Microwave treatment to optimize physicochemical properties of modified Busil (Xanthosoma sagittifolium) starch

• المؤلفون الرئيسيون: Hakim, Lukmanul, Triwitono, Priyanto, Supriyanto, Supriyanto, Marseno, Djagal Wiseso
• التنسيق: مقال PeerReviewed
• اللغة: English
• منشور في: Rynnye Lyan Resources 2022
• الموضوعات: Horticultural Production not elsewhere classified; Food technology
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/282804/1/_35__fr-2021-101_hakim.pdf; https://repository.ugm.ac.id/282804/; https://www.scopus.com/inward/record.uri?eid=2-s2.0-85137824716&doi=10.26656%2ffr.2017.6%284%29.564&partnerID=40&md5=4d71105bd1559b3053aef745917cfedf

COVID-19 pandemic encourages the utilization of local food sources to ensure food availability. Busil (Xanthosoma sagittifolium) was readily available and affordable in Banjarnegara Regency in the Province of Central Java in Indonesia. However, the busil starch utilization was still rare due to the...