The effect of sodium trimetaphosphate on the physical and functional characteristics of banggai yam starch

Abstract

Banggai yam starch as well as other types of starch is known to have physical and functional properties which cause the use of starch in the limited reliability industry. Therefore, it is necessary to improve physical properties by modifying the proud yam starch by phosphorylation. Research to determine the sodium trimetaphosphate (STMP) concentration wich gives the best tendency in the modification of proud yam starch by phosphorylation based on its physical and functional characteristics. Research uses a completely randomized design one factor consisting of a concentration of STMP 2, 4, 6, 8, 10, 12% and native starch as a comparison. The variable of observations included emulsion separator volume, viscosity, water holding capacity (WHC), oil holding capacity (OHC), swelling power, and solubility. The results showed that the emulsion separator volume, WHC, swelling power, and solubility starch modification is smaller than native banggai yam starch, while at viscosity starch modification is greater than native banggai yam starch. In the analysis OHC fluctuates as concentration increases. The STMP concentration that gives the best tendency is 4%. The value generated at this concentration is emulsion separator volume 90%, viscosity 577 Cp, WHC 0.94 g/g, OHC 2.84 g/g, swelling power 4.60 g/g, and solubility 0.17%.