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Abdul Rahman Nasution
Department of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera Utara, Medan, Indonesia
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Research Article
Physical and Chemical Characterisics of Starch Nano crystal from Purple Sweet Potato var. Ayamurasaki
Author(s): Elisa Julianti*, Zulkifli Lubis, Adrian Hilman and Abdul Rahman Nasution
The natural starch of purple sweet potato has the disadvantage of being easily hydrated, losing viscosity, and producing a fibrous and highly cohesive starch paste. Modification of starch in the form of nanocrystals will produce starch with low suspension viscosity at relatively high concentrations, high binding capacity due to the large active surface area. In this study, an evaluation was carried out on the physical and chemical characteristics of purple sweet potato starch nano crystals obtained by acid hydrolysis using 3 different acids, namely acetic acid, citric acid, and lactic acid. The results showed that the highest yield of starch nanocrystals was obtained from starch from acetic acid hydrolysis. .. View more»