Pengaruh Derajat Substitusi Distarch phosphate Tapioka terhadap Lama Hidrolisis dan Karakteristik Maltodekstrin dan Sirup Glukosa
The objective of this research were to investigate the effect of POCl3 concentration on the degree substitution (DS) of distarch phosphate tapioca in starch modification, to determine the hydrolisis time to get maltodextrin and glucose syrup from distarch phosphate tapioca and their characteristic a...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2012
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| _version_ | 1826045419047616512 |
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| author | , Kartini Dwi Susilowati , Prof. Dr. Ir.Haryadi, M.App.Sc |
| author_facet | , Kartini Dwi Susilowati , Prof. Dr. Ir.Haryadi, M.App.Sc |
| author_sort | , Kartini Dwi Susilowati |
| collection | UGM |
| description | The objective of this research were to investigate the effect of POCl3
concentration on the degree substitution (DS) of distarch phosphate tapioca in
starch modification, to determine the hydrolisis time to get maltodextrin and
glucose syrup from distarch phosphate tapioca and their characteristic and
saccharide profile of the resistant starch (RS).
In this research, tapioca was reacted with various concentration of POCl3
(0.1, 0.3 and 0.5 %, sb) to produce distarch phosphate tapioca. The results showed
that the DS increased with increasing the concentration of POCl3 e.i DS 0.0001,
0.0015 dan 0.0028 respectively. Distarch phosphate tapioca (DS 0.0001) needed 1
hour to get maltodextrin (DE 12-15, moisture 5.93% and hygroscopicity 15.67%)
and 3 hours to saccharify to get glucose syrup (DE 42-45). Distarch phosphate
(DS 0.0015 and 0.0028) needed 1.5 hour to get maltodextrin (DE 12-15, moisture
5.16 % and 6.11 %) and hygroscopicity (14.30 % and 15.70 %) respectively and 4
hours to saccharify to get glucose syrup.
Glucose and maltose concentration in maltodextrin and glucose syrup from
distarch phosphate tapioca were higher than those comercial product. Glucose and
maltose concentration in maltodextrin from distarch phosphate tapioca were 1.33
and 4.22 % (db) while in glucose syrup from distarch phosphate tapioca were
28.07 and 15.87 % (db). RS from distarch phosphate tapioca (DS 0.0028)
contained 3 types of oligosaccharide with DP > 2 as glucoamylase-limit dextrin. |
| first_indexed | 2024-03-13T22:36:50Z |
| format | Thesis |
| id | oai:generic.eprints.org:98700 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T22:36:50Z |
| publishDate | 2012 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:987002016-03-04T08:47:22Z https://repository.ugm.ac.id/98700/ Pengaruh Derajat Substitusi Distarch phosphate Tapioka terhadap Lama Hidrolisis dan Karakteristik Maltodekstrin dan Sirup Glukosa , Kartini Dwi Susilowati , Prof. Dr. Ir.Haryadi, M.App.Sc ETD The objective of this research were to investigate the effect of POCl3 concentration on the degree substitution (DS) of distarch phosphate tapioca in starch modification, to determine the hydrolisis time to get maltodextrin and glucose syrup from distarch phosphate tapioca and their characteristic and saccharide profile of the resistant starch (RS). In this research, tapioca was reacted with various concentration of POCl3 (0.1, 0.3 and 0.5 %, sb) to produce distarch phosphate tapioca. The results showed that the DS increased with increasing the concentration of POCl3 e.i DS 0.0001, 0.0015 dan 0.0028 respectively. Distarch phosphate tapioca (DS 0.0001) needed 1 hour to get maltodextrin (DE 12-15, moisture 5.93% and hygroscopicity 15.67%) and 3 hours to saccharify to get glucose syrup (DE 42-45). Distarch phosphate (DS 0.0015 and 0.0028) needed 1.5 hour to get maltodextrin (DE 12-15, moisture 5.16 % and 6.11 %) and hygroscopicity (14.30 % and 15.70 %) respectively and 4 hours to saccharify to get glucose syrup. Glucose and maltose concentration in maltodextrin and glucose syrup from distarch phosphate tapioca were higher than those comercial product. Glucose and maltose concentration in maltodextrin from distarch phosphate tapioca were 1.33 and 4.22 % (db) while in glucose syrup from distarch phosphate tapioca were 28.07 and 15.87 % (db). RS from distarch phosphate tapioca (DS 0.0028) contained 3 types of oligosaccharide with DP > 2 as glucoamylase-limit dextrin. [Yogyakarta] : Universitas Gadjah Mada 2012 Thesis NonPeerReviewed , Kartini Dwi Susilowati and , Prof. Dr. Ir.Haryadi, M.App.Sc (2012) Pengaruh Derajat Substitusi Distarch phosphate Tapioka terhadap Lama Hidrolisis dan Karakteristik Maltodekstrin dan Sirup Glukosa. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=55340 |
| spellingShingle | ETD , Kartini Dwi Susilowati , Prof. Dr. Ir.Haryadi, M.App.Sc Pengaruh Derajat Substitusi Distarch phosphate Tapioka terhadap Lama Hidrolisis dan Karakteristik Maltodekstrin dan Sirup Glukosa |
| title | Pengaruh Derajat Substitusi Distarch phosphate Tapioka
terhadap Lama Hidrolisis dan Karakteristik
Maltodekstrin dan Sirup Glukosa |
| title_full | Pengaruh Derajat Substitusi Distarch phosphate Tapioka
terhadap Lama Hidrolisis dan Karakteristik
Maltodekstrin dan Sirup Glukosa |
| title_fullStr | Pengaruh Derajat Substitusi Distarch phosphate Tapioka
terhadap Lama Hidrolisis dan Karakteristik
Maltodekstrin dan Sirup Glukosa |
| title_full_unstemmed | Pengaruh Derajat Substitusi Distarch phosphate Tapioka
terhadap Lama Hidrolisis dan Karakteristik
Maltodekstrin dan Sirup Glukosa |
| title_short | Pengaruh Derajat Substitusi Distarch phosphate Tapioka
terhadap Lama Hidrolisis dan Karakteristik
Maltodekstrin dan Sirup Glukosa |
| title_sort | pengaruh derajat substitusi distarch phosphate tapioka terhadap lama hidrolisis dan karakteristik maltodekstrin dan sirup glukosa |
| topic | ETD |
| work_keys_str_mv | AT kartinidwisusilowati pengaruhderajatsubstitusidistarchphosphatetapiokaterhadaplamahidrolisisdankarakteristikmaltodekstrindansirupglukosa AT profdrirharyadimappsc pengaruhderajatsubstitusidistarchphosphatetapiokaterhadaplamahidrolisisdankarakteristikmaltodekstrindansirupglukosa |