The Effect of Pregelatinization Temperature to the Physicochemical Properties of Black Potato Starch

Coleus tuberosus (black potato) is one of Indonesian local tuber. Black potatoes have been consumed only as boiled or mixed with vegetables. Black potatoes have a low glycemic index and in raw conditions have a 10 % resistant starch and a lot of nutrition contents. Black potato starch is potential to be developed into various carbohydrate-base products. Unfortunately, the physicochemical characteristics of raw starch from local tuber usually need to be improved. Pregelatinization intend to enhance the physicochemical characteristic of black potato starch. The aim of this research is to determine the effect of different temperature of pregelatinization into the physicochemical characteristic of black potato starch. The result of this research displayed that pregelatinization in 15 minutes of 450 C is the suggested condition for pregelatinization of black potato starch. Henceforth, increasing temperature will decline the number of amylose content, water absoption, and swelling properties of black potato starch.