AGROLAND
Vol 23, No 2 (2016)

KARAKTERISTIK FISIKOKIMIA PATI AREN ASETAT

Heriawan, I Kadek Agus (Unknown)
Rahim, Abdul (Unknown)
Kadir, Syahraeni (Unknown)



Article Info

Publish Date
02 Jun 2017

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. 

Copyrights © 2016






Journal Info

Abbrev

AGROLAND

Publisher

Subject

Agriculture, Biological Sciences & Forestry

Description

Agroland : jurnal Ilmu-ilmu pertanian diterbitkan 3 kali dalam satu tahun. Jurnal ini diterbitkan oleh Fakultas pertanian Universitas Tadulako dengan tujuan untuk meningkatkan kapasitas Dosen diLingkup Fakultas Pertanian dalam Bidang Penelitian dan sebagai penunjang dalam Tri Dharma Perguruan ...