Modifikasi Pati Sukun (Artocarpus altilis) Teroksidasi Menggunakan Natrium Perborat

Abstract

Modification of breadfruit starch into carboxylate starch has been carried out through an oxidation reaction between breadfruit starch (Artocarpus altilis) and sodium perborate. The oxidation reaction was carried out with variations in the mass ratio of starch to oxidant concentration (4%, 6%, and 8%) and reaction time (1, 2, and 3 hours). The modification results were characterized using FT-IR, oxidation degree test, carboxyl content, solubility, viscosity, and SEM analysis. The FT-IR spectrum showed the presence of a carboxyl group (C=O) at a wave number of 1729 cm⁻¹ and a –CH sp³ group at 2922 cm⁻¹. The highest degree of oxidation was obtained at a concentration ratio of 8% with a reaction time of 3 hours at 88%, with a carboxyl content of 0.67%, a solubility of 34.41%, and a viscosity of 0.8579 cP. SEM analysis showed damage to starch granules due to the oxidation process. The results of this study indicate that variations in reaction conditions have a significant effect on the characteristics of the carboxylate starch produced.