Starches have an important role in food production. This article refers to the study of optimal conditions for the modification Canna edulis Ker by KMnO4. The process was studied with the factors affecting the rate of KMnO4, time and temperature modification. The aim of the modification is to increase the gel strength, viscosity and solubility of starch. By the method of experimental planning, the survey identified domain, set up a model and conduct experiments. From the experimental results using the optimization model of type 2 and convolution algorithms targeting "function expected". The results were worked out by statistical software Design-Expert 7.1. Optimize project for the modifycation of Canna edulis Ker starch were founded as follows: KMnO4 rate: 0.26 percent
time 31 minutes
temperature 32°C. For this method starch durable gel, viscosity and solubility are higher native starch, and have the values: viscosity: 1.669E
solubility: 59.10 percent and endurance gel: 867.07 g. Canna edulis Ker starch have high amylose content (36.3 percent), after modifying increase in viscosity, gel strength particularly strong. This is different from some previously oxidized starch. With the features high gel, modifycated starch have been studied as an additive to create gel strength of yogurt products. Result in concentrations of 0.4 percent using additional starch yogurt gel strength and good organoleptic properties similar quality product on the market.