THE EFFECT OF ACETAT ACID CONCENTRATION ON PHYSICOCHEMICAL PROPERTIES OF MODIFIED KIMPUL STARCH

JAYAPUTRI, PETRA ADVENTIA PRANAZASI (2019) THE EFFECT OF ACETAT ACID CONCENTRATION ON PHYSICOCHEMICAL PROPERTIES OF MODIFIED KIMPUL STARCH. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

[img] Text (COVER)
14.I1.0016 PETRA ADVENTIA P J (9.85)..pdf COVER.pdf

Download (578kB)
[img] Text (BAB I)
14.I1.0016 PETRA ADVENTIA P J (9.85)..pdf BAB I.pdf

Download (399kB)
[img] Text (BAB II)
14.I1.0016 PETRA ADVENTIA P J (9.85)..pdf BAB II.pdf
Restricted to Registered users only

Download (528kB)
[img] Text (BAB III)
14.I1.0016 PETRA ADVENTIA P J (9.85)..pdf BAB III.pdf

Download (261kB)
[img] Text (BAB IV)
14.I1.0016 PETRA ADVENTIA P J (9.85)..pdf BAB IV.pdf

Download (308kB)
[img] Text (BAB V)
14.I1.0016 PETRA ADVENTIA P J (9.85)..pdf BAB V.pdf

Download (219kB)
[img] Text (DAFTAR PUSTAKA)
14.I1.0016 PETRA ADVENTIA P J (9.85)..pdf DAUS.pdf

Download (353kB)
[img] Text (LAMPIRAN)
14.I1.0016 PETRA ADVENTIA P J (9.85)..pdf LAMP.pdf

Download (718kB)

Abstract

Kimpul (Xanthosoma sagittifolium (L) Schott) is one type of local tubers that have not been optimally processed into food products. There are several drawbacks in treating kimpul starch, such as the formed pasta is hard and not clear. In addition, swelling power of starch is not optimal because of its low solubility, and also the low viscosity of starch. Starch has very sticky properties and is not resistant to the acid treatment and is also easy to get syneresis and retrogradation. Therefore, modifications are made using different concentrations of acetic acid so that chemical and physical properties can become better. The objective of this study was to determine the effect of acetic acid in physical and chemical properties of starch. The research was carried out by making non-modified starch and modified kimpul starch using 1%, 2% and 3% acetic acid. The results showed that modification by using acetic acid produced better characteristics than nonmodified starch. The higher concentration of acetic acid, the more starch content, amylopectin content, swelling strength, solubility, clarity, and the viscosity. Amylose level decreased along with the concentration of acetic acid. Modification with the more acetic acid decreased the syneresis, so the freeze thaw property is more stable.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Chemical Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 22 Nov 2019 00:44
Last Modified: 22 Nov 2019 00:44
URI: http://repository.unika.ac.id/id/eprint/19894

Actions (login required)

View Item View Item