Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical Properties
Food security should be supported in an effort to utilize local products into import substitution products. Cassava starch has the potential to be developed into semi-finished products in the form of flour or starch which does not contain gluten but can inflate large baking process, potentially as a...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2018-01-01
|
| Series: | MATEC Web of Conferences |
| Online Access: | https://doi.org/10.1051/matecconf/201815601018 |
| _version_ | 1818621060066574336 |
|---|---|
| author | Sumardiono Siswo Jos Bakti Firmansyah Denny Hidayatunajah Rahmi Pudjihastuti Isti |
| author_facet | Sumardiono Siswo Jos Bakti Firmansyah Denny Hidayatunajah Rahmi Pudjihastuti Isti |
| author_sort | Sumardiono Siswo |
| collection | DOAJ |
| description | Food security should be supported in an effort to utilize local products into import substitution products. Cassava starch has the potential to be developed into semi-finished products in the form of flour or starch which does not contain gluten but can inflate large baking process, potentially as a substitute for wheat flour-the main ingredient for making bread. The characteristic of the starch is influenced by the type of starch composition and structure. Natural starch has physicochemical properties i.e. a long time cooking and pasta formed hard. These constraints allow us to modify cassava starch by a combination of lactic acid hydrolysis and drying with rotary UV system. Modified cassava starch is expected to be used as a substitute for wheat flour. The aim of the research which is a combination of lactic acid hydrolysis and drying using a rotary UV system is to examine the optimum operating conditions in the drying process of starch hydrolysis with parameter the physicochemical and rheological properties of modified cassava starch. The initial process study is to hydrolyze cassava starch using lactic acid. Furthermore, hydrolyzed cassava starch is then dried using UV light in the rotary dryers system. There are a variety of changing variables, i.e. time of irradiation cassava starch-lactic acid hydrolysis products in the rotary UV light and air drying temperature. The research results show that modified starch has a better characteristic than the natural starch. From the analysis, the best point of swelling power, solubility and baking expansion is consequently 15.62 g/g; 24.19 %; 2.21 ml/gr. The FTIR result shows that there is no significant difference of the chemical structure because the starch modification only change the physical characteristics. From the SEM analysis, we can know that the size of the starch’s granule changes between the natural starch and the modified starch.. |
| first_indexed | 2024-12-16T18:03:16Z |
| format | Article |
| id | doaj.art-49ee7d6d63834d498cd510b88cfa73c3 |
| institution | Directory Open Access Journal |
| issn | 2261-236X |
| language | English |
| last_indexed | 2024-12-16T18:03:16Z |
| publishDate | 2018-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | MATEC Web of Conferences |
| spelling | doaj.art-49ee7d6d63834d498cd510b88cfa73c32022-12-21T22:21:59ZengEDP SciencesMATEC Web of Conferences2261-236X2018-01-011560101810.1051/matecconf/201815601018matecconf_rsce2018_01018Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical PropertiesSumardiono SiswoJos BaktiFirmansyah DennyHidayatunajah RahmiPudjihastuti IstiFood security should be supported in an effort to utilize local products into import substitution products. Cassava starch has the potential to be developed into semi-finished products in the form of flour or starch which does not contain gluten but can inflate large baking process, potentially as a substitute for wheat flour-the main ingredient for making bread. The characteristic of the starch is influenced by the type of starch composition and structure. Natural starch has physicochemical properties i.e. a long time cooking and pasta formed hard. These constraints allow us to modify cassava starch by a combination of lactic acid hydrolysis and drying with rotary UV system. Modified cassava starch is expected to be used as a substitute for wheat flour. The aim of the research which is a combination of lactic acid hydrolysis and drying using a rotary UV system is to examine the optimum operating conditions in the drying process of starch hydrolysis with parameter the physicochemical and rheological properties of modified cassava starch. The initial process study is to hydrolyze cassava starch using lactic acid. Furthermore, hydrolyzed cassava starch is then dried using UV light in the rotary dryers system. There are a variety of changing variables, i.e. time of irradiation cassava starch-lactic acid hydrolysis products in the rotary UV light and air drying temperature. The research results show that modified starch has a better characteristic than the natural starch. From the analysis, the best point of swelling power, solubility and baking expansion is consequently 15.62 g/g; 24.19 %; 2.21 ml/gr. The FTIR result shows that there is no significant difference of the chemical structure because the starch modification only change the physical characteristics. From the SEM analysis, we can know that the size of the starch’s granule changes between the natural starch and the modified starch..https://doi.org/10.1051/matecconf/201815601018 |
| spellingShingle | Sumardiono Siswo Jos Bakti Firmansyah Denny Hidayatunajah Rahmi Pudjihastuti Isti Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical Properties MATEC Web of Conferences |
| title | Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical Properties |
| title_full | Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical Properties |
| title_fullStr | Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical Properties |
| title_full_unstemmed | Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical Properties |
| title_short | Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical Properties |
| title_sort | modification of cassava starch using lactic acid hydrolysis in the rotary uv dryer to improve physichocemical properties |
| url | https://doi.org/10.1051/matecconf/201815601018 |
| work_keys_str_mv | AT sumardionosiswo modificationofcassavastarchusinglacticacidhydrolysisintherotaryuvdryertoimprovephysichocemicalproperties AT josbakti modificationofcassavastarchusinglacticacidhydrolysisintherotaryuvdryertoimprovephysichocemicalproperties AT firmansyahdenny modificationofcassavastarchusinglacticacidhydrolysisintherotaryuvdryertoimprovephysichocemicalproperties AT hidayatunajahrahmi modificationofcassavastarchusinglacticacidhydrolysisintherotaryuvdryertoimprovephysichocemicalproperties AT pudjihastutiisti modificationofcassavastarchusinglacticacidhydrolysisintherotaryuvdryertoimprovephysichocemicalproperties |