Melola Discovery

← Melola Discovery

Akses terbuka Jurnal

PENGARUH AMILOSA DAN AMILOPEKTIN TERHADAP SIFAT PASTA PATI JAGUNG

Jurnal Sains dan Matematika · Vol. 3 No. 1 (2025)

DOI
10.1234/sainmatika.v7i1.2371
ISSN
3123-3090
Terbit
2025-07-03
Penerbit
PMIPA FKIP UNJA
Bahasa
en
Lisensi
creativecommons.org/licenses/by-nc/4.0

Abstrak

Corn starch is an abundant renewable resource for producing biodegradable food packaging. There has been a lot of effort to increase the capabilities of corn starch in this area including its plasticity. Native starch becomes thermoplastic after heat treatment with plasticizers. However, the initial properties of corn starch need to be understood before developing it into biodegradable plastic. This study was aimed to reveal the effect of amilose and amilopectin on the pasting properties of corn starch. The study used pure amilose and amilopectin and commercial corn starch. The comparison was made between commercial corn starch and composite starch made from amilose and amilopectin. The ratio of amilose to amilopectin in the composite starch was 26: 74, imitating the ratio of the two components in the corn starch. The result showed that both starches performed different pasting properties. These data demonstrate that pasting properties of corn starch do not only depend on the amount of amilose and amilopectin present in the starch. Key words: corn starch, amilose, amilopectin and pasting properties

Jaringan kolaborasi para penulis

19 penulis · 80 tautan kepenulisan bersama

Arahkan kursor atau ketuk sebuah nama untuk menyorot rekan penulisnya. Klik dua kali untuk membuka halaman penulis.

  • Universitas Jambi
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
  • Garis lebih tebal = lebih banyak artikel bersama · lingkaran lebih besar = lebih banyak artikel
Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Surhaini SurhainiUniversitas Jambi5
Rahayu SusenoUniversitas Jambi4
Addion NizoriUniversitas Jambi3
Nazarudin NazarudinUniversitas Jambi2
Mursalin MursalinUniversitas Jambi2
Lavlinesia LavlinesiaUniversitas Jambi2
Asrial AsrialUniversitas Jambi1
Leny MarlindaAfiliasi tidak diketahui1
Abu BakarUniversitas Jambi1
Dedi GusriadiUniversitas Jambi1
Zunarta YaniUniversitas Jambi1
Edy PandaUniversitas Jambi1
Rizky KantoUniversitas Jambi1
Irma RahmayaniUniversitas Jambi1
Yunta Gombang ArmandoUniversitas Jambi1
Mursyid MursyidUniversitas Jambi1
Fitry TafziUniversitas Jambi1
Melati RulainiUniversitas Jambi1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/sainmatika/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">PENGARUH AMILOSA DAN AMILOPEKTIN TERHADAP SIFAT  PASTA PATI JAGUNG</dc:title>
	<dc:creator xml:lang="en">Ulyarti, Ulyarti</dc:creator>
	<dc:description xml:lang="en">Corn starch is an abundant renewable resource for producing biodegradable food packaging. There has been a lot of effort to increase the capabilities of corn starch in this area including its plasticity. Native starch becomes thermoplastic after heat treatment with plasticizers.  However, the initial properties of corn starch need to be understood before developing it into biodegradable plastic.  This study was aimed to reveal the effect of amilose and amilopectin on the pasting properties of corn starch.  The study used pure amilose and amilopectin and commercial corn starch.  The comparison was made between commercial corn starch and composite starch made from amilose and amilopectin.  The ratio of amilose to amilopectin in the composite starch was 26 : 74, imitating the ratio of the two components in the corn starch.  The result showed that both starches performed different pasting properties.  These data demonstrate that pasting properties of corn starch do not only depend on  the amount of amilose and amilopectin present in the starch.    Key words: corn starch, amilose, amilopectin and pasting properties</dc:description>
	<dc:publisher xml:lang="en">PMIPA FKIP UNJA</dc:publisher>
	<dc:date>2025-07-03</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://online-journal.unja.ac.id/sainmatika/article/view/2371</dc:identifier>
	<dc:identifier>10.1234/sainmatika.v7i1.2371</dc:identifier>
	<dc:source xml:lang="en">Jurnal Sains dan Matematika; Vol. 3 No. 1 (2022): Jurnal Sain dan Matematika </dc:source>
	<dc:source>3123-3090</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/sainmatika/article/view/2371/7807</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2025 SAINMATIKA UNJA | Jurnal Sains dan Matematika Universitas Jambi</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by-nc/4.0</dc:rights>
</oai_dc:dc>