MODIFIKASI PATI SUKUN (Artocarpus altilis) MENGGUNAKAN ANHIDRIDA ASAM ASETAT DAN APLIKASINYA PADA PEMBUATAN MIE

Nurhaeni, Nurhaeni; Dwiasmukti, Pratiwi; Prismawiryanti, Prismawiryanti

doi:10.22487/kovalen.2018.v4.i1.10181

Cited by 3 publications

(1 citation statement)

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“…Vulnerabilities of starch include sensitivity to processing conditions such as stirring, acidic environments, high temperatures, unstable viscosity, and low solubility [1,[6][7][8][9].…”

Section: Natural Starch Presents Limitationsmentioning

confidence: 99%

Particle Size Modification of Breadfruit Starch (Artocarpus altilis) into Nanoparticle Size Through Top Down Technique using Acid Hydrolysis

Nasution,

Zuhra,

Tarigan

2024

JKPK

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<span style="font-size: 9.0pt; line-height: 150%; font-family: 'Arial',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-fareast-language: AR-SA; mso-bidi-language: AR-SA; mso-bidi-font-style: italic;" lang="EN-US">Breadfruit (Artocarpus altilis) is a significant starch source, comprising up to 70.25% of its composition, and holds extensive industrial applications. However, the physicochemical properties of natural starch pose several challenges to its direct use as an industrial raw material. These challenges include high viscosity, substantial swelling power, low solubility, significant retrogradation, limited digestibility, and poor thermal stability. To address these issues, modification of the starch particle size to the nanometer scale is proposed, which is anticipated to enhance both functional and physicochemical properties. This study employs a top-down approach through 2.2 N HCl acid hydrolysis at 38°C for 24 hours. This method offers simplicity, efficiency for scale-up in industrial applications, and relatively higher stability than alternative approaches. Particle size analysis using Particle Size Analysis (PSA) revealed an average particle size of 215 nm. Fourier Transform Infrared (FT-IR) spectroscopy showed characteristic bands similar to natural starch, with slight variations in peak intensity, indicating successful acid hydrolysis and structural disruption of the molecular order. Morphological analysis revealed minimal changes in the granules' surface structure, with clumping observed due to acid hydrolysis. The resultant starch nanoparticles exhibited decreased viscosity and swelling while solubility was enhanced. Therefore, nanoparticle starch holds promising applications in food and non-food industries<span style="font-size: 9.0pt; line-height: 150%; font-family: 'Arial',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-ID; mso-fareast-language: AR-SA; mso-bidi-language: AR-SA; mso-bidi-font-style: italic;">.

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“…Vulnerabilities of starch include sensitivity to processing conditions such as stirring, acidic environments, high temperatures, unstable viscosity, and low solubility [1,[6][7][8][9].…”

Section: Natural Starch Presents Limitationsmentioning

confidence: 99%

Particle Size Modification of Breadfruit Starch (Artocarpus altilis) into Nanoparticle Size Through Top Down Technique using Acid Hydrolysis

Nasution,

Zuhra,

Tarigan

2024

JKPK

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The Synthesis of Superabsorbent Polymer from Carboxymethyl Selulose, Aluminum Sulfate and Oxidized Bread Fruit Starch

Nasution

Marpongahtun

Muthawali

2020

J. Phys.: Conf. Ser.

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Superabsorbent polymers (CMC-Al-BSM) were synthesized from aqueous solutions of sodium carboxymethyl cellulose (CMC), aluminum sulfateoctadecahydrate (Al) and oxidized bread fruit starch (BSM). BSM is obtained by oxidizing the starch (BS) with2% hydrogen peroxide solution. CMC-Al-BSM was preparedby mixing 100 mL of 2% Na-CMC solution and 50 mL of 2% BSM solution, stirring with a magnetic stirrer for 60 minutes at 800C and then adding 0.01 g of aluminum sulphate and stirring for 30 minutes. The mixture formed is poured onto Teflon and dried at 70 ° C until the film is formed and then the film formed is made as a powder. The same experiment was carried out with variations in the weight of aluminum sulfate 0.03 and 0.06 g. BS and BSM are characterized by measuring the carboxyl group content, recording the FTIR spectrum and morphological analysis with SEM. CMC-Al-BSM is characterized by measuring WAC by tea bag method, surface morphology with SEM and Tg with DSC. Based on the calculation, the carboxyl group content of BSM that obtained is 0,09 % and SEM Photograph shows that the BSM particle size is smaller than the BS particle size. The optimum water absorption capacity of SAP is obtained at CMC-Al3-BSM which reaches 8330% (in 1.0 g dry weight of CMC-Al3-BSM can absorb 83.3 g of water). SEM photograph also shows that the surface morphology of CMC-Al3-BSM is more homogeneous and smooth than other SAP compositions and from DSC analysis it can be concluded that CMC-Al3-BSM is a miscible mixture

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Physicochemical properties of phosphate butyrate arenga starches from dual modifications

Rahim

Nugroho

Hutomo

et al. 2021

IOP Conf. Ser.: Earth Environ. Sci.

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Native arenga starch has infirmity physicochemical properties so that its use is limited to functional food. Dual modification is a starch processing to improve physicochemical properties of starch. The objective is to determine the optimum concentration of sodium trimetaphosphate (STMP) based on the physicochemical properties of the phosphate butyrate arenga starch (PBAS) from dual modification of butyrylation and phosphorylation. The method of making PBAS is using butyric anhydride 5% (w/v) and STMP concentration variation consisting of 2%, 4%, 6%, 8%, 10% and 12% (w/w) of the starch weight repeated three times and native arenga starch as a comparison. Physicochemical properties analyzed were percent butyryl, degree of substitution (DS), phosphate content, binding of butyrate phosphate with fourier transform infrared (FTIR), water, starch, amylopectin, amylose and ash contents. The results showed that the optimal STMP concentration range of 4-6% based on percent butyryl, DS and phosphate content that produce PBAS suitable for functional food ingredients. Binding of the functional group of PBAS formed a new peak in the FTIR spectra at wave number 1365.60 cm-1 which indicates the presence of phosphate (P=O) groups of STMP on starch molecules. The water content of PBAS decreased with increasing STMP concentrations. The amylose, amylopectin and ash contents of PBAS were changed after the process of butyrylation and phosphorylation. PBAS is potential as a functional food ingredient due to its butyrate and phosphate contents.

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MODIFIKASI PATI SUKUN (Artocarpus altilis) MENGGUNAKAN ANHIDRIDA ASAM ASETAT DAN APLIKASINYA PADA PEMBUATAN MIE

Cited by 3 publications

References 0 publications

Particle Size Modification of Breadfruit Starch (Artocarpus altilis) into Nanoparticle Size Through Top Down Technique using Acid Hydrolysis

Particle Size Modification of Breadfruit Starch (Artocarpus altilis) into Nanoparticle Size Through Top Down Technique using Acid Hydrolysis

The Synthesis of Superabsorbent Polymer from Carboxymethyl Selulose, Aluminum Sulfate and Oxidized Bread Fruit Starch

Physicochemical properties of phosphate butyrate arenga starches from dual modifications

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