Open AccessKarakterisasi Fisik Pati Tapioka Modifikasi Gabungan Hidroksipropilasi dengan Fosfat-Ikat Silang
Author(s) -
Didah Nur Faridah,
Ali Thonthowi
Publication year - 2020
Publication title -
jurnal mutu pangan : indonesian journal of food quality/jurnal mutu pangan indonesia : indonesian journal of food quality
Language(s) - English
Resource type - Journals
eISSN - 2684-9550
pISSN - 2355-5017
DOI - 10.29244/jmpi.2020.7.1.30
Subject(s) - starch , syneresis , chemistry , modified starch , viscosity , propylene oxide , food science , chemical engineering , materials science , organic chemistry , polymer , composite material , copolymer , ethylene oxide , engineering
Native tapioca starch has limited application in food industry due to its physicochemical characteristics that are not suitable for processing conditions, such as unstable at high temperature heating, acidic conditions, stirring, and undergoing syneresis. This deficiency can be overcome by applying a dual modification involving hydroxypropylation and cross-linking with phosphates. In this study, modification was carried out by hydroxypropylation using propylene oxide (8, 10, and 12%), followed by cross-linking with a combination of sodium tripolyphosphate (STPP) and sodium phosphate (STMP) with a ratio of 2%: 5%. The modified tapioca starch had water content of 7.82-8.19% with a pH value of 7.04-7.26, and phosphorus resiude of <0.4%. There were no change in starch granules and type of cristallline (A-tyype) of starch modifications. The dual modified starch with the addition of 10% propylene oxide concentration with a mixture of STMP : STTP ratio (2%:5% was selected to have acceptable physicochemical properties. It showed lowered pasting temperature, minimum break down viscosity, increased peak and setback viscosity compared to that of native starch. The modified tapioca starch also showed more heat stable and stirring resistant than that of native tapioca starch.