scholarly journals Karakteristik Sifat Fisiko-Kimia dan Fungsional Pati Sagu Ihur (Metroxylon sylvestre) Dimodifikasi dengan Hidrolisis Asam

2018 ◽  
Vol 38 (1) ◽  
pp. 7
Author(s):  
Febby Jeanry Polnaya ◽  
Alfredo Andelson Huwae ◽  
Gilian Tetelepta
Keyword(s):  
Physical Properties ◽  
Acid Hydrolysis ◽  
Amylose Content ◽  
Chemical Properties ◽  
Heat Stability ◽  
Ash Content ◽  
Sago Starch ◽  
Native Starch ◽  
Swelling Power ◽  
Four Levels

The objective of this study was to characterize modified Ihur sago starch as affected by treatment of acid hydrolysis. A completely randomized experimental non-factorial design was used in this research with four levels of treatments, i.e. native ihur sago starch, HCl concentrations of 1.1 N, 2.2 N, or 3.3 N, subsequently. Physical properties such as color, swelling power, solubility, and paste clarity were measured in this research. Moisture, ash, and amylose content were determined as chemical properties, while the resistant starch (RS) content was determined for its functional properties. Results showed that starch treated with acid hydrolysis caused changes to physical properties in comparison with native starch. These included higher (80.93–81.89) degree of whiteness (L*) than native starch (80.29), lower redness (a*) and yellowness (b*) than native (8.26 and 18.24) having the value of 5.13–6.34, and 13.21–15.39, respectively. Acid hydrolysis not only caused a decrease in swelling power (43.88–50.56%), but also an increase in solubility (8.92–12.34%) and paste clarity (74.70–77.73% T) compared to native starch. Higher moisture and ash content having the value of 8.72–15.01% and 0.22–0.37%, correspondingly but lower amylose (18.29–27.22%) and RS content were obtained by acid hydrolysis starch in contrast to native starch. The modified starch has improved heat stability with smaller breakdown viscosity, and setback viscosity less than native starch, and is easily to gelatinize. ABSTRAKPenelitian ini bertujuan untuk mengkarakteristik pati sagu ihur alami (PSIA) yang dimodifikasi dengan perlakuan hidrolisis asam. Rancangan yang digunakan yaitu rancangan acak lengkap non-faktorial dengan empat taraf perlakuan yaitu PSIA, hidrolisis asam (PSIHA) menggunakan HCl 1,1 N, 2,2 N, atau 3,3 N. Parameter yang diukur meliputi karakteristik fisik antara lain warna, kemampuan menggelembung, daya larut, kejernihan pasta, dan sifat amilografi. Karakteristik kimia meliputi kadar air, kadar abu, dan amilosa sedangkan karakteristik fungsional yaitu kadar pati resistan (RS). Hasil penelitian menunjukan bahwa perlakuan hidrolisis asam menyebabkan perubahan terhadap sifat fisik warna pati dimana nilai kecerahan (L*) pati hidrolisis asam (80,93–81,89) lebih tinggi dibandingkan PSIA (80,29). Sebaliknya nilai kemerahan (a*) dan kekuningan (b*) PSIHA (5,13–6,34 dan 13,21–15,39) lebih rendah dibandingkan PSIA (8,62 dan 18,24). Perlakuan asam juga menyebabkan kemampuan menggelembung PSIHA (43,88–50,65%) mengalami penurunan dibandingkan PSIA, tetapi meningkatkan daya larut (8,92–12,34%) dan kejernihan pasta (74,70–77,73% T). Untuk sifat kimia, kadar air pati sagu hidrolisis asam (8,72–15,01%) dan kadar abu (0,22–0,37%) relatif lebih tinggi dibandingkan pati alaminya, namun perlakuan asam menurunkan kadar amilosa (18,29–27,22%) dan kadar RS (0,06–0,37%). PSIHA memiliki kestabilan yang lebih baik selama pemanasan dengan breakdown viscosity yang lebih kecil dibandingkan dengan PSIA, serta kecenderungan teretrogradasi lebih rendah, yaitu ditunjukkan nilai setback viscosity yang rendah, dan lebih mudah mengalami gelatinisasi.

scholarly journals Cellulose Nanofibers Preparation from Cassava Peels via Mechanical Disruption

