Karakteristik Dekstrin dari Pati Ubi Kayu yang Diproduksi dengan Metode Pragelatinisasi Parsial
Abstract: This research was
aimed to characterize cassava starch dextrin processed with pregelatination
partial method and assesment of its potential as raw material on food process.
Characterization was conducted on dextrin processed from cassava var. Thailand
(high HCN content) including chemist character (sakarida dextrin), physic
character (whiteness degree, water absorption, and water solubility), and
functional character (color reaction + iod, and microscopic condition of starch
granule), The research showed that cassava starch dextrin has functional
character configured red purpleish color with iod and swelling condition of
starch granule; physic character i.e whiteness degree, water absorption, and
water solubility were 81,27, 18,93 %, and 57,77 % respectively; chemist
character i.e dextrin sacharide were 13,77 %.) Main potential of the cassava
starch dextrin was related with its special characteristics which were
whiteness degree, water absorption, water solubility, and dextrin sacharide.
According to its characteristics, the cassava starch dextrin should be utilized
as raw material to produce various food products.
Keywords: Cassava starch
dextrin, pragelatinasi parsial
Penulis: Nurbani Kalsum,
Surfiana
Kode Jurnal: jppertaniandd130058
