IDENTIFICATION OF AMYLUM CHARACTERISTICS USING

MICROSCOPIC

Findriyani Paus1), Hasrul Abdullah2), and Agusrianto Yusuf3)

1,2,3)
University of Bina Mandiri Gorontalo
E-mail: indrypaus58@gmail.com

ABSTRACT
Starch is an organic compound that is widely distributed in plant
content. Starch is produced from the green leaves as a form of temporary
storage of photosynthetic products. Starch is also stored in permanent food
reserves for plants, in seeds, core fingers, bark, roots of perennials, and
tubers. Starch is 50-65% dry weight of wheat seeds and 80% dry matter of
potato tubers. Starch is a type of polysaccharide that is widely found in
nature, namely most plants are found in tubers, leaves, stems, and seeds.
The purpose of this study was to identify the different types of starch,
especially in potato, cassava, and rice.
The method used in this research is the experimental method. The
experimental method is an experiment conducted to prove a hypothesis by
using potatoes, sweet potatoes and rice as samples for starch observations.
The results showed that the modified potato starch (Solanum
tuberosum) was white in color, curd, in the form of fine grains, odorless and
tasteless. Microscopic examination showed the hilus was a point at a narrow
end with clearly visible lamellae, a single starch arrangement. The
characteristics of modified starch manihot utilissima are white ivory, in the
form of fine grains, odorless and tasteless. Microscopic examination showed
that the hilus is located in the middle, the lamellae are not clear, the
arrangement of starch is single. The characteristics of rice starch (Oryza
sativa) are ivory white, in the form of fine grains, odorless and tasteless. In
the microscopic test showedhilum in the middle not clearly visible, no
lamellae, single starch arrangement.
Keywords: amylum, microscopic, starch

INTRODUCTION development of tuber commodities causes

Indonesia is one of the agricultural the utilization of tubers to be less than
countries which is abundant in natural optimal.
resources, one of which is food. Human Most Indonesian people already
needs for life depend on what they eat for consume local tubers as a source of
their survival. In Indonesia, the staple carbohydrates. Local tubers that are often
foods commonly eaten are rice, corn, consumed as food include rice, corn, sago,
sago, and sometimes cassava or sweet and also cassava or sweet potatoes. Tubers
potatoes. These foodstuffs come from have advantages such as being easy to
plants or the compounds contained in grow in various habitats, not requiring
them are mostly carbohydrates [14] complicated maintenance and having a
Tubers can be used as an alternative high diversity, making them very suitable
source of carbohydrates to meet national as an alternative source of carbohydrates
food needs. Lack of research and [1].

31
 Identification of Amylum Characteristics using Microscopic

Carbohydrates are a large group of Starch consists of two kinds of

the most abundant organic compounds on polysaccharides, both of which are
earth. Carbohydrates have various polymers of glucose, namely amylose
functions in the body of living things, (approximately 20-28%) and the
especially as fuel (eg glucose), food remainder amylopectin. Amylose:
reserves (eg starch in plants and glycogen Consists of 250-300 D-glucose units
in animals), and building materials (eg linked by 1,4 glycosidic bonds. So the
cellulose in plants, chitin in animals and molecule resembles an open chain.
fungi) [25]. Amylopectin: Consists of a D-glucose
Starch or starch is an energy store in molecule with mostly 1,4-glycosidic
plant cells, in the form of microscopic bonds and some 1,6-glycosidic bonds. The
small granules with a diameter ranging presence of 1,6-glycosidic bonds causes
from 5-50 nm. In nature, starch is branching, so that the amylopectin
contained in many types of rice, wheat, molecule takes the form of an open and
corn, grains such as kidney beans or green branched chain. The amylopectin
beans and many types of tubers such as molecule is larger than the amylose
cassava and potatoes [22]. In various food molecule because it consists of more than
products, starch is generally formed from 1000 glucose units [13].
two polymers of glucose molecules, Amylose is a starch component that
namely amylose and amylopectin. has straight chains and is soluble in water.
Amylose is a long chain glucose polymer Generally, amylose makes up 17-20%
that is not branched, while amylopectin is starch (starch), consisting of glucose units
a glucose polymer with a branched joined by bonds-(1,4) D-glucose.
arrangement. The composition of amylose Amylose also has compressibility
and amylopectin content will vary in food properties, so it can be used as a direct
products, where food products that have tablet formulation. While amylopectin is a
high amylopectin content will be easier to starch component that has a branched
digest [6]. chain, consisting of glucose units joined
Therefore, a pharmacist should know through bonds-(1,4) D-glucose and -
more about starch contained in plants (1,6) D-glucose. Amylopectin is insoluble
because each plant has different levels of in water but soluble in butanol and is
starch. On researchIdentification of Starch cohesive so that its flowability and
Characteristics Using Microscopy. compressibility are not good (Ikhsan;
Starch is an organic compound that is 1996). In food products, amylopectin
widely distributed in plant content. Starch stimulates the puffing process where food
is produced from the green leaves as a products derived from starch with high
form of temporary storage of amylopectin content will be light, crispy
photosynthetic products. Starch is also and crunchy. On the other hand, starch
stored in permanent food reserves for with high amylose content tends to
plants, in seeds, core fingers, bark, roots produce a hard, dense product, because
of perennials, and tubers. Starch is 50- the blooming process occurs in a limited
65% dry weight of wheat seeds and 80% way [11].
dry matter of potato tubers [6]. The simple form of starch is glucose
Starch is a type of polysaccharide that and the structural formula for glucose is
is widely found in nature, namely most C6H11O6 and the structural formula is -
plants are found in tubers, leaves, stems, D-glucose. Starch can be completely
and seeds [13]. hydrolyzed using acid to produce glucose.
Hydrolysis can also be done with the help

