Modifikasi Pati Sukun (A Rtocarpus Altilis) Menjadi Pati Ikat Silang Sitrat

Abstract

Modification of breadfruir starch citric was carried out through a cross-linking reaction between breadfruit starch (Artocarpus altilis) and citric acid. This research was conducted in two stages, na,nely isolation of breadfruit starch and cross-linking reactio,i lVith citric acid with variations in citric acid concentrations of 10%, 20%, 30%, 40%, and 50% (%wlw) of the starch ,nass and variations in n1i.xing time of 1 hour, 2 hours, and 4 hours. The resulting cross/inked starch was analyzed its functional groups using an FT-IR spectrophoto111eter, the appearance of a wave number of 1722 cn( 1 indicated the vibrational region of C= O. The highest percentage of citric and degree of substitution (DS) were obtained at various concentrations of 40% citric acid with a ,nixing ti,ne of 2 hours, namely 30,73984% and 0,37337. The resulls of the characterization of citric crosslinked breadfruit starch with varying concentrations of citric acid 40% to ,nass of starch with a ,nixing ti111e of 2 hours were as follows: swelling power 2,44 gig; starch solubility in distilled water 5,94%; starch solubility in dimethyl sulfoxide (DMSO) 30,26%; and viscosity 1.87 mP. 111e res ults of 111orphological analysis of citric crosslinked starch using SEM showed that there were few cracks on the su,face of the granules and the shape of the granules was denser than breadfruit starch.