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

Abstract

Modification of breadfruit starch into myristic starch was done through esterification reaction between breadfruit starch (Artocarpus altilis) and myristic acid. This research was conducted in two stages, namely, isolation of breadfruit starch and esterification reaction with myristic acid with a mass variation of myristic acid 1 gram; 2 grams; 3 grams; 4 grams; and 5 grams, which was reacted for 12 hours at 65oC. The resulting ester starch was analyzed for its functional groups using FT-IR spectrophotometer, the appearance of wave number 1699 cm-1 which shows the vibrational region of C=O ester and the appearance of wave number 2914 cm-1 which shows the presence of -CH group contained in the alkyl group of fatty ester chain. The highest degree of substitution (DS) results were obtained in the myristic acid mass variation of 5 grams, which amounted to 0.78. The characterization results of myristic ester starch mass variation of 5 grams of myristic acid are as follows: swelling power 3.191 g/g; solubility 2,439%. The results of morphological analysis of myristic starch with SEM equipment showed that the surface of the granule was tighter than breadfruit