Studi Awal Pemisahan Amilosa dan Amilopektin Pati Singkong Dengan Fraksinasi Butanol – Air

A pleminary study on separation of amylose and amylopectin from cassava starch using fractionation method with butanol-water (1:7) mixture has been done. Amylose .3 gram (11%) (hydro fraction) and amylopectin 4.25 gram (14%) (butanol fraction) were obtained from 30 gram cassava starch. Each fraction was evaluated for their physicochemical properties such as velocity of gelatination, ioine raction, infrared spectra, water absorption and swelling time. Cassava starch, acid starch and soluble starch were used as references.