KARAKTERISTIK FISIKOKIMIA PATI AREN ASETAT

I Kadek Agus Heriawan, Abdul Rahim, Syahraeni Kadir

Abstract


The purpose of the research was to identify the physicochemical characteristics of acetatedarenga starch produced by way ofan acetylation technique. This study used a completely randomized design (CRD) with treatments consisted of five different time lengths of reaction between the arenga starch and acetic anhydride 5 % i.e. 15, 30, 45, 60 and 75 minutes.  The reaction between the arenga and the acetic anhydride 5% was being maintained at pH 8.0-8.5. The research resultsshowed that theacetatedarenga starch contained 6.69% of water, a viscosity of 376 cp and emulsion stability of 74.00%.  The viscosity of the acetated arenga starch produced is stable suggesting that this substance is suitable to be utilized in food processing.

 

Key Word: Acetated arenga starch, Emulsion, Physicochemical and Viscosity. 


Full Text:

PDF

Refbacks

  • There are currently no refbacks.




Copyright (c) 2017 AGROLAND

Indexed by:

 

Lisensi Creative Commons

Agroland:Jurnal Ilmu-Ilmu Pertanian diterbitkan oleh Fakultas Pertanian Universitas Tadulako dan disebarluaskan di bawah Lisensi Creative Commons Atribusi-BerbagiSerupa 4.0 Internasional.

View My Stats