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

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.