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DC Field | Value | Language |
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dc.contributor.author | Hidayat, Beni | |
dc.contributor.author | Ahza, Adil Basuki | |
dc.contributor.author | Sugiyono | |
dc.date.accessioned | 2010-07-01T05:37:28Z | |
dc.date.available | 2010-07-01T05:37:28Z | |
dc.date.issued | 2003 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/29834 | |
dc.description.abstract | This research was ehned & cherecterRation of meRodexfrin DP 3-9 (produced by enzymdic hyddysis and membrane separation process) as campared to commercia/ meltodeMn and glucose and assessment of its potentid typkatjon es c-e source in sport drink. The mearch showed that apphc&ion of m1- DP 3-9 had some advantages es compmd to @case wjH, regard to absqtbn rate that was 2 times long~ar(6 0 minutes instead of 30 mWes), mmolali& depe that was 5,6 hasl ower (1 78 mQsmdrkg as mpmd to 1000 rnOsm&gj, and relative sweetness degm that was 10 - 11 times lower (6,157,20 as comm to 57,OO-61,00). However, Me app/icatmn of rndfodekstn'n DP 3-9 had IimitatIon which was shown by its viscosty characteristic that was 5,70 - 6,20% higher (1,29 cSt and 1,37 oSt as campmd to ?,22 cSt and 1,29 cSt). When compared to commen:idm&odextiin, mattodextrin DP 3-9 is fevosgble as carbohydrate source in sport dtink based on 8s abmption refe that was more fhm 2 times Mer (60 minutes as compad to mote than 120 minutes) and storage stability at refrigrator temperature (which was more than 8 weeks. with or without stetilizdion; with stenenkation). | id |
dc.publisher | IPB (Bogor Agricultural University) | |
dc.title | Karakterisasi Maltodeksin DP 3-9 serta Kajian Potensi Penggunaannya sebagai Sumber Karbohidrat pada Minuman Olahraga [Characterization of Maltodextrin DP 3-9 and Assesrnent of Its Potential | id |
Appears in Collections: | Faculty of Agricultural Technology |
Files in This Item:
File | Description | Size | Format | |
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armidaoktavia.blog.uns.ac.id files 2010 04 beni_hidayat_karakterisasi_maltodekstrin.pdf | Publication | 592.93 kB | Adobe PDF | View/Open |
armidaoktavia.blog.uns.ac.id files 2010 04 beni_hidayat_karakterisasi_maltodekstrin.ps | Postscript | 1.01 MB | Postscript | View/Open |
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