Physicochemical characterization of Cocoyam (Xanthosoma sagittifolium) starch from Banjarnegara highland as a local source of carbohydrate

Abstract

Cocoyam (Xanthosoma sagittifolium) from Banjarnegara highland (and then called busil), is less utilized as a starch source even though it is easily found and locally used as a snack. The objective of this study was to determine the physicochemical properties and recommends suitable utilization of busil starch. This research was conducted in two steps, the first step was busil starch extraction, and the second was the physicochemical characterization and utilization recommendations. Busil had 14% yield of starch, contained 15.4% amylose, and 81.5% amylopectin with 88.1% of whiteness index. Scanning electron microscopy (SEM) showed that they are mostly round, and the granule size was about 11.8 μm. Rapid Visco Analyzer (RVA) analysis showed that busil starch had 74.3°C on pasting temperature. X-ray diffraction (XRD) studies showed that busil starch exhibited an A-type diffraction pattern. Native busil starch was suitable to make amorphous and crispy food texture. It was also ideal for thickener or filler agents. Apart from being used as native starch, busil starch also potential to be modified and can be used more widely.