PENINGKATAN PROTEIN TEPUNG BERAS MELALUI PROSES ENZIMATIS DANPENGE NGANSEMPROT
The purpose of this research is to produce HPRF of dry and wet milled rice flour through enzymatic process by a-amylase and spray-drying. The steps of research include determination of the concentration of rice flour suspension, determination of the enzyme concentration, producing slurry, and spray-...
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| Format: | Article |
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[Yogyakarta] : Universitas Gadjah Mada
2012
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| _version_ | 1826033292141395968 |
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| author | Perpustakaan UGM, i-lib |
| author_facet | Perpustakaan UGM, i-lib |
| author_sort | Perpustakaan UGM, i-lib |
| collection | UGM |
| description | The purpose of this research is to produce HPRF of dry and wet milled rice flour through enzymatic process by a-amylase and spray-drying. The steps of research include determination of the concentration of rice flour suspension, determination of the enzyme concentration, producing slurry, and spray-drying. The result show that enzymatic process of dry and wet milled rice flour required concentration of suspension 10% and 20% respectively with the addition of amylase 0,1% (v/v). Enzymatic process takes 45 minutes to achieved DE 30% :t 2%. Theyield of powder produced from dry and wet milled rice flour based on raw material are 7,77% and 11,6%, with protein content 37,35% and 22,18% respectively. The conclusion is the production of HPRF through the stages of dry-milling wasbetter than wet-milling rice flour in term of both technical as well as result obtained |
| first_indexed | 2024-03-05T23:13:03Z |
| format | Article |
| id | oai:generic.eprints.org:28775 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-05T23:13:03Z |
| publishDate | 2012 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:287752014-06-18T00:23:15Z https://repository.ugm.ac.id/28775/ PENINGKATAN PROTEIN TEPUNG BERAS MELALUI PROSES ENZIMATIS DANPENGE NGANSEMPROT Perpustakaan UGM, i-lib Jurnal i-lib UGM The purpose of this research is to produce HPRF of dry and wet milled rice flour through enzymatic process by a-amylase and spray-drying. The steps of research include determination of the concentration of rice flour suspension, determination of the enzyme concentration, producing slurry, and spray-drying. The result show that enzymatic process of dry and wet milled rice flour required concentration of suspension 10% and 20% respectively with the addition of amylase 0,1% (v/v). Enzymatic process takes 45 minutes to achieved DE 30% :t 2%. Theyield of powder produced from dry and wet milled rice flour based on raw material are 7,77% and 11,6%, with protein content 37,35% and 22,18% respectively. The conclusion is the production of HPRF through the stages of dry-milling wasbetter than wet-milling rice flour in term of both technical as well as result obtained [Yogyakarta] : Universitas Gadjah Mada 2012 Article NonPeerReviewed Perpustakaan UGM, i-lib (2012) PENINGKATAN PROTEIN TEPUNG BERAS MELALUI PROSES ENZIMATIS DANPENGE NGANSEMPROT. Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=11838 |
| spellingShingle | Jurnal i-lib UGM Perpustakaan UGM, i-lib PENINGKATAN PROTEIN TEPUNG BERAS MELALUI PROSES ENZIMATIS DANPENGE NGANSEMPROT |
| title | PENINGKATAN PROTEIN TEPUNG BERAS MELALUI PROSES ENZIMATIS DANPENGE NGANSEMPROT |
| title_full | PENINGKATAN PROTEIN TEPUNG BERAS MELALUI PROSES ENZIMATIS DANPENGE NGANSEMPROT |
| title_fullStr | PENINGKATAN PROTEIN TEPUNG BERAS MELALUI PROSES ENZIMATIS DANPENGE NGANSEMPROT |
| title_full_unstemmed | PENINGKATAN PROTEIN TEPUNG BERAS MELALUI PROSES ENZIMATIS DANPENGE NGANSEMPROT |
| title_short | PENINGKATAN PROTEIN TEPUNG BERAS MELALUI PROSES ENZIMATIS DANPENGE NGANSEMPROT |
| title_sort | peningkatan protein tepung beras melalui proses enzimatis danpenge ngansemprot |
| topic | Jurnal i-lib UGM |
| work_keys_str_mv | AT perpustakaanugmilib peningkatanproteintepungberasmelaluiprosesenzimatisdanpengengansemprot |