KARAKTERISASI TAPIOKA DARI LIMA VARIETAS UBI KAYU (Manihot utilisima Crantz) ASAL LAMPUNG

Elvira Syamsir (Departemen Ilmu dan Teknologi Pangan IPB dan SEAFAST Center IPB)
Purwiyatno Hariyadi (Departemen Ilmu dan Teknologi Pangan IPB dan SEAFAST Center IPB)
Dedi Fardiaz (Departemen Ilmu dan Teknologi Pangan IPB dan SEAFAST Center IPB)
Feri Kusnandar (Departemen Ilmu dan Teknologi Pangan IPB dan SEAFAST Center IPB)

Jurnal AGROTEKNOLOGI
Vol 5 No 01 (2011)

The physicochemical and functional properties of starches (tapioca) from five varieties Manihot utilisima Crantz (Thailand, Kasetsar, Pucuk Biru, Faroka and Adira-4) from Lampung were evaluated. All tapioca samples showed a typical A-type diffraction pattern, indicating that variety had no effect on it. However, the starch crystallinity was affected. Some parameters of physicochemical and functional of tapioca from five varieties varied significantly (p < 0,05). Analysis of correlation showed that amylose, fat, ash as well as crystalinity and swelling power affected some of pasting and gel texture parameters. Digestion of gelatinized starch was also affected by root varieties. Keywords: physicochemical properties, pasting, texture, crystalinity