Article Per Year (5 Year)
p-Index From 2020 - 2025
1.94
P-Index
This Author published in this journals
All Journal Agrointek KOVALEN: Jurnal Riset Kimia Jurnal Pengolahan Pangan Buletin Palma Rafflesia Journal of Natural and Applied Sciences (RJNAS)
Jusman, Jusman
Jurusan Kimia FMIPA Universitas Tadulako
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Materials Science & Nanotechnology Medicine & Pharmacology Public Health

Published : 17 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Jurnal Pengolahan Pangan

 1 
SIFAT KIMIA, FUNGSIONAL DAN REOLOGI PATI AREN FOSFAT PADA KOMBINASI KONSENTRASI PATI AREN DAN WAKTU REAKSI YANG BERBEDA Abdul Rahim; Gatot Siswo Hutomo; Syahraeni Kadir; Nur Alam; Abd Hamid; Jusman Jusman
Jurnal Pengolahan Pangan Vol 3 No 2 (2018)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (331.294 KB) | DOI: 10.31970/pangan.v3i2.16

Abstract

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
Co-Authors Abd Hamid Abd. Rahman Razak Abd. Rahman Razak Abdul Rahim Abdul Rahman Razak Ahmad Ridhay Aini Auliana Amar Akhmad Syoufian Angriani Sambali Bambang Setiaji Betzy Eppang Djumidar Dwi Juli Puspitasari Erwin Abdul Rahim Gatot Siswo Hutomo Grace Sita Turumi Husain Sosidi If'all, If'all Indriani Indriani Jaya Hardi Jugni Hadiustri Agape Khairuddin Khairuddin Lisma Habiba Moh. Mirzan Mohamad Afdal Muhammad Fawzul Alif Nugroho Ni Ketut Sumarni Nov Irmawati Inda Nov Irmawati Inda Nur Aisyah Nur Alam Nur Faidah Nurfita Sari Nurhaeni Nurhaeni Nurhaeni Nurhaeni Pasjan Satrimafitrah Prismawiryanti Prismawiryanti Rahmi, Rahmi Silva Silva Sri Handayani Stevi Evalin Mandjoro Sukmawati, Sukmawati Syahraeni Kadir Syaiful Bahri Syaiful Bahri Syamsuddin Syamsuddin Syamsuddin Syamsuddin Syamsuddin Syamsuddin Triyono Triyono Usman Made