Modifikasi Pati Sukun (Artocarpus Altilis) melalui Reaksi Esterifikasi dengan Asam Laurat dalam Media Larutan Urea/NaOH
Modification of Breadfruit Starch (Artocarpus Altilis) through Esterification with Lauric Acid in Urea/NaOH Solution Media
Abstract
Modification of lauric starch was done through esterification reaction
between breadfruit starch (Artocarpus altilis) with lauric acid in urea/NaOH
solution media. This research was conducted in two stages, namely, isolation of
breadfruit starch and esterification reaction with lauric acid at variations of lauric
acid mass addition of 1 gram, 2 grams, 3 grams, 4 grams and 5 grams to the mass of
starch. The reaction lasted for 12 hours at 65℃. Starch laurate produced in the form
of white powder and analyzed its functional groups using FT-IR spectrophotometer,
the appearance of wave number 1699 cm1 shows the vibrational region of C=O ester.
The results of the degree of substitution value obtained ranged from 0.0598-0.08499,
with the highest degree of substitution of lauric starch in the variation of the addition
of lauric acid mass of 5 grams which amounted to 0.08499. The results of the
characterization of lauric starch in the variation of the addition of lauric acid 5
grams are as follows: swelling power 13.99 g/g; and solubility 1.09%. The results of
morphological analysis of lauric starch with SEM tools carried out in the form of
irregular granules compared to breadfruit starch.
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- Undergraduate Theses [1308]