32
Journal of Health, Technology and Science (JHTS) Findriyani Paus, et. al.
E-ISSN: 2746-167X, Vol. 2, No. 4, December 2021 pp. 31-40

of the enzyme amylase, in saliva and in process. Pregelatinized starch is starch

the fluid secreted by the pancreas there is made by heating starch suspension at its
amylase which acts on the starch found in gelatinization temperature, then dried
our food by the enzyme amylase, starch is [10].
converted into maltose in the form of There are 2 types of starch
maltose [13]. pregelatinized and fully pregelatinized.
Starch is also known as starch. Fully pregelatinized starch is starch that is
Traded starch is obtained from various physically modified by adding water to
parts of the plant, for example the starch and heating it above its
endosperm of wheat, maize and rice gelatinization temperature. This process
seeds; from potato tubers; Manihot will cause the breaking of all bonds of the
esculenta root tubers (tapioca starch); starch grains so that they have flowing
Metroxylon sago stalks (sago starch); and properties [17].
tuber rhizomes of cytaminodia plants The difference in the types of flour is
which include Canna edulis, Maranta based on the location of the hilum. While
arundinacea, and Curcuma angustifolia the hilus is the starting point for the
(soluble tuber starch) [5]. formation of flour grains, this starting
Plants containing starch used in the point is also called the initial point. The
pharmaceutical sector are maize (Zea lamellae are fine lines that surround the
mays), rice/rice (Oryza sativa), potato hilus. Based on the location of the hilum
(Solanum tuberosum), sweet potato there are 2 types of flour, namely the
(Ipomoea batatas), cassava (Manihot following.
utilissima) [6]. a. Concentric type, where the hilum is in
Starch is one of the ingredients that is the middle.
often used as an additive in the b. Eccentric type, where the hilus is
pharmaceutical industry. In general, starch located at the edge [21].
consists of 20% water-soluble parts
(amylose) and 80% water-insoluble parts
(amylopectin) [6]. There are two types of
starch that are often used in the
pharmaceutical industry, namely natural
starch and modified starch. Natural starch
(native starch) is starch produced from
Figure 1. Types of starch based on hilus
certain parts of plants and has not changed
location (A, B) starch type
its physical and chemical properties as
concentration (C, D) starch
well as physics [16]. Natural starch has
eccentric type, (E, F) starch
two major limitations in forming
compound.
pharmaceutical preparations, namely poor
flowability and compactibility [23]. Based on the number of hilum can be
Modified starch is starch that has divided into three, namely:
undergone physical or chemical treatment a. Monoadelph (hilus only one)
with the aim of changing one or more b. Diadelph or semi-compound (two
desired physical or chemical properties hilum surrounded by lamella each)
[3]. c. Polyadelphin/compound (the hilum is
Therefore, it is necessary to make numerous and each hilum is
modifications to produce starch with surrounded by lamellae).
better properties. One of the modifications
can be done through the pregelatinized

