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

Abstract

Modification of breadfruit starch into starch stearate has been done through esterification reaction between breadfruit starch (Artocarpus altilis) and stearic acid in urea/NaOH solution media. The esterification reaction was carried out with variations of stearic acid 1 gram; 2 grams; 3 grams; 4 grams; and 5 grams, which were reacted for 12 hours at 65oC. The modified starch stearate was analyzed by FT-IR spectrophotometer, surface morphology using SEM, degree of substitution test, swelling power test, and solubility test. The resulting starch stearate analyzed by FT-IR appeared at wave number 1699 cm-1 indicating the vibration of the C=O ester group, vibration at wave number 2854-2914 cm-1 indicating the presence of -CH groups derived from fatty ester chain alkyl groups that are not found in breadfruit starch but are found in starch stearate. Determination of the degree of substitution was carried out on all variations and the highest DS value was obtained on stearic starch with a mass variation of 5 grams of stearic acid which amounted to 0.074. Characterization of stearic starch with a mass variation of 5 grams of stearic acid resulted in a swelling power value = 3.254 g/g and solubility = 17.035%. The results of morphological analysis on starch stearate through SEM showed a tighter granule surface.