KARAKTERISASI SIFAT FISIK, KIMIA DAN FUNGSIONAL PATI UMBI GEMBILI (Dioscorea aculeata L.) YANG DIMODIFIKASI SECARA ESTERIFIKASI DENGAN CH3COOH

Abstract

Gembili starch is one of potensial products which subtitutes flour and food additive that is very important to food industry. This research was proposed to analyse the correlation between acetic acid concentration and the time of reaction in the production of gembili strach that was modified by the esterifikasi physic, chemic, and functional. The research methodology used was completely ramdomized block design and instead of nine treatment with combination long reaction time (30 minutes, 60 minutes, 90 minutes) and concentrate with acetic acid (CH3COOH) (0,05%, 0,10%, 0,15%). The result of the research showed that the modified gembili strach by the esterifikasi in all acetic acid concentration and the time of reaction gave highly significant different effecting to bulk density, protein concent, heat viscosity, temperature of gelatinitation, and swelling power.