PRODUCTION OF STARCH, FIBER, AND PROTEIN FROM CILEMBU SWEET POTATO
During fractionation, mass transfer rate and the structure of cilembu sweet potato components is affected by pH and agitation speed. Therefore, this study was conducted to observe those parameters (pH 5, 7, 9 and 70, 110, 150 rpm) on the fractionated products. In result, both parameters had no signi...
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| Format: | Final Project |
| Language: | Indonesia |
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| Online Access: | https://digilib.itb.ac.id/gdl/view/65486 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | During fractionation, mass transfer rate and the structure of cilembu sweet potato components is affected by pH and agitation speed. Therefore, this study was conducted to observe those parameters (pH 5, 7, 9 and 70, 110, 150 rpm) on the fractionated products. In result, both parameters had no significant effect on starch yield and purity. Higher agitation speed, alkaline, and acidic pH increased starch yield due to starch hydrolysis. Protein yield and purity were significantly affected by the interaction of both parameters, whereas fiber was significantly affected by pH. The yield of starch, protein, and fiber obtained were 23.77-25.21 g; 2.36-10.43 g; and 58.98-75.84 g respectively (per 100 grams of sweet potato), optimum at pH 9 150 rpm. Solubility and swelling power of the starch is similar to previous researchs, with a fairly high lightness value (L > 70). The starch produced high and stable viscosity suitable for various applications. |
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