FRACTIONATION OF STARCH AND PECTIN FROM CILEMBU SWEET POTATOES FOR FOOD INGREDIENTS

• Main Author: Marsheila
• Format: Final Project
• Language: Indonesia
• Subjects: Teknologi makanan
• Online Access: https://digilib.itb.ac.id/gdl/view/82154
• Institution: Institut Teknologi Bandung

Cilembu sweet potatoes are the main commodity in Cilembu Village, West Java. However, there are obstacles in processing Cilembu sweet potatoes, such as sizes that do not meet standards and sweet potatoes being affected by lanas pests. Therefore, this research aims to utilize non-standard quality Cilembu sweet potatoes as raw material for starch and pectin production to increase diversification and sales value. The research was carried out by observing the effect of Cilembu sweet potato quality (standard, dongdot, and nastik) on Cilembu sweet potato starch and citric acid concentration parameters (0.5; 2; 3.5 M), as well as the ratio of solids to solvents (1:8; 1: 10; 1:12 g/mL) for Cilembu sweet potato pectin. The research results showed that the dongdot type of Cilembu sweet potato showed the best potential as a source of starch with the best yield, swelling power, solubility, viscosity and starch color properties. The viscosity rheology of starch and pectin from Cilembu sweet potato is pseudoplastic. The concentration of citric acid solvent and the ratio of solids to solvent had an influence on pectin yield, but it was not significant (p-value > 0.05). The highest pectin yield was obtained at a concentration variation of 2 M and a solid to solvent ratio (g/mL) of 1:10 of 48 g/100 g dried residue. Pectin extracted from Cilembu sweet potatoes is classified as low-methoxyl pectin with a degree of esterification between 7.5-9.375%. The whiteness index of pectin was significantly influenced by solvent concentration with a p-value of less than 0.05.