Separation and Characterization Amylose-Amylopectin on Tapioka and Sagoo Using Variation Temperature of Water

Abstract

Amylose can be easily separated by using water with several temperature condition. Separation amylose and amylopectin process is done by using not only hot water with different temperature 55, 60,and 65 °C, but also with different rasio 1:30, 1:45, and 1:60. The characteristics that observed in this study were water contain, viscosity, molecular weight, and thermal analysis using differential scanning calorymeter. The yield of amylose from tapioca obtained in this study were 15−17% (60 °C), and 21−23% (65 °C) but there is no yield obtained on 55 °C, meanwhile the yield of amylose from sagoo obtained were 13−16% (60 °C), and 22−23% (65 °C). The characteristics of amylose and amylopectin, both obtained from tapioca and sagoo had met standard range so there is no purified anymore.