Physical characteristic description and chemical starch of some cultivated taro (Colocasia esculenta (L.) Schott) from Irian Jaya [Indonesia]

Inglés. This research was carried out at the laboratory of Agricultural Technology and the Laboratory of Biology, Faculty of Agriculture Uncen Manokwari, from April to July 1996. The research method was descriptive method with qualitative and quantitative analysis. Research materials were 10 "kultivar" taros from Irian Jaya. The tenth "kultivar" taros were Ena-1, Korombobi, MPD-1, Timi-5, Sorong, Sri, MPD-3, Intume, Ang-10 and Ransiki. The location where taro were taken was the Experimental Sweet Potatoes Plantation Field, Amban Pantai, Faperta Uncen, Manokwari. The result of observation showed the physical characteristic of the starch in the form of "granula" was about 1-6 micron, the dominant starch color was gray, the temperature of gel formation was about 70-80 Celcius degree, the form of the starch was round and oval. The chemical characteristic in the form of "amilosa" was around 21.75-37.09 percent and the content of "amilopektin" was around 62.91-78.97 percent. The rough starch was about 42.25-50.55 percent, the degree of taro water was 62.45-76.06 percent and the dry level was 23.94-37.55 percent

Indonesio. Penelitian ini dilakukan di Laboratorium Teknologi Hasil Pertanian dan Laboratorium Biologi Faperta Uncen Manokwari, berlangsung dari bulan April sampai Juli 1996. Metode yang digunakan adalah metode deskriptif dengan teknik analisa kualitatif dan kuantitatif. Pengolahan data dilakukan dengan cara tabulasi. Bahan penelitian yang digunakan adalah umbi talas sebanyak 10 kultivar yang berasal dari Irian Jaya. Kesepuluh kultivar talas tersebut adalah Ena-1, Korombobi, MPD-1, Timi-5, Sorong, SRI, MPD-3, Intume, Ang-10 dan Ransiki. Lokasi pengambilan umbi talas adalah di Kebun Percobaan Pusat Studi Ubi-ubian Amban Pantai Faperta Uncen Manokwari. Hasil pengamatan menunjukkan bahwa pada sifat pati berupa granula berkisar 1-6 mikron, warna pati dominan adalah kelabu bersih, suhu pembentukan gel berkisar 70-80 derajat Celcius, bentuk pati bulat dan oval. Sedangkan sifat kimia berupa kandungan amilosa adalah berkisar 21,75-37,09 persen dan kandungan amilopektin berkisar 62,91-78,97 persen. Untuk rendemen pati kasar berkisar 42,23-50,55 persen, kadar air umbi 62,45-76,06 persen dan kadar kering 23,94-37,55 persen