Production Of Malto-Oligosaccharides From Cassava Cultivar Kuning
Production of Malto-Oligosaccharides from Cassava Cultivar Kuning (Nanik Rahmani et al)
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KUNING Nanik Rahmani, Ade Andriani, Yopi and Sri HartatiResearch Center for Biotechnology, Indonesian Institute of Sciences (LIPI)
Jl. Raya Bogor Km. 46, Cibinong, Bogor 16911, Indonesia
Phone (021) 8754587/Fax (021) 8754588 !"#$%&'()*+,%-)$.**/0*#(Diterima 20-02-2015; Disetujui 30-11-2015)
ABSTRACT Characteristic the physic-chemical of Indonesia cassava starch from four cultivated varieties has been conducted for maltooligosaccharide four cultivated four cultivated cultivated varieties cultivated varieties varieties has been varieties has been been conducted been conducted conducted for maltooligo conducted for maltooligo production. Result of proximate analysis of the extracted starch indicated that the extracted starch was quite pure. The purity of the starch indicated that indicated ted that the extracted ted that the extracted extracted extracted starch extracted starch was starch was was quite pure. was quite pure. !"#$%&#!'()#%$&*(+%)(,-).%//0(&123$4!'(50(4-&$1)&16-&(%2%/0)-)(50(.)-27(89:(4-&$17$%6*)(%#(;<==>(4%72-3&%#-12)()*1+(#*%#(#*!( %2%/0)-)(50(.)-27( %2%/0)-)(50(.)-27( .)-27(89:(4-&$17$%6*)( .)-27(89:( 89:(4-&$17$%6*)( 4-&$17$%6*)(%#(;<==>( 4-&$17$%6*)(%#(;<==>( 4-&$17$%6*)( ;<==>(4%72-3&%#-12)( ;<==>(4%72-3&%#-12)( integrity of the granules starch as intact. Based on the amylopectin and amylase content showed that one of cultivated variety of amylopectin and amylase amylopectin and amylase amylopectin amylopectin amylase content amylase content content showed content showed showed that showed that one cassava, cultivated variety Kuning contain the amylopectin higher than amylase was compared with the other cultivated variety. The amylopectin higher amylopectin higher higher than amylase higher than amylase amylase was amylase was was compared was compared compared with the compared with the next focus research was analysis potential of starch from cultivated variety Kuning for maltooligosaccharide production by enzymatic of starch from cultivated of starch from cultivated of starch from cultivated variety Kuning for maltooligosaccharide of starch from cultivated variety Kuning for maltooligosaccharide variety Kuning for maltooligosaccharide variety Kuning for maltooligosaccharide variety Kuning for maltooligosaccharide variety Kuning for maltooligosaccharide variety Kuning for maltooligosaccharide variety Kuning for maltooligosaccharide
- 0'$1/0)-)(50(?@%40/%)!(A$14(4%$-2!(5%&#!$-.4(Brevibacterium sp. The optimum hydrolysis condition for cultivated variety Kuning Brevibacterium Brevibacterium evibacterium evibacterium sp. The sp. sp. The optimum sp. The optimum optimum hydrolysis optimum hydrolysis hydrolysis condition hydrolysis condition was obtained substrate concentration 4.5% (b/v), comparison of substrate: enzyme 1:2, temperature reaction 30oC with reducing sugars (b/v), comparison (b/v), comparison comparison of substrate: comparison of substrate: of substrate: enzyme substrate: enzyme 1:2, substrate: enzyme 1:2, 1:2, temperature 1:2, temperature concentration of 13.359 ppm. The hydrolysis products of cassava starch cultivated variety Kuning were maltooligosaccharides mixture, hydrolysis products hydrolysis products products of cassava products of cassava cassava starch cultivated cassava starch starch cultivated cultivated variety cultivated variety Kuning cultivated yielding maltose, maltotriose, maltotetraose, maltopentaose. This result showed that cassava starch of cultivated varieties Kuning otetraose, maltopentaose. otetraose, maltopentaose. maltopentaose. maltopentaose. This result maltopentaose. This result maltopentaose. This result showed result showed showed that showed that potential for maltooligosaccharides production. potential for maltooligosaccharides production. potential for maltooligosaccharides production. potential for maltooligosaccharides production. potential for maltooligosaccharides production.
