Analyzed The Resistant Starch Content of Some Types of Sago Starch In Embarrassment with Heating Temperature Variations

Analisis Kandungan Pati Resisten Dari Beberapa Jenis Pati Sagu Di Maluku Dengan Variasi Suhu Pemanasan

  • Petrus Lapu Biology Department, 2Chemistry Department, Faculty of Mathematics and Natural Sciences, Pattimura University
  • Ivonne Telussa Chemistry Department, Faculty of Mathematics and Natural Sciences, Pattimura University
DOI: https://doi.org/10.30598/ijcr.2013.1-pet
Keywords: Analyzed, resistant starch, qualitatif, digestibility, enzyme

Abstract

Analyzed the resistant starch content of some types of sago starch in embarrassment with heating temperature variations have been conducted. In this analysis was done processing sago starch suspension, determination of the fat content of flour, qualitative test and analysis of starch digestibility and resistant starch manufacture of some types of sago starch in Maluku (sago ihur, sashes, molat) by varying the temperature of the heating method. The results were obtained moisture content of the sample base for this type of sago ihur 49.61%, 45.85% and sashes molat 47.77% while for the corn starch to the type ihur 9.329%, 6,245% and Molat sashes 5,793% while the tannin-free corn starch to type ihur 5.362%, 5,407% and molat sashes 4,719% and ash content of corn starch to the type ihur 0.09656%, 0.0761% and molat sashes 0.07146%.  Glucose levels in samples of corn starch (type ihur, sashes and Molat) is hydrolyzed by the enzyme pancreatin is greater than the resistant starch glucose levels ranged from 1-1.4 mg / mL whereas for resistant starch samples with smaller temperature variation which is equal to 0.6-1.0 mg / mL. 

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Published
2017-09-19
How to Cite
(1)
Lapu, P.; Telussa, I. Analyzed The Resistant Starch Content of Some Types of Sago Starch In Embarrassment With Heating Temperature Variations. Indo. J. Chem. Res. 2017, 1, 6-14.
Issue
Vol 1 No 1 (2013): Edisi Pertama (First Edition)
Section
Research articles

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