PRODUKSI DEKSTRIN UBIKAYU MELALUI METODE GELATINISASI SEBAGIAN MENGGUNAKAN ROTARY DRUM

Authors

  • Surfiana Surfiana Dosen Program Sudi Teknologi Pangan, Politeknik Negeri Lampung
  • Siti Nurdjanah Dosen Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
  • Nurbani Kalsum Dosen Program Sudi Teknologi Pangan, Politeknik Negeri Lampung
  • Liana Verdini Mahasiswa Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung

DOI:

https://doi.org/10.23960/jtihp.v18i1.28%20-%2041
Abstract View: 780

Abstract

This research was aimed to obtain the optimum  condition and characteristics of  dextrin processed  from tapioca(cassava starch) by using partial gelatinization using  drum dryer. This experiment was arranged in randomized compelete block design with three factors and three replications. The first factor was (V) cassava varieties, which consisted of Cassesart/UJ-5 (V1) and Thailand/UJ-3  (V2). The second factor (K) was the concentration which consisted of three levels : 30 % (K1), 35 % (K2), and 40 % (K3). The third factor (T) was the temperature of the partial gelatinization which consisted of three temperature levels that were 80o C (T1), 90oC(T2), and 100oC(T3). Characterization was conducted on dextrin  processed from tapioca  included chemical and physical characteristics (water absorption, and water solubility). The results showed that the varieties of cassava, concentration, and temperature have significant effect on dextrin saccharide composition, solubility in water, and swelling power.  Thailand variety, 35 % concentration, and processing temperature of    90o C  produced dextrin with better functional characteristics , which were  24 % of dextrin composition, 77,15 % of solubility, and 6,89 %  of swelling power.

Key words : Cassava, dextrin, parsial gelatinazation, rotary drum.

Downloads

Download data is not yet available.

Downloads

Published

2013-07-01

How to Cite

Surfiana, S., Nurdjanah, S., Kalsum, N., & Verdini, L. (2013). PRODUKSI DEKSTRIN UBIKAYU MELALUI METODE GELATINISASI SEBAGIAN MENGGUNAKAN ROTARY DRUM. Jurnal Teknologi &Amp; Industri Hasil Pertanian, 18(1), 28–41. https://doi.org/10.23960/jtihp.v18i1.28 - 41

Issue

Vol. 18 No. 1 (2013): Jurnal Teknologi & Industri Hasil Pertanian

Section

Articles

License

Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work

Creative Commons License
Jurnal Teknologi & Industri Hasil Pertanian is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.