Key words: Tuber, cassava, starch, phisic-chemical, maltooligosaccharides , cassava, starch, phisic-chemical, maltooligosaccharides , cassava, starch, phisic-chemical, maltooligosaccharides , cassava, starch, phisic-chemical, maltooligosaccharides , cassava, starch, phisic-chemical, maltooligosaccharides , cassava, starch, phisic-chemical, maltooligosaccharides , cassava, starch, phisic-chemical, maltooligosaccharides , cassava, starch, phisic-chemical, maltooligosaccharides , cassava, starch, phisic-chemical, maltooligosaccharides , cassava, starch, phisic-chemical, maltooligosaccharides , cassava, starch, phisic-chemical, maltooligosaccharides
ABSTRAK ABSTRAK ABSTRAK
Hak cipta © 2015 BB-Pascapanen Nanik Rahmani, Ade Andriani, Yopi and Sri Hartati. 2015. Produksi maltooligosakarida dari ubi kayu varietas kuning. Andriani, Yopi and Sri Hartati. 2015. Produksi maltooligosakarida dari ubi kayu varietas kuning. Andriani, Yopi and Sri Hartati. 2015. Produksi maltooligosakarida dari ubi kayu varietas kuning. Andriani, opi and Sri Hartati. 2015. Produksi maltooligosakarida dari ubi kayu varietas kuning. opi and Sri Hartati. 2015. Produksi maltooligosakarida dari ubi kayu varietas kuning. opi and Sri Hartati. 2015. Produksi maltooligosakarida dari ubi kayu varietas kuning. opi and Sri Hartati. 2015. Produksi maltooligosakarida dari ubi kayu varietas kuning. opi and Sri Hartati. 2015. Produksi maltooligosakarida dari ubi kayu varietas kuning. opi and Sri Hartati. 2015. Produksi maltooligosakarida dari ubi kayu varietas kuning.B%$%C#!$-)#-C(3)-C1(C-4-%(C%$51*-'$%#('%$-(!46%#(,%$-!#%)(C./#-,%$(%)%/(D2'12!)-%('-/%C.C%2(.2#.C(4!/-*%#(61#!2)-20%()!5%7%-(5%*%2( C-4-%(C%$51*-'$%#( C-4-%(C%$51*-'$%#( C%$51*-'$%#('%$-(!46%#( C%$51*-'$%#( C%$51*-'$%#('%$-(!46%#( C%$51*-'$%#( !46%#(,%$-!#%)( !46%#(,%$-!#%)(
Kampus Penelitian Pertanian Cimanggu baku untuk produksi maltooligosakarida. Analisa proksimat karbohidrat hasil ekstraksi dari keempat varietas kultivar ubi kayu maltooligosakarida. maltooligosakarida. maltooligosakarida. maltooligosakarida. Analisa maltooligosakarida. Analisa maltooligosakarida. Analisa proksimat 4!27-2'-C%)-C%2(5%*+%(C%$51*-'$%#(0%27('-*%)-/C%2(&.C.6(4.$2-E(B!4.$2-%2('%$-(C%$51*-'$%#(#!$)!5.#(#!$/-*%#()!#!/%*('-C123$4%)-( 5%*+%(C%$51*-'$%#( 5%*+%(C%$51*-'$%#( C%$51*-'$%#(0%27( C%$51*-'$%#(0%27( 0%27('-*%)-/C%2( 0%27('-*%)-/C%2( dengan analisa mikrokospis dengan menggunakan mikroskop electron SEM dengan pembesaran 2500X yang menunjukkan bahwa mikrokospis dengan menggunakan mikrokospis mikrokospis mikrokospis dengan dengan menggunakan menggunakan granulanya utuh. Berdasarkan kadar amilopektin dan amilosa menunjukkan bahwa salah satu varietas kultivar ubi kayu yaitu varietas utuh. Berdasarkan utuh. Berdasarkan Berdasarkan kadar Berdasarkan kadar kadar amilopektin kadar amilopektin Kuning mengandung amilopektin lebih tinggi dibandingkan kadar amilosanya jika dibandingkan dengan tiga varietas kultivar lainnya. mengandung mengandung mengandung amilopektin mengandung amilopektin amilopektin lebih amilopektin lebih tinggi Fokus penelitian Fokus penelitian selanjutnya adalah analisa potensi karbohidrat varietas kultivar Kuning tersebut untuk produksi maltooligosakarida Fokus penelitian selanjutnya penelitian selanjutnya selanjutnya adalah selanjutnya adalah selanjutnya dengan hidrolisis enzimatis oleh 1"$#)&$2!(dari Brevibacterium sp. Kondisi optimum hidrolisis dari varietas kultivar Kuning diperoleh dengan hidrolisis dengan hidrolisis hidrolisis enzimatis hidrolisis enzimatis enzimatis oleh enzimatis oleh 1"$#)&$2!( o
