MODIFIKASI PATI BIJI ALPUKAT (Persea Americana Mill.) MENGGUNAKAN RAGI TAPE (Saccharomyces cerevisae)

Agrointek Pub Date : 2019-03-05 DOI:10.21107/AGROINTEK.V13I1.4289

I. Sukma, M. F. F. Mu’tamar, Asfan Asfan

{"title":"MODIFIKASI PATI BIJI ALPUKAT (Persea Americana Mill.) MENGGUNAKAN RAGI TAPE (Saccharomyces cerevisae)","authors":"I. Sukma, M. F. F. Mu’tamar, Asfan Asfan","doi":"10.21107/AGROINTEK.V13I1.4289","DOIUrl":null,"url":null,"abstract":"Avocado seed has many useful substances such as starch, Avocado seeds also have a starch percentage 23%. Natural starch has a limited application because it not applicative. Because of this, modification was required to improve the function of the starch, which is by modifying the starch with fermentation. The factors that influence the material modification process are yeast concentration and fermentation duration. The purpose of this study was to determine the effect of yeast concentration and duration of fermentation on types of avocado seed starch. The study design used by Factorial Design (RALF) with two factors: yeast concentration 0%, 6%, 8% and fermentation time 24 hours, 48 hours, 72 hours. The research parameters included measuring gelatiniation time, gelatinasation temperature measurement, pH test and viscosity test. The results showed that the fermentation time with yeast concentration have a significant effect on pH of the material, gelatinization temperature, viscosity and starch granules. Based on the pH test parameters, the starch which had the lowest pH was 8% yeast measurement with 72 hours fermentation time (zc) that is 5.4.","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2019-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Agrointek","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21107/AGROINTEK.V13I1.4289","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 1

Abstract

Avocado seed has many useful substances such as starch, Avocado seeds also have a starch percentage 23%. Natural starch has a limited application because it not applicative. Because of this, modification was required to improve the function of the starch, which is by modifying the starch with fermentation. The factors that influence the material modification process are yeast concentration and fermentation duration. The purpose of this study was to determine the effect of yeast concentration and duration of fermentation on types of avocado seed starch. The study design used by Factorial Design (RALF) with two factors: yeast concentration 0%, 6%, 8% and fermentation time 24 hours, 48 hours, 72 hours. The research parameters included measuring gelatiniation time, gelatinasation temperature measurement, pH test and viscosity test. The results showed that the fermentation time with yeast concentration have a significant effect on pH of the material, gelatinization temperature, viscosity and starch granules. Based on the pH test parameters, the starch which had the lowest pH was 8% yeast measurement with 72 hours fermentation time (zc) that is 5.4.

查看原文本刊更多论文

制备RAGI条带（酿酒酵母）的生物途径（Persea Americana Mill.）的改良

牛油果种子中含有许多有用的物质，如淀粉，牛油果种子的淀粉含量也有23%。天然淀粉的应用有限，因为它不具有应用性。因此，需要通过发酵对淀粉进行改性来提高淀粉的功能。影响材料改性过程的因素有酵母浓度和发酵时间。本研究的目的是确定酵母浓度和发酵时间对鳄梨种子淀粉类型的影响。因子设计（RALF）采用的研究设计有两个因素：酵母浓度0%、6%、8%和发酵时间24小时、48小时、72小时。研究参数包括凝胶时间测定、凝胶温度测定、pH值测定和粘度测定。结果表明，发酵时间和酵母浓度对原料的pH值、糊化温度、粘度和淀粉颗粒有显著影响。根据pH测试参数，具有最低pH的淀粉是8%酵母测量，72小时发酵时间（zc）为5.4。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Agrointek

自引率

0.00%

发文量

审稿时长

12 weeks