Karakterisasi Sifat Fisik, Kimia dan Fungsional Pati Suweg (Amorphophallus campanulatus ) yang Dimodifikasi secara Ikatan Silang dengan Na2HPO4

Abstract

Suweg starch is one of potensial products which subtitutes flour and food additive. This research was proposed to analyse the correlation between disodium hidro phosphate concentration and the time of reaction in the production of suweg strach thar was modified by the cross linking Physical, Chemical, and Functionally. The research methodology used was completely ramdomized block design. The result of the research showed that the modified suweg strach by the cross linking in all disodium hidrophosphate concentration and the time of reaction gave highly significant diffrent effecting to heat viscosit and protein. The texture showed that modified suweg strach by the cross linking including cohessive and the clarity including translucent.