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KARAKTERISTIK FISIK DAN KIMIA PATI TALAS BENENG (Xanthosoma undipes K. Koch) DENGAN PERBEDAAN KONSENTRASI NaCl DAN LAMA PERENDAMAN

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Starch is a polysaccharide group consisting of amylose and amylopectin. One source of starch processing is tubers. Taro beneng (Xanthosoma undipes K. Koch) is one of the potential local tubers originating from Banten Province which can be used as starch. The problem with taro beneng is that it contains oxalate which is in water soluble (oxalic acid) and water insoluble (calcium oxalate) forms. This study aimed to determine the effect of NaCl concentration and immersion time on the physicochemical characteristics of taro beneng starch. This study used a Factorial Completely Randomized Design with two treatment factors, namely the concentration of NaCl (5%; 7.5% and 10%) and immersion time (30 minutes; 60 minutes and 90 minutes). The results of study showed that the concentration of NaCl had a significant effect on the value of redness and oxalate reduction, while the immersion time had a significant effect on the value of whiteness, lightness, yellowness, ash content and oxalate reduction. Furthermore, the interaction between the two factors had no significant effect on the characteristics of the starch tested. The best treatment was taro beneng starch by immersing in 10% NaCl concentration for 90 minutes.

Availability
Inventory Code Barcode Call Number Location Status
2207003001T77088T770882022Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T770882022
Publisher
Inderalaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian.,
Collation
xv, 62 hlm.; ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
664.807
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
teknologi pembuatan makanan dari buah-buahan
Prodi Teknologi Hasil Pertanian
Specific Detail Info
-
Statement of Responsibility
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No other version available

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