Karakteristik Pati Aren Modifikasi Autoclaving-Cooling

Arenga starch is one source of starch obtained from extraction the pith of nonproductive sugar palm. The use of natural arenga starch as a source of starch in food products is still limited because it has deficiencies in physicochemical characteristics. Physical modification by autoclaving-cooling method was carried out on arenga starch which has limitations in physicochemical characteristics. …