Fibers ◽  
2019 ◽  
Vol 7 (5) ◽  
pp. 44
Author(s):  
Sonny Widiarto ◽  
Edi Pramono ◽  
Suharso ◽  
Achmad Rochliadi ◽  
I Made Arcana
Keyword(s):  
Physical Properties ◽  
Acid Hydrolysis ◽  
Alkali Treatment ◽  
Cellulose Nanofibers ◽  
Chemical Properties ◽  
Bleaching Process ◽  
Mechanical Disruption ◽  
Similar Chemical ◽  
Cassava Peels

In this study, cellulose and cellulose nanofibers (CNF) were extracted and prepared from cassava peels (CPs). The method of the cellulose extraction was performed by alkali treatment followed by a bleaching process. The CNF were prepared by mechanical disruption procedure (homogenization and ultrasonication), and the results were compared with a common acid hydrolysis procedure. The resulting cellulose and CNF from both procedures were then analyzed using FTIR, SEM, TEM, XRD, and TGA. The results show that cellulose and CNF were successfully prepared from both procedures. The physical properties of the produced CNF were different; however, they had similar chemical properties.

Influence of acetylation and heat-moisture treatment on physio-chemical, pasting and morphological properties of buckwheat(Fagopyrum esculentum) starch

2016 ◽  
Vol 35 (4) ◽  
Author(s):  
Shatabhisha Sarkar
Keyword(s):  
Amylose Content ◽  
Binding Capacity ◽  
Fagopyrum Esculentum ◽  
Morphological Properties ◽  
Water Binding ◽  
Native Starch ◽  
Swelling Power ◽  
Heat Moisture Treatment ◽  
Moisture Treatment ◽  
Oil Binding

Effect of acetylation and heat moisture treatment (HMT) on physicochemical, morphological and rheological properties of buckwheat starch (Fagopyrum esculentum) was investigated. Acetylation, decreased amylose content of starch with increase in water binding capacity, oil binding capacity, swelling power, solubility and sediment volume. Acetylated starch showed improved paste clarity (five days storage) and increased peak viscosity as compared to native starch. Amylose content, water binding capacity, and oil binding capacity was also improved in HMT starch. The increase in onset temperature of viscosity development and the decrease in peak viscosity was observed in HMT starch. HMT decreased swelling power and solubility of native starch.

scholarly journals Properties of Carboxymethylated-Cassava and Sago Starches Prepared by using Sodium Monochloroacetate

2020 ◽  
Vol 32 (3) ◽  
pp. 678-682
Author(s):  
E. Ruriani ◽  
N. Salim ◽  
D. Mangunwidjaja ◽  
N. Richana ◽  
T.C. Sunarti
Keyword(s):  
Chemical Properties ◽  
Cassava Starch ◽  
Ftir Spectrum ◽  
Sago Starch ◽  
Two Stage ◽  
Carboxymethyl Starch ◽  
Native Starch ◽  
Glucose Unit ◽  
Physico Chemical ◽  
Different Sources

In the present study, carboxymethyl starch (CMC) were produced from different sources of starch and their physico-chemical properties were evaluated. Carboxymethylation was performed using different concentrations of sodium monochloroacetate (1.1, 1.3 and 1.5 mol/mol of anhydrous glucose units) in a three-necked round-bottom flask (250 mL) for approximately 3 h (250 rpm and 40°C) in a two-stage reaction comprising alkalization and etherification. The introduction of carboxymethyl groups was confirmed in the results by the appearance of a new peak in the FTIR spectrum in 1650.10-1649.76 cm-1 region. In addition, degree of substitution (DS) of produced CMS was ranged from 0.53-0.60. An increase in the concentration of sodium monochloroacetate (1.1, 1.3 and 1.5 mol/mol of anhydrous glucose unit) resulted in greater paste clarity, higher solubility and greater swelling than native starch. Furthermore, cassava starch (tapioca) produced a CMS exhibited greater swelling than sago starch, however by contrast, CMS-sago was more soluble and clearer than CMS-cassava.

