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Articles by Gatot Siswo Hutomo
Total Records ( 1 ) for Gatot Siswo Hutomo
  Abdul Rahim , Gatot Siswo Hutomo , Nurdin Rahman , Bohari and Sukisman Abdul Halid
  Background and Objective: Arenga starch was extracted from the pith of sugar palm (Arenga pinnata), chemically modified by acetylation were produced acetylated arenga starches with different concentrations of acetic anhydride (4, 8, 12, 16% of starch basis). To evaluate the effect of acetylation on the structure and functional properties of chemical modified starches. Materials and Methods: The experimental research using material i.e., the arenga starch from the pith of palm sugar (Arenga pinnata), acetic anhydride 98%, NaOH, HCl, ethanol 96%, KOH 99.99%, H2SO4 96.1%, KBr, acetone and olive oil. Methods i.e., acetylation of arenga starch, determination of acetyl percentage and degree of substitution, fourier transform infrared (FTIR) spectra, X-ray diffraction, water and oil holding capacity, swelling power and solubility, crude fiber. Data were assessed by one-way analysis of variance and were carried out with Duncan’s multiple test (p<0.05). Results: The percentage of acetyl groups and degree of substitution increased with increasing in concentrations of acetic anhydride. Fourier transform infrared spectra of acetylated arenga starches additionally showed bands of varying intensity attributable to the acetyl groups introduced of the ester group in the sign to 1720.50-1728.22 cm–1. All starch granules were pattern of A-type crystallinity and relative crystallinity of acetylated arenga starches were lower than that native arenga starch. The water holding capacity, oil holding capacity, swelling power and fibre content of acetylated arenga starches increased but solubility decreased with the increasing in concentrations of acetic anhydride. Conclusion: Acetylated arenga starches were synthesized with acetic anhydride for use in food.
 
 
 
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