KARAKTERISASI TEPUNG UBI KAYU MODIFIKASI YANG DIPROSES MENGGUNAKAN METODE PRAGELATINISASI PARSIAL
ABSTRACT: This research was
aimed to characterize modified cassava flour processed through partial
pregelatinisation method compared to
sawut cassava flour as a control. The
results showed the application of partial pregelatinization method produced
cassava flour that has different characters compared to sawut cassava flour.
The characters were different in the term of color reaction complex with iodine
(redish purple compared to blue), the
microscopic apearance of starch granules (swelling condition compared to not
swelling/native condition), gelatinization temperature (87.0oC compared to
75.0oC), maximum viscosity (965 BU compared to 900 BU), whiteness degree
(86.20% compared to 78.76%), water absorption (2.36 g/g compared to 0.13 g/g),
water solubility (0.25 g/ml compared to 0.13 g/ml), amylose content (32.67%
compared to 15.32%), and odour (3.85 compared to 2.37).
Key words: Modified cassava
flour, pregelatinisation method, sawut
Penulis: Beni Hidayat, Nurbani
Kalsum, Surfiana
Kode Jurnal: jppertaniandd090042
