IMPACT OF DRYING TEMPERATURES
ON AMYLOSE, RESISTANT STARCH
AND
IN VITRO
STARCH DIGESTIBILITY
OF INSTANT ARROWROOT
(Marantaarundinacea) STARCH AND FLOUR
PENGARUH SUHU PENGERINGAN TERHADAP
AMILOSA, PATI RESISTEN DAN DAYA CERNA
PATI SECARA IN VITRO PADA PATI DAN TEPUNG
GARUT (Marantaarundinacea)INSTAN
THESIS
By :
KartikaPuspaDwiana
08.95.0001
MASTER PROGRAM OF FOOD TECHNOLOGY
FACULTY OF AGRICULTURAL TECHNOLOGY
SOEGIJAPRANATA CATHOLIC UNIVERSITY
SEMARANG
STATEMENT OF THE AUTHENTICITY OF THESIS
I declare that the thesis entitled “IMPACT OF DRYINGTEMPERATURES ON AMYLOSE, RESISTANT STARCH AND IN VITRO
STARCHDIGESTIBILITY OF INSTANT ARROWROOT
(Marantaarundinacea) STARCH AND FLOUR” does not contain any work that written or published by others, except the ones that used as references and mentioned in the list of references.
If it is proven that partially or whole thesis is the result of plagiation, I will receive any consequences applied at Soegijapranata Catholic University.
Semarang, November 2014
IMPACT OF DRYING TEMPERATURES
ON AMYLOSE, RESISTANT STARCH
AND
IN VITRO
STARCH DIGESTIBILITY
OF INSTANT ARROWROOT
(Marantaarundinacea) STARCH AND FLOUR
By :
KartikaPuspaDwiana 08.95.0001
The master thesis has been approved and defended in front of examiners on November 20, 2014
This thesis has been accepted as the requirement to obtain Master Degree for Food Technology
Supervisor 1 Signature
Dr. V. Kristina Ananingsih, MSc ……… Supervisor 2
Dr. Ch. Retnaningsih, MP ……… Examiners
1.Prof. Dr. Ir. Y. Budi Widianarko, M.Sc. ………...
2.ProboYulianto N, STP., MSc ………. Master Program of Food Technology Soegijapranata Catholic University
Head of Program
ABSTRACT
Low Glycemic Index (GI) food products could become good choices for diabetic patients or people at risk of developing diabetes type 2. Arrowroot tuber (Maranta arundinacea) is a local tuber that has lower GI (8-32). Glycemic Index strongly related with starch digestibility. Amylose and resistant starch are two factors that influence starch digestion.Higher amylose and resistant starch, related with crystalline form of starch, can lower starch digestion. Processing arrowroot into instant starch or flour with low starchy digestion can be a proper choice. Drying using high temperature is known to be able to increase amylose, resistant starch and reduce the starch digestibility. This researh aim was to evaluate the effect of the drying temperatures (80°C, 90°C and 100°C)on the amylose, resistant starch, and in vitro starch digestibility of instant arrowroot flour and starch.The analysis done were amylose, resistant starch and in vitro starch digestibility analysis. The higher the drying temperatures, resulted higher amylose content in instant starch and flour (Δamylose up to 34%).For resistant starch analysis, the result showed that there was no significant difference between instant arrowroot starch and flour, also among the drying temperatures. Native starch and flour had the highest content of resistant starch. In vitro starch digestibility showed the highest glucose and starch released at the 120 minute, while at the 150 minute the glucose and starch release started to decrease. There are negative correlation between resistant starch and starch digestibility. The significant negative correlation was found at instant flour dried at 100°C.
Keywords: arrowroot tuber, drying temperatures, amylose, resistant starch
ABSTRAK
Produk pangan dengan nilai Indek Glikemik (IG) rendah dapat menjadi pilihan yang baik bagi penderita maupun orang yang berisiko menderita diabetes melitus tipe 2. Umbi garut (Maranta arundinacea) merupakan umbi lokal yang memiliki nilai IG yang rendah (8-32). Indeks Glikemik berkaitan erat dengan daya cerna pati. Kadar amilosa dan pati resisten merupakan dua faktor yang berpengaruh terhadap daya cerna pati. Semakin tinggi amilosa dan pati resisten akan membentuk struktur kristal pati yang lebih kuat dan memperlambat daya cerna pati. Proses pengolahan umbi garut menjadi tepung dan pati instan dengan daya cerna pati yang rendah dapat menjadi pilihan yang tepat. Pengeringan menggunakan suhu tinggi diketahui dapat meningkatkan kadar amilosa, pati resisten dan menurunkan daya cerna pati. Penelitian ini bertujuan untuk mengevaluasi pengaruh dari suhu pengeringan (80°C, 90°C and 100°C) terhadap amilosa, pati resisten dan daya cerna pati secara in vitro tepung dan pati garut instan. Analisa yang dilakukan meliputi analisa kadar amilosa, pati resisten dan daya cerna pati secara in vitro. Semakin tinggi suhu pengeringan akan menghasilkan kadar amilosa tepung dan pati garut instan yang semakin tinggi pula (Δ peningkatan amilosa mencapai 34%). Pada analisa pati resisten, hasil menunjukkan bahwa tidak ada perbedaan signifikan antara tepung dan pati garut instan, pada berbagai suhu pengeringan. Tepung dan pati garut kontrol atau tanpa perlakuan memiliki kandungan pati resisten tertinggi. Hasil daya cerna pati secara in vitro menunjukkan kandungan tertinggi dari glukosa dan pati yang tercerna pada menit ke-120. Pada menit ke-150, ketercernaan glukosa dan pati mulai menurun. Terdapat korelasi negatif antara pati resisten dan daya cerna pati. Korelasi bernilai negatif signifikan ditemukan pada tepung garut instan yang dikeringkan pada suhu 100ºC.
