Pr oceedings of The 5t hAnnual I nt er nat ional Confer ence Syiah Kuala Univer sit y ( AI C Unsyiah) 2015
I n conj unct ion wit h The 8t hI nt er nat ional Confer ence of Chem ical En gineer ing on Science and Applicat ions ( ChESA) 2015 Sept em ber 9 - 11, 2015, Banda Aceh, I ndonesia
I n ve st iga t ion of t h e Effe ct of H e a t M oist u r e Tr e a t m e n t on
Loca l Sw e e t Pot a t o St a r ch Ch a r a ct e r ist ics
1*Zaidiyah, and 2Lukm anul Hakim
1Depart m ent of Agricult ural I ndust rial Technology, Facult y of Agricult ural Technology,
Seram bi Mekkah Univer sit y, Banda Aceh 23111 , I ndonesia;
2Depart m ent of Food Tachnology , Facult y of Agr icult ural Technology, Seram bi Mekkah
Universit y, Banda Aceh 23111, I ndonesia; product ion values wit h different variet ies t o be developed and ut ilized as int erm ediat e product s as dry st arch which can be furt her processed by t he food processing indust ry and non - food indust ry. wat er cont ent and ash of nat ive and t reat ed st arch of local variet ies differ in t heir flesh colour.
M a t e r ia ls a n d M e t h ods M a t e r ia ls
Three variet ies of sweet pot at oes differ in t heir flesh colour ( light cream , yellow, and purple) were collect ed in Saree, Aceh Besar.
St a r ch e x t r a ct ion
Pr oceedings of The 5t hAnnual I nt er nat ional Confer ence Syiah Kuala Univer sit y ( AI C Unsyiah) 2015
I n conj unct ion wit h The 8t hI nt er nat ional Confer ence of Chem ical En gineer ing on Science and Applicat ions ( ChESA) 2015 Sept em ber 9 - 11, 2015, Banda Aceh, I ndonesia
H e a t M oist u r e Tr e a t m e n t ( H M T)
Heat m oist ure t reat m ent was carried out wit h t he m et hod of Collado et al. ( 2001) . The m oist ure
cont ent of t he nat ive st arch was adj ust ed t o 25% by adding dist illed wat er and kept at 5 - 6°C
overnight . The sam ples was t hen heat ed in t he oven at 110°C for 3 h. Aft er t hat t he sam ples were
im m ediat ely cooled t o avoid furt her gelat inizat ion and dried in oven drying 50°C. The t reat ed st arch
was cooled at am bient t em perat ure and pack for furt her analysis.
Pr ox im a t e a n a ly sis a n d TD F
Wat er cont ent , ash, TDF and fat were analyzed using AOAC m et hod ( 2000) . Crude prot ein cont ent using m icro Kj edahl m et hod ( Conversion fact or 6,25) .
Re su lt s a n d D iscu ssion
W a t e r con t e n t , a sh , fa t , a n d cr u de pr ot e in con t e n t
Wat er Cont ent , ash, fat , and crude prot ein cont ent shows in Table 1. Wat er cont ent , fat , and cr ude prot ein show significat different bet ween nat ive and t reat ed st arch, however ash show not significant different am ong t hem . For som e reason sweet pot at o is not such a kind of fat and prot ein resource. The cont ent of proxim at e analysis is varied am ong sweet pot at oes genot ype. Fat and crude prot ein aft er t reat ed wit h HMT is lower t han before. This is could be happen because som e of fat and prot ein m olecules were det oriat ed during heat ing process.
Table 1. Physichochem ical propert ies of nat ive and t reat ed st arch of local sweet pot at o
Param et er ( % )
Nat ive St arch ( Non- HMT) Treat ed St arch ( HMT)
P value yellow
( v1)
purple ( v2)
light cream ( v3)
yellow ( v1)
purple ( v2)
Light cream ( v3)
Wat er cont ent 7.11 7.31 6.70 8.83 8.86 8.84 < 0.001
Ash 0.44 0.44 0.66 0.83 0.49 0.33 0.444
Fat 34.478 37.262 39.471 7.60 6.02 8.7 < 0.001
Crude Prot ein 33.85 47.27 35.02 8.46 9.05 9.92 < 0.001
Tot a l die t a r y fibr e ( TD F)
Tot al diet ary fibre is associat ed wit h digest ibilit y and clasified as undigest able st ach. HMT process could lead t o produce slowly digest ed st arch t hat is seem s t o be associat ed wit h lower glycem ik index value. The result of t ot al diet ary fibre was increased wit h t he t reat m ent ( Figure 2) .
Figure 2. Fibre cont ent of Non- HMT and HMT t reat m ent s
TDF show insignificant different am ong variet ies but showed different significant bet ween nat ive ( Non- HMT) and t reat ed st arch ( HMT) . Tot al diet ary fibre increase aft er HMT pro cess. This st udy is closely sim ilar t o previous st udy conduct ed by Senanayake, et al. ( 2014) and Pranot o et al. ( 2014) .
Pr oceedings of The 5t hAnnual I nt er nat ional Confer ence Syiah Kuala Univer sit y ( AI C Unsyiah) 2015
I n conj unct ion wit h The 8t hI nt er nat ional Confer ence of Chem ical En gineer ing on Science and Applicat ions ( ChESA) 2015 Sept em ber 9 - 11, 2015, Banda Aceh, I ndonesia
HMT m et hod can change t he charact erist ics of st arch by increase t he gelat inizat ion t em perat ure, increase t he viscosit y of st arch past e, and increase t he t endency of ret rogradat ion ( Adebowale et al. 2005) . The cyrst alin st arch st ruct ure im pove along wit h higher t em perat ure ( above gelat inizat ion t em perat ure) , so t hat st arch has perfect ly gelat inized. I n ot her hand a previous research done by Pranot o et al. ( 2014) which is used t he period of HMT t im e st at ed t hat wit h t he longer HMT will increased solubilit y due t o t he weakness of m olecular binding of st arch int erm olecul. According t o Syam sir, et al. ( 2012) t he changes of t he st arch m olecular t hat is lead t o increase TDF will be not proceed under m oist ure cont ent ( < 20% ) , and lower t em perat ure.
Con clu sion s
HMT led t o decrease solubilit y which is result ed in higher t ot al diet ary fibre ( significant different P< 0,001) .
Ack n ow le dge m e n t s
The aut hor s grat efully ack nowledge t he Direct orat e General of Higher Educat ion, Minist ry of Nat ional Educat ion for financial support t hrough t he program of Universit y Research Gr ant cooperat ion ( Hibah Pekert i) wit h cont ract num ber: 232/ K.13.2.2/ UM/ 2015.
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