Modifikasi Pati Sukun (Artocarpus altilis) melalui Reaksi Oksidasi Menggunakan Kalium Permanganat

Abstract

Carboxylic starch can be produced from the modification process of breadfruit starch (Artocarpus altilis) through oxidation reaction using potassium permanganate. This research was conducted in two stages, namely, isolation of breadfruit starch and modification of breadfruit starch through oxidation reaction with variation of starch mass ratio and potassium permanganate volume 1:1; 1:2; 1;3 and variation of oxidation reaction time for 30 minutes, 60 minutes, and 90 minutes. The results of breadfruit starch modification will be analyzed using FT-IR spectrophotometer to determine the functional groups, SEM analysis to determine the morphology and topology of starch, oxidation degree test, carboxyl content test, swelling power test, and solubility test. The natural starch produced has an absorption band at wave number 1640 cm-1 which indicates the formation of -OH bonded with water molecules tested using FT-IR spectrophotometer. The resulting carboxylic starch was analyzed by FT-IR and the formation of carboxylic starch was indicated by the vibration of the carboxylic C=O group at wave number 1722 cm-1. The results of the determination of the highest degree of oxidation of carboxylic starch in the variation of the volume of potassium permanganate 1: 3 with a reaction time of 60 minutes is 90.88% and carboxyl content of 0.74%. SEM analysis shows that the oxidized starch structure does not have perfectly round granules and has been damaged due to the oxidation process and produces a swelling power value of 7.0874 g/g and a solubility value of 35.71%.