pada konsentrasi pada konsentrasi pada konsentrasi substrat 4.5% (b/v), perbandingan substrat dan enzim 1:2, suhu reaksi 30 konsentrasi substrat konsentrasi substrat substrat 4.5% substrat 4.5% C dengan kadar gula reduksi yang diperoleh
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Jl. Tentara Pelajar no 12A, Cimanggu, Bogor, Jawa Barat, Indonesia maltose, maltotriose, maltotetraose, maltopentaose. Hasil ini menunjukkan bahwa karbohidrat ubi kayu dari varietas kultivar Kuning maltose, maltotriose, maltose, maltotriose, mempunyai potensi untuk digunakan sebagai bahan baku untuk produksi maltooligosakarida. mempunyai potensi untuk digunakan sebagai bahan baku untuk produksi maltooligosakarida. mempunyai potensi untuk digunakan sebagai bahan baku untuk produksi maltooligosakarida.
Kata kunciF(.45-@.45-%2G(.5-(C%0.G(C%$51*-'$%#G(3)-C1(C-4-%G(4%/#11/-71)%C%$-'% Kata kunci
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| Jurnal Penelitian Pascapanen Pertanian | Volume 12 No.3 Desember 2015 : 147 - 155
Maltooligosaccharides Maltooligosaccharides functional food, functional food, &12#%-2-27( &12#%-2-27( maltooligosaccharides maltooligosaccharides to determine to
lipids conscious and conscious and health-promoting health-promoting attracting increasing attracting increasing food ingredients. food ingredients. by enzymatic enzymatic sources or synthesized sources or by enzymatic enzymatic characteristics of physic-chemical characteristics of physic-chemical important to important product and its derivatives product and its functional application. functional application. material for material for use of cassava of cassava production is one production is both of the value of cassava and human nutrition. both of the value of cassava and human nutrition.
Maltooligosaccharides Maltooligosaccharides
Jl. Tentara Pelajar no 12A, Cimanggu, Bogor, Jawa Barat, Indonesia
extracted through the through stripping, washing, stripping, washing, 6$!&-6-#%#-12G( '$0-27G( 6$!&-6-#%#-12G( '$0-27G( from four varieties four varieties using manually using manually other dirt. The tuber dirt. The and then starch and then starch ratio of material of mater
3/#!$-27( *%)( 3/#!$-27( *%)( the residue. the residue. again extracted again extracted addition addition the
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and health-promoting health-promoting increasing increasing ingredients. They ingredients. They enzymatic hydrolysis enzymatic hydrolysis or synthesized synthesized enzymatic transfer enzymatic transfer physic-chemical physic-chemical important to develop to develop its derivatives derivatives application. Starch application. Starch for maltooligo for maltooligo cassava as a material cassava as a material is one of the one of the both of the value of cassava and human nutrition. both of the value of cassava and human nutrition.
