Modifikasi Pati Sukun (Artocarpus Altilis) melalui Reaksi Esterifikasi dengan Asam Palmitat dalam Media Larutan Naoh/Urea

Abstract

Palmitic starch was obtained from breadfruit starch (Artocarpus altilis) modified through esterification reaction using palmitic acid in NaOH/Urea solution media. This research was conducted in two stages, namely, isolation of breadfruit starch and esterification reaction with palmitic acid at a mass variation of palmitic acid 1 g, 2 g, 3 g, 4 g, and 5 g. The modified breadfruit starch through esterification reaction with palmitic acid was analyzed for functional groups using FT-IR spectrophotometer, surface morphology using SEM, degree of substitution test, swelling power test, and solubility test. The formation of palmitic starch is indicated by the FT-IR spectrum at wave number 1699 cm-1 which shows the vibration of the C=O ester group. The highest determination of degree of substitution (DS) was obtained in the mass variation of palmitic acid 5 g, which amounted to 0.0792. The results of palmitic starch characterization in the palmitic acid mass variation of 5 g are as follows: swelling power = 6.400 g/g; solubility of starch in distilled water = 9.25%. The results of morphological analysis of palmitic starch using SEM showed irregular globular granules that were denser than breadfruit starch