Pemutihan dan Pengikatan Silang Pati Sagu dan Penggunaannya Untuk Bahan Substitusi Pada Pembuatan Bihun

Chatarina Lilis Suryani (Fakultas Teknologi Pertanian, Universitas Wangsa Manggala)
Haryadi Haryadi (Fakultas Teknologi Pertanian, Universitas Gadjah Mada)

agriTECH
Vol 18, No 4 (1998)

Bleaching sago starch was conducted by using Ca002 and NaOCI ranging from 0.00-1.00% with continuous mixing. The use of CaOCl2 at 0.75% gave whitest starch, therefore bleaching using this method was adopted to produce starch for further treatment.The bleached starch was subjected to cross-linking using POCE3 ranging from 0.000-0.025%. Degree .of substitution of the modified starch were 0.0000-0.0018. Higher POCl3 addition resulted higher degree of substitution, with consequences of higher temperature of gelatinization, higher stability of the pastes and higher viscosity of the gels. The cross-linked starch could be used to substitute rice in rice noodle making at 20-60%. Higher degree of substitution and higher proportion of modified starch used gave higher breaking strength and stronger texture of the resulted noodle compared to that made from 100% of 1R-36 rice.