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6$!&-6-#%#-12G( 6$!&-6-#%#-12G( tuber from four tuber from washed by using washed by using the other dirt. the other dirt. machine and machine and a ratio of a ratio of #*!( 3/#!$-27( #*!( the the
through the stages the stages washing, grater, washing, grater, '$0-27G( %2'( )-!,-27E( '$0-27G( %2'( varieties cultivar varieties cultivar manually to clean manually to
The tuber was The tuber was starch extract starch extract material and water ial and water
3/#!$-27( *%)( 5!!2( '12!( *%)( 5!!2( residue. Residue residue. Residue again extracted 5 extracted addition and addition and the supernatant the supernatant part of part of starch starch crushed
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They They hydrolysis hydrolysis synthesized from synthesized from transfer reactions transfer reactions physic-chemical of starch physic-chemical of develop processing develop processing derivatives that potential derivatives that
Starch from Starch from maltooligosaccharides maltooligosaccharides material for material for the current the current both of the value of cassava and human nutrition. both of the value of cassava and human nutrition.
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cultivar cultivar to clean tubers to clean tubers was shredded was shredded extracted by extracted by and water was water was
Jl. Tentara Pelajar no 12A, Cimanggu, Bogor, Jawa Barat, Indonesia
Kampus Penelitian Pertanian Cimanggu
INTRODUCTION
Proximate analysis
Tubers become one of the alternative source developments of carbohydrate than rice and maize. One of tuber groups is cassava (Manihot esculenta) that most popular especially at the most rural areas in Indonesia either consumed directly or as a main raw material (starch) in various industry. Indonesia is the fourth country which largest producer cassava in the world after Nigeria, Brazil and Thailand in 2010 1 . Starch from cassava is the main ingredient in a number of industrial textiles, paper, pharmaceuticals and food. foodstuffs depends on starch characteristic that contained in each of the tuber. There are many advantages of utilizing cassava for starch production. Cassava offers a relatively cheap source of raw material containing a high concentration of starch (dry matter basis) that can match or better the properties offered by other starches (maize. wheat, sweet potato and rice). Cassava starch is easy to extract using a simple process (when compared to other starches) that can be carried out on a small-scale with limited capital. In addition cassava starch has a high level of purity due to the low levels of proteins and lipids found in cassava roots 2 . Today people are becoming more health conscious and they are looking for foods with special health-promoting functions. Oligosaccharides are attracting increasing interest as prebiotic functional food ingredients. They can be extracted or obtained by enzymatic hydrolysis from a variety of biomass sources or synthesized from simple oligosaccharides by enzymatic transfer reactions 3 . Analysis characteristics of physic-chemical of starch from cassava was important to develop processing of foodstuff product and its derivatives that potential for food functional application. Starch from tubers can be used as a material for maltooligosaccharides production. The use of cassava as a material for maltooligosaccharide production is one of the current challenges for increasing both of the value of cassava and human nutrition.
Maltooligosaccharides potential were used for functional food, such as symbiotic health-food products &12#%-2-27( 51#*( 6$15-1#-&( 5-3'15%&#!$-%( %2'( 6$!5-1#-&( maltooligosaccharides 4,5 . The purpose of this study is to determine the characteristic of physico-chemical of
Indonesia cassava starch from four varieties cultivar (FEC 25, Adira I, Kuning and Roti) and analysis their potential for maltooligosaccharide productions.
METODOLOGY ,567895:;
Samples of cassava which harvested in nine months were provided by Laboratory of Plant Molecular Genetics and Biosynthetic Pathway Alteration, Research Center for Biotechnology-LIPI.
,76<=>; Starch extraction
The starch was extracted through the stages of the process, such as stripping, washing, grater, extraction, 3/#$%#-12G( 6$!&-6-#%#-12G( '$0-27G( %2'( )-!,-27E( H$!)*( cassava tuber from four varieties cultivar were peeled and washed by using manually to clean tubers from soil and the other dirt. The tuber was shredded using grater machine and then starch extracted by added water with a ratio of material and water was 3.5: 1. Furthermore, #*!( 3/#!$-27( *%)( 5!!2( '12!( #1( )!6%$%#!( #*!( )#%$&*( A$14( the residue. Residue obtained from the screening process again extracted 5 times with the same ratio of the water addition and precipitation on night. After precipitation, the supernatant were removed until the only remaining part of the wet starch deposition. Furthermore, drying starch obtained using the sun. Starches continue were crushed with mortar and then continue to the sifting 6$1&!))( #1( 15#%-2( %( .2-A1$4( 6%$#-&/!( )-I!( .)-27( %( 3/#!$( pore size of 50 meshes. Finally, starch obtained from four varieties cultivar were weighed and subsequently for next analyzed.
