文章基本信息

标题：CORN GRITS PREPARATION PROCESS FOR CORN FLOUR PRODUCTION
其他标题：PROSES PENYIAPAN GRITS JAGUNG UNTUK PRODUKSI TEPUNG JAGUNG
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作者：Aton Yulianto ; E.Gumbira-Sa’id ; Titi Candra Sunarti 等
期刊名称：Jurnal Teknologi Industri Pertanian
电子版ISSN：2252-3901
出版年度：2013
卷号：23
期号：2
语种：English
出版社：Asosiasi Agroindustri Indonesia
摘要：This study was aimed toget hybrid corn grits preparation process condition to produce corn flour and to study phenomenon of papain addition effect to the hardness,protein content,morphology,and rheological properties of corn flour produced.Degerminator selection was conducted on three equipment types consisting of rice polisher (type A),corn polisher (type B),and modified equipment (type C),while period of seed soaking consisted of 10,20,30,40,and 50 minutes.Grits produced was incubated with papain.Incubation was carried out at room temperature (30°C) with papain concentrations of 0.1,0.5,and 1.0% or 70.9;354.5;and 709 U/100 ml solutions and incubation periods of 3,6,12,and 24 hours.Type C degerminator and 20 minutes soaking period gave the best result,which was grits fat content of 0.75% and gritsyield of 61.66%.Hardness and grits protein content tend to decrease along with the increase of enzyme concentration and incubation period.Grits hardness decrease was followed by the decrease of corn flour particle size.Scanning Electron Microscope (SEM)observation shows that protein matrix disentanglement occured on horny endosperm.Visco amilography property analysis result using RVA shows corn flour amylograph profile resulted was similar to that of the profile of commercial corn starch.
其他摘要：Penelitian ini bertujuan untuk mendapatkan kondisi proses penyiapan grits jagung hibrida untukproduksi tepung jagung dan mempelajari fenomena pengaruh penambahan papain terhadap kekerasan,kandungan protein,morfologi,dan sifat rheologi tepung jagung yang d
关键词：corn grits;degermination;hardness;papain;corn flour;particle size
其他关键词：grits jagung;degerminasi;kekerasan;papain;tepung jagung;ukuran partikel