PENGARUH SUHU MODIFIKASI STEAM PREASSURE TREATMENT TERHADAP SIFAT FUNGSIONAL DAN AMILOGRAFI PATI TALAS BANTEN (Xanthosoma Undipes K.Koch)

  • FETRIYUNA F
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Abstract

hTiaglha s s(taTracrho ) cBonatnetnetn tohra tk ncoawn nb ea su bseedn eanngd(X ahnatsh othsoem paruonbdaibpielsit yK .t oK ioncchr)e, ahsea s itas pecroopneormtiiecs vaanlude . cThahrea cntaetriivseti csst aorcf h aomfy ltoagrroa phhays sau clhim iatas tiolens s ins taitbs lef untoc tiohnigahl tteom mpoerdaiftyu riet sa nchda srtaircrtienrgis ptircosc teos si mduper otov ef otohde pprhoycseiscsailn ga.n Tdh cehreefmoircea ilt aisp pneeacerassnacrey. eOxnaem ionfe tthhee teefcfehcnti qouf et emis puesriantgu rea mstoedaimfic aptrieosns uorfe s tteraemat mpreensts. uTreh itsr esatutmdye nat i(m90s to °100 C, °C, 110°C, 120°taro starch. The reCse)a ornch f uunscetdio anna l ecxhpaerraimcteenritsatli cms eatnhdo da mwyitlho gdreaspchriicpptirvoep aerntaielys soisf froelplloiwcaetdio bnys .c Torhree lraetsiounltrse gshreoswsieodn tahnaat lsytseias mw hpircehs scuornes itsrteinagtm oefn 4t tcraena tmimepnrtos vaen dth 3e fteumncpteiorantaulr ec hoaf rtahcet emriostdiicfsie da nstde amam pyrleoagsrsauprhei ctpreroaptmeretniet so f o9f 0taro starch. The °C -120°starch yields a linear correlation to the water absorption capacity (1.8g /C g o-n 3 .t5agr o/ ga)n,d f rseheozew-ethda aw nstoanb-illiintye a(r5 .r7e%la t-i o2n3s%h)ip, 8o3f. 5q%ua -d 7ra1t.i6c% r)e, gsreetsbsaicokn (m19o5d6ecl Pto - 2sw32e8llcinPg) voof lguemlaet i(n1i1za.0t6io nm l( 8/ 1g.5 -0 8O.7C1 -m 8l 2/ .2g7),O sCol)u, bbirlietayk (d1o0w.8n4 (%28 -9 79.c4P% -) ,3 i0n1i4ticaPl )t,e mcopledr aptausrtee viscosity (4856cP - 6334cP). KTaelyawso Brdasn :te n tmaorod ified starch satmeaymlo gprraepsshuicrpe rtorepaetrmtieesn t pKaattia t akluansc bi a: nten sstiefaatm fu pnrgesaisosnuarle treatment

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APA

FETRIYUNA, F. (2018). PENGARUH SUHU MODIFIKASI STEAM PREASSURE TREATMENT TERHADAP SIFAT FUNGSIONAL DAN AMILOGRAFI PATI TALAS BANTEN (Xanthosoma Undipes K.Koch). Jurnal Penelitian Pangan (Indonesian Journal of Food Research), 2(1). https://doi.org/10.24198/jp2.2017.vol2.1.04

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