PENGARUH KONSENTRASI SODIUM HIPOKLORIT DAN LAMA OKSIDASI TERHADAP SIFAT FISIKOKIMIA TAPIOKA RAKYAT
Native cassava starch produced by small cottage industry is well known to expand by frying and baking process. However, its use in the bakery industry is still limited because the expansion property is not good enough yet. Starch oxidation using sodium hypochlorite is one of chemical modification te...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2011
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| _version_ | 1826043817354067968 |
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| author | , GILIAN TETELEPTA , Prof. dr. Ir. Sardjono, M.S. |
| author_facet | , GILIAN TETELEPTA , Prof. dr. Ir. Sardjono, M.S. |
| author_sort | , GILIAN TETELEPTA |
| collection | UGM |
| description | Native cassava starch produced by small cottage industry is well known to
expand by frying and baking process. However, its use in the bakery industry is still
limited because the expansion property is not good enough yet. Starch oxidation using
sodium hypochlorite is one of chemical modification techniques that can be applied in
order to get higher baking expansion properties. The aim of this study was to
determine the differences of cassava starch properties resulted from oxidation with
sodium hypochlorite at different concentration and duration of oxidation, and to obtain
the best techinque of starch oxidation using sodium hypochlorite to produce cassava
starch with high baking expansion.
Small cottage produced cassava starch was used in this study from Pundong
Bantul, Yogyakarta. Cassava starch is oxidized by varying sodium hypochlorite
concentration (1.2, 1.8, 2.4 and 3.0%) and duration of oxidation (5, 10, 15 and 20 min).
The starches were analyzed for carbonyl and carboxyl content, viscosity, pH, baking
expansion, the degree of whiteness, and amylose content.
The results showed that there was no significant difference between the native
cassava with oxidized cassava starch in baking expansion properties. The combination
of 3% NaOCl at 20 min gave highest carbonyl and carboxyl content, i.e. 0.12% and
0.20% respectively. The higher NaOCl concentration and duration of oxidation gave
higher the degree of whiteness of cassava starch. Oxidized cassava starch had a neutral
pH (5.61-6.72), while native starch had an acidic (pH 3.34). Viscosity and amylose
content of oxidized starch decreased with increasing NaOCl concentration and duration
of oxidation. |
| first_indexed | 2024-03-13T22:09:45Z |
| format | Thesis |
| id | oai:generic.eprints.org:90226 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T22:09:45Z |
| publishDate | 2011 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:902262014-08-20T02:51:33Z https://repository.ugm.ac.id/90226/ PENGARUH KONSENTRASI SODIUM HIPOKLORIT DAN LAMA OKSIDASI TERHADAP SIFAT FISIKOKIMIA TAPIOKA RAKYAT , GILIAN TETELEPTA , Prof. dr. Ir. Sardjono, M.S. ETD Native cassava starch produced by small cottage industry is well known to expand by frying and baking process. However, its use in the bakery industry is still limited because the expansion property is not good enough yet. Starch oxidation using sodium hypochlorite is one of chemical modification techniques that can be applied in order to get higher baking expansion properties. The aim of this study was to determine the differences of cassava starch properties resulted from oxidation with sodium hypochlorite at different concentration and duration of oxidation, and to obtain the best techinque of starch oxidation using sodium hypochlorite to produce cassava starch with high baking expansion. Small cottage produced cassava starch was used in this study from Pundong Bantul, Yogyakarta. Cassava starch is oxidized by varying sodium hypochlorite concentration (1.2, 1.8, 2.4 and 3.0%) and duration of oxidation (5, 10, 15 and 20 min). The starches were analyzed for carbonyl and carboxyl content, viscosity, pH, baking expansion, the degree of whiteness, and amylose content. The results showed that there was no significant difference between the native cassava with oxidized cassava starch in baking expansion properties. The combination of 3% NaOCl at 20 min gave highest carbonyl and carboxyl content, i.e. 0.12% and 0.20% respectively. The higher NaOCl concentration and duration of oxidation gave higher the degree of whiteness of cassava starch. Oxidized cassava starch had a neutral pH (5.61-6.72), while native starch had an acidic (pH 3.34). Viscosity and amylose content of oxidized starch decreased with increasing NaOCl concentration and duration of oxidation. [Yogyakarta] : Universitas Gadjah Mada 2011 Thesis NonPeerReviewed , GILIAN TETELEPTA and , Prof. dr. Ir. Sardjono, M.S. (2011) PENGARUH KONSENTRASI SODIUM HIPOKLORIT DAN LAMA OKSIDASI TERHADAP SIFAT FISIKOKIMIA TAPIOKA RAKYAT. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=52893 |
| spellingShingle | ETD , GILIAN TETELEPTA , Prof. dr. Ir. Sardjono, M.S. PENGARUH KONSENTRASI SODIUM HIPOKLORIT DAN LAMA OKSIDASI TERHADAP SIFAT FISIKOKIMIA TAPIOKA RAKYAT |
| title | PENGARUH KONSENTRASI SODIUM HIPOKLORIT
DAN LAMA OKSIDASI TERHADAP SIFAT
FISIKOKIMIA TAPIOKA RAKYAT |
| title_full | PENGARUH KONSENTRASI SODIUM HIPOKLORIT
DAN LAMA OKSIDASI TERHADAP SIFAT
FISIKOKIMIA TAPIOKA RAKYAT |
| title_fullStr | PENGARUH KONSENTRASI SODIUM HIPOKLORIT
DAN LAMA OKSIDASI TERHADAP SIFAT
FISIKOKIMIA TAPIOKA RAKYAT |
| title_full_unstemmed | PENGARUH KONSENTRASI SODIUM HIPOKLORIT
DAN LAMA OKSIDASI TERHADAP SIFAT
FISIKOKIMIA TAPIOKA RAKYAT |
| title_short | PENGARUH KONSENTRASI SODIUM HIPOKLORIT
DAN LAMA OKSIDASI TERHADAP SIFAT
FISIKOKIMIA TAPIOKA RAKYAT |
| title_sort | pengaruh konsentrasi sodium hipoklorit dan lama oksidasi terhadap sifat fisikokimia tapioka rakyat |
| topic | ETD |
| work_keys_str_mv | AT giliantetelepta pengaruhkonsentrasisodiumhipokloritdanlamaoksidasiterhadapsifatfisikokimiatapiokarakyat AT profdrirsardjonoms pengaruhkonsentrasisodiumhipokloritdanlamaoksidasiterhadapsifatfisikokimiatapiokarakyat |