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All Journal Jurnal Teknologi & Industri Hasil Pertanian
Naomi Lintang C S
Mahasiswa Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
Agriculture, Biological Sciences & Forestry Computer Science & IT Industrial & Manufacturing Engineering

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SIFAT AMILOGRAFI PASTA PATI SUKUN TERMODIFIKASI MENGGUNAKAN SODIUM TRIPOLIFOSFAT Medikasari, Medikasari; Nurdjanah, Siti; Yuliana, Neti; Lintang C S, Naomi
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 2 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (219.981 KB) | DOI: 10.23960/jtihp.v14i2.173 - 177

Abstract

Breadfruit (Artocarpus communis) could be used as  food  subtitute which currently is quite popular . Breadfruit is generally consumed as snack food  in the form of boiled or fried chips. One effort to widen utilization of breadfruit as a source of food, it can be processed into natural starch as well as modified starch. The objective of this research was to observe the pasting properties of the modified breadfruit starch treated withd fifferent concentration of sodium tripolyphosphate The experiment consisted of four levels of STPP concentrations : control, 1%, 3% and 5% starch (db).  All tsamples were replicated three times Keywords: breadfruit, sodium tripolyphosphate, pasting properties.
Co-Authors Medikasari Medikasari Neti Yuliana Siti Nurdjanah