Modifikasi Pati Sukun (Artocarpus altilis) menjadi Nanopartikel Pati Fosfat dengan Metode Ikat Silang Menggunakan Natrium Heksametafosfat

Abstract

The production of phosphate nanoparticles starch was carried out through a cross-linking reaction between breadfruit starch nanoparticles (Artocarpus altilis) and sodium hexametaphosphate (SHMP). This research was carried out in three stages, namely isolation of breadfruit starch, manufacture of breadfruit starch nanoparticles, and manufacture of phosphate starch nanoparticles. The manufacture of nanoparticles breadfruit starch was carried out by the linearization method and then using Particle Size Analyzer (PSA) was carried out to determine the particle size of breadfruit starch nanoparticle is 30 nm. Furthermore, the manufacture of phosphate nanoparticles starch with crosslinking method using sodium hexametaphosphate with variations of weight SHMP 8%, 10%, and 12% from weight starch with a reaction time at 4 hours and a variation of weight SHMP 12% with a reaction time at 3 and 5 hours. The phosphate nanoparticles starch produced in the FT-IR spectrum are indicated by the appearance of a wave number of 1050-995 cm-1 which indicates the presence of a P-O-C group, then supported by a P=O group absorption band in the wave number area of 1252-1343 cm-1. The results of SEM analysis of phosphate nanoparticles starch have irregular globular shaped granule and the granule shape is more tenuous than breadfruit starch nanoparticles. The results of the highest percentage of phosphate and degree of substitution (DS) were obtained with variation of weight SHMP 12% with a reaction time at 4 hours, namely 4,9317% and 0,3172. The results of the characterization of phosphate nanoparticles starch with variations of weight SHMP 12% with a reaction time at 4 hours are as follows: swelling power = 1,94 g/g; starch solubility = 25,6%; viscosity = 0,5634 P.