:1-)#.$!G(6$1#!-2G(/-6-'G(%)*(%2'(&$.'!(35!$(&12#!2#)( of the isolated starches were determined using the approved methods of AOAC 6 .
compared small-scale small-scale has a high has a high proteins and lipids proteins and lipids health conscious health conscious special health-promoting special health-promoting are attracting are attracting functional food ingredients. functional food obtained by enzymatic obtained by biomass sources biomass sources oligosaccharides by enzymatic oligosaccharides by enzymatic characteristics of characteristics
Physico-chemical analysis
Physic-chemically analysis consist of carbohydrate content (by different), amylose, amylopectin, viscosity, starch digestibility, water and oil absorptions. The amylose content was determined by using the iodine blue complex method using a solution of 0.2% iodine in 2% potassium iodide 7 . The digestibility of starch was performed by in vitro using methods developed by 8 . The principle of this method, the sample is hydrolyzed using
?@%40/%)!( !2I04!( -2#1( )-46/!( .2-#)( ).&*( %)( 4%/#1)!E( The amount of maltose hydrolysis enzyme was measured using spectrophotometric method.
Hak cipta © 2015 BB-Pascapanen
starches starches starch is starch is (when compared (when compared on a small-scale on a small-scale cassava starch has a cassava starch has of proteins and of proteins becoming more health becoming more health foods with special with special
Oligosaccharides are Oligosaccharides are prebiotic functional prebiotic functional or obtained or obtained biomass
3/#$%#-12G( cassava tuber cassava tuber and washed and washed and the and the machine machine a
Kampus Penelitian Pertanian Cimanggu
5!!2( '12!( #1( 5!!2( '12!( Residue obtained Residue obtained extracted 5 times with extracted 5 times and precipitation and precipitation supernatant were supernatant were part of the wet of the wet starch obtained starch obtained crushed crushed 6$1&!))( 6$1&!))( pore pore
RESULT AND DISCUSSIONS 1685?<*87?=@78A*B8=C*B=D8*@5897697;*?D:69@58*?5;;5@5
Scanning electron microscopy (SEM) analysis
Granula of the isolated starch was additionally checked by scanning electron microscopy (SEM) 9 .
Optimation of hydrolysis condition starch Kuning variety cultivar for maltooligosaccharide production
Enzymatic hydrolysis was carried out under various conditions, such as diverse substrate concentrations (w/v) 1.5, 3, 4.5, 6 and 7.5%, comparison of substrate (mL) with enzyme (mL) ratio (v/v) 1:10 (1 mL substrate : 23 U amylase), 1:5 (1 mL substrate : 11.5 U amylase), 1:2 (1 mL substrate : 4.6 U amylase), and 1:1 (1 mL substrate : 2.3 U amylase) and temperature reaction (30, 40 and 50 o
Production of Malto-Oligosaccharides from Cassava Cultivar Kuning (Nanik Rahmani et al)
AND DISCUSSIONS AND DISCUSSIONS *@5897697;*?D:69@58 *@5897697;*?D:69@58
- *@5897697;*?D:69@58*?5;;5@5 *@5897697;*?D:69@58*?5;;5@5
Product hydrolysis was analyzed by calculating the reducing sugars. Reducing sugars were determined by the DNS method 10 .
