| dc.description.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. | en_US |
