Melola Discovery

← Melola Discovery

Open access Journal

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
Published
2025-07-03
Publisher
PMIPA FKIP UNJA
Language
en
License
creativecommons.org/licenses/by-nc/4.0

Abstract

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

Collaboration network of the authors

12 authors · 44 co-authorship links

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Surhaini SurhainiAffiliation unknown5
Rahayu SusenoAffiliation unknown4
addion nizoriAffiliation unknown3
Mursalin MursalinAffiliation unknown2
Lavlinesia LavlinesiaAffiliation unknown2
Irma RahmayaniAffiliation unknown1
Mursyid MursyidAffiliation unknown1
Nazarudin NazarudinAffiliation unknown1
Yunta Gombang ArmandoAffiliation unknown1
Fitry TafziAffiliation unknown1
Melati RulainiAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/sainmatika/oai, first harvested 6 Nov 2026, last seen 8 Nov 2026.
Original metadata (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>