Modifikasi ganda pati sagu hidroksipropil-asetil untuk pembuatan edible film

POLNAYA, Febby Jeanry, Prof.Dr.Ir. Haryadi, M.App.Sc

2005 | Tesis | S2 Ilmu dan Teknologi Pangan

Hidroksipropilasi pati sagu (80 g) dilakukan pada suhu 40oC, kondisi alkali, selama 24 jam dengan propilen oksida 0,0; 2,5; 5,0 dan 7,5 mL. Asetilasi dilakukan pada suhu kamar, pH 8,0-8,4, dengan konsentrasi asetat anhidrida 0,0; 7,5 dan 10% (g/g). Analisis ragam meliputi molar subtitusi (MS) dan derajat subtitusi (DS), swelling power, daya larut, dan kejernihan pasta. Sifat amilografi meliputi suhu awal gelatinisasi (SAG), suhu gelatinisasi maksimum (SGM) dan viskositas maksimum (VM). Penelitian selanjutnya menggunakan pati sagu alami (PSA), hidroksipropil (PSHP) dan hidroksipropil-asetil (PSHP-AS) MS-DS tertinggi sebagai bahan dasar pembuatan edible film dengan konsentrasi 3, 4 dan 5% b/v. Larutan edible film dipersiapkan pada suhu 70oC, selama 30 menit dan penambahan gliserol 0,5% b/v sebagai plasticizer. Pengeringan menggunakan oven selama 24 jam. Analisis dilakukan untuk ketebalan film, tensile strength, elongasi, water vapor transmision rate (WVTR) dan daya larut. Hasil penelitian menunjukkan, makin tinggi pemberian propilen oksida menghasilkan peningkatan MS PSHP 0,021 sampai 0,058. Asetilasi menghasilkan DS PSHP-AS 0,029 sampai 0,061, sedangkan PSAS adalah 0,051 dan 0,057. DS (0,061) PSHP-AS (MS 0,058) tertinggi dibandingkan DS pati sagu termodifikasi lainnya. PSHP, PSAS dan PSHP-AS menunjukkan peningkatan untuk swelling power, daya larut dan kejernihan pasta dibandingkan PSA dan secara statistik berbeda nyata, sedangkan SAG, SGM dan VM mengalami penurunan dibandingkan PSA. Edible film PSHP (MS 0,058) dan PSHP-AS (MS-DS 0,058-0,061) menunjukkan perbedaan nyata dibandingkan PSA, meliputi ketebalan (mm), kuat tarik (MPa), elongasi (%), WVTR (g H2O/m2.jam), dan daya larut (%) edible film pati sagu. Edible film terbaik dihasilkan PSHP-AS (5%, b/v) dengan WVTR 11,267 g H2O/m2.jam terendah, dengan ketebalan 0,085 mm, dan kuat tarik 13,907 MPa serta elongasi 0,32%. Daya larut (%) edible film PSHP (3%, b/v) menghasilkan daya larut tertinggi (90,595%).

Hydroxypropilation of the starch (80 g) was conducted at 40oC at alkaline condition for 24 hr using 0 to 7.5 mL propylene oxide. The acetylation of starches was conducted at room temperature, pH 8.0-8.4, with 0, 7.5 and 10% acetic anhydride (w/w). Analysis of variance was included molar substitution (MS) and degrees of substitution (DS), swelling power, solubility, and clarity. Amylography properties included initial gelatinization temperature (IGT), maximum gelatinization temperature (MGT) and maximum viscosity (MV). The next step was used of native sago starch (NSS), hydroxypropyl sago starch (HPSS) and hydroxypropyl-acetyl sago starch (HP-ASS) with highest MS-DS as basic material for edible film prepared with 3, 4 and 5% w/v. Edible film solution was prepared at 70oC for 30 min with glycerol (0.5% w/v) addition as plasticizer, and then dried-up using oven at 40oC. Analysis was conducted for film thickness, elongation, tensile strength, water vapor transmission rate (WVTR) and solubility. Research results showed that highest level of propylene oxide resulted highest MS PSHP (MS 0.021 to 0.058). Acetylation resulted in DS HP-ASS 0.029 to 0.061, for ASS were 0.051 and 0.057. DS HP-ASS (MS 0.058) resulted in highest DS compared to the other modification sago starch. HPSS, ASS and HP-ASS resulted increased in swelling power, solubility, and clarity compared to NSS and significant difference, but decrease in IGT, MGT and MV. Sago starch film produced HPSS (MS 0.058) and HP-ASS (MS-DS 0.058-0.061) showed difference character compared to NSS, including thickness (mm), tensile strength (MPa), elongation (%), WVTR (g H2O/m2.hour) and solubility (%) of the film. The best edible film produced by HP-ASS (5%, w/v) with lowest WVTR 11.267 g H2O/m2.hr, with thickness was about 0.085 mm, tensile strength 13.907 MPa and 0.32% elongation. Edible film solubility from HPSS (3%, w/v) gave highest value (90.595%).

Kata Kunci : Pati Sagu Alami,Hidroksipropil,Asetil,Edible Film,native sago starch, hydroxypropyl, acetyl, hydroxypropyl-acetyl, edible film