Karakteristik Pati Sagu Modifikasi Dengan Metode Asetilasi

Abstract

Sago starch is now finding increasing application in various food products such as sago meals, noodles, sauce and edible film. Native sago starch exhibits relatively retrogradation resulting in the formation of a long cohesive gel with increased syneresis. In order to overcome drawbacks of native sago starch, chemical modifications can be carried out to improve its properties. Many types of chemical modifications have been applied to starches of various plant sources, such as acetylation method. Starch acetate was produced by acetylation method using acetate acid addition. The purpose of this research was to get the best reaction time from acetylation method. This research used the Complete Random Design (CRD) with three repetitions from five treatments that consist of SA1 (native sago starch), SA2 (reaction time 30 minutes), SA3 (reaction time 60 minutes), SA4 (reaction time 90 minutes) and SA5 (reaction time 120 minutes). The design response is used Duncan’s New Multiple Range Test (DNMRT) the level 5%. The result showed that the acetylation method of starch acetate with different reaction time gave the significantly effect to the moisture content, ash content and acetyl groups but non significantly effect to orgnoleptic (colour, flavor and texture). The best treatment in this research is reaction time 90 minutes.