CHAPTER II¬¬LITERATURE REVIEW2.1. MangoThe mango plant (Mangifera indica L.) is a tropical plant that can grow in plains and hot climates. However, there are also those that can grow in areas that are 600 meters above sea level. (Rukmana, 1997). Mango is a tropical fruit whose cultivation has spread throughout the world. Mangoes contain a lot of vitamin A and protein, calories, carbohydrates, calcium, phosphorus, iron, potassium, magnesium and fat. Some commonly consumed species in Indonesia include Mangifera indica L, such as mango arummanis, Dermayu, Manalagi, Golek and so on. . (Tohir, 1981). In general, the anatomical structure of a mango fruit can be seen in Figure 1.1: Figure 2.1 Cross section of a mango fruit and its parts (Kusumo and Soehendro, 1985 Mango plants originate from India and Ceylon). Mango varieties are based more on the external morphological characteristics of the plant, particularly the shape of the tree, leaves, flowers and fruit (Janick, 1972). The skin is thick and rough with many small cracks and scales arising from the leaf stems. The color of the old bark is usually grayish brown to black. Mango trees that grow from seeds are generally upright, strong and tall, while those that grow from joints or sticks are shorter and have elongated branches (Rukmana, 1997). The young leaves of the mango are generally reddish, purplish or yellowish which will subsequently change color: the upper surface becomes bright green, while the lower one is light green. Mango flowers usually have short stems, rarely long stems, and have a sweet scent like that of lilies. Flower petals usually have 5 petals (Rukmana, 1997). B...... half of the paper...... a combination of the two (Liu et al, 2005). separated with hot water, the soluble fraction is called amylose which is a linear fraction with glucose α(1,4)D bonds and the insoluble fraction is called amylopectin which is a fraction which has branched molecular chains with α(1,4) bonds D glucose. (Hee-Joung An, 2005). Starch in its original form is called a granule. The shape and size of the granules are characteristic of each type of starch that can be used for identification. Starch is composed of three main components, namely amylose, amylopectin, and intermediate materials such as proteins and fats. Generally starch contains 15-30% amylose, 70-85% amylopectin and 5-10% intermediate materials. The structure and type of material between each starch source can be differentiated based on the botanical characteristics of the starch source (Greenwood et al., 1979).