SIFAT FISIKOKIMIA DAN FUNGSIONAL PATI BIJI KLUWIH (Artocarpus Communis G.Forst)
ABSTRACT: Basic information on
chemical composition of Indonesian breadnut seed flour and physicochemical as
well functional properties of its starch is scarce and therefore the product is
still underutilized in industry. The objective of this research is to study the
chemical composition of breadnut seed and to evaluate some of the
physicochemical and functional properties of its starch for food processing. The
starch of the breadnut seed was extracted with brine at a various salt
concentration, i.e. 0%, 0.03%, and 0.1%. (w/v).
The results indicated that the dried seed of breadnut with moisture
content of 10.835% was composed of protein (8.843%), 5.599% lipid, ash (1.499
%), 8.197 % crude fiber, and carbohydrate (64.965 %). It also contains phenols
at a level of 0.061 %. The concentration of salt increased the yield, degree of
whittenes, gelatinization temperature, paste viscosity, swelling capacity
increased with salt concentration, but the amylose content was reduced. The
starch granule was not affected by the salt concentration.
Key words: breadnut seed,
starch, physicochemical properties
Penulis: Sukatiningsih
Kode Jurnal: jppertaniandd050036
