Modification of Cassava Starch (Manihot utilissima) Using Precipitation Method with Addition of NaCl

Ulyarti; Mursyid; Ismanto; I Rahmayani; R Suseno; Nazarudin

doi:10.2991/absr.k.220101.018

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Modification of Cassava Starch (Manihot utilissima) Using Precipitation Method with Addition of NaCl

Authors

Ulyarti¹^{, 2}, Mursyid¹, Ismanto¹, I Rahmayani¹, R Suseno¹, Nazarudin²^{, 3}^{, *}

¹Department of Agricultural Product Technology, Faculty of Agriculture, University of Jambi, Jambi, Indonesia

²Centre of Excellent in Bio-Geo Material and Energy, University of Jambi, Jambi, Indonesia

³Department of Chemistry Education, Faculty of Teacher Training and Education, University of Jambi, Jambi, Indonesia

^*Corresponding author. Email: nazarudin@unja.ac.id

Corresponding Author

Nazarudin

Available Online 5 January 2022.

DOI: 10.2991/absr.k.220101.018 How to use a DOI?
Keywords: Cassava starch; Modification; NaCl; Precipitation
Abstract: Cassava starch has been widely used as a functional ingredient in many food products with some limitations. To improve its usage, cassava starch has been modified to have a better functionality. A lot of starch modification has been applied including alcoholic treatment or known as precipitation method. This study aimed to evaluate the effect of NaCl concentration during modification using different gelatinization techniques in precipitation methods on the characteristic of cassava starch. The modification of starch was carried out with 3 treatments of gelatinization techniques: using a hot plate and water solvent, a reactor autoclave and water solvent, and a reactor autoclave and water + ethanol mixture as solvent. Each treatment was carried out with addition of 3 levels of NaCl. The result showed that the gelatinisation techniques affected the morphology of starch granules as seen in their SEM images. Both the gelatinisation technique and the presence of NaCl affected the size of starch granules and water and oil absorption capacity of modified starch. NaCl acted as salting-in ions at concentration 0.17 to 0.34 M. When the concentration was increased to 0.51, the salt led to a salting-out property.
Copyright: © 2022 The Authors. Published by Atlantis Press International B.V.
Open Access: This is an open access article under the CC BY-NC license.

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Volume Title: Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
Series: Advances in Biological Sciences Research
Publication Date: 5 January 2022
ISBN: 978-94-6239-506-0
ISSN: 2468-5747
DOI: 10.2991/absr.k.220101.018 How to use a DOI?
Open Access: This is an open access article under the CC BY-NC license.

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ris enw bib

TY  - CONF
AU  - Ulyarti
AU  - Mursyid
AU  - Ismanto
AU  - I Rahmayani
AU  - R Suseno
AU  - Nazarudin
PY  - 2022
DA  - 2022/01/05
TI  - Modification of Cassava Starch (Manihot utilissima) Using Precipitation Method with Addition of NaCl
BT  - Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
PB  - Atlantis Press
SP  - 132
EP  - 137
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220101.018
DO  - 10.2991/absr.k.220101.018
ID  - 2022
ER  -

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