Jurnal Teknologi Industri Pertanian
Vol. 28 No. 3 (2018): Jurnal Teknologi Industri Pertanian

KARAKTERISASI EDIBLE COATING DARI MODIFIKASI PATI SAGU DENGAN METODA CROSS LINK

Dewi Sondari dan Imad Iltizam (Unknown)



Article Info

Publish Date
06 Feb 2019

Abstract

This study aims to make edible coating of native sago and modified sago by crosslink method and analyze  physicochemical properties. Analysis of swelling power, amylose content, fat content, protein content, degree of substitution, and gelatinization temperature have been performed against native starch and modified starch. Furthermore, the identification of organic compounds on natural starch and modified starch was carried out by Fourier Transform Infrared (FTIR) and structural morphology of starch using Scanning Electron Microscopy (SEM). Analysis of edible coatings includes mechanical properties, moisture content, and film morphology using SEM. The results showed that the starch modified by crosslink method has physicochemical properties better than the native starch.Keywords :cross link, sago, physicochemical property,  modified starch, edible coating

Copyrights © 2018






Journal Info

Abbrev

jurnaltin

Publisher

Subject

Agriculture, Biological Sciences & Forestry Engineering Industrial & Manufacturing Engineering

Description

The development of science and technology in agriculture, has been instrumental in increasing the production of various agricultural commodities. But climate change is also uncertain world led to decreased agricultural productivity. World energy crisis resulted in higher prices of agricultural ...