@inproceedings{1c7fe43728394059a6d3f17eb427e68e,
title = "Combination process method of lactic acid hydrolysis and hydrogen peroxide oxidation for cassava starch modification",
abstract = "Indonesia is one of the world's largest wheat importer, some research are conducted to find other carbohydrate sources which can replace wheat. Cassava is very easy to find and grown in tropical climates especially Indonesia. The research is focused on cassava starch modification as a substitute for wheat flour in order to reduce consumption of wheat flour. The aim of this research is to assess the effect of temperature, pH, and the concentration of H2O2 in modifying cassava starch which. The combination methods are lactic acid hydroxylation and hydrogen peroxide oxidation to improve baking expansion. The carboxyl group, carbonyl group, swelling power, starch solubility, and baking expansion of starch are analized and calculated. Results showed that the modified cassava starch can substitute wheat flour with optimum conditions process at a concentration of H2O2 is 1.5% w/w, oxidation temperature is 50°C, and pH is 3 by the value of swelling power is 6.82%, solubility is 0.02%, and baking expansion is 7.2 cm3/gram.",
keywords = "cassava starch, hydrogen peroxide, hydrolysis, lactic acid, oxidation",
author = "Siswo Sumardiono and Isti Pudjihastuti and Budiyono and Hansen Hartanto and Sophiana, {Intan Clarissa}",
note = "Publisher Copyright: {\textcopyright} 2017 Author(s).; 3rd International Seminar on Fundamental and Application of Chemical Engineering 2016, ISFAChE 2016 ; Conference date: 01-11-2016 Through 02-11-2016",
year = "2017",
month = may,
day = "24",
doi = "10.1063/1.4982286",
language = "English",
series = "AIP Conference Proceedings",
publisher = "American Institute of Physics Inc.",
editor = "Widiyastuti and Fadlilatul Taufany and Siti Nurkhamidah",
booktitle = "International Seminar on Fundamental and Application of Chemical Engineering 2016, ISFAChE 2016",
address = "United States",
}