Journal of Innovation and Technology
Vol 4 No 1 (2023): April

Modification of Casava Starch Properties by Spontanesous Fermentation

Neti Yuliana (University of Lampung)
Ica Dwi Kusuma Wardani (University of Lampung)
Dewi Sartika (Unknown)
Siti Nurdjanah (Unknown)

Article Info

Publish Date
01 Apr 2023

Abstract

The impact of spontaneous fermentation on the physical and chemical characteristics of fluidized cassava starch treated in a sedimentation tank were examined. Tapioka, aci puter, and elot are three types of casava starch products that were made from starch slurry collected at various periods of spontaneous fermentation. By different spontaneous fermentation time, the appearance of granules was significantly changed. Besides, there was diffrent response color to iodine test indicating a different amylopectin chain-length distribution pattern. Among them, there were significant differences in moisture content, swelling power, water absorption ratio, gel formation ability and pH value. These studies showed that spontaneous fermentation might be used to modify casava starch products.

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Journal Info
Journal of Innovation and Technology
Website

Abbrev

jit

Publisher

Forum Teknik, BKS-PTN Wilayah Barat, Indonesia

Subject

Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Electrical & Electronics Engineering Industrial & Manufacturing Engineering Mechanical Engineering

Description

Journal of Innovation and Technology aims to publish original research articles and critical review manuscript in the field of Engineering and Tecnology. The topics are including, but limited to: Mechanical and Manufacturing, Civil and Geodetic Engineering, Electrical and Telecommunication, Chemical ...