p-ISSN 0852 – 0798 e-ISSN 2407 – 5973
Acredited: SK No.: 60/E/KPT/2017 Website : http://ejournal.undip.ac.id/index.php/reaktor/ Reaktor, Vol. 17 No. 4, December Year 2017, pp. 221-225
The Effects of Water Addition and Steaming Duration on Starch Composition of Wheat Pollard Cahya Setya Utama*), Bambang Sulistiyanto, and Sri Kismiyati Departement of Animal, Faculty of Animal Agricultural Sciences, Diponegoro University Jl. Prof. Soedarto, SH, Tembalang, Semarang 50275 Phone/Fax.: 024-76480824 *)
Coresponding author:
[email protected]
(Received: September 19, 2017; Accepted: February 06, 2018)
Abstract The objective of the study was to determine the effects of water addition and steaming duration on starch composition of wheat pollard including starch, amylose, amylopectin and starch resistant. Water was added towheat pollard (0, 30 and 60%) and autoclaved at 121°C (15 and 30 min) afterward. The pollard then was oven-dry at 70°C. The study used a complete randomized design of 3x2 factorial with 3 replications. The addition of water and steaming duration showed a very significant (p
