Isti Pudjihastuti

Modification of cassava starch using combination process lactic acid hydrolysis and micro wave heating to increase coated peanut expansion quality

Modified cassava starch is very prospective products in the food industry. The main consideration of this study is the increasing volume of imported wheat and the demand for modified cassava starch industry. The purpose of this study is the assessing of lactic acid hydrolysis and microwave heating impact to the physicochemical and rheological properties of modified cassava starch, and test applications of modified cassava starch to coated peanut expansion quality. Experimental variables include the concentration of lactic acid (0.5% w/w, 1% w/w; 2% w/w), a time of hydrolysis (15, 30, 45 minutes), a time of microwave heating (1, 2, 3 hours). The research step is by dissolving lactic acid using aquadest in the stirred tank reactor, then added cassava starch. Hydrolysed cassava starch was then heated by microwave. Physicochemical properties and rheology of the modified cassava starch is determined by the solubility, swelling power, and test congestion. The optimum obtained results indicate that solubility, swelling power, congestion test, respectively for 19.75%; 24.25% and 826.10% in the hydrolysis treatment for 15 minutes, 1% w lactic acid and microwave heating 3 hours. The physicochemical and rheological properties of modified cassava starch have changed significantly when compared to the native cassava starch. Furthermore, these modified cassava starch are expected to be used for the substitution of food products.Modified cassava starch is very prospective products in the food industry. The main consideration of this study is the increasing volume of imported wheat and the demand for modified cassava starch industry. The purpose of this study is the assessing of lactic acid hydrolysis and microwave heating impact to the physicochemical and rheological properties of modified cassava starch, and test applications of modified cassava starch to coated peanut expansion quality. Experimental variables include the concentration of lactic acid (0.5% w/w, 1% w/w; 2% w/w), a time of hydrolysis (15, 30, 45 minutes), a time of microwave heating (1, 2, 3 hours). The research step is by dissolving lactic acid using aquadest in the stirred tank reactor, then added cassava starch. Hydrolysed cassava starch was then heated by microwave. Physicochemical properties and rheology of the modified cassava starch is determined by the solubility, swelling power, and test congestion. The optimum obtained results indicate that solubility, s...

Combination process method of lactic acid hydrolysis and hydrogen peroxide oxidation for cassava starch modification

Indonesia is one of the world’s largest wheat importer, some research are conducted to find other carbohydrate sources which can replace wheat. Cassava is very easy to find and grown in tropical climates especially Indonesia. The research is focused on cassava starch modification as a substitute for wheat flour in order to reduce consumption of wheat flour. The aim of this research is to assess the effect of temperature, pH, and the concentration of H2O2 in modifying cassava starch which. The combination methods are lactic acid hydroxylation and hydrogen peroxide oxidation to improve baking expansion. The carboxyl group, carbonyl group, swelling power, starch solubility, and baking expansion of starch are analized and calculated. Results showed that the modified cassava starch can substitute wheat flour with optimum conditions process at a concentration of H2O2 is 1.5% w/w, oxidation temperature is 50°C, and pH is 3 by the value of swelling power is 6.82%, solubility is 0.02%, and baking expansion is 7.2 cm3/gram.Indonesia is one of the world’s largest wheat importer, some research are conducted to find other carbohydrate sources which can replace wheat. Cassava is very easy to find and grown in tropical climates especially Indonesia. The research is focused on cassava starch modification as a substitute for wheat flour in order to reduce consumption of wheat flour. The aim of this research is to assess the effect of temperature, pH, and the concentration of H2O2 in modifying cassava starch which. The combination methods are lactic acid hydroxylation and hydrogen peroxide oxidation to improve baking expansion. The carboxyl group, carbonyl group, swelling power, starch solubility, and baking expansion of starch are analized and calculated. Results showed that the modified cassava starch can substitute wheat flour with optimum conditions process at a concentration of H2O2 is 1.5% w/w, oxidation temperature is 50°C, and pH is 3 by the value of swelling power is 6.82%, solubility is 0.02%, and baking expansion is 7.2 ...

Quality analog rice composite flour: Modified starch, Colocasia esculenta, Canna edulis Ker high protein

The demand for domestic rice continues to increase along with population growth, making it difficult for the achievement of national rice self-sufficiency. Therefore, it is necessary to decrease rice demand with food diversification program. Since paddy rice and rice have become food culture of Indonesian people, it is necessary to develop product similar to rice (analog rice) by not changing food preparation at the household level. The purpose of this research is to develop analog rice production method from protein rich composite flour with hot extrusion method. Thermal extrusion technology is expected to produce artificial rice with high quality and nutrition and have physicochemical properties equivalent of rice. There fore, it can be applied as food substitute for rice in realizing Indonesia food security program. The result of chemical analysis shows that the best analog rice in this study contains water 13.455%, carbohydrate 74.972%, protein 8.648% and fat 0.180%. Analog rice amylose content equal ...