Febby J. Polnaya, Hilda Hilda, Cynthia G. C. Lopulalan


Native ihur sago starch is a starch from Maluku and to date there is no report on its physicochemical properties. The objective of this work was to evaluate the effect of acetic acid concentration on the physicochemical properties of the native ihur sago starch. The starch was acetylated at different acetic acid concentrations, i.e., 0, 0.5, 1.5, and 2.5%. The acetylation was carried out by reacting ihur sago starch solution (100 g in 225 mL water) with acetic acid under alkaline condition. The acetyl group, degree of substitution (DS), water solubility, swelling power, paste clarity, and water, ash and amylose contents of the acetylated starch were measured. The study was conducted in three replications of non-factorial experiments using a completely randomized design. Starch modification through acetic acid addition produced ihur sago starch with different physicochemical characteristics from that of its native form. The acetylation caused the hydroxyl group in the starch to be substituted by acetyl group at concentration of 1.336-1.850% and DS range of 0.026-0.046, whilst no acetyl group was detected in its native starch. Acetylation increased the starch ash content from 0.46% to 0.50-0.57%, amylose content from 28.86% to 29.73-31.46%, solubility from 12.83% to 14.20-25.20%, swelling power from 18.51 g/g to 16.74-28.24 g/g and paste clarity from 93.07%T650 to 93.50-94.13%T650. In addition, acetylation at 0.5% increased the water content of the starch while higher concentration of acetylation could decrease its water content.


[AOAC] Association of Official Analytical Chemists. 2012. Official Methods of Analysis of The Asso-ciation of Official Analytical Chemists. AOAC Inc. Arlington, Virginia.

Abiddin NFZ, Yusoff A, Ahmad N. 2018. Effect of octenylsuccinylation on physicochemical, ther-mal, morphological and stability of octenyl succi-nic anhydride (OSA) modified sago starch. Food Hydrocolloid 75: 138-146. DOI: 10.1016/j.food hyd.2017.09.003.

Amalia R, Kumoro AC. 2016. Analisis sifat fisikoki-mia dan uji korelasi regresi antara nilai derajat substitusi dengan swelling power dan solubility pada tepung gadung (Dioscorea hispida Dennst) terasetilasi. Inovasi Teknik Kimia 1: 17-26.

Ayucitra A. 2012. Preparation and characterisation of acetylated corn starches. Int J Chem Eng Appl 3: 156-159. DOI: 10.7763/IJCEA.2012.V3. 178.
Colussi R, El Halal SLM, Pinto VZ, Bartz J, Gutkoski LC, da Rosa Zavareze E, Dias ARG. 2015. Ace-tylation of rice starch in an aqueous medium for use in food. LWT-Food Sci Tech 62: 1076-1082. DOI: 10.1016/j.lwt.2015.01.053.

Din Z-u, Xiong H, Fei P. 2017. Physical and chemi-cal modification of starches - a review. Crit Rev Food Sci Nutr 57: 2691-2705. DOI: 10.1080/ 10408398.2015.1087379.
Harianingsih, Wibowo WA. 2016. Produksi pati sorgum termodifikasi dengan metode asetilasi. Momentum 12: 26-29.

Hong J, Zeng X-A, Brennan CS, Brennan M, Han Z. 2016. Recent advances in techniques for starch esters and the applications - a review. Foods 5: 50-64. DOI: 10.3390/foods5030050.

Hu H, Liu W, Shi J, Huang Z, Zhang Y, Huang A, Yang M, Qin X, Shen F. 2016. Structure and functional properties of octenyl succinic an-hydride modified starch prepared by a non‐con-ventional technology. Starch 68: 151-159. DOI: 10.1002/star.201500195.

Kumoro AC, Amalia R, Retnowati DS, Budiyati CS, Ratnawati. 2014. Preparation and physicoche-mical characterization of modified (Acetylated) Gadung (Dioscorea hispida Dennst) flours. St Cerc St CICBIA 15: 135-148. DOI: 10.1016/j. jfoodeng.2011.08.006.

Mbougueng PD, Tenin D, Scher J, Tchiégang C. 2012. Influence of acetylation on physicochemi-cal, functional and thermal properties of potato and cassava starches. J Food Eng 108: 320-326. DOI: 10.1016/j.jfoodeng.2011.08.006.

