Showing posts with label tapioka fermentasi. Show all posts
Showing posts with label tapioka fermentasi. Show all posts
11 March 2015
Karakteristik Tepung Tapioka Fermentasi Merek MPJ Supra Full
Program Studi Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro bekerjasama dengan PT Melati Putra Jaya untuk melakukan berbagai macam pengembangan resep berbasis Tepung Tapioka Fermenasi. berikut adalah karakteristiknya berdasarkan uji yang dilakukan di Laboratorium Ilmu Gizi dan Pangan, Fikkes Unimus
|
no
|
karakteristik
|
Nilai
|
|
1
|
kadar air (%)
|
11.93
|
|
2
|
Kadar abu (%)
|
0.16
|
|
3
|
pH
|
4.29
|
|
4
|
Kadar pati (%)
|
78.2
|
|
5
|
kadar amilosa (%)
|
21.62
|
|
6
|
kadar amilopektin (%)
|
85.17
|
|
7
|
ukuran granula (um)
|
3-40
|
|
8
|
kehalusan (%)
|
|
|
no 50
|
95.48
|
|
|
no 100
|
91.3
|
|
|
no 140
|
88.45
|
|
|
9
|
derajad putih (%)
|
92.07
|
|
10
|
sweling power (g/g)
|
|
|
60 oC
|
8.43
|
|
|
70 oC
|
22.19
|
|
|
80 oC
|
24.65
|
|
|
90 oC
|
26.08
|
|
|
95 oC
|
40.83
|
|
|
11
|
kelarutan (%)
|
|
|
60 oC
|
8.69
|
|
|
70 oC
|
18.32
|
|
|
80 oC
|
32.51
|
|
|
90 oC
|
34.85
|
|
|
95 oC
|
36.11
|
|
|
12
|
sifat amilografi
|
|
|
suhu gelatinisasi ( C )
|
64.38
|
|
|
suhu viskositas maksimum ( C )
|
75.91
|
|
|
viskositas maksimum (BU)
|
1337
|
|
|
Breakdown (BU)
|
930
|
|
|
Setback (BU)
|
95
|
|
|
Stabilitas fase pendinginan (BU)
|
105
|
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