Pembuatan Pati Ganyong (Canna indica L.) Modifikasi dengan Metode Hidrolisis Asam
Abstract
Abstract. Starch is used by people as a food ingredient, however, starch has natural qualities that are less profitable, such as poor solubility. In this research, canna starch would modified by acid hydrolysis method. HCl would alter physicochemical properties of canna starch such as the increased solubility became 18.66% on starch modification from natural starch solubility as 2.44%. Aside from solubility, organoleptic and pH were also tested. This modification of starch obtained yield of 66.55%. Almost similar organoleptic result, pH alteration became more neutral allowed consumer starch modification became more widespread, especially in the pharmaceutical field for solubility improvement starch.
Abstrak. Pati dimanfaatkan masyarakat sebagai bahan makanan, namun, pati memiliki sifat-sifat alami yang kurang menguntungkan, seperti kelarutannya yang rendah. Pada penelitian ini, pati ganyong akan dimodifikasi dengan metode hidrolisis asam. HCl akan mengubah sifat fisikokimia dari pati ganyong seperti terjadinya kenaikan kelarutan menjadi 18,66% pada pati modifikasi dari kelarutan pati alami sebesar 2,44%. Selain kelarutan, organoleptis dan pH juga diuji. Dari modifikasi ini diperoleh rendemen pati sebesar 66,55%. Hasil organoleptis yang hampir mirip, perubahan pH menjadi lebih netral memungkinkan penggunaa pati modifikasi menjadi lebih luas terutama pada bidang farmasi karena adanya perbaikan kelrutan pati.
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DOI: http://dx.doi.org/10.29313/.v0i0.4622
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