Variety Difference in Molecular Structure, Physico-chemical and Thermal Properties of Starches from Pigmented Rice

2016 ◽  
Vol 12 (6) ◽  
pp. 557-565 ◽  
Author(s):  
Chagam Koteswara Reddy ◽  
Lalmuan Kimi ◽  
Sundaramoorthy Haripriya
Keyword(s):  
Molecular Structure ◽  
Amylose Content ◽  
Chemical Properties ◽  
Industrial Applications ◽  
Rice Starch ◽  
Rice Varieties ◽  
Swelling Power ◽  
Pigmented Rice ◽  
Physico Chemical ◽  
Waxy Rice

Abstract Starches isolated from three different pigmented rice varieties (Chak-hao Amubi, Chak-hao Poireiton, and Chak-hao Angangba) and investigated for their molecular structure and physico-chemical properties including amylose content, morphology, crystallinity, pasting viscosity, color, thermal property, swelling power and solubility. Significant differences were detected in physico-chemical and functional properties (p≤0.05) of rice starches. The amylose content results revealed that Chak-hao Angangba (1.93 %) and Chak-hao Poireiton (1.98 %) are waxy rice, and Chak-hao Amubi (3.16 %) is a very low-amylose rice. The morphology of rice starch granules shown polyhedral edges with an irregular shape; and the XRD patterns of rice starches exhibited A-type crystalline patterns with peaks at 2θ=15.1°, 17.1°, 18.2° and 23.0°. Waxy rice starches shown higher peak viscosity and enthalpy with lower gelatinization temperatures than very low amylose rice starches. The pasting viscosity, swelling power and solubility crystallinity of rice starches were varied significantly (p≤0.05). Finally, the present study provides knowledge for the utilization of starches isolated from three pigmented rice varieties grown in North-Eastern part of India that would be relevant for both domestic and industrial applications.

scholarly journals KONSENTRASI ASAM ASETAT MEMENGARUHI KARAKTERISTIK FISIKOKIMIA PATI SAGU IHUR TERASETILASI

2020 ◽  
Vol 31 (2) ◽  
pp. 180-187
Author(s):  
Febby J. Polnaya ◽  
◽  
Hilda Hilda ◽  
Cynthia G.C. Lopulalan ◽  
Keyword(s):  
Acetic Acid ◽  
Physicochemical Properties ◽  
Water Content ◽  
Water Solubility ◽  
Amylose Content ◽  
Hydroxyl Group ◽  
Alkaline Condition ◽  
Sago Starch ◽  
Swelling Power ◽  
Acetyl Group

Native ihur sago starch is a starch from Maluku and to date there is no report on its physicochemical properties. The objective of this work was to evaluate the effect of acetic acid concentration on the physicochemical properties of the native ihur sago starch. The starch was acetylated at different acetic acid concentrations, i.e., 0, 0.5, 1.5, and 2.5%. The acetylation was carried out by reacting ihur sago starch solution (100 g in 225 mL water) with acetic acid under alkaline condition. The acetyl group, degree of substitution (DS), water solubility, swelling power, paste clarity, and water, ash and amylose contents of the acetylated starch were measured. The study was conducted in three replications of non-factorial experiments using a completely randomized design. Starch modification through acetic acid addition produced ihur sago starch with different physicochemical characteristics from that of its native form. The acetylation caused the hydroxyl group in the starch to be substituted by acetyl group at concentration of 1.336-1.850% and DS range of 0.026-0.046, whilst no acetyl group was detected in its native starch. Acetylation increased the starch ash content from 0.46% to 0.50-0.57%, amylose content from 28.86% to 29.73-31.46%, solubility from 12.83% to 14.20-25.20%, swelling power from 18.51 g/g to 16.74-28.24 g/g and paste clarity from 93.07%T650 to 93.50-94.13%T650. In addition, acetylation at 0.5% increased the water content of the starch while higher concentration of acetylation could decrease its water content.

scholarly journals ANALISIS NILAI TAMBAH KOPI TERIPANG JAHE PRA CAMPUR SASET

2015 ◽  
Vol 12 (2) ◽  
pp. 209-216
Author(s):  
Pahala Sarumpaet
Keyword(s):  
Physical Properties ◽  
Sea Cucumber ◽  
Chemical Properties ◽  
Value Added ◽  
Ash Content ◽  
Added Value ◽  
Profit Rate ◽  
Sea Cucumbers ◽  
Business Opportunities ◽  
Small Industries

Sea cucumbers can be used as an additive in the production of herbal coffee. It has been found in previous study that the ginger sea cucumber coffee preferred by consumers, and the composition of sea cucumber ginger coffee which is observed from chemical properties (acidity/pH and ash content) and physical properties (water content, soluble speed, and steeping levels) has also complied with SNI. Coffee industry has a promising business opportunities in an effort to increase profits or value added. This study aims to obtain an added value of ginger sea cucumber coffee packaging product. Research conducted using the Hayami method to calculate the added value. The result showed that the added value of sea cucumber ginger coffee obtained by Rp 625,858 kg, with a profit rate of 43%. The analysis shows that the sea cucumber ginger coffee can provide an added value which is highly profitable for small industries. Keywords: coffee, sea cucumber, added value, Hayami method 

scholarly journals Evaluate the Effect of Processing of Chhattisgarh Local Paddy Variety to Flaked Rice (POHA) on Proximate, Chemical and Functional Characteristics