Keywords: umbi garut,suhu pengeringan, amilosa, pati resisten, daya cerna
PREFACE
This thesis is submitted to the Magister Program of Food Technology in partial fulfillment of the requirements for obtaining the Master Degree. The writer is very thankful for the completion of her thesis entitled “Impact of Drying Temperatures on Amylose, Resistant Starch and In VitroStarch Digestibility of Instant Arrowroot (Maranta arundinacea) Starch and Flour). Hopefully the knowledges will be usefull for writer and all parties.This thesis can be done by assistance from some individuals who always support the writer, so the writer would like to express her sincerest gratitude to everyone who has helped her in finishing this thesis :
1. Jesus Christ, Who always being faithfull in every condition. His help is never late.
2. Dr. Lindayani, as the Head of Food Technology Magister Program who gave the best advice in the last minute.
3. Dr. Victoria Kristina Ananingsih, MSc, the best supervisor ever, the writer
6. Amelia Juwana and her laptop, you are such a blessing for the writer
7. TabitaOktaviani, Meilsa and Melita for helping the writer in the time of support given to me to finish my master program.
11. Any parties that I can not mention one by one.
The writer realizes that this thesis report is still far from perfect. The writer also want to apologize for any mistakes that the writer made. The writer hopes that this research could give a contribution to science and be useful to the development of food industries.
CONTENTS
STATEMENT OF THE AUTHENTICITY OF THESIS ... ii
VALIDATION SHEET ……… iii
1.2 Research Aims ……….. 3
II. REFERENCES 2.1. Arrowroot Tuber(Maranthaarundinacea)……… 4
2.2. Glycemic Index (GI) ……….. 5
2.3 In vitroStarch Digestibility ……… 5
2.4. Amylose ………. 6
2.5. Resistant Starch (RS) ………. 8
2.5. Gelatinisation&Retrogradation………... 10
III. MATERIALS AND METHODS 3.1. Materials ………... 13
3.2. Processing Methods ………... 13
3.2.1.Production of Arrowroot Starch ……… 15
3.2.2.Production of Arrowroot Flour .……… 16
3.2.3.Production of Instant Starch andFlour (Gelatinisation and Drying)………... 16
3.3. Analytical Procedures ………. 17
3.3.1.Amylose Content ………... 17
3.3.2.Resistant Starch (RS) …………... 18
3.3.3.In Vitro Starch Digestability ………. 18
3.3.4.Statistical Analysis ……….... 20
IV.RESULTS………..……….. 21
4.1 Amylose Analysis ……… 21
4.2 Resistant Starch Analysis ………. 23
4.3 In vitro Starch Digestibility Analysis ……….. 24
V.DISCUSSION
5.1 Amylose Content ………. 27 5.2 Resistant Starch Content ………. 28 5.3 In vitro Starch Digestibility ………. 32 VI.CONCLUSION
6.1 Conclusion ……… 34 .
VII.REFERENCES ………. 35 VIII.APPENDIX
ABBREVIATION
GI : Glycemic Index RS : Resistant Starch
LIST OF TABLES
Table 2.1 The Chemical Composition of Arrowroot Starch from
Wet Extraction ………... 5 Table 4.1 Amylose Content (% dry basis) of Instant Arrowroot
Starch and Flour in Several Drying Temperatures ……… 21 Table 4.2. Resistant Starch Content (% dry basis) of Instant
Arrowroot Starch and Flour in Several Drying Temperature 23 Table 4.3 Starch digested (mg/ 100 mg) of instant arrowrootstarch
and flour dried at 100°C during incubation period ……… 25 Table 4.4 Pearson correlation coefisiens for the relationship between
amylose and resistant starch of native and instant starch
and flour ……….. 27 Table 4.5 Pearson correlation coefisiens for the relationship
between amylose and starch digestibility, resistant starch and starch digestibility of instant starch and flour dried
LIST OF FIGURES
Figure 2.1. Arrowroot tubers(Maranthaarundinacea)……..……… 4
Figure 2.2 (a) Structure of amylose ……… 7
(b) Structure of amylopectin ………. 7
Figure 2.3 Gelatinisation and Retrogradation ……… 11
Figure 3.1 Research Design ………... 14
Figure 3.1 Production of Arrowroot Starch ………... 15
Figure 3.2. Production of Arrowroot Flour ……….… 16
Figure 3.4 (a) Gelatinisation Process of Flour ……… 17
(b) Gelatinised Flour ……….. 17
Figure 3.5Incubation Process using Shaker Water Bath ………... 19
Figure 4.1 (a) Dried Gelatinised Starch ……….. 21
(b) Instant Arrowroot Flour ……… 21
(c) Instant Arrowroot Starch ………..21
Figure 4.2 The delta of Amylose Content (%) at Delta Drying Temperatures of Arrowroot Starch and Flour ………... 24
Figure 4.2 The delta of Resistant Starch Content (%) at Delta Drying Temperatures of Arrowroot Starch and Flour ... 24
