Indonesia is one of the world’s largest wheat importer, some research are conducted to find other carbohydrate sources which can replace wheat. Cassava is very easy to find and grown in tropical climates especially Indonesia. The research is focused on cassava starch modification as a substitute for wheat flour in order to reduce consumption of wheat flour. The aim of this research is to assess the effect of temperature, pH, and the concentration of H2O2 in modifying cassava starch which. The combination methods are lactic acid hydroxylation and hydrogen peroxide oxidation to improve baking expansion. The carboxyl group, carbonyl group, swelling power, starch solubility, and baking expansion of starch are analized and calculated. Results showed that the modified cassava starch can substitute wheat flour with optimum conditions process at a concentration of H2O2 is 1.5% w/w, oxidation temperature is 50°C, and pH is 3 by the value of swelling power is 6.82%, solubility is 0.02%, and baking expansion is 7.2 cm3/gram.
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24 May 2017
INTERNATIONAL SEMINAR ON FUNDAMENTAL AND APPLICATION OF CHEMICAL ENGINEERING 2016 (ISFAChE 2016): Proceedings of the 3rd International Seminar on Fundamental and Application of Chemical Engineering 2016
1–2 November 2016
East Java, Indonesia
Research Article|
May 24 2017
Combination process method of lactic acid hydrolysis and hydrogen peroxide oxidation for cassava starch modification
Siswo Sumardiono;
Siswo Sumardiono
*
Department of Chemical Engineering, Faculty of Engineering,
Diponegoro University
Postal Code 50239, Semarang, Indonesia
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Isti Pudjihastuti;
Isti Pudjihastuti
Department of Chemical Engineering, Faculty of Engineering,
Diponegoro University
Postal Code 50239, Semarang, Indonesia
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Budiyono;
Budiyono
Department of Chemical Engineering, Faculty of Engineering,
Diponegoro University
Postal Code 50239, Semarang, Indonesia
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Hansen Hartanto;
Hansen Hartanto
Department of Chemical Engineering, Faculty of Engineering,
Diponegoro University
Postal Code 50239, Semarang, Indonesia
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Intan Clarissa Sophiana
Intan Clarissa Sophiana
Department of Chemical Engineering, Faculty of Engineering,
Diponegoro University
Postal Code 50239, Semarang, Indonesia
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*
Corresponding Author: Telp / Fax: +62247460058 / +622476480675 [email protected]
AIP Conf. Proc. 1840, 060006 (2017)
Citation
Siswo Sumardiono, Isti Pudjihastuti, Budiyono, Hansen Hartanto, Intan Clarissa Sophiana; Combination process method of lactic acid hydrolysis and hydrogen peroxide oxidation for cassava starch modification. AIP Conf. Proc. 24 May 2017; 1840 (1): 060006. https://doi.org/10.1063/1.4982286
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