| dc.description.abstract | Modification of breadfruit starch phosphate nanoparticles had been caried out through a cross linking reaction between breadfruit starch (Artocarpus altilis) and trisodium tripolyphosphate (STPP). This research was conducted in three stages, the first stage was the isolation of breadfruit starch, the second stage was the manufacture of breadfruit starch nanoparticles and the third stage was the crosslinking reaction with sodium tripolyphosphate with a variation of 0,0004 moles; 0,0005 moles; 0,0006 moles and variations in reaction time at 1, 2, and 3 hours at 45oC. The manufacture of breadfruit starch nanoparticles os carried out by the litneration method or acid hydrolysis of strach. The determine the size of the breadfruit starch nanoparticles a PSA (Particle Size Analyzer) analysis test was carried out so that the starch nanoparticles size was 0,30μm atau 30nm. The result of modified starch phosphate nanoparticles were analyzed with an FT-IR spectrophotometer, surface morphology using SEM, degree of substitution test, swelling power test, solubility test, and viscosity test. Starch phosphate nanoparticles are cross-linked modifications using sodium tripolyphosphate, this is shown by the FT-IR spectrum which shows the peak vibration at wave number 3410.15 cm-1 indicating stretching of the OH group. Vibrations was found at wave number 1018.41 cm-1indicating the presence of P-O-C groups supported by aliphatic P=O absorption bands at wave number 1050-995 cm-1 which were not found in breadfruit starch but were found in phosphate starch. Determination of the degree of substitution was carried out on all variations and the highest DS value was obtained for starch phosphate with a concentration variation of 0,0006 moles with a reaction time of 2 hours, which is 0.263. Characterization of starch phosphate concentration variation of 0,0006 moles with a reaction time of 2 hours resulted in the value of swelling power = 0.6266 g/g; solubility = 13.20%; and viscosity = 0.5884 cP. The results of the morphological analysis on starch phosphate nanoparticles through SEM showed a denser granule surface. | en_US |
