Artikel

Default Cover for IDENTIFICATION OF STARCH FORMS IN EDIBLE PLANTS
Volume 10, Issue 2 (2022)
IDENTIFICATION OF STARCH FORMS IN EDIBLE PLANTS
Affiliation Details
  • Susi Mulianti Lubis: Pendidikan Biologi, Universitas Samudra
  • Tri Mustika Sarjani: Pendidikan Biologi, Universitas Samudra
  • Siska Rita Mahyuni: Pendidikan Biologi, Universitas Samudra
  • Riska Tia Pratiwi: Pendidikan Biologi, Universitas Samudra
  • Inka Faradina: Pendidikan Biologi, Universitas Samudra
  • Sarwinda Kusuma Wardani: Pendidikan Biologi, Universitas Samudra
  • Siti Fatimah: Pendidikan Biologi, Universitas Samudra
  • Futria Halimatun: Pendidikan Biologi, Universitas Samudra
  • M Rizky Parliansyah: Pendidikan Biologi, Universitas Samudra
  • Andriana Sheila: Pendidikan Biologi, Universitas Samudra
, Pages: 130-137 , DOI: 10.22373/biotik.v10i2.13516

Abstract

This study aims to identify the forms of starch in edible plants. This research involved several edible plants such as sago, yam and taro. This type of research uses descriptive quantitative methods by conducting experiments on each sample used. The data collection technique was carried out by describing the results of the starch form from each sample that had been obtained. The results obtained from this study showed that the Sago preparations viewed under a microscope had an oval starch shape and spread throughout the preparation so that it was classified as an eccentric starch type that could be seen at 10X magnification, while Jicama starch preparations had a round starch shape and chains in some parts. The plane of the preparation and entered in the concentric type, but the shape of starch in Jicama can be seen under a microscope at 100X magnification, the Taro preparation has a round and lumpy shape but the starch accumulates in several areas of the preparation and enters the concentric type seen at 40X magnification. So it can be concluded that the forms of starch in edible plants are very diverse, both in round to oval shapes, with smooth and rough starch structures, namely in the form of lumps.

Keywords: Edible Plants, Starch Form

48

TOTAL VIEWS

16

DOWNLOADS

ALTMETRICS

References

Utami, S. (2017). Keanekaragaman Tumbuhan yang Berpotensi sebagai Bahan Pangan di Hutan Lindung Pulau Panjang Jepara Jawa Tengah. Jurnal Bioma, 19(2), 136-140.

Prabaningrum. H., Nugroho, A.,S dan Kaswinarni, F. (2018). Keanekaragaman tumbuhan yang berpotensi sebagai bahan pangan di cagar alam gebugan Semarang. Jurnal Biologi dan Pembelajarannya, 5(2) 26-31.

Maryanto, I., J.R. Rahajoe, S.S. Munawar, W. Dwiyanto, D. Asikin, S.R. Arianti, Y. Sunarya & D. Susiloningsih. 2013. Bioresources untuk pembangunan ekonomi hijau. LIPIPress. Jakarta

Kumalawati, H., Izzati, M., dan Suedy, S., W., A., 2018. Bentuk, Tipe dan Ukuran Amilum Umbi Gadung, Gembili, Ubi Ungu, Porang dan Rimpang Ganyong. Buletin Anatomi dan Fisiologi (Bulletin Of Anatomy and Phsiology), 3 (1), 56-61

Misnawati. 2015. Studi Pembuatan Edible Film dari Proporsi Karagenan-Kitosan dan Penambahan Larutan Pati Kimpul. Skripsi. Fakultas Pertanian Peternakan. UMM. Malang.

Keshav, A., Sharma, A. and Mazumdar, B. (2019) Phytochemical Analysis and Antioxidant Activity of Colocasia esculenta (L). Leaves' International Journal of Chemical and Molecular Engineering, 13(1), pp. 20 23

Wati, Karmila. 2014. Identifikasi Amilum Secara Kimiawi dan Mikroskopis. Kendari: Jurusan Farmasi Universitas Haluoleo.

Sutrian, Y. 2011. Pengantar Anatomi Tumbuh-tumbuhan: Sel dan Jaringan. Rineka Cipta, Jakarta.

Hariyanto, B., 2011. Manfaat Tanaman Sagu (Metroxylon sp) Dalam Penyediaan Pangan dan Dalam Pengendalian Kualitas Lingkungan. J. Tek. Ling, 12 (2), pp. 143-152.

Sakiynah, Ni’mah. Tigor, Ralibi, Achmad & Setyawan Heru. Desain Pabrik Pengolahan Tepung Sagu. JURNAL TEKNIK POMITS Vol. 2, No. 1, 2013.

Syakir, M. & Karmawati, E. 2013. Potensi Tanaman Sagu (Metroxylon spp.) Sebagai Bahan Baku Bioenergi. Perspektif Vol. 12 No. 2/desember 2013. Hlm 57-64

Sri Mulyani. 2019. Anatomi Tumbuhan. PENERBIT PT KANISIUS. Yogyakarta

Nurbaya, Syarifa Ramadhani, “Pemamfaatan Talas Berdaging Kuning (Colocasia esculenta(L.) Schott) Dalam Pembuatan Cookies”. Jurnal Pangan dan Agroindustri 1 no. 1 (2013).

Amin, Jaksen M. dan Empayus. “Faktor Ragi Roti Dan Waktu Fermentasi Tepung Umbi Talas (Colocasia Esculenta (L.) Schott) Menjadi Bioethanol”. Prosiding Seminar Nasional Lahan Suboptimal. 2014.

Wahyuni, Sri. T. 2010. Pembuatan Dekstrin dari Umbi Talas dengan Hidrolisis Secara Enzimatis (Skripsi). Surabaya: Universitas Pembangunan Nasional “Veteran” Jawa Timur.

Hidayat, R., Mulyadi, S., dan Handayani, S. 2015. Pengaruh Penambahan Pati Talas Terhadap Sifat Mekanik dan Sifat Biodegradabel Plastik Campuran Polipropilena dan Gula Jagung. Jurnal Fisika Unand 4 (3) : 271

Similar Articles

You may also start an advanced similarity search for this article.