KARBOKSIMETILASI TAPIOKA UNTUK PEMBUATAN EDIBLE FILM

Abstract

The aim of this research were : 1) to investigate the influence of sodium monochloroacetate on degree substitution that produced by carboxymethylated cassava starch; 2) to get carboxymethylated cassava starch with degree substitution that save the food; 3) to know the influence of some factors i.e degree substitution concentration of carboxymethylated cassava starch and plasticizers on physical properties of edible film. This research was divided into two steps. Firstly, starch was modified adding by sodium monochloroacetate 0 mol/ AGU; 0.25 mol/ AGU; 0.50 mol/AGU; 0.75 mol/ AGU; 1 mol/AGU in the presence of alkali. Then the modified cassava starch which appropriate degree substitution as food grade, that is 0.4 – 0.6 was choosen. Secondly, edible film variation of degree substitution, concentration of carboxymethylated cassava starch and plasticizers was made. In this experiment, the film’s thickness as same as commercial film in white rabbit’s candies, that is 0.031-0.033 mm. The result showed that sodium monochloroacetate influence on degree substitution of carboxymethylated cassava starch. Degree substitution of 0.33 gave solubility, viscosity and moisture content 91.25 %; 1.5000 d Pa.s; 11.22 % respectively. Furthermore, with 0.62 degree of substitution, solubility, viscosity and moisture content were 88.66 %; 2.5833 d Pa.s; 11.14 % respectively. The variation of degree substitution, concentration of carboxymethylated cassava starch and plasticizers strongly effects on tensile strength, elongation and solubility, but no influence on thickness and water vapor transmittion rate of edible film.

Keyword : cassava starch, edible film, carboxymethyl, plasticizer