The Effect of Reaction Time and pH on the Process of Sago Starch

Abstract

The purpose of this study was to determine the optimal operating conditions in the process of making oxidized starch. Tapioca oxidizing reaction is using sodium hypochlorite compound. The fixed variable is the weight of cassava starch as much as 20 gr, 50 ml of 0.01 N sodium hypochlorite and condition of reaction is at room temperature. Variable changes are pH 6, 7, 8, 9 and reaction time 30, 60, 90, 120 minutes. Characteristics of oxidized starch were a carboxyl group, swelling power, and solubility analysis. The application of oxidized sago starch is as an adhesive in the pulping process. From the results of the study it can be seen that as the reaction time increases, carboxyl groups increase, decrease in swelling power and increase in solubility. Whereas along with the increase in pH of the solution there was an increase to pH 8 but then decreased at pH 9 and reaction time 90 minutes.