Modifikasi Pati Sukun Nanopartikel Terpropilasi Melalui Reaksi Esterifikasi Menggunakan Propionat Anhidrida

Abstract

Propionate starch nanoparticles were obtained through an esterification reaction between nanoparticle breadfruit starch and propionate anhydride. This research was conducted in three stages, namely isolation of breadfruit starch, preparation of nanoparticle breadfruit starch and manufacture of propionate starch nanoparticles. The manufacture of nanoparticle breadfruit starch was carried out by the lintnerization method. Then carried out particle size analysis using particle size analyzer (PSA) to obtain a particle size of 30 nm. The manufacture of starch propionate nanoparticles was carried out by the esterification method using propionate anhydride with variations in the weight of propionic anhydride of 0.51 g, 0.61 g and 0.71 g with a reaction time of 10 minutes and a variation of time of 5, 10 and 15 minutes with a weight of propionate anhydride 0.71 g. The resulting propionate starch nanoparticles on the FT-IR spectrum are indicated by the appearance of a wave number of 1740 cm-1 which shows the C=O ester vibrational region. The highest percentage of propyl and degree of substitution (DS) was obtained at 0.71 g propionate anhydride weight variation with 10 minutes reaction time, namely 9.89% and 0.311. The results of the characteristics of starch propionate nanoparticles with a weight variation of 0.71 g propionate anhydride with a reaction time of 10 minutes are as follows:swelling power = 12.31 g starch solubility = 15.4% viscosity = 0.0079P. The results of SEM analysis of propionate starch nanoparticles gave a rougher surface change and no significant change in grain size compared to nanoparticle breadfruit starch.