Jurnal Rekayasa Kimia & Lingkungan
Vol 7, No 3 (2010): Jurnal Rekayasa Kimia & Lingkungan

Produksi Pati Termodifikasi dari Beberapa Jenis Pati

Cut Erika (Jurusan Teknologi Hasil Pertanian, Universitas Syiah Kuala)

Article Info

Publish Date
01 Jun 2010

Abstract

Starch is modified for three reasons. First, modified starch provides functional attributes in food applications that native starches normally cannot provide. Second, starch is abundant and readily available. Third, starch can provide an economic advantage in many applications. Process for the production of modified starch comprised the steps of (1) extracting starch from potato and sweet potato, and (2) modifying the starch to produced pre-gelatinized, acid modified, and cold water swelling starch. Tapioca gives the best performance when modified by pre-gelatinization and cold water swelling. The characteristic of the pre-gelatinized tapioca were swelling power 979,782%, water holding capacity 480,391%, moisture contents 8.48%, ash content 0,006%, dan yield 93,358%.Keywords: acid modified, cold water swelling starch, modified starch, pre-gelatinized

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Journal Info
Jurnal Rekayasa Kimia & Lingkungan
Website

Abbrev

RKL

Publisher

Universitas Syiah Kuala

Subject

Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology

Description

The Journal of Chemical Engineering and Environment is an open access journal that publishes papers on chemical engineering and environmental engineering. The following topics are included in these sciences: a. Food and biochemical engineering b. Catalytic reaction engineering c. Clean energy ...