PENGARUH FOTOOKSIDASI UV-C TERHADAP SIFAT FISIKOKIMIA DAN BAKING EXPANSION PATI SAGU (Metroxylon sago)
| Main Authors: | Tethool, Eduard Fransisco; Jurusan Teknologi Pertanian, Fakultas Teknologi Pertanian, Universitas Papua, Dewi, Angela Myrra Puspita; Jurusan Teknologi Pertanian, Fakultas Teknologi Pertanian, Universitas Papua, Jading, Abadi; Jurusan Teknologi Pertanian, Fakultas Teknologi Pertanian, Universitas Papua |
|---|---|
| Format: | Article info application/pdf Journal |
| Bahasa: | ind |
| Terbitan: |
University of Trunojoyo Madura
, 2017
|
| Subjects: | |
| Online Access: |
http://journal.trunojoyo.ac.id/agrointek/article/view/2917 http://journal.trunojoyo.ac.id/agrointek/article/view/2917/2373 |
Daftar Isi:
- Native Sago starch is difficult to used in industry because of the limitations of its phisycochemical properties. The aim of this research was to studied effect of UV-C photo-oxidation on physicochemical properties and baking expansion of sago starch. Five slurries ratio (starch : water ratio): 1:2; 1:4; 1:6; 1:8; and 1:10 were oxidized with UV-C irradiation for 20 minutes, and then compared with native sago starch. The results showed that UV-C photo-oxidation increasing amylose content and paste viscosity, but decreasing swelling power and solubility, and carbonyl and carboxyl content. Used of UV-C as a photooxidator effective to increasing baking expansion characteristic, and the best slurry ratio was 1:6, which has 6.97 ml/g specific volume or 33.7% increased from native sago starch (5.22 ml/g)