KARAKTERISASI FISIK PATI GANYONG (CANNA EDULIS KERR) TERMODIFIKASI SECARA HIDROTERMAL
ABSTRACT: Canna starch are a
roots which abundant in Indonesia. Canna starch has the potential to be
developed because it has many uses, especially potential to be used as a
functional food ingredients, for example as sources of carbohydrates that used
as intermediate products (such as noodles, vermicelli, biscuit etc).
Modification of Canna starch change the functional properties of the starch to increase the added value as a functional
food ingredient.. The aim of this research was to study the effect of
temperature and heating time on the physical properties of hydrothermally
modified canna starches.Heat treatment modifies heating of starch at elevated
temperature(100oC, 110oC) in varying moisture level for certain period (2, 4, 6
hour). The results show that the analysis bulk density(0,6692-0,7528 gr/ml),
solid density(0,7588-0,8396 gr/ml) have a higher value than native canna
starch. While the analysis of the water content of wet weight(8-14%) in the
modified starch have a lower value than native starch.Advantages of heat
moisture treatment modification change the functional properties to be better.
Penulis: Maila Yesti
Kuswandari, Olivia Anastria, Dyah Hesti Wardhani
Kode Jurnal: jpkimiadd130333
