Sago Starch Modification by Combination of Lactic Acid Hydrolysis and Oxidation of Hydrogen Peroxide Under Ultraviolet Rotary Dryer Irradiation

Sumardiono, Siswo; Handayani, Noer A.; Jos, Bakti; Ariyanto, Hermawan D.; Sya’diyah, Nur H.; Halimah, Siti N.; Cahyono, Heri

doi:10.21608/ejchem.2024.94515.4452

Sago Starch Modification by Combination of Lactic Acid Hydrolysis and Oxidation of Hydrogen Peroxide Under Ultraviolet Rotary Dryer Irradiation

Document Type : Original Article

Authors

¹ Department of Chemical Engineering,Faculty of Engineering,Universitas Diponegoro;Semarang 50275,Indonesia

² Department of Industrial Technology, Vocational College, Universitas Diponegoro, Semarang 50275, Indonesia

10.21608/ejchem.2024.94515.4452

Abstract

Indonesia has the highest population of sago plant globally. The plant contains high carbohydrates and supporting food diversification. Therefore, this study examined the effect of lactic acid hydrolysis and hydrogen peroxide oxidation (HPO) under ultraviolet irradiation (UV-i) time on the properties and characteristics of modified sago starch. Furthermore, the pH, water content, color, carbonyl groups, carboxyl groups, swelling power, solubility, oil absorption capacity (OAC), baking expansion, frying expansion, Fourier Transform Infrared (FTIR), and X-Ray Diffraction (XRD) were analyzed. The results showed UV-i time and hydrogen peroxide oxidation (HPO) had a significant effect (P

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