2019 ◽  
pp. 1-9
Author(s):  
Rahul Dahare ◽  
Bhupendra Sahu ◽  
Tankesh Kumar
Keyword(s):  
Crude Protein ◽  
Water Solubility ◽  
Amylose Content ◽  
Starch Content ◽  
Chemical Properties ◽  
Proximate Analysis ◽  
Ash Content ◽  
Chemical Characteristics ◽  
Crude Protein Content ◽  
Crude Fiber Content

The present study was undertaken to study the evaluate the effect of processing of Chhattisgarh local paddy variety to flaked rice (Poha) on proximate, functional and chemical characteristics. In the proximate analysis, change in crude fat content from paddy 3.20% to 0.96% for thick and 1.00% for thin flaked rice. The change in Crude fiber content from paddy to flaked rice was found to be 2.00% to 1.85% for thick and 1.79 for thin flaked rice. Similarly, change in crude protein content from paddy to flaked rice was found to be 4.23% to 4.04% for thick and 3.76 for thin flaked rice and change in ash content from paddy to flaked rice was found to be 1.00% to 1.35% for thick and 1.24% for thin flaked rice. Chemical properties, show that amylose content from paddy to flaked rice 19.27% to 18.19% for thick and 18.26% for thin flaked rice. Similarly, change in starch content from paddy to flaked rice 74.15% to 73.89% for thick and 73.47% for thin flaked rice. Functional properties, show that Water absorbing index (WAI) from paddy to flaked rice 2.19 g/g to 5.18 g/g for thick and 5.05 g/g for thin flaked rice. Similarly, water solubility index (WSI)  from paddy to flaked rice 3.25% to 4.86 for thick and 5.09% for thin flaked rice.

scholarly journals KAJIAN SIFAT FISIKOKIMIA DAN ORGANOLEPTIK ES KRIM PISANG TONGKA LANGIT

2016 ◽  
Vol 5 (2) ◽  
pp. 46
Author(s):  
Helen C D Tuhumury ◽  
Sandriana J Nendissa ◽  
Mardila Rumra
Keyword(s):  
Experimental Design ◽  
Vitamin C ◽  
Physical Properties ◽  
Concentration Ratio ◽  
Chemical Properties ◽  
Ice Cream ◽  
Resistance Rate ◽  
Sensory Properties ◽  
Randomized Experimental Design ◽  
Four Levels

This research was aimed to determine the accurate ratio of concentration of tongka langit banana puree and water that would result in ice cream having good quality and would be preferred by consumers. A Completely Randomized experimental design having four levels of concentration ratio of tongka langit banana: water, i.e. 3%:52%, 5%:50%, 7%:48%, and 10%:45% was applied. Respective variables observed were chemical properties (protein, fat, vitamin C, and total solids contents), sensory properties (color, taste, texture, and overall acceptance), as well as physical properties (resistance / rate of melting). Results showed that the ratio of 7% : 48% was determined as the best ratio to produce ice cream with the best physicochemical and sensory properties.

scholarly journals Tuning the Chemical and Thermo-Mechanical Properties of Cassava Starch Thin Films to Produce Biodegradable Packaging Materials

2021 ◽  
Author(s):  
Sumedha M. Amaraweera ◽  
Chamila Gunathilake ◽  
Oneesha H. P. Gunawardene ◽  
Nimasha M.L. Fernando ◽  
Drashana B. Wanninayaka ◽  
...  
Keyword(s):  
Thin Films ◽  
Mechanical Properties ◽  
Water Absorption ◽  
Acid Hydrolysis ◽  
Chemical Properties ◽  
Renewable Resource ◽  
Cassava Starch ◽  
Hydrolysis Time ◽  
Relative Crystallinity ◽  
Native Starch

