EVALUASI TAHAP SEDIMENTASI PADA PROSESFRAKSIONASI PATI, PROTEIN, DAN SERAT DARI UBIJALAR

• Main Author: Shafa Amaralina, Naila
• Format: Final Project
• Language: Indonesia
• Subjects: Teknologi makanan
• Online Access: https://digilib.itb.ac.id/gdl/view/74424
• Institution: Institut Teknologi Bandung

The starch sedimentation stage in the Cilembu sweet potato fractionation process is influenced by changes in the structure of the components in the Cilembu sweet potato and the mass transfer rate of the starch to the solvent. The study was conducted to observe the effect of variations in solvent pH (5, 7, 9) and speed of homogenization (2,000, 3,000, 4,000 rpm) on the yield of fractionated products, starch sedimentation rate, and ?- amylase enzyme activity. The results showed that the increase in the variation of the pH of the solvent and the speed of homogenization had a directly proportional relationship with the increase in the yield of starch in the starch-rich fraction. Optimum conditions for fiber yield in the fiber-rich fraction occurred at neutral pH and a homogenization speed of 3,000 rpm. The yield of protein in the protein-rich fraction was highest at alkaline pH due to an increase in protein solubility. The yields of starch in the starch- rich fraction, fiber in the fiber-rich fraction, and protein in the protein-rich fraction were respectively 10.05-12.48; 3.01-3.14; 0.38-0.48 g in 100 grams of Cilembu sweet potato. The activity of the ?-amylase enzyme could not be tested because it was damaged due to the high speed of homogenization. The starch-rich fraction had solubility and swelling power of 2.32-14.61% and 1.69-3.99 g/g, respectively. The starch-rich fraction has a high whiteness index color parameter (WI > 85). The best conditions were obtained at pH 7 and a homogenization speed of 3,000 rpm with the highest starch-rich fraction yield and the highest starch solubility.