Skripsi

ISOLASI DAN KARAKTERISASI PATI BUAH NIPAH (Nypa fruticans Wurmb).

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Penilaian

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This study aims to characterize the properties of nypa fruit (Nypa fruticans Wurmb) starch by using different methods of starch isolation. The starch isolation method used are Water Steeping (WS) which is immersion in water and Alkaline Steeping (AS) which is immersion in alkaline. It is expected to get the best results from the differences in the isolation method carried out on the starch properties of the nypa fruit. The study was carried out in an experimental laboratory with two treatments, namely WS and AS, and was repeated 3 times. The properties of nypa starch tested included yield, color, morphology, amylose and amylopectin content, swelling index and solubility, bulk density, water absorption, oil absorption, and Fourier Transform Infra Red (FTIR). The data obtained were analyzed quantitatively and followed by parametric statistics using a different test (Independent sample t-test). The results are presented in pictures, tables, and graphs. The results of this study indicate that the yield of starch ranged 13,49-16,55%. Starch has colors with L* (Lightness) values ranged between 71,04-75,6; a* (redness) ranged between (-6,94)-(-6,58); and b* (yellowness) ranged between 10,75-19,15. The granule size of starch ranged between 5,67-17,99µm. The amylose content of starch ranged between 2,57-3,708%, while the amylopectin content of starch ranged between 96,22-97,43%. The swelling power of starch ranged between 4,18-5,49g/g and solubility of starch ranged between 32,77-36,73%. The bulk density of starch ranged between 0,23-0,63g/ml. The water absorption capacity of starch ranged between 188,95-262,55%. The oil absorption capacity of starch ranged between 118,55-139,10%. Starch has the same functional groups in both starch isolation methods, they are alcohol functional groups (H bonds), alkene functional groups, alcohol/ester/ether/carboxylic acid/anhydride functional groups, and aromatic functional groups (absorption out of plane). Keywords : Isolation, characterization, starch properties, nypa fruit

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307000590	T88503	T885032023	Central Library (Referens)	Available

Detail Information

Series Title

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Call Number

T885032023

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Siwijaya., 2023

Collation

xiv, 32 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

582.07

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Perikanan
Tumbuhan, Tanaman dengan Karakteristik Khusus
Buah Nipah

Specific Detail Info

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Statement of Responsibility

MURZ

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