Modifikasi Pati Sukun (Artocarpus altilis) Teroksidasi Menggunakan Natrium Bromat

Abstract

Modification of breadfruit starch (Artocarpus altilis) into carboxylated starch through oxidation reaction using sodium bromate as an oxidizer has been carried out. The modification was performed with a mass ratio of starch to sodium bromate of 1:0.6, 1:0.8, and 1:1 and reaction times of 4, 6, and 8 hours. The carboxylated starch obtained was characterized using FT-IR, SEM, determination of the degree of oxidation, carboxyl content, swelling power, and viscosity. The FT-IR spectrum of native starch shows a wave number of 1640 cm-1 and oxidized starch shows the presence of carboxyl groups (C=O) at a wavelength of 1729 cm-1. The highest degree of oxidation was obtained in carboxylated starch with a 1:1 ratio and a reaction time of 6 hours, which was 82.45%, with a carboxyl content of 0.52%, a swelling power value of 6.4834 g/g, and a viscosity of 0.6518 cP. SEM analysis shows that the broken surface of the granules is caused by an oxidation reaction. The results of this research indicate that the use of starch to sodium bromate ratio and variation in reaction time affect the characteristics of the carboxylated starch formed.