Article Per Year (5 Year)
p-Index From 2020 - 2025
1.203
P-Index
This Author published in this journals
All Journal Acta Interna : The Journal of Internal Medicine Jurnal Teknologi Agroindustri Majalah Tegi Journal of Innovation and Technology JURNAL AGROINDUSTRI HALAL The Indonesian Journal of Gastroenterology, Hepatology and Digestive Endoscopy Jurnal Agroindustri Berkelanjutan
Siti Nurdjanah
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Social Sciences

Published : 29 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Journal of Innovation and Technology

 1 
Modification of Casava Starch Properties by Spontanesous Fermentation Neti Yuliana; Ica Dwi Kusuma Wardani; Dewi Sartika; Siti Nurdjanah
Jurnal Inovasi Teknologi Vol 4 No 1 (2023): April
Publisher : Engineering Forum of Western Indonesian Government Universities Board (Forum Teknik, BKS-PTN Wilayah Barat) Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31629/jit.v4i1.5013

Abstract

The impact of spontaneous fermentation on the physical and chemical characteristics of fluidized cassava starch treated in a sedimentation tank were examined. Tapioka, aci puter, and elot are three types of casava starch products that were made from starch slurry collected at various periods of spontaneous fermentation. By different spontaneous fermentation time, the appearance of granules was significantly changed. Besides, there was diffrent response color to iodine test indicating a different amylopectin chain-length distribution pattern. Among them, there were significant differences in moisture content, swelling power, water absorption ratio, gel formation ability and pH value. These studies showed that spontaneous fermentation might be used to modify casava starch products.
Co-Authors Anggy Putri Ernani Arif Nur Widodo Azhari Rangga Catharina Triwikatmani Deshinta Putri Mulya Dewi Sartika Dite Ari Prapti Doddy Afprianto Fahmi Indrarti Haryanto Rahardjo Hemi Senorita Heribertus Gunadi Ica Dwi Kusuma Wardani Ida Ayu Putu Sri Widnyani Lingga Kaila Azahra Muhammad Arif Muhammad Robikhul Ikhsan Neneng Rasari Neneng Rasari Neneng Ratnasari Neti Yuliana Novita Herdiana Otik Nawansih Prasetio Kirmawanto Putut Bayupurnama R M Arjono Rachmad Aji Saksana Rani Juniarti Riska Humardewayani Adie Samsu Udayana Nurdin Sigit Widyatmoko Subeki Suharjo B Cahyono Suharjo Broto Cahyono Suryo Taroeno Susilawati Sutanto Maduseno Tri Okta Viani Udin Hasanudin