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The use of green tea and cinnamon extract for the preservation of fish

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The objective of this work is to produce starch through modification process that is suitable for meatball, to replace the use of import modified starch normally used in the production of meatball. Modification is done from local (cassava) starch and then to be modified into starch with new properties that give a better texture of meatball. It is hoped that the new modified starch at the end being able to produce meatballs with the same level of acceptance of consumers with the meatball composed of import starch. First, analyses for evaluating the characteristics of the starches were done in SGU Laboratory to find out the differences of both starches, with focus on water holding capacity, pre-gelatinization, moisture content and pH. Second, analysis of starch viscosity was done in Bogor Agriculture University in Dramaga Bogor. Modification process was done by heating the local starch and followed by adding carrageenan. Finally, the modified local starch was then applied to meatball to see the level of acceptance or preference of the meatballs which made of local (native) starch, modified starch, and the import starch. At the end, analyses were done in Research Center for Chemistry (LIPI Puspiptek) by analyzing and identifying the molecular structure and functional groups within the local starch, modified starch, and import starch. The analyses were carried out by the use of FT-IR (Fourrier Transform-Infra Red) and NMR (Nuclear Magnetic Resonance) Spectroscopy.

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Availability

B00629

(wh)

Available

Detail Information

Series Title

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Call Number

629

Publisher

: Swiss German University., 2009

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

FT

Specific Detail Info

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