Abstract
Sebaring taro is a source of carbohydrate in the form of starch so it can be used as starch food based on starch like dry noodles. The objective of this study was to study the physical, chemical and functional characteristics of Sebaring Taro starch modified by acetylation method and its effect on the physical, chemical and organoleptic characteristics of dry noodles prepared from the mixture of flour and acetylated starch from Sebaring taro with the addition of sodium tripolyphosphate. The study was conducted in two (2) stages; Phase I is characteristic of tubers, flour and acetylated taro starch, and Phase II is the application of acetylated starch on dry noodles, which is carried out using a Factorial Complete Random Design consisting of two (2) factors. The results showed that acetylated starch from sebaring taro had 11.12% resistant starch content, 7.20% oxalate content, Swelling power 68.40%, but water absorption and oil absorption on acetyl starch was similar to natural starch.
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