Karakteristik Pati Talas Banten yang Dimodifikasi Menggunakan Asetat Anhidrida
DOI:
https://doi.org/10.32493/jitk.v6i1.15549Keywords:
starch, Beneng taro, Banten taro, starch modification, acetylationAbstract
Taro beneng (Xanthosoma undipes k.koch) is a tuber plant originating from Pandeglang. Taro tubers have a high starch content so they are the potential to be used in various industrial applications such as in the fields of food, textiles, paper, and others. In general, the use of natural starch for the industry has disadvantages related to its Physico-chemical characteristics. For a wider application, starch needs to be modified in order to have certain characteristics that are suitable for a certain application. In this study, a starch modification was carried out by the acetylation method using acetic anhydride. The independent variables used in this study were the ratio of acetic anhydride/dry starch (g/g): 0, 5, 10, 20%, while the dependent variables were % acetyl, degree of acetylation, swelling power, and solubility. The acetylation reaction was carried out at 35°C for 30 minutes. The results showed that starch acetylation using an acetic anhydride/starch ratio of 10 g/50 g resulted in percent acetylation (% acetyl) and degree of substitution (DS) were 4.3% and 0.16%, respectively. The highest swelling power value was 5.2 g/g, while the highest acetyl starch solubility was 1.6% which was obtained on acetylation using an acetic anhydride/starch ratio of 5/50 g/g.
References
DAFTAR PUSTAKA
Apriani, N., & Setyadjit, A. M. (2011). Karakterisasi empat jenis umbi talas varian mentega, hijau, semir, dan beneng serta tepung yang dihasilkan dari keempat varian talas. J Ilmiah Penelitian Ilmu Pangan, 1(1)
Chen, Z., H. A. Schols and A. G. J. Voragen, (2007). Differently sized ganules from acetylated potato and sweet potato starches differ in the acetyl substitution pattern of their amylase populations. Carbohyd Polym 56, 219–226
Colussi, R., El Halal, SL.M., Pinto, V.Z., Bartz, J., Gutkoski, L.C., Zavareze, E.R., Dias, A.R.G. (2015). Acetylation of rice starch in an aqueous medium for use in food, Food Science and Technology 62, 1076-1082
Diop, C.I.K., Hai Long Li, H.L., Xie, B.J., Shi, J., (2011). Effects of acetic acid/acetic anhydride ratios on the properties of corn starch acetates, Food Chemistry, 126, 1662-1669
Fetriyuna , Marsetio , Pratiwi, R.L. (2016). Pengaruh lama modifikasi heat-moisture treatment (HMT) terhadap sifat fungsional dan sifat amilografi pati talas banten (Xanthosoma undipes K. Koch). Journal.Unpad.Ac.Id, 1(1). https://doi.org/ 10.24198/jp2.2016. vol1.1.08
Hasanuddin, A., Rahim, A., Kadir, S. (2019). Modifikasi pati secara asetilasi terhadap gugus fungsi asetil dan kristanilitas pati ubi banggai asetat. Rekayasa, 12(2): 135-140. https://doi.org/10.21107/rekayasa.v12i2.5857
Hawari, T., Nizardo, N. M., & Saefudin, E. (2021). Physicochemical properties and digestibility of modified tapioca starch, a double modification with heat moisture treatment and crosslinking. AIP Conference Proceedings, 2374. https:// doi.org/10.1063/5.0060859
Hefnawy T. H., Lamiaa M. M. El-Maghraby, Mahmoud M. Abd-Rabou1 and Ayman Y. El-Khateeb (2020). MODIFICATION OF YELLOW CORN STARCH ACETYLATION BY ACETIC ANHYDRIDE. Plantarchives 20(2), 9125–9132.
Kiatponglarp, W. (2007). Production of enzyme resistant starch from cassava starch. http://203.158.7.72:8080/jspui/handle/123456789/315
Lawal O. S., K. O. Adebowale, B. M. Ogunsanwo, L. L. Barba and N. S. Ilo, (2005). Oxidized and acid thinned starch derivatives of hybrid maize: functional characteristics, wide-angle X-ray diffractometry and thermal properties. Int J Biol Macromol 35, 71–79
Luo, Z. G., & Shi, Y. C. (2012). Preparation of acetylated waxy, normal, and high-amylose maize starches with intermediate degrees of substitution in aqueous solution and their properties. Journal of Agricultural and Food Chemistry, 60(37), 9468–9475. https://doi.org/10.1021/JF301 178C
Masrukan, (2020). POTENSI MODIFIKASI PATI DENGAN ESTERIFIKASI SEBAGAI PREBIOTIK. Agrotech, 1 (1).
Mi, J., Liang, Y., Lu, Y., Tan, C., Cui, B. (2014). Influence of acetylated potato starch on the properties of dumpling wrapper. Industrial Crops and Products, Vol. 56, Pages 113-117
Nawaz, H., Waheed, R., Nawaz, M. and Shahwar, D. (2019). Physical and Chemical Modifications in Starch Structure and Reactivity, IntchOpen Book Series, DOI: 10.5772/intechopen.88870
Nurhayati, (2019). Modifikasi pati secara asetilasi dan aplikasinya pada pembentukan film, Jurnal Agrotek Vol.6, No. 2, 100-109
Saputro, M.A., Kurniawan, A, Retnowati, D.S., (2012). Modifikasi pati talas dengan asetilasi menggunakan asam asetat, Jurnal Teknologi Kimia dan Industri, Vol. 1, No. 1, hal 258-263
Singh, N., Chawla, D., & Singh, J. (2004). Influence of acetic anhydride on physico-chemical, morphological and thermal properties of corn and potato starch. Food Chemistry, 86, 601–608.
Sondari, D., (2019). Modification of Sago Starch for Edible Coating, 1st International Symposium of Indonesian Chemical Engineering (ISIChem) 2018IOP Conf. Series: Materials Science and Engineering 543 (2019) 012013IOP, doi:10.1088/1757-899X/543/1/0120131
Sumardiono, S., Rakhmawati, R.B., Pudjihastuti, I., (2018). Physicochemical and Rheological Properties of Sago (MetroxylonSagu) Starch Modified with Lactic Acid Hydrolysis and UV Rotary Drying, Asean Journal of Chemical Engineering, Vol 18, No 2 https://doi.org/ 10.22146/ajche.49535
Widiawan, Edi, Made, I, K. A. Nocianitri, Putra, Kencana, Nengah. (2016). Karakterisasi Sifat Fisiko-Kimia Pati Talas Kimpul (Xanthosoma Sagittifolium) Termodifiksi Dengan Metode Asetilasi
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:
1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under creativecommons.org/licenses/by-sa/4.0 that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
Jurnal Ilmiah Teknik Kimia have CC-BY-SA or an equivalent license as the optimal license for the publication, distribution, use, and reuse of scholarly work.
In developing strategy and setting priorities, Jurnal Ilmiah Teknik Kimia recognize that free access is better than priced access, libre access is better than free access, and libre under CC-BY-SA or the equivalent is better than libre under more restrictive open licenses. We should achieve what we can when we can. We should not delay achieving free in order to achieve libre, and we should not stop with free when we can achieve libre.
Jurnal Ilmiah Teknik Kimia is licensed under a Creative Commons Attribution 4.0 International License
YOU ARE FREE TO:
- Share — copy and redistribute the material in any medium or format
- Adapt — remix, transform, and build upon the material for any purpose, even commercially.
- The licensor cannot revoke these freedoms as long as you follow the license terms.
