Abstract
The purpose of this study was to compare the functional characteristics of ginger starch which consisted of three varieties, namely red ginger, elephant ginger, emprit ginger and curcuma starch. The analysis was performed using a factorial randomized block design. The results showed that each type of starch had different functional characteristics. Based on the research results, it was found that curcuma starch had the highest water absorption capacity, swelling power and solubility values.
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Schedule a callMore From: IOP Conference Series: Earth and Environmental Science
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