IMPACT OF DRYING TEMPERATURES ON AMYLOSE, RESISTANT STARCH AND IN VITRO STARCH DIGESTIBILITY OF INSTANT ARROWROOT (Marantaarundinacea) STARCH AND FLOUR PENGARUH SUHU PENGERINGAN TERHADAP AMILOSA, PATI RESISTEN DAN DAYA CERNA PATI SECARA IN VITRO PADA PATI

  

IMPACT OF DRYING TEMPERATURES

ON AMYLOSE, RESISTANT STARCH

AND IN VITRO STARCH DIGESTIBILITY

OF INSTANT ARROWROOT

  

(Marantaarundinacea) STARCH AND FLOUR

PENGARUH SUHU PENGERINGAN TERHADAP

AMILOSA, PATI RESISTEN DAN DAYA CERNA

PATI SECARA IN VITRO PADA PATI DAN TEPUNG

  

GARUT (Marantaarundinacea)INSTAN

THESIS

By :

  

KartikaPuspaDwiana

08.95.0001

MASTER PROGRAM OF FOOD TECHNOLOGY

FACULTY OF AGRICULTURAL TECHNOLOGY

SOEGIJAPRANATA CATHOLIC UNIVERSITY

SEMARANG

  

2014

STATEMENT OF THE AUTHENTICITY OF THESIS

  I declare that the thesis entitled “IMPACT OF DRYINGTEMPERATURES

ON AMYLOSE, RESISTANT STARCH AND

  IN

  VITRO STARCHDIGESTIBILITY OF

INSTANT ARROWROOT

  

(Marantaarundinacea) STARCH AND FLOUR” does not contain any work

  that written or published by others, except the ones that used as references and mentioned in the list of references.

  If it is proven that partially or whole thesis is the result of plagiation, I will receive any consequences applied at Soegijapranata Catholic University.

  Semarang, November 2014 Kartika Puspa D

  

IMPACT OF DRYING TEMPERATURES

ON AMYLOSE, RESISTANT STARCH

AND IN VITRO STARCH DIGESTIBILITY

OF INSTANT ARROWROOT

  

(Marantaarundinacea) STARCH AND FLOUR

By :

KartikaPuspaDwiana

  

08.95.0001

  The master thesis has been approved and defended in front of examiners on November 20, 2014

  This thesis has been accepted as the requirement to obtain Master Degree for Food Technology Supervisor 1 Signature Dr. V. Kristina Ananingsih, MSc ……………………………… Supervisor 2 Dr. Ch. Retnaningsih, MP ……………………………… Examiners 1.Prof. Dr. Ir. Y. Budi Widianarko, M.Sc. ………………………............

  2.ProboYulianto N, STP., MSc ……………………………….

  Master Program of Food Technology Soegijapranata Catholic University Head of Program

  (Dr. Ir. Lindayani, MP)

  th

  20 November 2014

  

ABSTRACT

Low Glycemic Index (GI) food products could become good choices for diabetic

patients or people at risk of developing diabetes type 2. Arrowroot tuber

(Maranta arundinacea) is a local tuber that has lower GI (8-32). Glycemic Index

strongly related with starch digestibility. Amylose and resistant starch are two

factors that influence starch digestion.Higher amylose and resistant starch,

related with crystalline form of starch, can lower starch digestion. Processing

arrowroot into instant starch or flour with low starchy digestion can be a proper

choice. Drying using high temperature is known to be able to increase amylose,

resistant starch and reduce the starch digestibility. This researh aim was to

evaluate the effect of the drying temperatures (80°C, 90°C and 100°C)on the

amylose, resistant starch, and in vitro starch digestibility of instant arrowroot

flour and starch.The analysis done were amylose, resistant starch and in vitro

starch digestibility analysis. The higher the drying temperatures, resulted higher

amylose content in instant starch and flour (Δamylose up to 34%).For resistant

starch analysis, the result showed that there was no significant difference between

instant arrowroot starch and flour, also among the drying temperatures. Native

starch and flour had the highest content of resistant starch. In vitro starch

digestibility showed the highest glucose and starch released at the 120 minute,

while at the 150 minute the glucose and starch release started to decrease. There

are negative correlation between resistant starch and starch digestibility. The

significant negative correlation was found at instant flour dried at 100°C.

