Abstract—Indonesia has a large potential source of starch,
such as cassava starch which can be used for food or
pharmaceutical excipients. Weaknesses of cassava starch
characteristics such as viscosity, flow characteristic and hard to
dissolve in cold water can be improved by physical, chemical
and biological modifications.This study was carried out, to
modified cassava starch by extrusion system. This process was
resulting in the prototype of partially pregelatinized cassava
starch (PGCS). The form of PGCS granules has changed from
the round shape to flat and widened by heat and pressure of the
extrusion process. Likewise, the results of polarizing
microscopy observations show that some starch granules have
lost their birefringence properties, and some remain intact. The
effect of temperature of extrusion on the change of
characteristics of partially pregelatinized starch was analyzed
using analysis of variance (ANOVA). Based on the p-value
regression, the ANOVA analysis showed that the temperature
of extrusion has a significant effect on changes in starch
viscosity, bulk density, tapped density, and compressibility. But
it did not significantly influence the value of moisture content of
PGCS.
Index Terms—Characteristics of partial pregelatinized
starch, cassava starch, extrusion variable.
The authors are with National Laboratory for Starch Technology, Agency
for the Assesment and Application of Technology, Lampung, Indonesia
(e-mail: fitri.nur@bppt.go.id, arni.supriyanti@bppt.go.id,
bayu.novariawan@bppt.go.id).
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Cite: Aton Yulianto, Fitri Nur Kayati, Bayu Novariawan, and Arni Supriyanti, "The Effect of Extrusion Temperature on Changes of Characteristics of Partially Pregelatinized Cassava Starch," International Journal of Chemical Engineering
and Applications vol. 11, no. 2, pp. 67-70, 2020.