Komposisi Kimia Biji dan Sifat Fungsional Pati Gayam (Inocarpus edulis Forst.)


  1. Indah Epriliati (Fakultas Teknologi Pertanian Unika Widya Mandala Surabaya)
  2. Purwiyatno Hariyadi (Jurusan Teknologi Pangan dan Gizi, Fateta-IPB)
  3. Anton Apriyantono (Jurusan Teknologi Pangan dan Gizi, Fateta-IPB)



Basic information on physical and chemical properlies of Gayam (Inocarpus edulis Forst), one of the domestic commodities, is still very limited. The objectives of this research were to investigate chemical composition of gayam seed and the functional properties of gayam starch, especially the pasting behavior and the characteristic of its gel.

Moisture, crude protein, lipid, ash, and carbohydrate content of gayam seed, respectively, were 50.11% (w/w), 11.66%, 8.21 %, 3.39%, and 76.74% (dw). The gayam starch granules were vet}’ strong and remain physically intact during heating upto 90’C. The highest swellingpower (24.76) occurred at 95’C, with low anylose leaching (0.27% dw) and solubility (0.25 0 Brix). Pasting behavior of starch suspension (10% w/v) showed the initial pasting temperature at 81’C and peak viscosity 750 Brabender unit (BU) reached at 90’C. The paste viscosity was relatively stable at 95’C. The gel was formed during cooling. The gel of gayam starch was unstable at (-16 ‘C) at which six times freezing-thawing cycles resulted in 66.95% water dripped. The gel characteristics may indicated the high amylose content. Scanning electron micrographs of freeze-dried gel revealed the sponge-strucuture. The data indicated that gayam starch has great potential tobe explored further for industrial applications.

Key words: Gayam seed, starch, chemical composition, and function properties

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