33
 Identification of Amylum Characteristics using Microscopic

dicotyledonous plants, bulging roots

contain food reserves.
The surface of the stem is brown,
inside the stem is yellowish white, has a
diameter of 2 - 4cm wide, the stem is
segmented. The leaf surface is flat, the
leaf bones are fingered, the leaf type is
single, the leaf shape is circular, the leaf is
Figure 2. Types of starch based on the
green (chlorophyll), the petiole is red, the
number of hilum
tip of the leaf is pointed, the petiole is
When the sum reaches the base of the long, reddish.
cell, then the sides form an angle. In some The flowers are very small, white, 5
plants such as corn and rice, starch grains petals green and larger than the size of the
are compound. Starch grain size varies. flower, the flower does not have male or
Plant Classification & Morphology female genitals. The tubers are 2-5cm in
a. Cassava (Manihot utilissima) diameter, 20-60cm long, the tuber flesh is
Classification white/yellowish, the tuber skin is brown,
Retnum : Plantae the flesh is gummy.
Division : Magnoliophyta b. Potato (Solamun tuberosum)
Class : Magnoliopsida Classification
Order : Malpighiales Retnum : Plantae
Family : Euporbiaceae Division : Magnoliophyta
Genus : Manihot Class : Magnoliopsida
Species : Manihot utilissima Order : Solanales
Morphology Family : Solanaceae
Cassava comes from the American Genus : Solanum
continent, to be precise from Brazil. Its Species : Solanum tuberosum
distribution is almost all over the world, Morphology
including Africa, Madagascar, India, and
Potato (Solanum tuberosum L.) is a
China. Cassava grows in countries that are
plant from the Solanaceae tribe that has
famous for their agricultural areas and
edible stem tubers and is also called
entered Indonesia in 1852.
"potato". This plant is an annual
Cassava leaves grow along the stem
herbaceous plant (not woody) and likes a
with long stalks. The leaves of cassava are
cool climate. In the tropics suitable for
greenish and the leaf bones are compound
planting in the highlands. Potato plants are
with fingers with elliptical leaflets with a
annual crops. Potato tubers are round to
pointed tip. The color of the young leaves
oval in shape with various sizes.
is yellowish green or purplish green. Long
Physiologically, potato tubers are food
petiole with green, red, yellow, or a
storage organs.
combination of all three.
Potato is an annual plant in the form
Cassava plants do not have flowers,
of a shrub (herb), with the main body
including kormus plants because they
composition consisting of stolons, tubers,
have true roots, stems, leaves, plant height
stems, leaves, flowers, fruits and roots.
235 cm, 2 months old. Cassava plants
Potatoes have various names, including
have a fibrous root system, roots are
potato (English), ardappel (Dutch),
yellowish white, root length is 30 cm, root
kartoffel (Germany), patata (Spanish) and
hair length is 50 cm, including
pomme de terre (French). In Indonesia,

34
Journal of Health, Technology and Science (JHTS) Findriyani Paus, et. al.
E-ISSN: 2746-167X, Vol. 2, No. 4, December 2021 pp. 31-40

