SIFAT AMILOGRAFI PASTA PATI SUKUN TERMODIFIKASI MENGGUNAKAN SODIUM TRIPOLIFOSFAT

  • Medikasari Medikasari
    Dosen Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
  • Siti Nurdjanah
    Dosen Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
  • Neti Yuliana
    Dosen Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
  • Naomi Lintang C S
    Mahasiswa Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
DOI: https://doi.org/10.23960/jtihp.v14i2.173%20-%20177
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Abstract

Breadfruit (Artocarpus communis) could be used as  food  subtitute which currently is quite popular . Breadfruit is generally consumed as snack food  in the form of boiled or fried chips. One effort to widen utilization of breadfruit as a source of food, it can be processed into natural starch as well as modified starch. The objective of this research was to observe the pasting properties of the modified breadfruit starch treated withd fifferent concentration of sodium tripolyphosphate The experiment consisted of four levels of STPP concentrations : control, 1%, 3% and 5% starch (db).  All tsamples were replicated three times

Keywords: breadfruit, sodium tripolyphosphate, pasting properties.

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Published
2012-12-20
How to Cite
Medikasari, M., Nurdjanah, S., Yuliana, N., & Lintang C S, N. (2012). SIFAT AMILOGRAFI PASTA PATI SUKUN TERMODIFIKASI MENGGUNAKAN SODIUM TRIPOLIFOSFAT. Jurnal Teknologi &Amp; Industri Hasil Pertanian, 14(2), 173–177. https://doi.org/10.23960/jtihp.v14i2.173 - 177