Jurnal Ilmu Pertanian Indonesia
Vol. 12 No. 2 (2007): Jurnal Ilmu Pertanian Indonesia

Pasta Pati Jagung Putih Waxy dan Non-Waxy yang Dimodifikasi Secara Oksidasi dan Asetilasi-Oksidasi

Nur Aini (Unknown)
Purwiyatno Hariyadi (Unknown)

Article Info

Publish Date
18 Mar 2013

Abstract

Modification of corn starch will give different effects depending on the corn variety. Gel forming capacity increased with increase in concentration of the samples and least gel concentration was maximal in higher amylose starch. Initial pasting temperature of native starch reduced from following oxidation and acetylation. Among the samples, the highest pasting temperature was recorded in native and values for peak viscosity during heating. The modified starch has better stability than native starch and lower tendency for syneresis and improve the freeze thaw stability.Keywords: white corn starch, oxidation, acetylation-oxidation, corn variety

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Journal Info
Jurnal Ilmu Pertanian Indonesia
Website

Abbrev

JIPI

Publisher

Institut Pertanian Bogor

Subject

Agriculture, Biological Sciences & Forestry

Description

Artikel yang dimuat meliputi hasil-hasil penelitian, analisis kebijakan, dan opini-opini yang berhubungan dengan pertanian dalam arti luas, seperti agronomi, ilmu tanah, hama dan penyakit tanamam, ilmu kehewanan, kedokteran veteriner, keteknikan pertanian, teknologi industri, teknologi pangan, ilmu ...