Abstract
The research studied the effect of solvent concentration in the fractionation process from sago starch in order to achieve the amylose fraction. The amylose is aimed to be applied as a functional material such as for edible film. The fractionation process is carried out by utilizing N-butanol as the solvent with a variety of concentration (10, 12.5 and 15%). The highest result is achieved from the concentration of butanol of 15%. It resulted in a yield of 31.19%, a 30.78% solubility, and swelling ability of 2.37%. The spectra from Fourier transform infrared showed the same specific peaks of the obtained amylose. However, each of them shows different intensity means the fractionation process affect the resulted amylose.
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