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All Journal Indonesian Food and Nutrition Progress
Haryadi Haryadi
Gadjah Mada University
Agriculture, Biological Sciences & Forestry

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Physical Characteristic and Acceptability of The Keropok Crackers from Different Straches Haryadi Haryadi
Indonesian Food and Nutrition Progress Vol 1, No 1 (1994)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.61

Abstract

Keropok crakcers made of six different starches (tapioca, maize, arrowroot, cana, Arenga sago and Metroxylon sago) resulted in different extents of expansion, but this did not correlate with the amylopectin content. Keropok crackers with greater expansion was not neccesarilly more hygroscopic.Crispiness acceptability increased with increasing expansion of volume. Higher amylopectin content of the starch gave more acceptable flavor of the cracker
Effect of Preparation Conditions on the Characteristics of Hydroxypropyl Tapioca Starch Haryadi Haryadi; Kapti R Kuswanto; B Ari Marwanti
Indonesian Food and Nutrition Progress Vol 1, No 2 (1994)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.12

Abstract

Hydroxypropyl derivatives of tapioca starch with molar substitution of 0.000 – 0.113 were prepared by varying alkalinity of the reaction mixtures and propylene oxide used. Pasting behaviour and paste properties of the starches were evaluated. The results suggested that alkalinity facilitated derivatization, but using aqueous NaOH solution with molarity higher than 0.375 along with propylene oxide higher than 0.09375 ml per g starch was unfeasible. The hydroxypropylation procedures reduced the pasting temperature and maximum consistency temperature, but increased in swelling power of the granular starches, viscosity and stability of the starch pastes.
Characteristics of Cross-Linked Oil Palm Starch' Haryadi Haryadi; Chusnul Hidayat; Kapti Rahayu Kuswanto
Indonesian Food and Nutrition Progress Vol 3, No 2 (1996)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.49

Abstract

Oil palm starch was cross-linked with 0.005-0.025% phosphorus oxychloride (POC1) in alkaline solution. The modified starches were analyzed for degree of substitu¬tion (DS), amylographic properties, swelling power, paste turbidity, and in vitro digestibility using porcine pancreatic a -amylase. The results suggested that the cross-linking procedure afforded modified starches with DS of 0.0134-0.0184. Increase in the use of POC13 re¬sulted in a higher DS of the starch derivative. Starting at the use of 0.015% POC13 the DS tended to level off. Cross-linking caused the starch more stable to heat and shear, decreased the swelling power, and increased in the paste turbidity. The solubility and digestibility of starch with a DS of 0.0134 were slightly increased, while starches with higher DS were less soluble and less digestible.
Co-Authors B Ari Marwanti Chusnul Hidayat Kapti R Kuswanto Kapti Rahayu Kuswanto