Sagu
Vol 14, No 1 (2015)

SIFAT FUNGSIONAL DAN SIFAT PASTA PATI SAGU BANGKA

MERYNDA INDRIYANI SYAFUTRI (Unknown)

Article Info

Publish Date
20 Jan 2016

Abstract

The aims of this research was to identify the functional and pasta properties of Bangka sago starch. Bangkasago starch used in this research were obtained from Bangka Belitung province. This research was descriptive.Data presented in tabulated form. The results showed that functional properties of Bangka sago starch were23.75 to 25.10% of solubility index, 20 to 22% of swelling power, 79.40 to 80.77% of total starch, 33.12 to42.24% of amylose content, 57.76 to 66.88% of amylopectin content, and the granular form was oval. Bangkasago starch had final viscosity value 3188.5 to 3295.5 BU and pasting temperature 73.34 to 73.36 ° C.Key words : Bangka sago starch, functional properties, pasta properties

Copyrights © 2015




Citation Download
RIS
EndNote, Reference Manager, ProCite
BibTex
Latex, Jabref
Full PDF
131.603 KB
Original Source
Download Original
Google Scholar
Check in Google Scholar
Journal Info
Sagu
Website

Abbrev

JSG

Publisher

Universitas Riau

Subject

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering

Description

(SAGU) Agricultural Science and Technology Journal merupakan jurnal ilmiah dalam bidang ilmu dan teknologi pertanian yang diterbitkan oleh Fakultas Pertanian Universitas Riau, Pekanbaru. Jurnal ini diterbitkan dua kali dalam satu tahun yaitu pada bulan Maret dan ...