Extraction, isolation and production of cowpea starch (Vigna unguiculata L. Walp)

anglais. Starch was obtained by extraction and isolation methods from cowpeas. The starch could be processed into transparant noodle. The objectives of the research were to study the characterization, isolation and production of transparant noodle from cowpeas. Two varieties were used in this activity, i.e. var. 1 (red pericarp) and var. 2 (white pericarp). Starch extraction, used distilled water and NaOH (0 and 0.05 percent). The research design was factorial with 2 factors and 2 replications. The study was conducted at Fisiologi Hasil Laboratory Research Institute for Rice. Results show that transparant noodle from cowpeas starch has better quality than the IIS (Indonesian Industry Standard). The products were preferred by panelists. Starch obtained from var. 2 (white skin) has better quality than that from var. 1 (red skin). Both varieties have similar microscopic characteristics.

anglais. Penelitian ini bertujuan untuk mempelajari karakteristik, ekstraksi, isolasi, dan produk sohun dari pati kacang tunggak dilaksanakan di Laboratorium Kimia dan Biokimia Fisiologi Hasil Balai Penelitian Tanaman Padi, Sukamandi. Percobaan memakai rancangan faktorial dengan dua faktor: (1) varietas-1 (berwarna merah) dan varietas-2 (berwarna putih), dan (2) ekstraksi pati dengan NaOH (0 dan 0,05 persen) dengan dua ulangan. Pengamatan dilakukan terhadap sifat-sifat fisikokimia biji, pati, sohun dan sifat mikroskopis pati kacang tunggak. Hasil penelitian menunjukkan bahwa sohun kacang tunggak mempunyai mutu lebih baik daripada sohun dengan persyaratan SII (Standar Industri Indonesia). Sohun dari varietas-2 mempunyai mutu lebih baik daripada varietas-1. Pati kacang tunggak varietas-2 lebih cocok untuk dibuat sohun. Pati kacang tunggak dari kedua varietas mempunyai sifat mikroskopis yang sama, yaitu berbentuk bulat.