Hafiz, Akbar and Agus, Supriyanto and Kristinah , Haryani (2013) KARAKTERISASI TEPUNG KONJAK DARI TANAMAN ILES-ILES (AMORPHOPHALLUS ONCOPHYLLUS) DI DAERAH GUNUNG KREO SEMARANG JAWA TENGAH. Jurnal Teknologi Kimia dan Industri, 2 (4). pp. 41-47.
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Official URL: http://ejournal-s1.undip.ac.id/index.php/jtki/arti...
Indonesia has many kinds of plants iles-iles (Amorphophallus oncophyllus). In this study, using raw materials derived from the Goa Kreo, Semarang, Central Java, the area has two types of iles-iles, namely A. oncophyllus and A. variabillis. Plants iles-iles (konjac) contains a fairly high Glukomannan, glukomannan is a polysaccharide composed of units of D-glucose and D-mannose. In this study intended to determine the content of glucomannan plant iles-iles in Goa Kreo. By using gravimetric methods phenyl hydrazine, glucomannan levels were obtained at 30.56%. In this study also aims to determine the viscosity of konjac flour are affected by operating conditions such as the total concentration of konjac flour, stirring time, and pH (pH 2-8). With a higher sucrose concentration, viscosity konjac flour tends to decrease. For salt concentrations (0, 10; 20% w / v) no effect on the viscosity. Improved high viscosity can be observed mixture for konjac - rice flour, konjac - wheat flour and konjac - corn flour. For gel formation, the hydrocolloid which interacts synergistically with konjac flour to form a gel. Hydrocolloids are carrageenan. This gel texture varies according to the ratio of konjac flour - carrageenan.
|Uncontrolled Keywords:||flour konjac; Amorphophallus oncophyllus; viscosity; gel formation; carrageenan|
|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:||22 Jan 2014 00:54|
|Last Modified:||22 Jan 2014 00:54|
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