SIFAT KIMIA, FUNGSIONAL DAN REOLOGI PATI AREN FOSFAT PADA KOMBINASI KONSENTRASI PATI AREN DAN WAKTU REAKSI YANG BERBEDA

  • Abdul Rahim Tadulako University
  • Gatot Siswo Hutomo Universitas Tadulako
  • Syahraeni Kadir Universitas Tadulako
  • Nur Alam
  • Abd Hamid Universitas Tadulako
  • Jusman Jusman Universitas Tadulako
Keywords: Phosphorylated arenga starch, arenga starch concentration, reaction time

Abstract

The objectives of the study were to obtained the optimal combination of starch concentration and reaction time in the synthesis of phosphorylated arenga starches. Synthesis of phosphorylated arenga starches using sodium tripolyphosphate reagents and arenga starch 20 and 30% (b/v) with variations of time reaction 30 and 45 min. Chemical, functional and rheological characteristics of phosphorylated arenga starcheswere investigated i.e. percent phosphate and degree of substitution (DS), binding of phosphate groups using FourierTransform Infrared (FTIR), water and oil holding capacity (WHC, OHC), swelling power and solubility and emulsion separation volume. The results showed a combination of 30% arenga straches with a reaction time 45 min were optimal combination that to produced phosphorylated arenga starches with the highest of phosphate content (2.710%) and DS 0.147. The FTIR spectra of phosphorylated arenga starches have been a change in vibration of OH groups that replace the reaction of phosphate groups with OH in starch molecules. WHC and swelling power increased, but solubility phosphorylated arenga starches decreased with the in increasing combination of arenga starch concentration and reaction time. The emulsion separation volume the most stable at the combination of highest arenga starch concentration and the long reaction time. Phosphorylated arenga starches which produced were used as emulsifiers for food aplication

References

Adebowale, K.O., Afolabi, T.A. & Olu-Owolabi, B.I. 2006. Functional, physicochemical and retrogradation properties of sword bean (Canavalia gladiata) acetylated and oxidized starches. Carbohydrate Polymers. 65: 93–101
Alam, N. 2006. Potensi batang aren sebagai sumber pati untuk instant starch noodle. Jurnal Agroland. 7: 121-128.
Clark, J. 2002. Factors influencing rate of reaction. http://www.chemguide.co.uk/ physical/basicrates/arrhenius.html#top.
Garg, S. & Jana, A. M. 2011. Characterization and evaluation of acylated starch with different acyl groups and degrees of substitution. Carbohydrate Polymers.83: 1623 – 1630.
Koo, S. H, Lee, K. Y. & Lee, H. G. 2010. Effect of cross-linking on the physicochemical and physiological properties of corn starch. Food Hydrocolloids. 24: 619-625.
Larrauri, J.A., Ruperez, P., Borroto, B. & Saura-Calixto, S. 1996. Mango peels as a new tropical fibre: Preparation and characterization. Lebensm Wissenschaft und Technology. 29: 729–733.
Perrachil, F.A. & Cunha, R.L., 2010. Oil-in-water emulsions stabilized by sodium caseinate : Influence of pH, high-pressure homogenization and locust bean gum addition. Journal of Engineering. 97: 441-448.
Pushpamalar, V. Langford, S.J., Ahmad, M. & Lim, Y.Y. 2006. Optimization of reaction conditions for preparing carboxymethyl cellulose from sago waste. Carbohydrate Polymers. 64: 312-318.
Rahim, A., Haryadi, Cahyanto, M. N. & Pranoto, Y. 2012. Characteristics of butyrylated arenga starch prepared at different reaction time and butyric anhydride concentration. International Food Research Journal. 19(4): 1655-1660.
Singh, N., Chawla, D. & Singh, J. 2004. Influence of acetic anhydride on physicochemical, morphological and thermal properties of corn and potato starch. Food Chemistry. 86: 601-608.
Teja, A. W., Ignatius, S. P., Aning Ayucitra, Laurentia E. K. & Setiawan. 2008. Karakteristik pati sagu dengan metode modifikasi asetilasi dan Cross-linking. Jurnal Teknik Kimia Indonesia. 7(3): 836-843.
Xu, Y., Miladinove, V. & Hanna, M.A. 2004. Synthesis and characterization of starch acetates with high substitution. Cereal Chemistry. 81(6): 735-740.
Yuliana. 2011. Karakterisasi pragelatinisasi pati singkong fosfat yang dibuat dengan menggunakan natrium tripolifosfat sebagai eksipien dalam sediaan farmasi. Skripsi. Universitas Indonesia.
Published
2018-12-31
Section
Articles