Utilization Starch of Avocado Seed （Persea Americana Mill.） as a Raw Material for Dextrin

作     者：Maryam Anwar Kasim Santosa 

作者机构：Agro-lndustrial Engineering Department Polytechnic of ATI Padang Jl. BungoP asang Tabing 25171 Padang West Sumatra Faculty of Agricultural Technology Andalas University Jl. LimauManis Pauh 25163 Padang West Sumatra 

出 版 物：《Journal of Food Science and Engineering》 (食品科学与工程（英文版）（美国）)

年 卷 期：2016年第6卷第1期

页      面：32-37页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 09[农学] 083202[工学-粮食、油脂及植物蛋白工程] 0901[农学-作物学] 

主　　题：Starch dextrin hydrolysis the optimum conditions 

摘      要：Starch ofavocado seeds can be used as an alternative source of starch because it contains 80.1% starch. Natural starch can be made into a modified starch, for example dextrin. Dextrin can be made by using acid or enzyme hydrolysis. The purposes of this research were determine the concentration of hydrochloric acid （HCl）, the temperature and heating timein the optimum process of hydrolysis of starch into dextrin and to determine the quality of the resulting product dextrin terms of Indonesian National Standard 01-2593-1992. The methode was used in this research is hydrolisis with hydrochloric acid （HCl）. The results processing into starch avocado seed yield is 23.15%. HCl concentration, temperature and heating time significantly affect the value of dextrose equivalent （DE）, viscosity and part soluble in cold water. There is interaction between HCl concentration, temperature and heating time on the value of DE, viscosity and part soluble in cold water. Optimum conditions of process was obtained at a concentration of 0.15 N HCl, 30 minutes heating time and heating temperature of 90 ℃. Dextrose equivalent （DE） value is 19.61%. The value of solubility in cold water is 90.19%. Viscosity value is 1.61 ° E. Dextrin is not accordance with the standards of quality parameters Indonesian National Standard 01-2593-1992. Dextrin produced should be applied to non-food industry.