Study on Esterification Reaction of Starch Isolated from Cassava (Manihot Esculenta) with Acetic Acid and Isopropyl Myristate Using Ultrasonicator

• Published in: The journal of pure and applied chemistry research Vol. 6; no. 2; pp. 93 - 99
• Main Authors: Wika Amini, Helda, Masruri, Masruri, Mariyah Ulfa, Siti
• Format: Journal Article
• Language: English
• Published: Malang Universitas Brawijaya 01.05.2017
• Subjects: Acetic acid; Acids; Cassava; Esterification; Granular materials; Morphology
• ISSN: 2302-4690; 2302-4690
• DOI: 10.21776/ub.jpacr.2017.006.02.299

Cassava starch is a polysaccharide consists of amylose and amylopectin. This research was purposed to modify the starch isolated from local cassava (Manihot esculenta). Modification was undertaken to study the esterification reaction of cassava starch with acetic acid and with isopropyl myristate. Moreover, morphology observation was also conducted both for original starch and its modification yields. It was found that cassava‘s starch was isolated in 16.4% yield as a white powder. Esterification on the starch provided DS value 0.549 for ratio 1:2 of starch-acetic acid. It gave DS value 0.356 for ratio 1:3 of starch-isopropyl myristate. Treatment by ultrasonication from 0 to 60 minutes was significantly improved the DS value to 0.549 for starch-acetic acid. But it gave DS value to 0.413 for 30 minute ultrasonication of starch-isopropyl myristate. In addition, morphology of the starch observed by microscope gave different features with starch ester acetate and starch ester myristate. The original starch consists of granules, but starch ester acetate indicates a non-granules shape (amorf solid). Moreover for starch ester myristate shows a rather bigger size of granules, and all of the granules afforded were round and oval.