60F254 plates
Jl. Tentara Pelajar no 12A, Cimanggu, Bogor, Jawa Barat, Indonesia
of starch from starch from tuber and result tuber and result varieties cultivar varieties cultivar appearance appearance
25 and Adira 25 and Adira #*!(*-7*(M@&%$1#!2 #*!(*-7*(M@&%$1#!2 was Kuning varieties Kuning varieties
The total The total obtained from obtained varieties varieties amount amount The
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P
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determined by determined by
Thin Layer chromatography (TLC) analysis
maltooligosaccharides products maltooligosaccharides ascending method (three method
60F254 plates (Merck
Germany). All samples Germany). All samples
Thin Layer chromatography (TLC) analysis Thin Layer chromatography (TLC) analysis
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from four varieties from four varieties result of starch result of starch cultivar were cultivar were appearance characteristics, appearance characteristics,
Adira I have Adira I have M@&%$1#!2!( M@&%$1#!2
Kuning varieties and Kuning varieties total weight total weight from extraction from extraction varieties cultivar varieties cultivar amount of starch, amount of starch, The yield The yield was ± 20 was ± low low during
b _ p p p p p p p p p p p p p p p p p p p p a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s s c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a n n e e n
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maltooligosaccharides products products method (three time (three time plates (Merck Art20- plates (Merck samples were samples were
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characteristics, characteristics, have yellow have yellow M@&%$1#!2!(&12#!2#( M@&%$1#!2!(&12#!2#( varieties and Roti varieties varieties and Roti weight rendement weight rendement extraction of extraction cultivar was presented cultivar was presented of starch, expressed starch, expressed yield of starch d of starch ± 20 % on ± 20 % on low yield could low yield during the during extraction process. extraction process.
T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p o o o o o o o o o o o o o o o o o o o o o o o o o o o o o n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n
: : : : : : : : : : : : : : : : : : : ( ( ( (
maltooligosaccharides maltooligosaccharides ascending method ascending gel 60F254 gel 60F254 Germany). All Germany).
calculating the calculating the determined by determined
Thin Layer chromatography (TLC) analysis
Thin Layer chromatography (TLC) analysis Thin Layer chromatography (TLC) analysis
TLC analysis of maltooligosaccharides products was carried out by the ascending method (three time development) on silica gel 60F254 plates (Merck Art20- 20 cm, Darmstadt, Germany). All samples were applied in equal quantities (4 µL) and then resolved by two runs with a solvent mixture of n-Butanol/aceticacid/water (12:6:6, by volume). Spots were visualized by spraying #*!().7%$(&1/1$(L=E<(7(?@'-6*!20/%4-2!G(;<(4K(%&!#12!G( 2.5 mL phosphate acid, 0.5 ml aniline) and subsequent heating at 100 o C for 15 min.
Reducing sugar analysis
First step was extraction of starch from four varieties cultivar cassava. Fresh tuber and result of starch powder extraction from four varieties cultivar were presented in Figure 1. From appearance characteristics, varieties Kuning, FEC 25 and Adira I have yellow color most /-C!/0('.!(#1(#*!(*-7*(M@&%$1#!2!(&12#!2#(+-#*(#*!(41)#( highest was Kuning varieties and Roti varieties has white color.
The total weight rendement of cassava starch obtained from extraction of fresh tubers from four varieties cultivar was presented at Figure 2. The total amount of starch, expressed as a percent of dry matter. The yield of starch from four varieties cultivar cassava was ± 20 % on a grain dry matter basis. The relatively low yield could be attributed to starch losses occurred during the repeated washing steps during the starch extraction process.
Microscopic properties
Starch exists as starch granules. Starch granules from four varieties cultivar were evaluated by using scanning electron micrographs presented in Figure 3. There are not differences results of SEM analysis from
Figure 1. Photo of fresh cassava tubers, cassava tuber after peeled and starch powder from four varieties (Kuning, FEC 25, Adira I and Roti)
Gambar 1. Foto ubi kayu segar, ubi kayu setelah dikupas dari kulitnya dan tepung karbohidrat dari empat varietas kultivar (Kuning, FEC 25, Adira I dan Roti) Hak cipta © 2015 BB-Pascapanen temperature. temperature.
