SIFAT AMILOGRAFI PASTA PATI SUKUN TERMODIFIKASI MENGGUNAKAN SODIUM TRIPOLIFOSFAT

Authors

  • 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
Abstract View: 1197

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

Issue

Vol. 14 No. 2 (2009): Jurnal Teknologi & Industri Hasil Pertanian

Section

Articles

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