potatoes are known by several regional example, Desiree and Arka varieties
names, including kumeli (West Java), [7].
kuweli (Central Java), kantang Of the three types of potatoes, the
(Minangkabau), bushel (Aceh), gadung most favored by the public and very well
leper (Lampung), yam germanden sold in the market is the yellow potato.
(Palembang) and Javanese keteki (Sumba)
Yellow potatoes taste better, more savory,
[21]. Potato plants can produce nutritious not mushy and low in water content.
food more quickly in a smaller area and Meanwhile, white potatoes do not taste
harsher climatic conditions, compared to good, are a bit soft and contain a lot of
other major food crops [8]. In developing water. Likewise, red potatoes, taste less
countries and tropical climates, Potatoes good, slightly bitter [20].
function more as a source of high-quality Potato plants are generally leafy. The
protein than as a source of energy, leaves are located alternately on the stem
because they have to compete with other
of the plant. The oval leaves are slightly
food crops which are staple foods (eg rounded and tapered, and have pinnate
rice). As a type of vegetable, potatoes spines like fish spines. The leaves are
contain ascorbic acid, thiamin, niacin,
wrinkled and the underside of the leaves is
pyridoxine and pantothenic acid which are hairy [9]. Leaf color is light green to dark
equivalent to other types of vegetables green to gray. Medium size leaves with
[26].
short stalks. Plant leaves function as a
Potatoes have quite a lot of variety, place for the assimilation process in the
consisting of local species and several
context of the formation of carbohydrates,
superior varieties. These types of potatoes fats, proteins, vitamins, and minerals. The
have differences, namely in shape, size, results of photosynthesis or assimilation
color of tuber flesh, skin color, shelf life, are used in vegetative growth, sexual
chemical composition, processing growth, respiration, and food supply [12].
properties and harvest age. Potatoes The stems are rectangular or
produce tubers as a vegetable commodity pentagon-shaped, depending on the
that is prioritized for development and has variety, not woody, and slightly hard
the potential to be marketed domestically textured. Potato stems are generally weak
and exported [7].
so they easily collapse when exposed to
Based on the color of the tubers, strong winds. Stem color is generally dark
potatoes are divided into the following 3
green with purple pigment. The stems are
groups: branched and each branch is overgrown
1. White potatoes, which are types of by lush leaves. Smooth stem surface. The
potatoes with white skin and flesh.
stem segment where the branch grows is
Included in this group are the varieties
thickened. Small stem diameter with a
Marita, Donata, Radosa, Diamant and length of up to 1.2 m. Plant stems function
others. as a pathway for nutrients from the soil to
2. Yellow potatoes, which are types of the leaves, as well as to channel the results
potatoes whose tubers and skin are of photosynthesis from the leaves to other
yellow. For example, varieties plant parts [19].
Patrones, Thung, Eidenheimer, Rapan, Potato plants have a tap and fibrous
Granola, Cipanas, Segunung, Cosima root system. Taproots can penetrate the
and others. soil to a depth of 45 cm, while fibrous
3. Red potatoes, which are types of roots grow to the side and penetrate flat.
potatoes with red skin and flesh. For
The roots of the plant are whitish and very
small. Plant roots function to absorb

35
 Identification of Amylum Characteristics using Microscopic

nutrients needed by plants to strengthen c. Rice (Oryza sativa)

the establishment of plants. Classification
Some potato plants are flowering and Retnum : Plantae
some are not flowering, depending on the Division : Spermatophyta
variety. Flower color varies, yellow or Class : Angiosperms
purple. Potato varieties Desiree purple Order : Poales
flowers, varieties Cipanas, Segunung, and Family : Graminae
Cosima flowers and stamens are yellow Genus : Oryza
while the pistils are white. Potato flowers Species : Oryza sativa L.
grow from the axils of the top leaves. The Morphology
number of flower bunches also varies. Rice is included in the grain family or
Two sex potato flowers. Pollinated Poaceae (gramine) . rice is an annual
flowers will produce fruit and seeds. plant, fibrous roots, very short stems,
Buni-shaped fruit and in it there are many
stem-like structures formed from a series
seeds. of leaf midribs that support each other,
Potato tubers are formed from side perfect leaves with erect midribs,
branches between the roots. Bulbs
lanceolate-shaped leaves, light green to
function to store food ingredients such as dark green, parallel veins, covered by
carbohydrates, proteins, fats, vitamins, short hairs and rarely, the flowers are
minerals, and water. The size, shape, and
compound arranged, the panicle type is
color of potato tubers vary, depending on branched, the flower unit is called the
the variety. The shape of the tubers is
floret, which is located on a spikelet that
round, slightly oval, and elliptical. Potato sits on the panicula, the fruit is of the type
tubers are yellow, white, and red. Potato of grain or kariopsis which cannot be
tubers have buds as breeding material, distinguished from the fruit and seed,
which in turn will be able to become new almost round to oval shape, size 3 mm to
plants. In addition to containing nutrients, 3 mm. 15 mm, covered by palea and
potato tubers contain solanine. This lemma which in everyday language is
substance is toxic to those who eat it. called husk, the dominant structure is
Solanine poison cannot be removed if the endospermium which is eaten by people.
tuber is sticking out of the soil and
Rice plants are annual or annual plants
exposed to sunlight. Potato tubers that still in the form of herbs. Plant height reaches
contain solanine toxins are green even
120 cm. In general, there are vegetative
though they are old. and generative parts of the plant. The root
Potatoes are a source of carbohydrates system is a fibrous root system (radyx
that contain high levels of vitamins and
adventica), the location of the
minerals. The carbohydrate content in
arrangement of the roots is not deep, at a
potatoes reaches about 18%, protein 2.4%, depth of 30 cm. Therefore, the roots take a
and fat 0.1%. The total energy obtained lot of food from the soil above.
from 100 grams of potatoes is about 80 The stems of Oryza sativa are
kcal. However, when compared to other arranged in a series of segments
tubers such as cassava, sweet potato and (internodes), and are separated from one
taro, the nutritional composition of another by nodes (nodes). The stem
potatoes is still relatively better. Potatoes segments inside are hollow and round in
have an energy content of 83.00 cal. shape (teres), from top to bottom the stem
Energy comes from carbohydrates, fats segments are getting shorter and the
and proteins.
shortest segments are at the bottom of the
stem.