Abstract Starch is a renewable resource and starch films play a vital role as an alternative for synthetic polymers in packaging applications. However, the films prepared from native starch fail to meet the process or product requirements due to high water absorption and inferior mechanical properties. In order to avoid these drawbacks, and to enhance the desired properties, starch can be modified using acid hydrolysis. In this study, the effects of acid hydrolysis time on the structural, thermal, and chemical properties of cassava starch and cassava starch thin films were investigated. Native cassava starch was hydrolyzed using 2.2 M hydrochloric acid with varying time intervals. With the increase of hydrolysis time, the relative crystallinity of cassava starch increased while the thermal decomposition temperature decreased in cassava starch. XRD and 13C-NMR spectrums results show that, cassava starch has been subjected to polymorphism changes from A (monoclinic cell) to B (hexagonal unit cell) due to the acid hydrolysis treatment. FTIR and TGA analysis showed that, the moisture absorbance of cassava starch decreased significantly as a result of the acid hydrolysis treatment. The acid hydrolyzed samples showed up to 31.79 % reduction of moisture content compared to the native starch samples. Also, the films prepared from acid hydrolyzed starch showed up to 25.12% reduction of water absorption compared to that prepared from native starch. Acid hydrolysis treatment significantly impacted the mechanical behavior of starch-based films. The tensile strength of cassava starch-based films improved continuously with acid hydrolysis time, reaching a maximum of 5.67 MPa. However, the ductility of the films was negatively impacted when the starch was subjected to acid hydrolysis. The films prepared using acid hydrolyzed starch showed a 12.78 % reduction of elongation compared to that prepared with native cassava starch, despite with minimum dependence of acid hydrolysis time.

scholarly journals Pengaruh Penambahan Sodium Tripoly-Phospahate Terhadap Karakteristik Tepung Buru Hotong (Setaria italica L Beauv.) Fosfat

2020 ◽  
Vol 9 (2) ◽  
pp. 88-95
Author(s):  
Rachel Breemer ◽  
Trisonda Sigmarlatu ◽  
Febby J Polnaya
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Phosphorus Content ◽  
Sodium Tripolyphosphate ◽  
Amylose Content ◽  
Ash Content ◽  
Setaria Italica ◽  
Swelling Power ◽  
Phosphate Groups ◽  
Phosphorus Levels

This study aimed to characterize phosphate-modified buru hotong flour modified used sodium tripolyphosphate (STPP). Buru hotong flour was phosphorylated at 45°C with STPP concentration of 10, 15.20, and 25% for 30 minutes. Observations were conducted on the physicochemical properties of native buru hotong flour and its derivatives, including phosphorus levels, degree of substitution (DS), moisture content, ash content, swelling power, solubility, and amylose content. The results showed that the phosphorus content of buru hotong phosphate flour increased (0.023-0.077%) with the DS ranged between 0.001-0.004. Phosphorus and DS levels indicated the substitution of phosphate groups. Substituted phosphate groups increased the moisture content (6.92-10.23%), ash content (0.37-0.84%), swelling power (10.16-15.63%), solubility (29.22-46.2%), and amylose content (26.29-29.37%) of buru hotong phosphate flour compared with native flour. The characteristics of phosphate hotong flour were different from their native. The higher the concentration of STPP, all of the variables were increases. Keywords: sodium tripolyphosphate, buru hotong phosphate flour, physicochemical properties   ABSTRAK Penelitian ini bertujuan untuk mengkarakterisasi tepung buru hotong fosfat yang dimodifikasi dengan menggunakan sodium tripolyphosphate (STPP). Tepung buru hotong difosforilasi pada suhu 45oC dengan konsentrasi STPP 10, 15, 20 dan 25% selama 30 menit. Pengamatan dilakukan terhadap sifat fisiko-kimia tepung buru hotong alami dan derivatnya, meliputi kadar fosfor, derajat substitusi (DS), kadar air, kadar abu, daya gelembung, daya larut, dan kadar amilosa. Hasil penelitian menunjukkan bahwa kadar fosfor tepung buru hotong fosfat meningkat (0,023-0,077%) dengan kisaran DS antara 0,001-0,004. Kadar fosfor dan DS menunjukkan terjadinya substitusi gugus fosfat. Tersubstitusinya gugus fosfat menyebabkan meningkatnya kadar air (6,92-10,23%), kadar abu (0,37-0,84%), daya gelembung (10,16-15,63%), daya larut (29,22-46,2%) dan kadar amilosa (26,29-29,37%) tepung buru hotong fosfat dibandingkan dengan tepung buru hotong alami. Karakteristik tepung buru hotong fosfat berbeda dengan tepung alaminya. Semakin tinggi konsentrasi STPP maka setiap peubah yang dialami mengalami peningkatan. Kata kunci: Sodium tripolyphosphate, tepung buru hotong fosfat, sifat-sifat fisiko-kimia

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