Picauly P, Damamain E, Polnaya FJ. 2017. Karak-teristik fisiko-kimia dan fungsional pati sagu ihur termodifikasi dengan heat moisture treatment. J Teknol Industri Pangan 28: 70-77. DOI: 10.6066/ jtip.2017.28.1.70.

Polnaya FJ, Haryadi, Marseno DW. 2008. Charac-teristics of hydroxypropylated and acetylated sago starches. Sago Palm 16: 85-94.

Polnaya FJ, Huwae AA, Tetelepta G. 2018. Karak-teristik sifat fisiko-kimia dan fungsional pati sagu ihur (Metroxylon sylvestre) dimodifikasi dengan hidrolisis asam. Agritech 38: 7-15. DOI: DOI: 10.22146/agritech.16611.

Polnaya FJ, Talahatu J, Haryadi, Marseno DW. 2009. Karakterisasi tiga jenis pati sagu (Metroxylon sp). Hidroksipropil. Agritech 29: 87-95.

Polnaya FJ, Puturuhu BRI. 2010. Preparasi dan karakterisasi pati sagu asetil. Buletin Penelitian BIAM 6: 10-13.

Sánchez-Rivera MM, Almanza-Benitez S, Bello-Pe-rez LA, Mendez-Montealvo G, Núnez-Santiago MC, Rodriguez-Ambriz SL, Gutierrez-Meráz F. 2013. Acetylation of banana (Musa paradisiaca L.) and corn (Zea mays L.) starches using a microwave heating procedure and iodine as catalyst: II. Rheological and structural studies. Carbohyd Polym 92: 1256-1261. DOI: 10.1016/j. carbpol.2012.10.040.

Saputro MA, Kurniawan A, Retnowati DS. 2012. Modifikasi pati talas dengan asetilasi mengguna-kan asam asetat. J Teknol Kimia Industri 1: 258-263.

Shah A, Masoodi FA, Gani A, Ashwar BA. 2017. Physicochemical, rheological and structural cha-racterization of acetylated oat starches. LWT-Food Sci Tech 80: 19-26. DOI: 10.1016/j.lwt. 2017.01.072.

Simsek S, Ovando-Martínez M, Whitney K, Bello-Pérez LA. 2012. Effect of acetylation, oxidation and annealing on physicochemical properties of bean starch. Food Chem 134: 1796-1803. DOI: 10.1016/j.foodchem.2012.03.078.

Singh H, Sodhi NS, Singh N. 2012. Structure and functional properties of acetylated sorghum starch. Int J Food Prop 15: 312-325. DOI: 10.10 80/10942912.2010.483633

Singh N, Chawla D, Singh J. 2004. Influence of acetic anhydride on physicochemical, morpholo- gical and thermal properties of corn and potato starch. Food Chem 86: 601-608. DOI: 10.1016/j. foodchem.2003.10.008.

Teja AW, Sindi IP, Ayucitra A, Setiawan LEK. 2008. Karakteristik pati sagu dengan metode asetilasi dan cross-linking. J. Teknik Kimia Indonesia 7: 836-843. DOI: 10.5614/jtki.2008.7.3.4.

Wani IA, Sogi DS, Gill BS. 2012. Physicochemical properties of acetylated starches from some Indian kidney bean (Phaseolus vulgaris L.) cultivars. Int J Food Sci Technol 47: 1993-1999. DOI: 10.1111/j.1365-2621.2012.03062.x.

Wulandari E, Sukarminah E, Mardawati E, Furi HL. 2019. Profil gelatinisasi tepung sorgum putih termodifikasi α-amilase. J Teknol Industri Pa-ngan 30: 173-179. DOI: 10.6066/jtip.2019.30.2. 173.

Zięba T, Kapelko M, Szumny A. 2013. Effect of pre-paration method on the properties of potato starch acetates with an equal degree of substitu-tion. Carbohyd Polym 94: 193-198. DOI: 10.101 6/j.carbpol.2013.01.002.


Febby J. Polnaya
febby.polnaya@faperta.unpatti.ac.id (Primary Contact)
Hilda Hilda
Cynthia G. C. Lopulalan
PolnayaF. J., HildaH., & LopulalanC. G. C. (2020). KONSENTRASI ASAM ASETAT MEMENGARUHI KARAKTERISTIK FISIKOKIMIA PATI SAGU IHUR TERASETILASI. Jurnal Teknologi Dan Industri Pangan, 31(2), 180-187. https://doi.org/10.6066/jtip.2020.31.2.180
Copyright and license info is not available

Article Details