Physicochemical and Functional Properties of Kluwih Seed Starch (Artocarpus Camansi)
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Abstract
Aceh Province is one of the areas with many crops, especially in large Aceh Regency. So far, kluwih seeds in Aceh Province have only been consumed by a small percentage of people by boiling. Kluwih seeds contain starch, protein and fat. Starch is made up of two glycosidic macromolecules namely amylose and amylopectin, while the ratio of amylose varies according to the plant source. Starch in plants is produced to store excess glucose as an energy reserve and can be a source of energy for human intake. Based on the needs of food products, starch from different sources has different physicochemical characteristics. So, it is necessary to choose the appropriate starch characteristics to meet the needs or processing of the product. The purpose of this study was to determine the influence of solvent type and soaking time on the characteristics of kluwih seed starch. The type of solvent used is Citric Acid (C6H8O7), Calcium Hydroxide (Ca (OH)2) and sodium metabisulfite (Na2S2O5). The parameters analyzed were amylose content, protein content, fat content and crude fiber content. The results of the analysis of each treatment showed that immersion in citric acid solution resulted in amylose content of 18.31%, fat content ranged from 4.89-4.95%, protein content ranged from 10.06-12.75%, and crude fiber content ranged from 12.67-13.08%. In soaking in calcium hydroxide solution, the amylose content ranges from 17.03%, fat content ranges from 2.63-3.56%, protein content ranges from 9.39-10.36% and crude fiber content ranges from 11.27-13.19%. While the result of immersion in sodium metabisulfite solution with amylose content is 30.80% (Hidayat et al. 2023b), fat content ranges from 2.42-2.49%, protein content ranges from 11.25-11.99% and crude fiber content ranges from 11.30-11.75%.
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References
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