Karakterisasi Fisik Pati Tapioka Modifikasi Gabungan Hidroksipropilasi dengan Fosfat-Ikat Silang
Keywords:
crosslinking, double modification, hidroksipropilation, tapioca starch
Abstract
Native tapioca starch has a weakness in its functional properties which causes limited use of starch as a food ingredient. This weakness can be overcome by applied double modifications with hydroxypropylation and cross-linking processes. The hydroxypropylation was applied using various concentrations of propylene oxide (8, 10, and 12%), then followed by crosslinking modifications using a combination of STPP (Sodium tripolyphosphate) and STMP (sodium phosphate) with a ratio of 2%: 5%. The results of the double modification can changed the physical and chemical characteristics of starch. These changes include the gelatinization temperature of modified tapioca starch (66.00 – 68.00 oC) which is lower than the natural starch (68.45 oC). The peak viscosity of modified tapioca starch (> 5735 cP) was higher than the original starch (5635 cP) with the viscosity setback was also higher (3136-3564 cP) than the original starch (1192 cP). Modified starch has a lower viscosity decrease value (698-1530 cP) than the original starch (4089 cP). Double modified tapioca starch has heat-resistant and stirring properties
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References
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Lim S, Seib PA. 1993. Preparation and pasting properties of wheat and waxy corn starch phosphates. Cereal Chem 70: 137-144.
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Pomeranz Y. 1991. Functional Properties of food Compo-nents (2nded). New York, Academic Press, Inc.
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Srichuwong S. 2006. Starch from Different Plant Origins: from Structure to Physicochemical Properties [Disertasi]. Jepang: Tsu Mie University.
Susilawati, Nurdjanah S, Putri S. 2008. Karakteristik sifat fisik dan kimia ubi kayu (Manihot esculenta) berda-sarkan lokasi penanaman dan umur panen berbeda. J Tek Ind Hasil Pert 13(2): 59-72.
Taggart P. 2004. Starch as an ingredient: manufacture and applications. Eliasson AC, editor. Starch in food. Struc-ture, function, and application. Cambridge (GB),
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Wattanacant S, Muhammad SKS, Hasyim DM, Rahman RA. 2002. Characterization of hydroxypropylated crosslinked sago starch as compared to commercial modified starches. Songklanakarin J Sci Technol 24(3): 439-450.
Wattanachant S, Muhammad K, Hashim DM, Rahman RA. 2003. Effect of crosslinking reagents and hydro-xylpropylation levels on dual-modified sago starch properties. J Food Chem 80:463-471. DOI: 10.1016/ S0308-8146(02)00314-X.
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Wurzburg OB. 1989. Modified Starches: Properties and Uses, 4th Printing, Boca Raton (FL), CRC Press.
Zobel H. 1988. Molecules to granules: A compressive starch review. Starch/Starke 40: 44-50. DOI: 10. 1002/star.19880400203.
Aziz A, Daik R, Ghani MA, Daud NIN, Yamin BM. 2004. Hydroxypropylation and acetylation of sago starch. Malays J Chem 6: 048-054.
Beninca C, Demiate IM, Lacerda LG, Carvalho Filho MAS, Ionashiro M, Schnitzler E. 2008. Thermal behavior of corn starch granules modified by acid treatment at 30 and 50ºC. Eclet. Quim 33(3): 13-18. DOI: 10.1590/S0100-46702008000300002.
Berski W, Ptaszek A, Ptaszek P, Ziobro R, Kowalski G, Grzesik M, Achremowicz B. 2011. Pasting and rheological properties of oat starch and its derivatives. Carbohyd Polym 83(2): 665- 671. DOI: 10.1016/j.carbpol.2010.08.036.
Chen Z. 2003. Physicochemical Properties of Sweet Potato Starches and Theirapplication in Noodle Products. [Tesis]. Wageningen (Belanda), Wageni-ngen University.
Deetae P, Shobsngob S, Varanyanond W, Chinachoti P, Naivikul O, Varavinit S. 2008. Preparation, pasting properties and freeze–thaw stability of dual modified crosslink-phosphorylated rice starch. Carbohyd Polym 73: 351–358. DOI: 10.1016/j.carbpol.2007. 12.004.
Faridah DN . 2011. Perubahan Karakteristik Kristalin Pati Garut (Marantha arundinaceae L.) dalam Pengem-bangan Pati Resisten Tipe III. [Disertasi]. Bogor: Sekolah Pascasarjana, Institut Pertanian Bogor.
French D. 1984. Organization of Starch Granules. Di dalam Whistler RL, BeMiller JN, Paschall EF, editor. Starch : Chemistry and Technology. New York (US), Academic Press, Inc.
Fu Z, Zhang L, Ren M-H, BeMiller JN. 2018. Develop-ments in hydroxypropilation of starch: a review. Starch-Starke 71(1-2). DOI: 10.1002/star. 201800167.
Greenwood CT, Muir DD, Whitcher HW. 1977. Hydro-xyethyl starch as a cryoprotective agent for human red blood cells the relation between the molecular properties and the cryoprotective effect. Starch-Staerke 29: 343–349. DOI: 10.1002/star.1977 0291005.
Haq F, Yu H, Wang L, Teng L, Haroon M, Khan RU, Mehmood S, Ul Amin B, Ullah RS, Khan A, Nazir A. 2019. Advances in chemical modifications of starches and their applications. Carbohy Res 476: 12-35. DOI: 10.1016/j.carres. 2019.02.007.