36
Journal of Health, Technology and Science (JHTS) Findriyani Paus, et. al.
E-ISSN: 2746-167X, Vol. 2, No. 4, December 2021 pp. 31-40

Leaves include a single leaf consisting

of a leaf blade (lamina) and a leaf sheath
Work procedures
(vagina) that surrounds the stem. The The first step is to take starch with a
leaves are in the form of a line (linear), on horn spoon, then place it on a glass object.
the border between the leaf and the leaf Drop 1 drop of aquadesh then cover with a
midrib there is a leaf tongue (ligula).
deck glass. Observe the sample using a
Inside the leaf axils are buds that grow microscope. Describe the observations
into stems. Leaves parallel (rectinervis). obtained and complete the description
The flowers, including compound (descriptio) of each sample.
interest in the panicle flower (panicula).
Each panicula consists of a collection of
RESEARCH RESULT
flowers called spica, each spica consists of Based on the results of the research
one or more flowers called flosculus. The conducted, it can be identified 3 starch in
main axis to which the spicula is attached
the organoleptic test and the microscopic
is called the rachis, the axis of the spicula test can be seen from table 1 as follows:
is called the rachilla. bisexual flower,
flosculus has 2 large calyx partitions Table 1. Specific Test Results of starch
Sampl
called lemma and smaller sizes called N
e
Organolept Microscopi
Picture
o ic Test c Test
palea. Below the lemma are gluma I and Name
1 Color: The hilus is
gluma II. The genitals consist of 6 White curd a point at a
stamens, endek and thin stalks. The pistil Potato
Smell: narrow end
Typical with clearly
has 2 stalks with a pistil shaped like a (Solan
Shape: Fine visible
um
feather, the location of the ovules and tuberos
grain lamellae, a
Taste : single
carpellums are 2 pieces. Included in the um)
Fresh starch
Cariopsis fruit which is everyday called arrangemen
t
rice seeds or grains, grain is actually not a 2 Color: ivory Hilus is
seed but a rice fruit. Cassav white located in
a Smell: the middle,
This research is using experimental Typical lamella is
(Manih
method. The experimental method is an ot Shape: Fine not clear, a
utilissi grain single
experiment conducted to prove a Insipidity starch
ma)
hypothesis [18]. Experiment is an structure
experiment to prove an experiment to 3 White color Hilus in the
Smell: middle is
prove a certain question or hypothesis. Typical not clearly
Experiments can be carried out in the Rice Shape: Fine visible, no
(Oryza grain lamellae,
laboratory or outside the laboratory, sativa) Insipidity single
experimental work implies learning to do, starch
arrangemen
because it can be included in the learning t
method [17].
DISCUSSION
RESEARCH METHODS 1. Organoleptic Test
Tools and materials a. Potato (Solanum tuberosum), the
The tools used in this research are organoleptic test in this study was
microscope, object glass, deck glass, carried out to determine thehysical
knife, porcelain cup and dropper. Characteristics of starch which was
The materials we used in this study were then in accordance with the fourth
aquadesh, potato tubers (Solanum edition of the Indonesian
tuberosum L), cassava tubers (Manihot Pharmacopoeia [4]. This test
utilissima) and rice (Oryza sativa) [15]. includes the color, smell, shape and