  Keywords: arrowroot tuber, drying temperatures, amylose, resistant starch in vitro starch digestibility

  

ABSTRAK

Produk pangan dengan nilai Indek Glikemik (IG) rendah dapat menjadi pilihan

yang baik bagi penderita maupun orang yang berisiko menderita diabetes melitus

tipe 2. Umbi garut (Maranta arundinacea) merupakan umbi lokal yang memiliki

nilai IG yang rendah (8-32). Indeks Glikemik berkaitan erat dengan daya cerna

pati. Kadar amilosa dan pati resisten merupakan dua faktor yang berpengaruh

terhadap daya cerna pati. Semakin tinggi amilosa dan pati resisten akan

membentuk struktur kristal pati yang lebih kuat dan memperlambat daya cerna

pati. Proses pengolahan umbi garut menjadi tepung dan pati instan dengan daya

cerna pati yang rendah dapat menjadi pilihan yang tepat. Pengeringan

menggunakan suhu tinggi diketahui dapat meningkatkan kadar amilosa, pati

resisten dan menurunkan daya cerna pati. Penelitian ini bertujuan untuk

mengevaluasi pengaruh dari suhu pengeringan (80°C, 90°C and 100°C) terhadap

amilosa, pati resisten dan daya cerna pati secara in vitro tepung dan pati garut

instan. Analisa yang dilakukan meliputi analisa kadar amilosa, pati resisten dan

daya cerna pati secara in vitro. Semakin tinggi suhu pengeringan akan

menghasilkan kadar amilosa tepung dan pati garut instan yang semakin tinggi

pula (Δ peningkatan amilosa mencapai 34%). Pada analisa pati resisten, hasil

menunjukkan bahwa tidak ada perbedaan signifikan antara tepung dan pati garut

instan, pada berbagai suhu pengeringan. Tepung dan pati garut kontrol atau

tanpa perlakuan memiliki kandungan pati resisten tertinggi. Hasil daya cerna pati

secara in vitro menunjukkan kandungan tertinggi dari glukosa dan pati yang

tercerna pada menit ke-120. Pada menit ke-150, ketercernaan glukosa dan pati

mulai menurun. Terdapat korelasi negatif antara pati resisten dan daya cerna

pati. Korelasi bernilai negatif signifikan ditemukan pada tepung garut instan

yang dikeringkan pada suhu 100ºC.

  Keywords: umbi garut,suhu pengeringan, amilosa, pati resisten, daya cerna pati secara in vitro

  

PREFACE

  This thesis is submitted to the Magister Program of Food Technology in partial fulfillment of the requirements for obtaining the Master Degree. The writer is very thankful for the completion of her thesis entitled “Impact of Drying Temperatures on Amylose, Resistant Starch and In VitroStarch Digestibility of Instant Arrowroot (Maranta arundinacea) Starch and Flour). Hopefully the knowledges will be usefull for writer and all parties.This thesis can be done by assistance from some individuals who always support the writer, so the writer would like to express her sincerest gratitude to everyone who has helped her in finishing this thesis :

  1. Jesus Christ, Who always being faithfull in every condition. His help is never late.

  2. Dr. Lindayani, as the Head of Food Technology Magister Program who gave the best advice in the last minute.

  3. Dr. Victoria Kristina Ananingsih, MSc, the best supervisor ever, the writer had known

  4. Dr. Ch. Retnaningsih, the most patient supervisor who always support the writer

  5. My parent and my sisters, words will never be enough to represent my gratitude.

  6. Amelia Juwana and her laptop, you are such a blessing for the writer

  7. TabitaOktaviani, Meilsa and Melita for helping the writer in the time of needs.

  8. Yudhie Chandra Rayon, a best friend and faithful supporter. And now, a beloved partner ever.

  9. Mas Soleh, Mas Pri, Mas Lylyk and MbakEndah for supporting the writer during lab work

  10. My big Family, Faculty of Agricultural Technology, thank you for the big support given to me to finish my master program.

  11. Any parties that I can not mention one by one. The writer realizes that this thesis report is still far from perfect. The writer also want to apologize for any mistakes that the writer made. The writer hopes that this research could give a contribution to science and be useful to the development of food industries.

  Semarang, November 2014 The Writer

  CONTENTS

  13

  4.3 In vitro Starch Digestibility Analysis …………………………….. 24

  4.2 Resistant Starch Analysis …………………………………………. 23

  4.1 Amylose Analysis ………………………………………………… 21

  21

  3.3.4.Statistical Analysis ……………………………………….... 20 IV.RESULTS…………………..………………………………………..

  3.3.3.In Vitro Starch Digestability ………………………………. 18

  18

  3.3.1.Amylose Content …………………………………………... 17 3.3.2.Resistant Starch (RS) ………….......................................

