Teknologi Indonesia
Vol 37, No 2 (2014)

CHARACTERIZATION AND MICROWAVE-ASSISTED HYDROLYSIS OF SAGO STARCH TO PRODUCE MALTODEXTRIN

Fajriutami, Triyani (Unknown)
Laksana, Raden Permana Budi (Unknown)
Hermiati, Euis (Unknown)



Article Info

Publish Date
04 Mar 2015

Abstract

Sago (Metroxylon sagu Rottb.) starch is one of potential sources of starch in Indonesia; however, it has not been widely used as industrial raw material for modified starch, such as maltodextrin, which has higher addedvalue than the native sago starch. The aim of this study was to develop the processing technology of maltodextrin production from sago starch using microwave irradiation. The addition of activated carbon had a significant effect on the sugar produced in the microwave-assisted hydrolysis. The longer the duration of microwave irradiation the higher the total dissolved solids in the filtrate, and the lower the pH values. The increase of the microwave power level from 550 to 770 W significantly affected sugar content of the hydrolysates. Suitable Dextrose Equivalent (DE) value of maltodextrin (?20) can be obtained after hydrolysis for 10 to 12 minutes at the power level of 550 W or 6 to 8 minutes at the power level of 770 W.

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Journal Info

Abbrev

JTI

Publisher

Subject

Computer Science & IT

Description

JTI is a journal in the Departement of Engineering Sciences - Indonesian Institute of Sciences (LIPI). JTI has policy to publish a new and original research paper or a review paper in The scope of Technology. JTI publishes two issues per year. The journal has been registered with printed-ISSN ...