Analisis Morfologi Granula Pati dan Kristal Pada Beberapa Jenis Talas

Authors

  • Ema Susiana Laboratorium Struktur dan Perkembangan Tumbuhan, Jurusan Biologi, FMIPA Universitas Andalas, Kampus UNAND Limau Manis Padang - 25163
  • Tesri Maideliza Laboratorium Struktur dan Perkembangan Tumbuhan, Jurusan Biologi, FMIPA Universitas Andalas, Kampus UNAND Limau Manis Padang - 25163
  • - Mansyurdin Laboratorium riset Genetika, Jurusan Biologi, FMIPA Universitas Andalas, Kampus UNAND Limau Manis Padang - 25163

DOI:

https://doi.org/10.25077/jbioua.2.4.%25p.2013

Abstract

The study of comparative characters of starch grain and crystal morphologically had been done among five species of taro from January until April 2013 in Plant Structure and Development Laboratory, Department of Biology, Faculty of Mathematics and Natural Science, Andalas University. The corm of taro species were analyzed the character of shape and size by using fresh preparate. The result showed that X. sagittifolium and X. violaceum have circular starch grain, while C. esculenta cv. 1, C. esculenta cv. 2, C. esculenta cv. 3 have ellip starch grain. The shape of calcium oxalate crystals found is a bundle of raphide, individual raphide and druse. The all species of taro have individual raphide. C. esculenta cv. 1 and C. esculenta cv. 3 have raphides and druse crystal. Keywords : taro, starch, crystals, Xanthosoma, Colocasia

References

Ali, A. A. 1996. Mempelajari Pengaruh Sulfurisasi dan Suhu Pengeringan Terhadap Sifat Fisik Kimia Tepung Talas Lampung. [Skripsi] Fakultas Teknologi Pertanian. Institu Pertanian Bogor. Bogor.

Erika, C. 2010. Produksi Pati Termodifikasi dari Beberapa Jenis Pati. Jurnal Rekayasa Kimia dan Lingkungan 7 (3) : 130-137.

Fahn, A. 1990. Plant Anatomy 4th Edition. The Herbew University of Jerussalem. Israel..

Franceschi, V. R. and P. A. Nakata. 2005. Calcium Oxalate in Plants: Formation and Function. Annual Review of Plant Biology, 56 : 41-71.

Gasni, D. 2007. Karakteristik Mesin Pemotong Ubi Talas Dengan Mekanisme Engkol Peluncur. Teknika, 2 (27).

Hermianti, W dan Silfia. 2011. Pengaruh Beberapa Jenis Talas (Xanthosoma Sp) dan Bahan Fortifikasi Pangan Dalam Pembuatan Mie. Jurnal Litbang Industri I(1): 39-45.

Jading, A., E. Tethool, P. Payung dan S. Gultom. 2011. Karakteristik Fisikokimia Pati Sagu Hasil Pengeringan Secara Fluidisasi Menggunakan Alat Pengering Cross Flow Fluidized Bed Bertenaga Surya dan Biomassa. Reaktor 13 (3): 155-164.

Li, L., J. Hongxin, M. Campbell, M. Blanco and J. Jay-Lin. 2008. Characterization of Maize Amylose-Extender (Ae) Mutant Starches. Part I: Relationship Between Resistant Starch Contents and Molecular Structures. Carbohydrate Polymers 74 : 396–404.

Prychid, C. J dan P. J. Rudall. 1999. Calcium Oxalate Crystals in Monocotyledons: a Review of Their Structure and Systematics. Annals of Botany 84 : 725-739.

Syamsir, E. 2012. Talas Andalan Bogor. Kulinologi Indonesia 4(5).

Widowati, S. 1997. Ekstraksi dan Karakterisasi Sifat Fisiko Kimia dan Fungsional Pati Beberapa Varietas Talas (Colocasia Esculenta (L) Scott). Poosiding Seminar Teknologi Pangan. Institut Pertanian Bogor. Bogor.

Winarno, F. G. 1992. Kimia Pangan dan Gizi. PT Gramedia Pustaka Utama. Jakarta.

Downloads

How to Cite

Susiana, E., Maideliza, T., & Mansyurdin, .-. (2015). Analisis Morfologi Granula Pati dan Kristal Pada Beberapa Jenis Talas. Jurnal Biologi UNAND, 2(4). https://doi.org/10.25077/jbioua.2.4.%p.2013

Issue

Vol. 2 No. 4 (2013)

Section

Articles

License

Please find the rights and licenses in Jurnal Biologi Universitas Andalas (JBioUA).

1. License
The non-commercial use of the article will be governed by the Creative Commons Attribution license as currently displayed on Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

2. Author's Warranties
The author warrants that the article is original, written by stated author(s), has not been published before, contains no unlawful statements, does not infringe the rights of others, is subject to copyright that is vested exclusively in the author and free of any third party rights, and that any necessary written permissions to quote from other sources have been obtained by the author(s).

3. User Rights
JBioUA's spirit is to disseminate articles published are as free as possible. Under the Creative Commons license, JBioUA permits users to copy, distribute, display, and perform the work for non-commercial purposes only. Users will also need to attribute authors and JBioUA on distributing works in the journal.

4. Rights of Authors
Authors retain the following rights:
• Copyright, and other proprietary rights relating to the article, such as patent rights,
• The right to use the substance of the article in future own works, including lectures and books,
• The right to reproduce the article for own purposes, provided the copies are not offered for sale,
• The right to self-archive the article,
• the right to enter into separate, additional contractual arrangements for the non-exclusive distribution of the article's published version (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal (Jurnal Biologi Universitas Andalas).

5. Co-Authorship
If the article was jointly prepared by other authors, they warrant that he/she has been authorized by all co-authors to sign this agreement on their behalf, and agrees to inform his/her co-authors of the terms of this agreement.


6. Royalties
This agreement entitles the author to no royalties or other fees. To such extent as legally permissible, the author waives his or her right to collect royalties relative to the article in respect of any use of the article by JBioUA or its sublicensee.


Privacy Statement
The names and email addresses entered in this journal site will be used exclusively for the stated purposes of this journal and will not be made available for any other purpose or to any other party.
However, due to the advancement and availability of hacking and data mining techniques found over the Internet, JBioUA will not be able to guarantee that other parties will not mine our users' email addresses in any possible ways found over the Internet.