The functional properties of starch from arrowroot (Maranta arundinacea) tubers using Microwave Assisted Extraction (MAE)

Abstract

Abstract Arrowroot tuber is a type of tuber that has not yet been widely cultivated by people. This tuber provides quite high starch in the rhizome. In addition, this tuber also contains functional compounds that become the source of polyphenols and have the function as antioxidants. Functional compounds from tuber starch can be preserved for a long time if the extraction process is carried out properly. One of the modern extraction methods that can be used to extract this starch is Microwave Assisted Extraction (MAE). This extraction does not need heat to work but it uses electromagnetic waves instead. Treatment E (4 minutes extraction time) had the highest data from each observation, namely swelling 1993%, solubility 91.52%, water absorption 83.98% and oil absorption 133.86%.