Penyiapan dan Karakterisasi Pati Nanokristalin dari Sagu dan Tapioka

Abstract

Nanocrystalline starch is modified starch with particle size around 20-50 nm and has varied crystalline structure. As active compound or drug’s matrix carrier, nanocrystalline starch should be acid resistant, have low digestibility and high absorbing power in human intestine. This research used sago starch and tapioca because of their compatibility in forming low digestibility and high crystallinity starches. There were two steps of nanocrystalline starch production. The first was lintnerization for 2, 4, 6, and 24 hours, which aimed to hydrolyze amorphous area of starch that formed crystalline starch, whereas solubilization and ethanol precipitation generated the nanoparticle starch. The results showed that lintnerization generated crystalline sago starch and tapioca with lower digestibility and higher crystallinity compared to their native starch. Ethanol precipitation of crystalline starch produced starch nanoporous particles, and influenced to decreasing the digestibility and water and oil binding capacities, meanwhile increasing the solubility and swelling power.