1, 2, 4, 6, 1, 2, 4, 6, the samples the samples analyzed by analyzed by
Reducing sugars were sugars were
of of
Jl. Tentara Pelajar no 12A, Cimanggu, Bogor, Jawa Barat, Indonesia
Hak cipta © 2015 BB-Pascapanen
extraction Figure 1. Figure 1. Kuning, FEC Kuning, FEC /-C!/0('.!( /-C!/0('.!( highest highest color
Kampus Penelitian Pertanian Cimanggu
samples samples by calculating by calculating were determined were determined
Thin Layer chromatography (TLC) analysis Thin Layer chromatography (TLC) analysis
of maltooligosaccharides of maltooligosaccharides by the ascending by the ascending silica gel silica gel
Kampus Penelitian Pertanian Cimanggu
from four
C). Amylase enzyme was used in this analysis from marine bacterium, Brevibacterium sp. with enzyme activity 2.3 U/mL. Reactions were carried out in 100 mL 9$/!24!0!$(J%)C)(&12#%-2-27(;=(4K(1A($!%&#-12(4-"#.$!)( in a rotary shaker (Stuart orbital incubator S1500, Staffordshire, United Kingdom) at room temperature. Samples were taken at regular intervals (after 1, 2, 4, 6, and 8h), reactions were stopped by heating the samples in boiling water.
/-C!/0('.!(#1(#*!( '.!(#1(#*!( highest was Kuning highest was color. color.
The obtained obtained
1. From appearance From appearance FEC 25 and FEC 25 and
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)&%22-27(!/!&#$12(4-&$1)&160(L89:Q(+-#*(4%72-3&%#-12(;<==> )&%22-27(!/!&#$12(4-&$1)&160(L89:Q(+-#*(4%72-3&%#-12(;<==>
5 Figure 3. Microscopic analysis of starch from four varieties cultivar cassava: Kuning, FEC 25, Figure 3. Microscopic analysis of starch from four varieties cultivar cassava: Kuning, FEC 25,
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P P P P P P P P P P P P P P P P P P P P a a a a a a a a a a a a a a a a a a a a a
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P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e n n n n n n n n n n n n n n n n n e e e e e e e e e e e e e e e e e e e e e e e e e e l l l l l l l l l l l l l l l l l l l l l l l i i i i i i i i i i i i i i i i i i i i i i i t t t t t t t t t t t t t t t t t t t t t t i i i i i i i i i i i i i i i i i i i i a a a a a a a a a a a a a a a a a a a a n n n n n n n n n n n n n n n n n n
P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P e e e e e e e e e e e e e e r t t t t t t t t t t a a a a a a a a a a a a a a a a a a
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B B B B B B B B B B B B B B B B B B B B B B B B B B a a a a
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h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h p p p p p p p p p p p p p p p p p p p p p p p p p p . . . . p p p p p p p p p p p p p p p p p p p p p p p p p p p a a a a a a a a a a a a a a a a a a a a s s s s s s s s s s s s s s s s s s s s s s s s s c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p p a a a a a a a a n n n n n n n n n n n n n n n n n n n e e e e e e e e e e e e e e e e e e e e n n n n n n n n n n n n n n n n n n n@ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ l l l l l l l l l l l l i i i i i i i i i i i i t t t t t t t t t t t t t t t t t t t t t t t t t t t t t t b b b b b b b b b b b b b b b b b b b b b b b b b b a a a a a a a
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© © © © © © © © © © © © © © © © © © © © © © © © © © © © © ©
| Jurnal Penelitian Pascapanen Pertanian | Volume 12 No.3 Desember 2015 : 147 - 155
Gambar 2. Berat rendemen karbohidrat dari empat varietas kultivar ubi kayu
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2 A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A
Figure 3. Microscopic analysis of starch from four varieties cultivar cassava: Kuning, FEC 25, Figure 3. Microscopic analysis of starch from four varieties cultivar cassava: Kuning, FEC 25,
cassava. The purity The purity &123$4!'( 50( 89:( &123$4!'( 50( 89:(
1
four varieties cultivar cassava. The purity of the extracted )#%$&*( +%)( ,-).%//0( &123$4!'( 50( 89:( 4-&$17$%6*)( %#( ;<==>( 4%72-3&%#-12)( +-#*( )&%/!( N=( O:( )*1+( #*%#( #*!( integrity of the granule starches as intact and the granule size of starches from four varieties cultivar small oval shaped (Figure 3).
