MODIFIKASI PATI SUKUN DENGAN METODE IKAT SILANG MENGGUNAKAN TRINATRIUM TRIMETAFOSFAT

Abstract

Native starch has a limited application because it does not always have the desired properties for certain types of processing. Therefore, modifications of the startch will be needed to improve its use. The objective of this work was to produce a cross-linked starch phosphate. Breadfruit starch was cross-linked with sodium trimetaphosphate (STMP) with concentration variations of STMP (1%, 2%, 3%) and reaction times (30, 60 and 90 minutes). The formation of cross-linked starch phosphate was analysed by the infrared spectrum with emergence of vibration P-O-C in the area of wave number of 1050-995 cm-1 and 1643 cm-1. The influences of the addition concentration of STMP can increased the value of the degree of substitution and a decrease in the swelling power. The degree of substitution were obtained in a range of 0.2343 to 0.3003, where the highest degree of substitution obtained at STMP of 3% and a reaction time of 60 minutes was 0.3003.