37
 Identification of Amylum Characteristics using Microscopic

taste of starch. he results of accordance with the starch

organoleptic testing showed that microscopy stated in the fourth
potato starch (Solanum tuberosum) edition of the Indonesian
was white in color, curd, in the form Pharmacopoeia [4].
of fine grains, odorless and tasteless. b. Cassava (Manihot utilissima), In
b. Cassava (Manihot utilissima), microscopic tests, namely single
Organoleptic test in this study was grains, slightly rounded or faceted,
conducted to determine the physical small grains with a diameter of 5μm
characteristics of starch which was to 10μm, large grains with a
then in accordance with the diameter of 20μm to 35μm, hilum in
Indonesian Pharmacopoeia edition the middle in the form of a point,
IV [4]. This test included color, straight line or three-branched,
odor, shape and taste of starch. The lamellae unclear, concentric, slightly
results of organoleptic testing compound grains, consisting of on
showed that starch manihot two or three single grains are not the
utilissima was ivory white, in the same shape. This is in accordance
form of fine grains, odorless and with the starch microscopy stated in
tasteless. This is in accordance with the fourth edition of the Indonesian
what is stated in the fourth edition of Pharmacopoeia [4],
the Indonesian Pharmacopoeia and c. Rice (Oryza sativa) On microscopic
the Handbook of Pharmaceutical test i.e. in the form of multi-faceted
Excipients [4], grains measuring 2 m to 5 m, single
or compound ovoid in size 10 m to
c. Rice (Oryza sativa), organoleptic
20 m. hilum in the middle not
test in this study was conducted to
clearly visible, no concentric
determine the physical
lamellae. When observed under
characteristics of starch which was
polarized light, a black cross is seen,
then in accordance with the
intersecting at the hilum. This is in
Indonesian Pharmacopoeia IV
accordance with the starch
edition [4]. This test includes the
microscopy stated in the fourth
color, smell, shape and taste of
edition of the Indonesian
starch. The results of organoleptic
Pharmacopoeia [4].
testing showed that rice starch
(Oryza sativa) was ivory white in One of the functions of cassava starch
color, in the form of fine grains, is as a binder in the manufacture of
odorless and tasteless. tablets. It is suitable to be used as a binder
2. Microscopic Test in the manufacture of tablets by the wet
a. Potato (Solamun tuberosum), in granulation method by making mucilage
first. Appearance: white fine powder,
microscopic tests, they are single,
practically insoluble in cold water and in
irregular, or ovoid grains measuring
ethanol, but soluble in hot water. For 1g of
30 m to 100 m, or rounded in size
cassava starch, dissolve in 50 ml of hot
from 10 m to 35 m, sparsely
water for about 1 minute, cool until a
compound grains, consisting of 2 to
dilute starch solution is formed. The
4, hilum is a point at a narrow end
addition of starch serves as a flow
with clearly visible lamellae.,
regulator as well as a binder and destroyer
concentrically, when observed under
[24]. In addition, mucilago starch is
polarized light, a black cross is seen
intersecting at the hilum. This is in neutral and non-reactive so it can be used
with most active substances. Manihot

38
Journal of Health, Technology and Science (JHTS) Findriyani Paus, et. al.
E-ISSN: 2746-167X, Vol. 2, No. 4, December 2021 pp. 31-40

