Pembuatan dan karakterisasi pati sagu asetil serta Edible Film yang dihasilkan

SAID, Mohamad, Prof.Dr.Ir. Haryadi, M.App.Sc

2005 | Tesis | S2 Ilmu dan Teknologi Pangan

Asetilasi pati sagu dengan menggunakan asetat anhidrida yaitu 2,5; 5,0; 7,5; 10,0; 12,5; dan 15,0% (b/b). Pati sagu hasil asetilasi kemudian dianalisa sifatsifatnya meliputi derajat substitusi (DS), gugus asetil, swelling power dan daya larut, suhu awal gelatinisasi, suhu gelatinisasi maksimum dan viskositas maksimum serta tingkat kejernihan pasta. Pembuatan edible film dari pati sagu alami dan pati sagu asetil. Masing-masing pati sagu divariasi kosentrasinya yaitu 2, 3 dan 4%. Pengujian edible film meliputi ketebalan film, kelarutan film, tensile strength, elongasi dan laju transmisi uap air (WVTR). Penelitian ini dilakukan untuk mendapatkan pati sagu asetil dengan derajat substitusi tertinggi dan mengetahui karakteristik edible film berdasarkan konsentrasi pati dan jenis pati sagu. Hasil penelitian menunjukan bahwa makin tinggi konsentrasi asetat anhidrida maka derajat substitusi makin tinggi. Perlakuan asetat anhidrida menghasilkan DS 0,031; 0,047; 0,054; 0,060; 0,063; 0,065. Pati sagu asetil tertinggi DS 0,065 memberikan karakteristik swelling power 29,197 g/g, daya larut 21,160% dan kejernihan pasta 39,705% lebih tinggi dibandingkan pati sagu alami. Suhu gelatinisasi awal 69,30oC, suhu gelatinisasi maksimum 73oC dan viskositas maksimum 240 BU lebih rendah dibandingkan pati sagu alami. Sifat edible film yang terbaik bila ditentukan berdasarkan WVTR terendah, terdapat pada pati sagu asetil DS 0,065 konsentrasi 4% yaitu 11,491 g/m2.jam, tetapi dilihat dari sifat tensile strength terlalu tinggi yaitu 32,212 MPa, elongasi 0,310% dan daya larut 46,336%. Bila edible film yang terbaik ditentukan berdasarkan daya larut dan elongasi tertinggi, dihasilkan dari pati sagu asetil DS 0,065 konsentrasi 2% yaitu 64,256% dan 0,992% dengan tensile strength 2,304 MPa tetapi WVTR 14,977 g/m2.jam lebih tinggi dibandingkan pati asetil DS 0,065 konsentrasi 4%.

Acetylation of sago starch was done by using acetic anhydride 2.5; 7.5; 10; 12.5; and 15% (w/w). Sago starch which resulted from acetylation was analyzed its characteristics for degree of subtitution (DS), acetyl group, swelling power and solubility, initial temperature of gelatinization, maximum temperature of gelatinization and maximum viscocity and paste clean liness. Edible film was made from natural sago starch and acetyl sago starch at 2, 3, and 4% (w/v). Edible film characterization included film thickness, solubility, tensile strength, elongation, and water vapor transmition rate (WVTR). The research was conducted to find out acetyl sago starch with highest degree of substitution and to characterize the wdible film. The research results showed that higher acetic anhydride concentration produced higher substitution degree. Acetic anhydride treatment produced DS 0.031; 0.047; 0.054; 0.060; 0.063; 0.065. Acetyl sago starch with highest DS 0.065 gived characteristics of swelling power 29,197 g/g, solubility 21.160% and paste clear level 39.705% higher than natural sago starch. The initial gelatinization temperature 69.30oC, maximum gelatinization temperature 73oC and maximum viscosity 240 BU were lower than those of natural sago starch. The best characteristic of edible film was found when determined according lowest WVTR, and it is found in acetyl sago starch with DS 0.065 and at concentration 4%, i.e. 11.491 g/m2.h, but it was high when viewed from tensile strength characteristics, 32.212 Mpa, highest elongation was 0.310% and the hinghest solubility was 46.336%. The highest solubility and elongation was produced from acetyl sago starch with DS 0.065, at concentration 2%, i.e. 64.256% and 0.992% with tensile strength 2.304 Mpa but its WVTR, 14.977 g/m2.h, higher than acetyl sago starch with DS 0.065 at concentration 4%.

Kata Kunci : Pati Sagu Alami,Edible Film, native sago starch, acetyl sago starch, edible film.