Karakterisasi Fisik Pati Tapioka Modifikasi Gabungan Hidroksipropilasi dengan Ikat Silang

  • Didah Nur Faridah (SCOPUS ID: 56085572000) Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor Agricultural University,
  • Ali Thonthowi
Keywords: crosslinking, double modification, hidroksipropilation, tapioca starch

Abstract

Native tapioca starch has a weakness in its functional properties which causes limited use of starch as a food ingredient. This weakness can be overcome by applied double modifications with hydroxypropylation and cross-linking processes. The hydroxypropylation was applied using various concentrations of propylene oxide (8, 10, and 12%), then followed by crosslinking modifications using a combination of STPP (Sodium tripolyphosphate) and STMP (sodium phosphate) with a ratio of 2%: 5%. The results of the double modification can changed the physical and chemical characteristics of starch. These changes include the gelatinization temperature of modified tapioca starch (66.00 – 68.00 oC) which is lower than the natural starch (68.45 oC). The peak viscosity of modified tapioca starch (> 5735 cP) was higher than the original starch (5635 cP) with the viscosity setback was also higher (3136-3564 cP) than the original starch (1192 cP). Modified starch has a lower viscosity decrease value (698-1530 cP) than the original starch (4089 cP). Double modified tapioca starch has heat-resistant and stirring properties

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Published
2020-09-17
How to Cite
Faridah, D. N., & Thonthowi , A. (2020). Karakterisasi Fisik Pati Tapioka Modifikasi Gabungan Hidroksipropilasi dengan Ikat Silang . Jurnal Mutu Pangan : Indonesian Journal of Food Quality, 7(1), 30-37. Retrieved from http://journal.ipb.ac.id/index.php/jmpi/article/view/32216