Pemutihan Dan Pengikatan Silang Pati Sagu Dan Penggunaannya Untuk Bahan Substitusi Pada Pembuatan Bihun
ABSTRACT Bleaching sago starch was conducted by using Ca002 and NaOCI ranging from 0.00-1.00% with continuous mixing. The use of CaOCl2 at 0.75% gave whitest starch, therefore bleaching using this method was adopted to produce starch for further treatment. The bleached starch was subjected to cross-...
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| Format: | Article NonPeerReviewed |
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[Yogyakarta] : Universitas Gadjah Mada
1998
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| Online Access: | https://repository.ugm.ac.id/22160/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=5041 |
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| Institution: | Universitas Gadjah Mada |
| Summary: | ABSTRACT
Bleaching sago starch was conducted by using Ca002 and NaOCI ranging from 0.00-1.00% with continuous mixing. The use of CaOCl2 at 0.75% gave whitest starch, therefore bleaching using this method was adopted to produce starch for further treatment.
The bleached starch was subjected to cross-linking using POCE3 ranging from 0.000-0.025%. Degree .of substitution of the modified starch were 0.0000-0.0018. Higher POCl3 addition resulted higher degree of substitution, with consequences of higher temperature of gelatinization, higher stability of the pastes and higher viscosity of the gels. The cross-linked starch could be used to substitute rice in rice noodle making at 20-60%. Higher degree of substitution and higher proportion of modified starch used gave higher breaking strength and stronger texture of the resulted noodle compared to that made from 100% of 1R-36 rice.
Kata-kata kunci : pati sagu, pemutihan, ikatan silang, amilografl, bihun |
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