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Rahmiati, Tengku Mia
Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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Sifat Fisikokimia Tepung dari 10 Genotipe Ubi Kayu (Manihot esculenta Crantz) Hasil Pemuliaan Rahmiati, Tengku Mia; Purwanto, Yohanes Aris; Budijanto, Slamet; Khumaida, Nurul
Agritech Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.16771

Abstract

The objectives of this study were to characterize and evaluate the physicochemical properties of 10 cassava breeding genotypes developed by cassava crop improvement of (Institut Pertanian Bogor) IPB research group. The physicochemical characterization was performed by measuring water content, ash, protein, fat, carbohydrate, pasta (pasting properties), starch total, amylose content, and whiteness. The results showed that each genotype has different chemical content and gelatinization properties. The highest water content (11.48 ± 0.12 %) was found in genotype V4D0 (variant genotype Malang 4), ash (1.83 ± 0.02 %) in V5D2 (1) (A variant of genotype Malang 4-1), fat (1.62 ± 0.93 %) and protein (4.73 ± 0.19 %) in V3D1 (1) (variant UJ 5-1). Genotype V1D1-1(1) (A variant of genotype Ratim-1) has the highest amylose (23.33 ± 0.04 %) and the lowest ones (13.13 ± 0.48 %) was found in genotype V2D1-1(3). Genotype V2D0 has the highest total starch (88.67 %) and the lowest (74.3%) was obtained in V5D2 (1). The highest whiteness value was measured in genotype V1D0 i.e. 93.13 %. For pasting properties testing, it was measured that genotype V2D1-1 (3) had the lowest peak viscosity i.e 4,006 cP and the high of end of viscosity occurred 2,592 cP in genotype V4D2-1 (2) (A variant of genotype Adira 4-1), were correlated with high amylose content owned flour is 22.03 ± 0.25%. ABSTRAKPenelitian ini bertujuan untuk mengkarakterisasi dan mengevaluasi sifat fisikokimia 10 genotipe ubi kayu hasil pemuliaan team crop improvement ubi kayu Institut Pertanian Bogor (IPB). Karakterisasi fisikokimia dilakukan dengan cara melakukan analisis kadar air, abu, protein, lemak, karbohidrat, pasta (pasting properties), total pati, kadar amilosa, dan derajat putih. Dari hasil karakterisasi diperoleh bahwa setiap genotipe ubi kayu memiliki kandungan kimia dan sifat gelatinisasi yang berbeda-beda. Kadar air tertinggi dimiliki genotipe V4D0  (Genotipe Malang 4) 11,48 ± 0,12 % , kadar abu dan lemak tertinggi adalah genotipe (V5D2 (1) (Varian dari genotipe Malang 4-1) yaitu 1,83 % ± 0,02 dan 1,62 ± 0,93 % serta kadar protein tertinggi adalah V3D1 (1) (Varian UJ 5-1) 4,73 ± 0,19 %. Genotipe V1D1-1 (1) (Varian dari genotipe Jame-1) memiliki kadar amilosa tertinggi yaitu 23,33 ± 0,04 % sedangkan yang terendah dihasilkan oleh genotipe V2D1-1 (3) (Varian dari genotipe Ratim-1) yaitu 13,13 ± 0,48 %. Genotipe V2D1-1 (3) (Varian genotipe Ratim-1)  memiliki viskositas puncak terendah yaitu 4.006 cP berkorelasi positif dengan kandungan amilosa paling rendah yang dimilikinya. Viskositas akhir yang tinggi terjadi pada genotipe V4D2-1(2) (Varian genotipe Adira 4-1) yaitu 2.592 cP yang berkorelasi dengan tingginya kandungan amilosa yang dimiliki tepung tersebut yaitu 22,03 ± 0,25 %.