Synthesis Of Pati Posfat From Pati Breadfruit (Artocarpus Communis) Through Cross Better Reaction Using Na2HPO4-Nah2PO4
Synthesis of Pati Posfat from Pati Breadfruit (Artocarpus Communis) through Cross Better Reaction Using Na2HPO4-Nah2PO4
Introduction to Pati Sukun (Artocarpus Communis)
Pati Sukun, also known as Artocarpus Communis, has become an interesting object of research in the development of food ingredients and industrial raw materials. This study focuses on the synthesis of posatfate starch through a cross bunch reaction using sodium hydrogen phosphate (Na2HPO4) and sodium dihydrogen phosphate (Nah2PO4). The potential of Pati Sukun as a raw material has been recognized due to its abundance and versatility. In this experiment, the variation of the volume of chemicals is used, which is 4: 1, 3: 2, 2.5: 2.5, 2: 3, and 1: 4 (v/v), to produce posatfat starch which has functional properties which increases.
The Synthesis of Posatfat Starch
The synthesis of posatfat starch is identified using the FT-IR spectroscopy to evaluate the formed functional group and the degree of substitution (DS) of the product produced. Data from the FT-IR spectroscopy shows the vibration frequency of P-O-C on wave numbers 763 cm-1 and 1018 cm-1, which indicates the success of cross-binding reactions. The highest degree of substitution obtained is 0.3738 in the volume ratio of 3: 2, which shows the potential to improve the performance of breadfruit starch as raw material.
Surface Morphological Test Results
Surface morphological test results show that the starch posatfic granules are denser than the more tenuous granules of breadfruit starch. This shows that the cross binding process succeeded in changing the physical structure of starch, which has the potential to influence the physical-chemical properties of the starch. In addition, the swelling strength test shows an increase in water absorption capability with different time: 0.3622% at 6 hours, increased to 1,6230% at 72 hours. This increase shows that posatfate starch has the potential for application in the field of food and pharmacy, especially in formulations that require controlling the release of active substances.
Importance of Optimization of Reagent Volume Ratio
Further analysis of the synthesis of this posatfate starch shows the importance of optimization of the reagent volume ratio in producing products with the desired properties. This study also concluded that the synthesis of Pati Posfat from Breadfruit Pati can be utilized in various industrial applications, especially in the field of food that requires binding and stabilizers. Therefore, further research needs to be done to explore the potential and other applications of this posatfat starch and to understand the mechanism of interaction between starch and phosphate salt at molecular levels.
Conclusion and Future Research Directions
Overall, the synthesis of Pati Posfat from Pati Sukun offers an attractive way for the development of more innovative and functional products, utilizing local resources effectively and sustainably. The potential of Pati Sukun as a raw material has been recognized, and further research is needed to explore its applications and understand the mechanism of interaction between starch and phosphate salt at molecular levels.
Future Applications of Posatfat Starch
The synthesis of posatfat starch has the potential for application in various fields, including food, pharmacy, and industrial applications. The increased water absorption capability of posatfate starch makes it suitable for use in formulations that require controlling the release of active substances. Additionally, the denser granules of posatfate starch may provide improved physical-chemical properties, making it a suitable raw material for various industrial applications.
Conclusion
In conclusion, the synthesis of Pati Posfat from Pati Sukun offers an attractive way for the development of more innovative and functional products, utilizing local resources effectively and sustainably. The potential of Pati Sukun as a raw material has been recognized, and further research is needed to explore its applications and understand the mechanism of interaction between starch and phosphate salt at molecular levels.
Frequently Asked Questions (FAQs) about Synthesis of Pati Posfat from Pati Breadfruit (Artocarpus Communis)
Q: What is Pati Sukun (Artocarpus Communis)?
A: Pati Sukun, also known as Artocarpus Communis, is a type of breadfruit that has become an interesting object of research in the development of food ingredients and industrial raw materials.
Q: What is the purpose of this study?
A: The purpose of this study is to synthesize posatfate starch through a cross bunch reaction using sodium hydrogen phosphate (Na2HPO4) and sodium dihydrogen phosphate (Nah2PO4) and to evaluate its functional properties.
Q: What are the potential applications of posatfat starch?
A: The synthesis of posatfat starch has the potential for application in various fields, including food, pharmacy, and industrial applications. The increased water absorption capability of posatfate starch makes it suitable for use in formulations that require controlling the release of active substances.
Q: What is the significance of the degree of substitution (DS) in this study?
A: The degree of substitution (DS) is a measure of the extent to which the phosphate groups have substituted the hydroxyl groups in the starch molecule. The highest degree of substitution obtained in this study is 0.3738, which shows the potential to improve the performance of breadfruit starch as raw material.
Q: What is the surface morphological test, and what does it reveal about the posatfate starch?
A: The surface morphological test is a technique used to examine the surface structure of the starch granules. The results show that the starch posatfic granules are denser than the more tenuous granules of breadfruit starch, indicating that the cross binding process succeeded in changing the physical structure of starch.
Q: What is the swelling strength test, and what does it reveal about the posatfate starch?
A: The swelling strength test is a technique used to measure the water absorption capability of the starch. The results show an increase in water absorption capability with different time, indicating that posatfate starch has the potential for application in the field of food and pharmacy.
Q: What is the importance of optimization of the reagent volume ratio in this study?
A: The optimization of the reagent volume ratio is crucial in producing products with the desired properties. The results of this study show that the volume ratio of 3: 2 produces the highest degree of substitution and the most desirable physical-chemical properties.
Q: What are the future research directions for this study?
A: Further research is needed to explore the potential and other applications of this posatfat starch and to understand the mechanism of interaction between starch and phosphate salt at molecular levels.
Q: What are the potential benefits of using Pati Sukun as a raw material?
A: The use of Pati Sukun as a raw material offers several benefits, including the development of more innovative and functional products, utilizing local resources effectively and sustainably.
Q: What are the potential limitations of this study?
A: The potential limitations of this study include the need for further research to explore the potential and other applications of this posatfat starch and to understand the mechanism of interaction between starch and phosphate salt at molecular levels.