relation: https://eprints.untirta.ac.id/45580/
title: STUDI PREPARASI PATI DARI TALAS BENENG PANDEGLANG  BANTEN DENGAN MENGGUNAKAN METODE BASAH
creator: HANIF, MUHAMMAD OWEN
creator: KUSUMA DEWI, NORA ARLIZA
subject: T Technology (General)
subject: TP Chemical technology
description: Starch is a carbohydrate that functions as a food source with a structured stabilizer function and determines food characteristics. Starch is made from cassava, cassava, and beneng taro. Seeing the potential of beneng taro in Banten Province which is abundant but has not been utilized optimally, therefore this study aims to utilize the potential of local food, Beneng Taro Banten, with a wet extraction method. Preparation for taking starch begins with soaking using NaCl with concentration variations of 2.5%, 5%, 7.5%, and 10%, then varying the soaking time for 30, 45, 60, and 120 minutes to determine the best starch character from several variations. In determining the characteristics of starch from beneng taro, starch characterization tests were carried out using SEM and FTIR analysis. This study was conducted to see the effect of soaking time and NaCl soaking concentration on the yield of the starch obtained. The results of the study on the variation of time 30, 45, 60, and 120 minutes with 10% NaCl immersion obtained the following data results 4.100%, 4.284%, 4.776%, and 4.324%. In the second variation, namely the NaCl concentration with variations of 2.5, 5.0, 7.5, and 10% NaCl for 60 minutes, the following data results were obtained 4.636%, 4.792%, 4.768%, and 4.892%. Based on the characterization test carried out, the best texture, color, and bengeng taro were obtained at a variation of 7.5% NaCl concentration and a soaking time of 60 minutes. The morphology of starch was confirmed through the results of SEM analysis, it was obtained that the distribution shape of the particle distribution was quite good and there was an influence of the NaCl concentration. Furthermore, FTIR testing was carried out to ensure the starch content in the product obtained.
date: 2023-01-20
type: Thesis
type: NonPeerReviewed
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identifier: https://eprints.untirta.ac.id/45580/9/Muhammad%20Owen%20Hanif_3335180047_Fulltext.pdf
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identifier: https://eprints.untirta.ac.id/45580/10/Muhammad%20Owen%20Hanif_3335180047_01.pdf
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identifier: https://eprints.untirta.ac.id/45580/5/Muhammad%20Owen%20Hanif_3335180047_04.pdf
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identifier: https://eprints.untirta.ac.id/45580/6/Muhammad%20Owen%20Hanif_3335180047_05.pdf
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identifier: https://eprints.untirta.ac.id/45580/7/Muhammad%20Owen%20Hanif_3335180047_Ref.pdf
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identifier: https://eprints.untirta.ac.id/45580/8/Muhammad%20Owen%20Hanif_3335180047_Lamp.pdf
identifier:   HANIF, MUHAMMAD OWEN and KUSUMA DEWI, NORA ARLIZA  (2023) STUDI PREPARASI PATI DARI TALAS BENENG PANDEGLANG BANTEN DENGAN MENGGUNAKAN METODE BASAH.  S1 thesis, Fakultas Teknik Universitas Sultan Ageng Tirtayasa.