Evaluation of starch content from Dioscorea hispida (Ubi Gadong) using different extraction methods

Dioscorea hispida dennst (D. hispida) is a type of edible tubers that contain an abundant amount of starch material in it tuber. Starch extraction with different methods may influence different starch content and functional properties. The aims of this research project were focused on determining the best method of starch extraction by different methods. Starch from D. hispida was extracted by conventional, chemical and mechanical method. Different extraction methods brought changes in yield starch content of D. hispida. The results showed that mechanical extraction by centrifuge produced high yield of starch content (84.87 %). In addition to that, enzymatic hydrolysis test was proved that conventional extraction in a traditional way showed the most purity or high in starch concentration (70.44 %). The starch content from D. hispida was being characterised by using Scanning Electron Microscopy (SEM), Energy Dispersive X-Ray (EDX), X-Ray Diffraction (XRD) and Fourier Transform Infrared Spectroscopy (FTIR).