The document discusses starch, a type of carbohydrate. Starch is a polymer of glucose that plants synthesize and store as an energy reserve. It is found in tubers, roots, seeds, and fruits of plants like cassava, sweet potato, potato, corn, wheat, rice and sago palm. Starch has two components - amylose which has a linear structure, and amylopectin which has branched chains. Together these determine the viscosity of starch gel. When starch is cooked, the granules absorb water, soften and burst, forming a gel through gelatinization. Cooking and digestion break starch down into simpler sugars like maltose and glucose for absorption.

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KLASIFIKASI DAN BAHAN
BAKU PRODUK BASIS PATI

2. Keberadaan
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Merupakan senyawa polimer alami yang
disintesis oleh tanaman dengan bantuan sinar
matahari.
Banyak terdapat sebagai cadangan makanan
tanaman
Ubi kayu (singkong/cassava)
Ubi jalar (sweet potato)
Kentang (potato)
Jagung (corn)
Gandum (wheat)
Padi (rice)
Garut (arrow root)
Sagu (palm)

3. Keberadaan (Lanjutan)
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Sebagian besar digunakan untuk makanan
sumber kalori (1 gr setara 4 kalori).
Banyak digunakan dalam berbagai industri :
Pangan (industri aneka kerupuk)
Sizing dan finishing tekstil
Industri Farmasi
Produksi kertas
Makanan ternak (tepung gaplek dll)

4. SIFAT-SIFAT
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Pati merupakan senyawa polimer dari glukosa
Senyawa pati dapat dibedakan menjadi 2 macam :
a. Amilosa (rantai lurus)
b. Amilopektin (rantai cabang)
Proporsi kedua senyawa menentukan tingkat kekentalan gel
(viskositas)

5. Carbohydrates
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Exist in a variety of forms
Major differences in chemical
properties
and functions are related to sugars
and
polysaccharides

6. Starch sources
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 Plants store their surplus energy
in two forms: starch or fat
 Starch is stored in under-ground
plant organs such as roots
(cassava), tubers (arrowroot,
potatoes) as well as in above
ground fruits and seeds cassava,
arrowroot potato as well as in
above ground fruits and seeds.

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 Plant groups which
contain high concen-
trations of starch
 are cereals (amaranth,
barley, buck wheat, corn,
millet, oats, rice, rye,
sorghum, whea) and
legumes (a great variety
of beans, peas, lentils).

8. Starch
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Starch is a form of
polysaccharides
macromolecules
composed of thousands of
small sugar molecules
Starch consist of glucose
molecules

9. Starch Molecule
A starch molecule may have hundreds or thousands of
glucose units linked together
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10. Starch Molecule
The enzyme AMYLASE breaks down this long chain of
GLUCOSE units into shorter chains (DEXTRINS) or into
pairs of glucose units (MALTOSE).
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11. Starch Molecule
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The maltose units cannot be absorbed into the blood
stream and so are further digested by the enzyme
MALTASE (in the intestines) to produce glucose
molecules

12. Starch configuration
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 Starch exists in two different
confi- gurations: 1. Amyloseis in
the form of linear chains 2.
amylopectinis highly branched.
 Most starches consist of both
forms -at different ratios.
 Amylose contributes to the
gelling property of starch
 Amylopectin contributes high
viscosity
 Both properties are used in the
preparation of food.

13. Starch granules
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Depending on their sources,
starch granules differ widely in
shapes and dimensions

14. Starch granules
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 If we look at a potato cell
under the microscope
....we see the starch
granules stained blue (by
iodine), the cell wall and
with difficulty the cell
membrane
 The cell wall is composed
of cellulose and offers
some resistance to ‘break’
 The cytoplasm contains
the dissolved sugars and
salts - the fluids of the cells

15. Cooked potato granules
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 During MOIST cooking the starch granules absorb water and
swell.
 The granules are now softer and more digestible.
 The cell walls soften too and the fork meets less resistance
when it is pushed into potatoes which are adequately cooked.
 Further cooking results in the starch granules BURSTING
-the long molecules of starch form aGEL withwater.
 This is called GELATINISATIONand occurs when starch
(and flour) is used to thicken -sauces and custard.

16. Starch Gelatinization
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The cooked (gelatinized)
starch is more digestible -
our enzymes (amylases in
the saliva and produced
by the pancreas) break
down the long starch
molecules into dextrins
and maltose.

17. Uses of Starch
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Cassava (manioc) starch is processed into tapioca,
which is an ingredient used mostly to make puddings.
The raw starch is made into pregelatinized beads which
are subsequently softened by short-time cooking.
In addition to food uses, corn and potato starches are
widely used in paper and textile industries.

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