!8=E9C567*5F5:A;9;
Proximate analysis of extracted cassava starch were presented in Table 1. The raw starch from four varieties cultivar employed in this study (Kuning, Adira I, FEC 25 and Roti) differs in proximate analysis properties each other with respect to water content, ash content, protein &12#!2#G(A%#(&12#!2#(%2'(&$.'!(35!$E(P%)!'(12(6$1"-4%#!( analysis showed that protein and fat content were law, these values indicated that the extracted starch was quite pure, so we can used this starch for next analysis. Figure 3. Microscopic analysis of starch from four varieties cultivar cassava: Kuning, FEC 25, Adira I and Roti by using
)&%22-27(!/!&#$12(4-&$1)&160(L89:Q(+-#*(4%72-3&%#-12(;<==>
Gambar 3. Analisa mikroskopis karbohidrat dari empat varietas kultivar ubi kayu: Kuning, FEC 25, Adira I and Roti dengan menggunakan scanning electron microscopy (SEM) pembesaran 2500X !<A;9?/?<7C9?5:*5F5:A;9;
Physic-chemical composition of extracted cassava starch were presented in Table 2. Based on Table 2 showed that cassava starch from all varieties cultivar have similar content of carbohydrate total around 80%. The percent amylose content of the four varieties cultivar extracted starch varied from 13.0 to 16.4%, where is amylopectin content varied from 28.54 to 47.30%. Three varieties cultivar, such as FEC 25, Adira I and Roti contain amylopectin (30%) lower than amylose and Kuning variety cultivar has amylopectin higher (47%) than amylose. Fenema OR 11 described that cassava starch is a good raw material for maltooligosaccharide production because it has a high content of amylopectin. The amylopectin content of the cassava starch was lower than amylose and high starch '-7!)#-5-/-#0G( +*-&*( &123$4!'( #*%#( #*!)!( )#%$&*( !%)-!$(
Hak cipta © 2015 BB-Pascapanen endemen karbohidrat dari empat varietas kultivar ubi kayu endemen karbohidrat dari empat varietas kultivar ubi kayu
H a a a a a a a a a a k k k k k k k k k k k k k k k k k k k k k k k k k k k k k k k k k k k k k k k k k k k k k k c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c c i i i i i i i i i i i i i i i i i i i i i i p p p p p p p p p p p p p p p p p p p p p p t t t t t t t t t t t t t t t t t t a a a a a a a a a a a a a a a a a a a a
1
Telepon: (0251) 8321762 , Faksimili: (0251) 8350920
oskopis karbohidrat dari empat varietas kultivar ubi kayu: oskopis karbohidrat dari empat varietas kultivar ubi kayu: dengan menggunakan scanning electr dengan menggunakan scanning electr Telepon: (0251) 8321762 , Faksimili: (0251) 8350920
Kampus Penelitian Pertanian Cimanggu endemen karbohidrat dari empat varietas kultivar ubi kayu endemen karbohidrat dari empat varietas kultivar ubi kayu p u u u u u s s s s s s s s s
Figure 3. Microscopic analysis of starch from four varieties cultivar cassava: Kuning, FEC 25, Figure 3. Microscopic analysis of starch from four varieties cultivar cassava: Kuning, FEC 25, )&%22-27(!/!&#$12(4-&$1)&160(L89:Q(+-#*(4%72-3&%#-12(;<==> )&%22-27(!/!&#$12(4-&$1)&160(L89:Q(+-#*(4%72-3&%#-12(;<==>
Email: bb_pascapanen@yahoo.com , ksphp.pascapanen@litbang.pertanian.go.id
endemen karbohidrat dari empat varietas kultivar ubi kayu endemen karbohidrat dari empat varietas kultivar ubi kayu c c c c c o o o o o o o o o m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m mProximate presented presented
!8=E9C567*5F5:A;9; !8=E9C567*5F5:A;9;
4%72-3&%#-12)( +-#*( 4%72-3&%#-12)( +-#*( the granule the granule starches from starches from shaped (Figure 3). shaped (Figure 3).
cassava. The cassava. The ,-).%//0( &123$4!'( &123$4!'(