Modifikasi Pati pada berbagai Jenis Umbi Lokal dengan Kombinasi Hidrolisis Enzimatis dan Autoclaving-cooling Terhadap Peningkatan Kadar Pati Resisten

Azzahra, Vidianka Tirta Fitri (2025) Modifikasi Pati pada berbagai Jenis Umbi Lokal dengan Kombinasi Hidrolisis Enzimatis dan Autoclaving-cooling Terhadap Peningkatan Kadar Pati Resisten. Undergraduate thesis, UPN Veteran Jawa Timur.

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Abstract

This study was conducted to optimize the potential of local tubers as sources of high-functional resistant starch through modification processes. The modification aimed to produce resistant starch fractions capable of contributing to the regulation of glucose metabolism, cholesterol levels, and gastrointestinal health. The modification process employed a combination of enzymatic hydrolysis using α-amylase, followed by a physical treatment consisting of three autoclaving-cooling cycles. The starch was extracted from arrowroot (garut), yam (uwi), and cocoyam (kimpul) tubers using Microwave-Assisted Extraction (MAE) to enhance efficiency and yield compared to conventional extraction methods. This study aimed to determine the effects of different tuber types and hydrolysis durations on the increase of resistant starch content in the modified starches. The experimental design utilized a two-factor Completely Randomized Design (CRD), comprising variations in tuber types (arrowroot, yam, and cocoyam) and hydrolysis durations (60, 90, and 120 minutes). The obtained data were analyzed using ANOVA, followed by Duncan's Multiple Range Test for significant differences. Measured parameters included moisture content, yield, Water Absorption Capacity (WAC), total starch, amylose, amylopectin, and resistant starch content. The results indicated that the X1Y1 treatment (arrowroot starch hydrolyzed for 60 minutes) yielded a threefold increase in resistant starch content, rising from 1.47% wb (native arrowroot starch) to 4.31% wb (modified starch). This treatment also exhibited a WAC of 257.20%, total starch content of 33.61%, amylose content of 18.73%, and amylopectin content of 81.27 g/100 g sample. Scanning Electron Microscope (SEM) analysis revealed structural changes in the starch granules following modification, characterized by a more porous and amorphous morphology compared to the native starch. Keywords: starch modification, α-amylase, autoclaving-cooling, resistant starch, local tubers

Item Type:

Thesis (Undergraduate)

Contributors:

Contribution	Contributors	NIDN/NIDK	Email
Thesis advisor	Rosida, Dedin Finatsiyatull	NIDN0726127002	dedin.tp@upnjatim.ac.id
Thesis advisor	Kurnianto, Muhammad Alfid	NIDN0022089402	m.alfid.tp@upnjatim.ac.id

Subjects:

Q Science > QD Chemistry

Divisions:

Faculty of Engineering > Departement of Food Engineering

Depositing User:

Vidianka Tirta Fitri Azzahra

Date Deposited:

04 Dec 2025 08:53

Last Modified:

09 Feb 2026 04:33

URI:

https://repository.upnjatim.ac.id/id/eprint/47791