AZLAN, AHMADAN YUSUF (2016) MODIFIKASI PATI JAGUNG (Zea mays)DENGAN PROSES ASETILASI MENGGUNAKAN ASAM ASETAT GLASIAL. Other thesis, POLITEKNIK NEGERI SRIWIJAYA.
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Abstract
Modified corn starch by acetylation is corn starch hydroxyl groups have been modified by esterification reaction. Starch acetate can be procuced by reacting starch with glacial acetic acid in alkaline conditions. So, it usually use sodium hydroxide to reach that conditions. The research’s aim is to learn the influence of reaction time and pH initial solution tocarboxyl groups, swelling power, and % solubility content on starch acetate product. Reaction was occurred in operation temperature at 45 oC and atmospheric pressure. The fixes variables are weight of corn starch 37,5 gram and volume of acetic acid 2,3 ml while the changed variable are reaction time (30, 60, 90, and 120 minutes) and pH initial solution (6,7,8 and 9). Then the product were analyzed % carboxyl groups, swelling power, and % solubility. This research is expected to produce starch acetate which has swelling power and % solubility increased compared to the native corn starch. The result of this study shows that the swelling power, % solubility, and carboxyl groups content growing up when the reaction time and pH initial increased. The highest swelling power and carboxyl groups content are 4,6555 and 0,0950 respectively.It occured when the solution was adjusted at pH 8 and reaction time during 90 minutes while the highest solubility is 0,0700.
| Item Type: | Thesis (Other) |
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| Uncontrolled Keywords: | Pati asetat, Asetilasi, pati jagung, gugus karboksil, solubility, swelling power |
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Chemical Engineering > Undergraduate Theses |
| Depositing User: | Mrs Trisni Handayani |
| Date Deposited: | 28 Sep 2017 02:29 |
| Last Modified: | 28 Sep 2017 02:29 |
| URI: | http://eprints.polsri.ac.id/id/eprint/4101 |
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