Hirsch JB, Kokini JL. 2002. Understanding the mecha-nism of crosslinking agents (POCl3, STMP, and EPI) through swelling behavior and pasting properties of cross-linked waxy maize starches. Cereal Chem 79: 102–107. DOI: 10.1094/CCHEM. 2002.79.1.102.
Kartikasari SN, Sari P, Subagio M. 2016. Karakterisasi sifat kimia, profil amilogravi (RVA) dan morofologi granula (SEM) pati singkong termodifikasi secara biologi. J Agroteknologi 10(1): 12-24.
Lim S, Seib PA. 1993. Preparation and pasting properties of wheat and waxy corn starch phosphates. Cereal Chem 70: 137-144.
Lingga PB, Sarwono F, Rahadi PC, Raharja JJ, Afistini, Rini W, Apriadi WH. 1986. Bertanam Umbi-umbian. Jakarta (ID), Penebar Swadaya.
Matos ME, Pérez E. 2003. Characterization of native and modified cassava starches I. Ultrastructural study by scanning electron microscopy and X-ray diffraction techniques. Cereal Food World 48: 78-81. DOI:
Maulani RR, Fardiaz D, Kusnandar F, Sunarti TC. 2013. Characterization of chemical and physical properties of hydroxypropylated and cross-linked arrowroot (Marantha arundinacea) starch. Int J Eng 45(3): 207-221. DOI: 10.5614/j.eng.technol.sci.2013.45.3.1.
Maulani RR, Hidayat A, Husyari UD. 2019. Functional properties of dual modified white corn starch. Int J Recent Technol Eng 7(6S5): 1624-1628.
Moin A, Ali MT, Hasnain A. 2017. Characterization and utilization of hydroxypropylated rice starches for improving textural and storage properties of rice puddings. Int J Biol Macromol 105(1): 843-851. DOI: 10.1016/j.ijbiomac.2017.07.109.
Moorthy SN. 2002. Physicochemical and functional properties of tropical tuber starches: A review. Starch/Stärke 54: 559-592. DOI: 10.1002/1521-379X(200212)54:12<559::AID-STAR2222559>3.0. CO;2-F.
Neelam K, Vijay S, Lalit S. 2012. Various techniques for the modification of starch and the applications of its derivates. Int Res J Pharm 3(5): 25-31.
Passauer L, Bender H, Fischer S. 2010. Synthesis and characterization of starch phospates. Carbohyd Polym 82: 809-814. DOI: 10.1016/j.carbpol.2010. 05.050.
Pomeranz Y. 1991. Functional Properties of food Compo-nents (2nded). New York, Academic Press, Inc.
Senanayake S, Gunaratne A, Ranaweera KKDS, Bamu-nuarachchi A. 2014. Effect of hydroxypropylation on functional properties of different cultivars of sweet potato starch in Sri Lanka. Int J Food Sci 2014: 148982. DOI: 10.1155/2014/148982.
Shen Y, Zhang N, Xu Y, Huang J, Yuan M, Wu D. 2019. Physicochemical properties of hydroxypropylated and cross-linked rice starches differential in amylose content. Macromeleculers 128: 775-781. DOI: 10.10 16/j.ijbiomac.2019.01.194.
Srichuwong S. 2006. Starch from Different Plant Origins: from Structure to Physicochemical Properties [Disertasi]. Jepang: Tsu Mie University.
Susilawati, Nurdjanah S, Putri S. 2008. Karakteristik sifat fisik dan kimia ubi kayu (Manihot esculenta) berda-sarkan lokasi penanaman dan umur panen berbeda. J Tek Ind Hasil Pert 13(2): 59-72.
Taggart P. 2004. Starch as an ingredient: manufacture and applications. Eliasson AC, editor. Starch in food. Struc-ture, function, and application. Cambridge (GB),
Woodhead Publishing: 363-392. DOI: 10.15 33/9781855739093.3.363
Wattanacant S, Muhammad SKS, Hasyim DM, Rahman RA. 2002. Characterization of hydroxypropylated crosslinked sago starch as compared to commercial modified starches. Songklanakarin J Sci Technol 24(3): 439-450.
Wattanachant S, Muhammad K, Hashim DM, Rahman RA. 2003. Effect of crosslinking reagents and hydro-xylpropylation levels on dual-modified sago starch properties. J Food Chem 80:463-471. DOI: 10.1016/ S0308-8146(02)00314-X.
Woggum T, Sirivongpaisal P, Wittaya T. 2014. Properties and characteristics of dual-modified rice starch based biodegradable films. Int J Biol Macromol 67: 490-502. DOI: 10.1016/j.ijbiomac.2014.03.029.
Wurzburg OB. 1989. Modified Starches: Properties and Uses, 4th Printing, Boca Raton (FL), CRC Press.
Zobel H. 1988. Molecules to granules: A compressive starch review. Starch/Starke 40: 44-50. DOI: 10. 1002/star.19880400203.
Published
2020-09-17
How to Cite
FaridahD. N., & Thonthowi A. (2020). Karakterisasi Fisik Pati Tapioka Modifikasi Gabungan Hidroksipropilasi dengan Fosfat-Ikat Silang . Jurnal Mutu Pangan : Indonesian Journal of Food Quality, 7(1), 30-37. https://doi.org/10.29244/mpi.2020.7.1.30
Section
Research Paper
