar abu tepung kimpuJ 1,28% dan pati kimpul
0,69%. Kadar serat tepung talas 1,28% dan .pati talas 0,18%, dan kadar serat

tepung kimpuJ 2,16% dan pati kimpul 0,]6%. Kadar lemak tepullg talas 1,24%
dan pati talas 0,83%, dan kadar Iemak tepung kimpul 1,25% dan pati kimpul
0,95%.
Dati analisis kadar protein kimpul didapatkan hasil bahwa proses ekstraksi
pada pembuatan pati memberikan pengauh yang rendah kadar proteiD pada
patinya daripada tepunnya. Kadar protein tepung kimpul 0,69% dan pati kimpul
0,44%. Pada anlisa kadar protein talas didapatkan hasH �ahwa protein yang Jamt
lebih sedikit ikut terbuang ekstraksi pati sehingga kadar protein patinya lebih
tinggi daripada tepungnya. Juga disebahkan [aias mempuuyai glikomanan yang
mempunyai ballyak koloid dan akan susah pemisall