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SIFAT KIMIA, FUNGSIONAL DAN REOLOGI PATI AREN FOSFAT PADA KOMBINASI KONSENTRASI PATI AREN DAN WAKTU REAKSI YANG BERBEDA

Main Authors: Rahim, Abdul, Hutomo, Gatot Siswo, Kadir, Syahraeni, Alam, Nur, Hamid, Abd, Jusman, Jusman
Format: Article info application/pdf Journal
Bahasa: eng
Terbitan: Fakultas Pertanian Universitas Alkhairaat Palu , 2018
Online Access: https://pengolahanpangan.jurnalpertanianunisapalu.com/index.php/pangan/article/view/16
https://pengolahanpangan.jurnalpertanianunisapalu.com/index.php/pangan/article/view/16/14
ctrlnum article-16
fullrecord <?xml version="1.0"?> <dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><title lang="en-US">SIFAT KIMIA, FUNGSIONAL DAN REOLOGI PATI AREN FOSFAT PADA KOMBINASI KONSENTRASI PATI AREN DAN WAKTU REAKSI YANG BERBEDA</title><creator>Rahim, Abdul</creator><creator>Hutomo, Gatot Siswo</creator><creator>Kadir, Syahraeni</creator><creator>Alam, Nur</creator><creator>Hamid, Abd</creator><creator>Jusman, Jusman</creator><description lang="en-US">The objectives of the study were to obtained the optimal combination of starch concentration and reaction time in the synthesis of phosphorylated arenga starches. Synthesis of phosphorylated arenga starches using sodium tripolyphosphate reagents and arenga starch 20 and 30% (b/v) with variations of time reaction 30 and 45 min. Chemical, functional and rheological characteristics of phosphorylated arenga starcheswere investigated i.e. percent phosphate and degree of substitution (DS), binding of phosphate groups using FourierTransform Infrared (FTIR), water and oil holding capacity (WHC, OHC), swelling power and solubility and emulsion separation volume. The results showed a combination of 30% arenga straches with a reaction time 45 min were optimal combination that to produced phosphorylated arenga starches with the highest of phosphate content (2.710%) and DS 0.147. The FTIR spectra of phosphorylated arenga starches have been a change in vibration of OH groups that replace the reaction of phosphate groups with OH in starch molecules. WHC and swelling power increased, but solubility phosphorylated arenga starches decreased with the in increasing combination of arenga starch concentration and reaction time. The emulsion separation volume the most stable at the combination of highest arenga starch concentration and the long reaction time. Phosphorylated arenga starches which produced were used as emulsifiers for food aplication</description><publisher lang="en-US">Fakultas Pertanian Universitas Alkhairaat Palu</publisher><date>2018-12-31</date><type>Journal:Article</type><type>Other:info:eu-repo/semantics/publishedVersion</type><type>Journal:Article</type><type>File:application/pdf</type><identifier>https://pengolahanpangan.jurnalpertanianunisapalu.com/index.php/pangan/article/view/16</identifier><identifier>10.31970/pangan.v3i2.16</identifier><source lang="en-US">Jurnal Pengolahan Pangan; Vol 3 No 2 (2018); 60-65</source><source>2621-6973</source><source>2527-5631</source><source>10.31970/pangan.v3i2</source><language>eng</language><relation>https://pengolahanpangan.jurnalpertanianunisapalu.com/index.php/pangan/article/view/16/14</relation><rights lang="en-US">Copyright (c) 2018 Jurnal Pengolahan Pangan</rights><recordID>article-16</recordID></dc>
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author Rahim, Abdul
Hutomo, Gatot Siswo
Kadir, Syahraeni
Alam, Nur
Hamid, Abd
Jusman, Jusman
title SIFAT KIMIA, FUNGSIONAL DAN REOLOGI PATI AREN FOSFAT PADA KOMBINASI KONSENTRASI PATI AREN DAN WAKTU REAKSI YANG BERBEDA
publisher Fakultas Pertanian Universitas Alkhairaat Palu
publishDate 2018
url https://pengolahanpangan.jurnalpertanianunisapalu.com/index.php/pangan/article/view/16
https://pengolahanpangan.jurnalpertanianunisapalu.com/index.php/pangan/article/view/16/14
contents The objectives of the study were to obtained the optimal combination of starch concentration and reaction time in the synthesis of phosphorylated arenga starches. Synthesis of phosphorylated arenga starches using sodium tripolyphosphate reagents and arenga starch 20 and 30% (b/v) with variations of time reaction 30 and 45 min. Chemical, functional and rheological characteristics of phosphorylated arenga starcheswere investigated i.e. percent phosphate and degree of substitution (DS), binding of phosphate groups using FourierTransform Infrared (FTIR), water and oil holding capacity (WHC, OHC), swelling power and solubility and emulsion separation volume. The results showed a combination of 30% arenga straches with a reaction time 45 min were optimal combination that to produced phosphorylated arenga starches with the highest of phosphate content (2.710%) and DS 0.147. The FTIR spectra of phosphorylated arenga starches have been a change in vibration of OH groups that replace the reaction of phosphate groups with OH in starch molecules. WHC and swelling power increased, but solubility phosphorylated arenga starches decreased with the in increasing combination of arenga starch concentration and reaction time. The emulsion separation volume the most stable at the combination of highest arenga starch concentration and the long reaction time. Phosphorylated arenga starches which produced were used as emulsifiers for food aplication
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Teknologi Hasil Pertanian
Teknologi Hasil Perikanan
Teknologi Hasil Peternakan
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