Characteristics of Acetylated Banggai Yam Starch on pH and Concentration of Anhydride Acetic
The Banggai yam starch, like other native starches, has a weakness that can reduce the use of the starch in the food industry. Therefore, it is necessary to improve physicochemical properties by modifying Banggai yam starch. This study aimed to obtain the influence of pH dispersion (7, 8, 9 and 10) and acetic anhydride concentration (6, 9, 12 and 15% v/b) in the acetylation process of Banggai yam starch. In addition, to determine the characteristics of the Banggai acetylated starch, which include percentage of acetyl, degree of substitution, water and oil holding capacity, swelling power, solubility, acetyl group binding and crystallinity of Acetylated banggai yam starch. The optimum acetylation was achieved at pH dispersion 9 and with acetic anhydride concentration of 15%. High degree of substitution (DS) of acetylated banggai yam starch had high water and oil holding capacity, swelling power and solubility with values of 29.97%, 30.16%, 1.91 g/g, and 34.35% respectively.