INCLUSION COMPLEXES BETWEEN CASSAVA STARCH AND VITAMIN D3

• Main Author: SALISTYA RAHARDANI (NIM:10513087), CHAIRUNNISA
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/26227
• Institution: Institut Teknologi Bandung

The formation of inclusion complexes between cassava starch and vitamin D3 can enhance the bioavailability of bioactives ingredients such as vitamin D3 as one of dietary suplements. In addition, the complexes belong to slow-starch category which facilitate the starch-vitamin D3 inclusion complexes a nutritious diet food. In this research the starch was isolated from cassava (% yield of 5.4% and amylose content of 6.78%). The FTIR results of the resulting starch showed vibration peak at 3381 cm-1 (-OH), 2930 cm-1 (C-H alkene), 1155 cm-1 (C-O ether), and 1020 cm-1 (C-OH). The preparation of starch-vitamin D3 inclusion complexes were conducted in water by varying the complexation times and the concentrations of vitamin D3. The FTIR results of the inclusion complexes showed shift of vibration peaks of –OH, C-H alkene, C-O ether, and C-OH compared to the isolated starch. The XRD results showed that diffraction peaks of inclusion complexes appeared at 2θ1 = 14.4º-17.1º and 2θ2 = 21.7º-30.7º. The TGA results of the inclusion complexes showed that the degradation temperature of inclusion complex started at 268 oC which was higher than the degradation temperature of starch (235 oC). The SEM results showed that the starch-vitamin D3 incusion complexes had stem-like morphology. These characterizations indicated that the starch-vitamin D3 inclusion complexes were successfully prepared. The degradation test using α-amylase enzyme, showed that the longer of complexation time, the smaller of enzyme activity, which suggested that the complexes underwent slow degradation.