Physical modification and characterization of starch using pregelatinization and co-process of various tubers from Yogyakarta as an excipient

Awaluddin, Rizki; Prasetya, Arif Widya; Nugraha, Yayan; Suweleh, Mohammad Fahmi; Kusuma, Aris Perdana; Indrati, Oktavia

doi:10.1063/1.4978184

Cited by 6 publications

(3 citation statements)

References 11 publications

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“…The preparation of Canna starch was modified from Awaluddin et al (2017). Canna tubers was peeled, washed, cut into small pieces, mashed and mixed with some water.…”

Section: Canna Starch Preparationmentioning

confidence: 99%

The Utilization of Canna Starch (Canna Edulis Ker) As An Alternative Hydrocolloid on the Manufacturing Process of Yogurt Drink

Umam

Lin

Radiati

et al. 2018

JITEK

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Yogurt as a fermented dairy product has been providing several benefits for human health and appropriate for people with lactose intolerance. Recently, the consumption level of yogurt has significantly increased. Starch can be used as an alternative hydrocolloid in the manufacturing process of yogurt. Indonesian Canna edulis Ker contains 63.27% amylopectin that has the potential used as an alternative hydrocolloid. Amylopectin has a very high capability of the water holding capacity to increase the viscosity and maintain the stability of yogurt drink. The present research was to determine the additional effects of Canna starch as an alternative hydrocolloid on the physicochemical and sensory properties of the yogurt drink during storage. Concentrations of 0.1%, 0.2%, 0.3%, and 0.4% canna starch and 0.2% CMC (control) were added to make yogurt. All treatments were carried out with four replications. Samples were refrigerated at 4 o C for 24 hours and then analyzed for pH, titratable acidity, viscosity, syneresis, sedimentable fraction, and sensory properties. Data were analyzed by one way ANOVA, and followed by Duncan's multiple range test (DMRT). Data from the pH, titratable acidity, syneresis, sedimentable fraction, viscosity and sensory analyses obtained from the present study indicated that concentration of 0.1-0.4% (w/v) Canna starch could be applicable in the manufacture of the yogurt drink. Furthermore, it was found that 0.1% (w/v) of Canna starch selected as the best concentration could be used in yogurt manufacture process that resulted in similar sensory quality compared with CMC as commercial hydrocolloid.

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“…The preparation of Canna starch was modified from Awaluddin et al (2017). Canna tubers was peeled, washed, cut into small pieces, mashed and mixed with some water.…”

Section: Canna Starch Preparationmentioning

confidence: 99%

The Utilization of Canna Starch (Canna Edulis Ker) As An Alternative Hydrocolloid on the Manufacturing Process of Yogurt Drink

Umam

Lin

Radiati

et al. 2018

JITEK

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“…Indonesia is tropical regions are much growth Tuber plants which have the potential to be used as sources of flours to replace commercial flour in various industrial applications such as sweet potatoes, cassava, arrowroot, taro, yam, lesser yam, konjac, sago and others [1]. Starch is mostly applied as a filler and binder for made several foods, and that contains highly resistant starch is parts of dietary fibres [2].…”

Section: Introductionmentioning

confidence: 99%

Effect of modified cassava flour and purple sweet potato flour formulations on the physical and sensory qualities of meses

Santoso

Apriliyanti

Ardiyansyah

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Tubers are one of the local commodities that must be developed and have several advantages. This study aims to determine the effect of the formulations of mocaf and purple sweet potato flour on the physical and sensory qualities of the meses. Physical qualities include color, hardness, fracture strenght, volume, while the sensory are color, taste, aroma, texture and aftertaste. The research designs used a completely randomized designs with a ratio of mocaf and purple sweet potato flour treatments. The results of the Analysis of Variance showed the effect of the formulations of mocaf and purple sweet potato flour had significant effects on color (L, a, and b values), hardness, fracture strength, color, taste, and texture. The results had no significant effects on volume, aroma, and aftertaste. Determination of the best treatment using the De Garmo methods is showed the formulation of Mocaf and purple sweet potato flour at 20:80.

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“…Such CPE processing attempted to gain the benefits of its constituent components, including the compactibility and good flow properties (Awaluddin et al, 2017;Kusuma et al, 2014;Radojevic dan Zavaliangos, 2017). MCC PH 101, lactose, and kollidon K30 were mixed and spray dryed to obtain CPE powder.…”

Section: Introductionmentioning

confidence: 99%

Flexibility of Custom Design over Simplex Lattice Design in Co-Processed Excipient Formulations

Kusuma

2018

STI

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Custom design is a modeling technique that puts forward customized formula in a pharmaceutical formula optimization. The components may be adjusted to the formula constraints. However, these designs sometimes do not accommodate all the components used. In addition, its effectiveness is not necessarily optimal when compared with standard designs such as simplex lattice design (SLD). This study used computerized variations of microcrystalline cellulose PH 101 (MCC PH 101), lactose, and Kollidon K30. Custom design and SLD were compared using the Design Expert software based on previous research data. Hardness and tapping index became test parameters to assess the design effectiveness. The obtained optimum formula was MCC PH 101 : lactose : Kollidon K30 each at 80% : 10% : 10% for SLD. Unlike this finding, the custom design resulted in the absence of lactose proportion in its optimum formula. The predicted custom design had better hardness and tapping index than those of SLD instead.

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Physical modification and characterization of starch using pregelatinization and co-process of various tubers from Yogyakarta as an excipient

Cited by 6 publications

References 11 publications

The Utilization of Canna Starch (Canna Edulis Ker) As An Alternative Hydrocolloid on the Manufacturing Process of Yogurt Drink

The Utilization of Canna Starch (Canna Edulis Ker) As An Alternative Hydrocolloid on the Manufacturing Process of Yogurt Drink

Effect of modified cassava flour and purple sweet potato flour formulations on the physical and sensory qualities of meses

Flexibility of Custom Design over Simplex Lattice Design in Co-Processed Excipient Formulations

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