modifikasi pati tapioka dengan menggunakan minyak jahe

Summary

Starch is polysaccharide obtained from green plants through photosynthesis. Starch is used as thickener and stabilizer in food industry. However, natural starch has low viscosity, gelatinisation time, swelling power, solubility and degree of cross-link. One of material sources to produce starch is cassava. Indonesia production of cassava in 2008 was 21.593.053 tons (CBS, 2009) which it prices about Rp 460.00/kg. Native starch can be modified in two ways, physical and chemical modifications. Chemical modification methods is the most. However, the use of chemicals material may affect human health and environment safety. Therefore, natural material can be as alternative used as a raw material for producing modified strach. Ginger is a rhizome that grows in Indonesia, containing gingerol, phenolic compound that can cause cross-linking to strengthen molecules bond can further increase viscosity, gelatinisation time, swelling power, solubility and degree of cross-links.
Research will be conducted by mixing both tapioca starch and ginger oil with certain composition at room temperature, stirring, filtering, drying and finally grinding.
The purpose of this research is to observe the influence tapioca starch to ginger oil weight ratio also water to starch weight ratio.
Research will be conducted for six months with several steps. First, preparation materials and equipment, analysis of raw materials, modification starch, analysis and interpretation of data, final report and seminars.