Abstract
Tapioca can be modified by using chemicals or other additives. One of the opportunities to alter and improve starch hydrophobicity quality is by adding acetic acid and coconut oil. This research activity aims to change cassava starch or tapioca and carry out the resulting product’s physicochemical characterization. The production method is carried out using physical mixing techniques combined with drying technology with an oven. Modification process is performed by using acetic acid, coconut oil, and virgin coconut oil. The physicochemical characteristics analyzed include proximate levels, viscosity profile with RVA, crystallinity profile with XRD, and microstructure analyzed using SEM. Based on the results obtained, chemical elements for the modified tapioca proximate composition with the addition of coconut oil have a higher fat content of 4.44% compared to other treatments. The highest peak viscosity of starch added with coconut oil has the highest value of 3982 cP. The treatments resulted in different crystalline and amorphous phases by the XRD results. The microstructure in the SEM analysis results showed agglomeration and did not show any damage to the granular starch.
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