Rustanti , Wijayaningrum (2011) MODIFIKASI SIFAT PSIKOKIMIA DAN RHEOLOGI UBI KAYU BERBASIS KOMBINASI PERENDAMAN DENGAN GARAM DAN HIDROLISA MENGGUNAKAN ASAM LAKTAT UNTUK BAHAN BAKU PRODUKSI MIE. Technical Report. Diponegoro University.
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Modification of cassava was produced by saltings process using NaCl and acid hydrolysis using lactid acid. The research’s aim is to improved physicochemical and rheology properties of modified cassava such as swelling power and solubility. Cassava chips was soaked into 5% w salt solution or 1% w lactid acid solution then dehydrated. Dried cassava was grinded and then analyzed the physicochemical and rheological properties. The fixed variables were cassava species, weight of cassava 1 kg, drying time, salt consentration 5% w, and lactid acid consentration 1% w, while the changed variable was soaking time (2, 4, 6, 8, 10 hours). The product was analyzed its properties such as swelling power, solubillity, and noodle texture. The analysis method was adopted from Leach et. al. (1959) of swelling power, Kainuma et. al. (1967) of % solubility, and texture analyzer, Lloyd of noodle texture. The result of this research saw that the soaked time did not effect on swelling power and % solubility and noodle tensile strenght. The variable of 5% salt soaking gave the closed swelling power and % solubility of wheat flour. The noodle product of mixing 50 % wheat flour and 50 % modified cassava flour by lactid acid soaked for 4 hours gave tensile strenght closed to wheat flour,while noodle product of mixing 75 % wheat flour and 25 modified cassava flour by salting for 10 hours gave tensile strenghtclosed to wheat flour.
|Item Type:||Monograph (Technical Report)|
|Uncontrolled Keywords:||cassava, lactid acid, salt, swelling power, solubility, tensile strenght|
|Subjects:||T Technology > TP Chemical technology|
|Divisions:||Faculty of Engineering > Department of Chemical Engineering|
Faculty of Engineering > Department of Chemical Engineering
|Deposited By:||teknik kimia|
|Deposited On:||05 Nov 2012 10:40|
|Last Modified:||05 Nov 2012 10:40|
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