Elvira Syamsir

Departemen Ilmu dan Teknologi Pangan, IPB, Bogor, Indonesia

Southeast Asia Food and Agricultural Science and Techonolgy (SEAFAST) Center, IPB, Bogor, Indonesia

Purwiyatno Hariyadi

Departemen Ilmu dan Teknologi Pangan, IPB, Bogor, Indonesia

Southeast Asia Food and Agricultural Science and Techonolgy (SEAFAST) Center, IPB, Bogor, Indonesia

Dedi Fardiaz

Departemen Ilmu dan Teknologi Pangan, IPB, Bogor, Indonesia

Southeast Asia Food and Agricultural Science and Techonolgy (SEAFAST) Center, IPB, Bogor, Indonesia

Nuri Andarwulan

Departemen Ilmu dan Teknologi Pangan, IPB, Bogor, Indonesia

Southeast Asia Food and Agricultural Science and Techonolgy (SEAFAST) Center, IPB, Bogor, Indonesia

Feri Kusnandar

Departemen Ilmu dan Teknologi Pangan, IPB, Bogor, Indonesia

Southeast Asia Food and Agricultural Science and Techonolgy (SEAFAST) Center, IPB, Bogor, Indonesia

DOI: 

ABSTRACT 

The physicochemical and functional properties of starches (tapioca) from five varieties Manihot utilisima Crantz (Thailand, Kasetsar, Pucuk Biru, Faroka and Adira-4) from Lampung were evaluated. All tapioca samples showed a typical A-type diffraction pattern, indicating that variety had no effect on it. However, the starch crystallinity was affected. Some parameters of physicochemical and functional of tapioca from five varieties varied significantly (p < 0,05). Analysis of correlation showed that amylose, fat, ash as well as crystalinity and swelling power affected some of pasting and gel texture parameters. Digestion of gelatinized starch was also affected by root varieties.

Keywords: physicochemical properties, pasting, texture, crystalinity

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