| dc.contributor.author | C S, Titi | |
| dc.contributor.author | FACHRUDIN, R | |
| dc.contributor.author | RURIANI, E | |
| dc.contributor.author | YULIASIH, I | |
| dc.date.accessioned | 2023-04-13T06:18:22Z | |
| dc.date.available | 2023-04-13T06:18:22Z | |
| dc.date.issued | 2018-05-14 | |
| dc.identifier.uri | https://repository.unej.ac.id/xmlui/handle/123456789/115283 | |
| dc.description.abstract | Sodium carboxymethyl starch (Sodium CMS) is a modified starch prepared by two
successive processes, alkalization and etherification. Alkalization will change the activated
hydroxyl group of starch to more reactive alkoxide (St-O-
), and then carboxymethyl group will
substitute the hydroxyl group into sodium CMS. This research investigated the effect of agitation
(1000 rpm of stirring and 4000 rpm of homogenization) in alkalization process to the
modification of native starch into sodium CMS. Cassava and sago starches were mixed with
sodium hydroxide (1.8 and 1.9 moles per mole anhydrous glucose units). The combination of
NaOH and homogenizing gave the highest degrees of substitution for cassava (DS 0.73) and
sago (DS 0.55) starches. The sodium CMS characteristics (paste clarity, water and oil absorption
capacities, solubility, swelling power) were a function of mixing method but not on the amount
of NaOH used. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Fakultas Teknologi Pertanian | en_US |
| dc.subject | Sago and Cassava Starches | en_US |
| dc.title | Effect of Agitation in Alkalization Process on the Characteristics of Sodium Carboxymethyl Sago and Cassava Starches | en_US |
| dc.type | Article | en_US |
