HIDROLISIS PATI KACANG TOLO (Vigna unguiculata) DENGAN ENZIM α-AMILASE DAN APLIKASINYA SEBAGAI MIKROENKAPSULAN ASAP CAIR
Cowpea is one of the type of nuts which is utilization was limited, but contains high levels of starch. The starch from cowpea can be processes into maltodextrin using enzymatic method which can be applied as encapsulant. Liquid smoke can be used to replace the traditional curing process. Liquid smo...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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| _version_ | 1826048230132023296 |
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| author | , DESINTHA IKA SAVITRI , Prof. Dr. Ir. Purnama Darmadji, M.Sc. |
| author_facet | , DESINTHA IKA SAVITRI , Prof. Dr. Ir. Purnama Darmadji, M.Sc. |
| author_sort | , DESINTHA IKA SAVITRI |
| collection | UGM |
| description | Cowpea is one of the type of nuts which is utilization was limited, but
contains high levels of starch. The starch from cowpea can be processes into
maltodextrin using enzymatic method which can be applied as encapsulant. Liquid
smoke can be used to replace the traditional curing process. Liquid smoke contain
phenolic�s compounds, acids and carbonyls. This compounds are easily lost during
storage. Encapsulation process is used to protect this compounds.
Production of maltodextrin used α-amylase enzymes with variation of
hydrolysis times are 60 minutes, 90 minutes, and 120 minutes to know optimal
hydrolysis time. Liquid smoke microencapsulation�s method used in this study is
spray drying. In this study, liquid smoke encapsulated with maltodextrin as coating
materials which is the variation ratio of liquid smoke solid and maltodextrin are 1 : 2,
1 : 3,5, and 1 : 5. The result of microcapsules were analyzed these efficiency and
characteristics.
The result showed that the highest solubility in three time variation�s is not
different. So, hydrolysis time 60 minutes is choosen. Ratio variation of liquid smoke
and maltodextrin can affect the efficiency and characteristics of liquid smoke
microcapsule. The optimum ratio variation of liquid smoke and maltodextrin in
microencapsulation process was 1 : 5. |
| first_indexed | 2024-03-13T23:25:02Z |
| format | Thesis |
| id | oai:generic.eprints.org:129466 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:25:02Z |
| publishDate | 2014 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1294662016-03-04T07:54:30Z https://repository.ugm.ac.id/129466/ HIDROLISIS PATI KACANG TOLO (Vigna unguiculata) DENGAN ENZIM α-AMILASE DAN APLIKASINYA SEBAGAI MIKROENKAPSULAN ASAP CAIR , DESINTHA IKA SAVITRI , Prof. Dr. Ir. Purnama Darmadji, M.Sc. ETD Cowpea is one of the type of nuts which is utilization was limited, but contains high levels of starch. The starch from cowpea can be processes into maltodextrin using enzymatic method which can be applied as encapsulant. Liquid smoke can be used to replace the traditional curing process. Liquid smoke contain phenolic�s compounds, acids and carbonyls. This compounds are easily lost during storage. Encapsulation process is used to protect this compounds. Production of maltodextrin used α-amylase enzymes with variation of hydrolysis times are 60 minutes, 90 minutes, and 120 minutes to know optimal hydrolysis time. Liquid smoke microencapsulation�s method used in this study is spray drying. In this study, liquid smoke encapsulated with maltodextrin as coating materials which is the variation ratio of liquid smoke solid and maltodextrin are 1 : 2, 1 : 3,5, and 1 : 5. The result of microcapsules were analyzed these efficiency and characteristics. The result showed that the highest solubility in three time variation�s is not different. So, hydrolysis time 60 minutes is choosen. Ratio variation of liquid smoke and maltodextrin can affect the efficiency and characteristics of liquid smoke microcapsule. The optimum ratio variation of liquid smoke and maltodextrin in microencapsulation process was 1 : 5. [Yogyakarta] : Universitas Gadjah Mada 2014 Thesis NonPeerReviewed , DESINTHA IKA SAVITRI and , Prof. Dr. Ir. Purnama Darmadji, M.Sc. (2014) HIDROLISIS PATI KACANG TOLO (Vigna unguiculata) DENGAN ENZIM α-AMILASE DAN APLIKASINYA SEBAGAI MIKROENKAPSULAN ASAP CAIR. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=69858 |
| spellingShingle | ETD , DESINTHA IKA SAVITRI , Prof. Dr. Ir. Purnama Darmadji, M.Sc. HIDROLISIS PATI KACANG TOLO (Vigna unguiculata) DENGAN ENZIM α-AMILASE DAN APLIKASINYA SEBAGAI MIKROENKAPSULAN ASAP CAIR |
| title | HIDROLISIS PATI KACANG TOLO (Vigna unguiculata) DENGAN ENZIM α-AMILASE DAN APLIKASINYA SEBAGAI MIKROENKAPSULAN ASAP CAIR |
| title_full | HIDROLISIS PATI KACANG TOLO (Vigna unguiculata) DENGAN ENZIM α-AMILASE DAN APLIKASINYA SEBAGAI MIKROENKAPSULAN ASAP CAIR |
| title_fullStr | HIDROLISIS PATI KACANG TOLO (Vigna unguiculata) DENGAN ENZIM α-AMILASE DAN APLIKASINYA SEBAGAI MIKROENKAPSULAN ASAP CAIR |
| title_full_unstemmed | HIDROLISIS PATI KACANG TOLO (Vigna unguiculata) DENGAN ENZIM α-AMILASE DAN APLIKASINYA SEBAGAI MIKROENKAPSULAN ASAP CAIR |
| title_short | HIDROLISIS PATI KACANG TOLO (Vigna unguiculata) DENGAN ENZIM α-AMILASE DAN APLIKASINYA SEBAGAI MIKROENKAPSULAN ASAP CAIR |
| title_sort | hidrolisis pati kacang tolo vigna unguiculata dengan enzim i amilase dan aplikasinya sebagai mikroenkapsulan asap cair |
| topic | ETD |
| work_keys_str_mv | AT desinthaikasavitri hidrolisispatikacangtolovignaunguiculatadenganenzimiamilasedanaplikasinyasebagaimikroenkapsulanasapcair AT profdrirpurnamadarmadjimsc hidrolisispatikacangtolovignaunguiculatadenganenzimiamilasedanaplikasinyasebagaimikroenkapsulanasapcair |