PENGEMBANGAN EDIBLE FILM DENGAN MENGGUNAKAN PATI GANYONG TERMODIFIKASI IKATAN SILANG [Development of Edible Film by Using Modified Cross-Linking Ganyong Starch]

PENGEMBANGAN EDIBLE FILM DENGAN MENGGUNAKAN PATI GANYONG TERMODIFIKASI IKATAN SILANG [Development of Edible Film by Using Modified Cross-Linking Ganyong Starch]

The objective of the research was to study chemical and physical characteristics of edible film of modified ganyong starch. The first step of the research was to make modified ganyong starch with cross linking method by using POCl3. The second step is to make edible film from modified ganyong starch...

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Bibliographic Details
Main Authors: Rindit Pambayun, Basuni Hamzah, Filli Pratama, Budi Santoso*
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2011-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
edible film
starch modification
ganyong starch
cross linking
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/4245

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/4245

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