Study on the technology of ganyong starch production and physicochemical characteristic evaluation

Inglés. The experiment consist of 2 phase activities namely optimization process and development of ganyong (Canna edulis Ker) starch production technology. The trial and error of optimization process of ganyong starch production consist of 3 factors namely peeling (peeled and without peeled), precipitation time (2, 3, 4 and 5 hours), thickness of drying (1, 3, and 5 cm) with 2 replications. The development of the ganyong starch production technology is carried out with randomized complete design with 3 replications, consist of factor A namely water substitution (A1 = 1 time, A2 = 2 times, A3 = 3 times) and factor B (B1 = pipe water, B2 = well water, B3 = natrium bisulfit 0.1 percent solution and B4 = natrium bisulfit 0.2 percent solution). The research result indicated that (1) the effect of water substitution decreased the starch, protein, fat, ash, fiber content, water value, water soluble value, amylose, gel consistency and ganyong starch yield recovery, while the degree of whiteness increased. The preference level of colour, aroma, softness, and appearance of ganyong starch were obtained on two times water substitution; (2) the use of soaking water with natrium bisulfit 0.1 percent or 0.2 percent solution increased the starch, protein, fat, ash, fiber, whiteness degree, starch yield recover, water absorption value, gel consistency and starch color and appearance were preferred. The use of pipe water could made the aroma, starch color and appearance preferred. The use of pipe water could made substitution treatment and the use of kind of soaking resulted in the best ganyong starch quality through the times of water substitution process and the use of water soaking natrium bisulfit 0.1 percent

Indonesio. Percobaan terdiri 2 tahap kegiatan, yaitu optimasi proses dan pengembangan teknologi pembuatan pati ganyong. Optimasi proses pembuatan pati ganyong dicoba (trial and error) tiga perlakuan/faktor, yakni pengupasan (dikupas dan tanpa kupas), lama pengendapan (2, 3, 4, dan 5 jam), tebal penjemuran (1, 3 dan 5 cm) dan diulang 2 kali. Pengembangan teknologi pembuatan pati ganyong dilakukan dengan rancangan acak lengkap, 3 ulangan, terdiri faktor A Penggantian air (A1 = 1 kali, A2 = 2 kali, A3 = 3 kali), dan faktor B (B1 = air ledeng, B2 = air sumur, B3 = larutan natrium bisulfit 0,1 persen, B4 = larutan natrium bisulfit 0,2 persen). Hasil penelitian menunjukkan bahwa (1) pengaruh penggantian air pada proses pembuatan pati ganyong akan menurunkan kadar pati, protein, lemak, abu, serat, nilai penyerapan air, nilai kelarutan air, amilosa, konsistensi gel dan rendemen pati ganyong, tetapi derajat putih meningkat. Tingkat kesukaan terhadap warna, aroma, kehalusan dan penampakan pati ganyong diperoleh bila penggantian air 2 kali, (2) penggunaan air rendemen dengan larutan natrium bisulfit 0,1 persen atau 0,2 persen meningkatkan kadar pati, protein, lemak, abu, serat, derajat putih, rendemen pati, nilai penyerapan dan kelarutan air, konsistensi gel, serta warna dan penampakan pati ganyong disukai. Penggunaan air ledeng dapat meningkatkan kadar amilosa, sedang pada air sumur memberikan aroma pati disukai, (3) berdasarkan interaksi pengaruh perlakuan penggantian air dan penggunaan jenis air rendaman akan dihasilkan kualitas pati ganyong terbaik bila melalui proses penggantian air 2 kali dan penggunaan air rendaman larutan natrium bisulfit 0,1 persen