Pasta Pati Jagung Putih Waxy dan Non-Waxy yang Dimodifikasi Secara Oksidasi dan Asetilasi-Oksidasi

Nur Aini, Purwiyatno Hariyadi


Modification of corn starch will give different effects depending on the corn variety. Gel forming capacity increased with increase in concentration of the samples and least gel concentration was maximal in higher amylose starch. Initial pasting temperature of native starch reduced from following oxidation and acetylation. Among the samples, the highest pasting temperature was recorded in native and values for peak viscosity during heating. The modified starch has better stability than native starch and lower tendency for syneresis and improve the freeze thaw stability.
Keywords: white corn starch, oxidation, acetylation-oxidation, corn variety

Full Text:


View JIPI Stats


   Creative Commons License

This journal is published under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License.

Editorial Office: Institute for Research and Community Services (LPPM), Andi Hakim Nasoetion Building, 5th Floor, Jl. Raya Darmaga, IPB Darmaga Campus, Bogor, West Java, Indonesia 16680, Telp/Fax: +62251-8622323, email:;