ISOLATION AND CHARACTERIZATION OF STARCH AND MALTODEXTRIN OF LIMUS SEEDS (Mangifera foetida Lour) Vera Nurviana*, Ade Yeni Aprilia, Farha Lestari, Dinia Mutiara Arti
Faculty of Pharmacy, STIKes Bakti Tunas Husada
Cilolohan Street No. 36, Tasikmalaya, 46115. West Java, Indonesia
*veranurviana[at]stikes-bth.ac.id
Abstract
Starch is source of carbohydrate reserves in kind of plants that have storage such as tubers, rhizomes, and seeds. Maltodextrin as a result of starch hydrolysis contains the dextrose equivalent (DE) < 20. One of the starch source that can be used as the raw materials of maltodextrin production is Limus seed (Mangifera Foetida Lour). The aim of this research is to isolate starch and maltodextrin of Limus seeds and to identifiy their characteristics according to valid quality standard. The starch isolation is applied by the alkaline steeping method. Starch modified by hydrolysis method using the catalyst acid will produce maltodextrin. The result of this research shows the yield of Limus seed starch is 10,19% with its characterize bring out the broken white color, sparingly soluble in cold water, the index expands and the solution is as well as thick fused, the ash content amounts 0,15%, humidity 9,80%, loss of dry 10,14% and the Total Plate Count (TPC) is 9x10^{5} colonies with the amylopectin content amounts 83,98%. The Maltodextrin outcome is white powder that odorless and tasteless with the percentage values 92,36%, contain 5,00% humidity, 0,03% ash content, bulk density 0,66%, pH 5,57%, and dekstrose equivalent (DE) 13,26. According to this research, can be concluded that the starch characterization and maltodextrin of Limus seed is appropriate to quality standard.
