Characterization of cassava starch and its potential for fermentable sugar production. Issue 1 (February 2020)

• Record Type: Journal Article
• Authors: Fathoni, A; Hartati, NS; Wahyuni, H Fitriani; Rahman, N; Harmoko, R; Perwitasari, U
• Is Part Of: IOP conference series. Volume 439:Issue 1(2020)
• Publication Date: 2020-02
• Subjects: Earth sciences -- Periodicals; Environmental sciences -- Congresses; Environmental sciences -- Periodicals; 550.5
• DOI: 10.1088/1755-1315/439/1/012024
• Languages: English
• ISSNs: 1755-1307

Abstract

Abstract: This study aimed to characterise starch properties of an improved cassava genotype generated from somaclonal variation, Revita RV1 and investigate its potential for fermentable sugar production. A total of six cassava genotypes including Revita RV1, Manggu, Adira 4, Menti, Kristal Merah and Roti were used for comparison analysis. Morphological properties of starch were observed using light microscope and electron microscope (SEM). Physico-chemical properties such as ratio of amylose and amylopectin, swelling power, syneresis, gelation capacity, and water holding capacity (WHC) and oil holding capacity (OHC) were measured. Glucose from starch fermentation was determined by HPLC. The results showed there was variation in shape (irregular, rounded and truncated) and diameter of starch granule among the six genotypes ranged between 19 and 147 µm. The highest swelling power (SP) was obtained from starch of Menti (7.02 ± 0.30) and the lowest SP was starch of Adira 4 (5.94 ± 0.54). The other properties such as ratio of amylose and amylopectin, syneresis, and gelation capacityalso varied among tested cassava genotypes. HPLC quantification revealed that Roti and Revita RV1 produced fermentable sugar higher than other genotypes with glucose concentration of 110.77 g/L and 102.06 g/L, respectively. The lowest glucose concentration of 89.59 g/L was obtained from Menti. The efficiency of fermentable sugar/glucose production among cassava genotypes is more likely influenced by various properties of starch.