Review Artikel: Pati pada Berbagai Sumber Tanaman

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Mimi Harni
Tuty Anggraini
Rini Rini
Irfan Suliansyah

Abstract

Ketergantungan Indonesia terhadap produk impor terutama tepung terigu semakin tinggi dari tahun ke tahun. Hal ini menjadi pertimbangan untuk mencari jalan keluar dari permasalahan ini karena Indonesia sendiri mempunyai potensi berupa umbi, serealia dan beberapa kacang-kacangan yang merupakan sumber karbohidrat berupa pati dan diharapkan dapat mengurangi penggunaan terigu. Pati pada masing-masing tanaman berbeda jumlahnya dan dipengaruhi oleh komposisi yang ada pada pati tersebut. Komposisi yang ada pati juga mempengaruhi ekstraksi yang dilakukan. Pati dari umbi-umbian lebih mudah untuk diekstrak walaupun hanya menggunakan air. Hal ini terjadi karena rendahnya kandungan protein dan lipid yang terdapat pada umbi sedangkan pada serealia dan beberapa kacang-kacangan hal ini lebih sulit dilakukan karena kandungan protein dan lipid lebih tinggi. Ekstraksi yang disarankan pada ekstraksi serealia dan beberapa kacang-kacangan adalah menggunakan alkali karena dapat menghilangkan pati pada permukaan sehingga menghasilkan pati yang lebih murni.  Satu hal yang harus menjadi pertimbangan dalam melakukan ekstraksi pilihlah metode yang ramah lingkungan agar tidak menimbulkan kerusakan.Metode yang dapat dilakuan untuk menghasilkan pati ada 3 jenis yaitu metode ekstraksi dengan air, ekstraksi dengan alkali dan ekstraksi dengan enzim.

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Author Biographies

Mimi Harni, Universitas Andalas

Program Doktoral Ilmu Pertanian

Tuty Anggraini, Universitas Andalas

Program Studi Teknologi Hasil Pertanian

Rini Rini, Universitas Andalas

Program Studi Teknologi Hasil Pertanian

Irfan Suliansyah, Universitas Andalas

Program Studi Ilmu Pertanian Pascasarjana

How to Cite
Harni, M., Anggraini, T., Rini, R., & Suliansyah, I. (2022). Review Artikel: Pati pada Berbagai Sumber Tanaman. Agroteknika, 5(1), 26-39. https://doi.org/10.55043/agroteknika.v5i1.118

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