Modifikasi Pati Sukun (Artocarpus altilis) Teroksidasi Menggunakan Agen Pengoksidasi Kalium Bromat

Abstract

The isolation stage of breadfruit starch and the modification stage of breadfruit starch through an oxidation reaction with variations in time for 3 hours, 6 hours, 9 hours and variations in oxidant concentration of 5%, 10%, 15%. The results of carboxylate starch modification were analyzed using an FT-IR spectrophotometer, oxidation degree test, carboxyl content test, solubility test, swelling test, viscosity test, and SEM analysis. The wave number 1640 cm⁻ ¹ in natural starch indicates that the O-H group is bound to a water molecule. After oxidation, a wave number of 1736 cm⁻ ¹ appears with the presence of carbonyl (C=O) group vibrations indicating the formation of a carboxylate. The results of determining the highest degree of oxidation of carboxylate starch at a reaction time variation of 6 hours with an oxidizer concentration of 15% were 88.97%. and a carboxyl content of 0.86%. SEM analysis showed that the oxidized starch structure displayed an irregular and rough surface due to the oxidation process, resulting in a swelling power value of 7.0755 g/g, a solubility value of 35.76%, and a viscosity of 0.7139 cP.