starch as a binder is usually used in a Phosphate Esters as Hydrophyllic

concentration of 5-10% [2]. Polyymer Excipient for Controlled
Release Tablet. J. Med. Sci.6(6). P.
CONCLUSION 923-929.
Based on the results of this study and [2] Banker, SG, and Anderson, RN,
discussion, the following conclusions can 1986, Tablets In Lachman, L.
be drawn: Lieberman, The Theory and Practice
1. Starch is a compound of starch, also of Industrial Pharmacy, 3rd ed., Lea
known as starch. Traded starch is and Febiger, Philadelphia. 643-704
obtained from various parts of the [3] Cui, SW 2005. Food Carbohydrates
plant, for example the endosperm of Chemistry, Physical Properties, and
wheat, maize and rice seeds; from Applications. CRC Press, Boca
potato tubers; Manihot esculenta root Raton, London, New York,
tubers (tapioca starch); Metroxylon Singapore.
sago stalks (sago starch); and tuber [4] Director General of POM, 1995,
rhizomes of cytaminodia plants which Indonesian Pharmacopeia IV edition.
include Canna edulis, Maranta Jakarta: Ministry of Health of the
arundinacea, and Curcuma angustifolia Republic of Indonesia.
(soluble tuber starch), [5] Fahn, A. 1995. Anatomy of Plants
2. Based on the results of the study, third edition. Yogyakarta: Gajah
identification of starch characteristics Mada University Press.
using a microscope. Characteristics of [6] Gunawan, D., Sri Mulyani, S. 2004.
modified potato starch (Solanum Natural Medicine (Pharmacognosy)
tuberosum) has a white curd color, in vol. 1. Jakarta: Self-help spreader.
the form of fine grains, odorless and [7] Haerah, A. 1986. Potato Development
tasteless. The microscopic test showed Program. Dit. Development of
the presence of a hilus in the form of a Horticulture Production Ministry of
point at the narrow end with clearly Agriculture, Jakarta
visible lamellae, a single starch [8] Horton, D. 1981. Potatoes:
arrangement. The characteristics of Production, Marketening and
modified starch manihot utilissima are Programs for Developing Countries.
white ivory, in the form of fine grains, Westview Press, Boulder.
odorless and tasteless. Microscopic [9] Ikhsan, M. 1996. The use of modified
examination showed that the hilus is starch as a pharmaceutical preparation
located in the middle, the lamellae are material for direct printing of ascorbic
not clear, the arrangement of starch is acid tablets. Faculty of Mathematics
single. The characteristics of rice starch and Natural Sciences, Andalas
(Oryza sativa) are ivory white, in the University, Padang.
form of fine grains, odorless and [10] Juheini, Iskandarsyah, JA Animar,
tasteless. In the microscopic test and Jenny. 2004. Effect of
showedhilum in the middle not clearly Pregelatinated Cassava Starch
visible, no lamellae, single starch Content on Physical Characteristics of
arrangement. Theophylline Controlled Loose
Tablets. Pharmaceutical Science
REFERENCES Magazine. Vol.1, No. 1. Pages: 21-
[1] Anwar, E., K. Kholtima, and A. 26.
Yanuar. 2006. An Approac on [11] Koswara, S. 2009. Starch
Pregelatinez Cassava Starch Modification Technology.

39
 Identification of Amylum Characteristics using Microscopic

http://ebookpangan.com. Retrieved Printing V. Yogyakarta: Kanisius.

August 30, 2009 Thing. 58
[12] Mulyani [21] Setiadi and Nurukhuda, SF 2008.
[13] Poedjiadi. 2009. Basics of Potatoes, Varieties and Cultivation.
Biochemistry. Jakarta: University of Jakarta Self-Help Spreader.
Indonesia Press [22] Sumasono, Samiyarsih, and Siti.
[14] Priyanto, and Batubara, L., 2008. (2013) Plant Morphological Structure
Basic Pharmacology, 77-78. Jakarta: and Cell Structure. Open University,
Leskonfi Jakarta, pp. 1-35. ISBN
[15] Placket, D. 2011. Biopolymers-New 97890117853.
Materials for Sustainable Films and [23] Soebagio, B., Sriwododo, Andhika
Cotings. USA: Willey. P. 15 AS 2009. Physicochemical Properties
[16] Rowe, RC et al. (2003). Handbook of Test of Natural Durian Seed Starch
Pharmaceutical Excipients, 4th Ed, and Modified Acid Hydrolysis.
The Pharmaceutical Press, London. Bandung: Padjadjaran University.
[17] Rowe, RC et al. (2009). Handbook of [24] Voigt. 1984. Textbook of
Pharmaceutical Excipients, 6th Ed, Pharmaceutical Technology.
The Pharmaceutical Press, London. Translated by Soendani Noeroto S.,
[18] Sagala, 2006. The concept and UGM Press, Yogyakarta.
meaning of learning. Bandung: [25] Winarno, FG 2004. Food chemistry
Alphabeta and nutrition. Jakarta: Gramedia.
[19] Samadi. 2007. Potato and Farming [26] Woolfe, JA 1992. Sweet Potato: An
Business Analysis. canisis. Untapped Food Resources.
Yogyakarta. 117 p. Cambridge University Press.
[20] Samadi, B. 2011. Potato and Farming Cambridge. England.
Business Analysis. Revised Edition.

40