  3.3. Analytical Procedures ……………………………………………. 17

  3.2.3.Production of Instant Starch andFlour (Gelatinisation and Drying)…………………………………......... 16

  3.2.2.Production of Arrowroot Flour .…………………………… 16

  3.2.1.Production of Arrowroot Starch …………………………… 15

  13 3.2. Processing Methods ……………………………………………...

  STATEMENT OF THE AUTHENTICITY OF THESIS ..................... ii

  III. MATERIALS AND METHODS 3.1. Materials ………………………………….................................

  2.5. Gelatinisation&Retrogradation…………………………………... 10

  2.5. Resistant Starch (RS) ……………………………………………. 8

  2.4. Amylose …………………………………………………………. 6

  2.3 In vitro Starch Digestibility ……………………………………… 5

  2.2. Glycemic Index (GI) …………………………………………….. 5

  4

  2.1. Arrowroot Tuber (Maranthaarundinacea) ………………………

  3 II. REFERENCES

  1 1.2 Research Aims …………………………………………………..

  1.1 Background ...……………………………………………………

  I. INTRODUCTION

  VALIDATION SHEET ………………………………………………… iii ABSTRACT .…………………………………………………………… iv ABSTRAK .................................................................................... ..... v PREFACE ………..…………………………………………………….. vi CONTENTS ………………….………………………………………… vii ABBREVIATION ...……………………………………………………. ix LIST OF TABLE ………………………………………………………. x LIST OF FIGURE ……..……………………………………………….. xi LIST OF APPENDICES ……………………………………………….. xii

  4.4 Correlation Analysis …………………………………………….... 26

  V.DISCUSSION

  5.1 Amylose Content …………………………………………………. 27 5.2 Resistant Starch Content ………………………………………….

  28

  5.3 In vitro Starch Digestibility ………………………………………. 32

  VI.CONCLUSION

  6.1 Conclusion ………………………………………………………… 34 .

  

VII.REFERENCES ……………………………………………………. 35

  VIII.APPENDIX

  8.1 Standard Curve of Amylose Analysis …………………………….. 38

  8.2 Statistical Data Analysis ………………………………………….. 39

  ABBREVIATION

  GI : Glycemic Index RS : Resistant Starch FAO : Food and Agriculture Organization WHO : World Health Organization

  LIST OF TABLES

Table 2.1 The Chemical Composition of Arrowroot Starch from Wet Extraction …………………………………………...

  5 Table 4.1 Amylose Content (% dry basis) of Instant Arrowroot Starch and Flour in Several Drying Temperatures ………

  21 Table 4.2. Resistant Starch Content (% dry basis) of Instant Arrowroot Starch and Flour in Several Drying Temperature

  23 Table 4.3 Starch digested (mg/ 100 mg) of instant arrowrootstarch and flour dried at 100°C during incubation period ………

  25 Table 4.4 Pearson correlation coefisiens for the relationship between amylose and resistant starch of native and instant starch and flour …………………………………………………..

  27 Table 4.5 Pearson correlation coefisiens for the relationship between amylose and starch digestibility, resistant starch and starch digestibility of instant starch and flour dried at 100°C ……………………………………………………

  27

  

LIST OF FIGURES

Figure 2.1. Arrowroot tubers (Maranthaarundinacea) ……..………………

  4 Figure 2.2 (a) Structure of amylose ………………………………………… 7 (b) Structure of amylopectin ……………………………………. 7

Figure 2.3 Gelatinisation and Retrogradation ……………………………… 11Figure 3.1 Research Design ………………………………………………... 14Figure 3.1 Production of Arrowroot Starch ………………………………... 15Figure 3.2. Production of Arrowroot Flour ……………………………….… 16Figure 3.4 (a) Gelatinisation Process of Flour ……………………………… 17

  (b) Gelatinised Flour …………………………………………….. 17 Figure 3.5Incubation Process using Shaker Water Bath …………………... 19

Figure 4.1 (a) Dried Gelatinised Starch …………………………………….. 21

  (b) Instant Arrowroot Flour ……………………………………… 21 (c) Instant Arrowroot Starch ……………………………………..21

Figure 4.2 The delta of Amylose Content (%) at Delta Drying

  Temperatures of Arrowroot Starch and Flour …………………... 24

Figure 4.2 The delta of Resistant Starch Content (%) at

  Delta Drying Temperatures of Arrowroot Starch and Flour ........ 24