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All Journal Jurnal Teknologi Dan Industri Pangan Mitra Sains Agroland : Jurnal Ilmu-Ilmu Pertanian AGRISAINS REKAYASA agriTECH AGRARIS: Journal of Agribusiness and Rural Development Research AGROLAND: The Agricultural Sciences Journal Jurnal Pengolahan Pangan Conference on Innovation and Application of Science and Technology (CIASTECH) Samakia: Jurnal Ilmu Perikanan Jurnal Kelautan Nasional Jurnal Ilmiah AgriSains
Asriani Hasanuddin
Department Of Animal Science, Faculty Of Animal Husbandry And Fisheries, Tadulako University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Physics Social Sciences Other

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Journal : agriTECH

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Karakteristik Fisik, Kimia, dan Fungsional Pati Ubi Banggai Asetat pada Berbagai Variasi Waktu Reaksi If'all If'all; Asriani Hasanuddin; Abdul Rahim; Syahraeni Kadir
agriTECH Vol 40, No 4 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (68.123 KB) | DOI: 10.22146/agritech.48983

Abstract

Banggai yam plant (endemic in Banggai Kepulauan Regency) is a potential raw material in production of modified starch. The one of techniques to increase the value of starch is modification of starch by acetylation method. This study objectives to determine the physical, chemical and functional characteristics of Banggai acetate yam starch at various reaction times. The study used a Completely Randomized Design with treatment time reaction (T), namely T1: 30 min, T2: 35 min, T3: 40 min, T4: 45 min, T5: 50 min, T6: 55 min. This study was conducted to determine the characteristics of yam acetate starch, which includes percent acetyl, degree of substitution, water and oil holding capacity (WHC/OHC), flammability, solubility, moisture content, ash, fat, protein, starch and amylose starch. The results showed that the longer reaction time under certain conditions will increase the acetyl percent, degree of substitution, WHC, OHC, flareability, solubility but reduce levels of fat, water, ash, fat, protein, starch and amylose starch, yam acetate. In this study at the best reaction time is (50 min), gives the acetyl percent 8.658% and substitution degree of 0.356, the value of WHC, OHC, Swelling ratio and solubility of 32.21%, 30.21%, 1.98 g/g, and 19.17% respectively.
Co-Authors . Mappiratu Abdul Rahim Abdul Rahim Abdul Rahim ahmad rizal Aidah, Nur Alimudin Laapo Alismi M Salanggon Amalia Noviyanty Andi Darmawati Tombolotutu Andi Eni Firdani Arsal, Arsal Chairil Anwar Dedi Fardiaz Didit Kustantio Dewanto Fachry L. Fadly Y Tantu Fajriani Fajriani Finarti, Finarti Gatot Siswo Hutomo Hafsah Hafsah Hasmida Hasmida, Hasmida If'all, If'all Lien Damayanti Marhawati Mappatoba Marwah Marwah Marwah Max Nuralam Minarny Gobel Mulkiah Amal Basri Nasmia Nova Rugayah Nova Susanti Nur Aidah Putut Har Riyadi Roni Hermawan Roni Hermawan Rosedi Rosedi Rosmiaty Arief Rusdi Rusdi Rustam Abd. Rauf Sari Aswani Sugiarto Sukisman A Halid Syahraeni Kadir Syahrir Syahrir Syahrir Wendy Alexander Tanod