PENGARUH FOTOOKSIDASI UV-C TERHADAP SIFAT FISIKOKIMIA DAN BAKING EXPANSION PATI SAGU (METROXYLON SAGO)
ABSTRACT: Native Sago starch
is difficult to used in industry because of the limitations of its
phisycochemical properties. The aim of this research was to studied effect of
UV-C photo-oxidation on physicochemical
properties and baking expansion of sago starch. Five slurries ratio (starch :
water ratio): 1:2; 1:4; 1:6; 1:8; and 1:10 were oxidized with UV-C irradiation
for 20 minutes, and then compared with native sago starch. The results showed
that UV-C photo-oxidation increasing amylose content and paste viscosity, but
decreasing swelling power and solubility, and carbonyl and carboxyl content.
Used of UV-C as a photooxidator effective to increasing baking expansion
characteristic, and the best slurry ratio was 1:6, which has 6.97 ml/g specific
volume or 33.7% increased from native sago starch (5.22 ml/g)
Penulis: Eduard Fransisco
Tethool, Angela Myrra Puspita Dewi, Abadi Jading
Kode Jurnal: jppertaniandd170567
