SIFAT AMILOGRAFI PASTA PATI SUKUN TERMODIFIKASI MENGGUNAKAN SODIUM TRIPOLIFOSFAT
ABSTRACT: Breadfruit
(Artocarpus communis) could be used as
food subtitute which currently is
quite popular . Breadfruit is generally consumed as snack food in the form of boiled or fried chips. One
effort to widen utilization of breadfruit as a source of food, it can be
processed into natural starch as well as modified starch. The objective of this
research was to observe the pasting properties of the modified breadfruit
starch treated withd fifferent concentration of sodium tripolyphosphate The
experiment consisted of four levels of STPP concentrations : control, 1%, 3%
and 5% starch (db). All tsamples were
replicated three times
Keywords: breadfruit, sodium
tripolyphosphate, pasting properties
Penulis: Medikasari, Siti
Nurdjanah, Neti Yuliana, Naomi Lintang C S
Kode Jurnal: jppertaniandd090044
