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http://repository.ipb.ac.id/handle/123456789/60227
Title: | Separation and Characterization Amylose-Amylopectin on Tapioka and Sagoo Using Variation Temperature of Water Pemisahan dan Pencirian Amilosa-Amilopektin pada Tepung Tapioka dan Sagu Menggunakan Ragam Suhu Air |
Authors: | Sjahriza, Ahmad Kemala, Tetty Riyanto, Seno Arnaldi |
Keywords: | Bogor Agricultural University (IPB) |
Issue Date: | 2010 |
Abstract: | Amylose can be easily separated by using water with several temperature condition. Separation amylose and amylopectin process is done by using not only hot water with different temperature 55, 60,and 65 °C, but also with different rasio 1:30, 1:45, and 1:60. The characteristics that observed in this study were water contain, viscosity, molecular weight, and thermal analysis using differential scanning calorymeter. The yield of amylose from tapioca obtained in this study were 15−17% (60 °C), and 21−23% (65 °C) but there is no yield obtained on 55 °C, meanwhile the yield of amylose from sagoo obtained were 13−16% (60 °C), and 22−23% (65 °C). The characteristics of amylose and amylopectin, both obtained from tapioca and sagoo had met standard range so there is no purified anymore. |
URI: | http://repository.ipb.ac.id/handle/123456789/60227 |
Appears in Collections: | UT - Chemistry |
Files in This Item:
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G10sar.pdf Restricted Access | Fulltext | 1.29 MB | Adobe PDF | View/Open |
BAB I Pendahuluan.pdf Restricted Access | Fulltext | 384.6 kB | Adobe PDF | View/Open |
BAB II Tinjauan Pustaka.pdf Restricted Access | BAB II | 425.56 kB | Adobe PDF | View/Open |
BAB III Metode Penelitian.pdf Restricted Access | BAB III | 394.11 kB | Adobe PDF | View/Open |
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BAB V Kesimplan dan Saran.pdf Restricted Access | BAB V | 369.96 kB | Adobe PDF | View/Open |
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Daftar Pustaka.pdf Restricted Access | Daftar Pustaka | 374.24 kB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 1.11 MB | Adobe PDF | View/Open |
Ringkasan.pdf Restricted Access | Ringkasan | 349.58 kB | Adobe PDF | View/Open |
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