Putri, Eva and , Hamid Abdillah, S.T., M.T. (2023) Pengaruh Waktu Pada Proses Asetilasi Terhadap Modifikasi Tepung Tapioka. Skripsi thesis, Universitas Muhammadiyah Surakarta.
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Abstract
The use of tapioca flour in Indonesia is still very limited because it has the characteristics of being insoluble in cold water and sticky. This makes the use of tapioca flour very limited. So it is necessary to modify tapioca flour so that it has better characteristics. One of the modifications of tapioca flour is by acetylation. The addition of acetic acid can improve the physical properties (swelling power, solubility, and viscosity) and chemical (reducing sugar levels). This study aims to examine the effect of operating time (30, 60, and 120 minutes) on swelling power, solubility, viscosity and reducing sugar levels in tapioca flour produced in acetylation. The results showed that the optimum conditions were obtained at 120 minutes with a swelling power value of 4.33 g/g, a solubility value of 47%, a viscosity value of 5.10 mPa.S, and a reducing sugar levels of 1.62 %. The longer the acetylation time, the higher the resulting swelling power, solubility, and viscosity values, while the resulting reducing sugar levels decreases.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | asetilasi, asam Asetat, modifikasi, tepung tapioka |
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry T Technology > TP Chemical technology |
| Divisions: | Fakultas Teknik > Teknik Kimia |
| Depositing User: | EVA PURNAMA PUTRI |
| Date Deposited: | 04 Dec 2023 00:54 |
| Last Modified: | 04 Dec 2023 00:54 |
| URI: | http://eprints.ums.ac.id/id/eprint/117913 |
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