PREPARATION AND CHARACTERIZATION OF STARCH–ETHYL LAURATE INCLUSION COMPLEXES

• Main Author: Widiyani, Fely
• Format: Final Project
• Language: Indonesia
• Subjects: Kimia
• Online Access: https://digilib.itb.ac.id/gdl/view/64733
• Institution: Institut Teknologi Bandung

Slow Digestible Starch (SDS) is a type of slow digesting starch that can reduce the risk of obesity. Because, the ?-amylase enzyme is difficult to recognize food as a substrate. As a result, starch is digested more slowly so the body can maintain a feeling of fullness longer. In this study, preparation and characterization of starch inclusion complexes with ethyl laurate was carried out. Starch used is derived from cassava. The starch–ethyl laurate inclusion complex was prepared by varying concentration of ethyl laurate 1%, 3%, 5%, 7%, 10%, 12%, and 15% (v/w by weight of starch) at 86 ºC for 2 hours. Starch degradation test was carried out using the ?-amylase enzyme. The results showed that starch was isolated with a percent (w/w) yield 13,6%, water content of 1,7%, and amylose content 19,4%. Starch–ethyl laurate inclusion complex was successfully prepared with the yield percentage 79 – 100%. Starch– ethyl laurate inclusion complex has a V6-amylose structure with six sugars per helix turn. Starch–ethyl laurate inclusion complex showed a starch-like spectrum and did not produce a vibrational peak of ethyl laurate at FTIR (Fourier Transform Infra-Red). In addition, XRD (X- Ray Diffraction) characterization of the complex showed the presence of 2? diffraction peaks at 13º and 20º. The UV-Vis data for the complex showed a new peak at a wavelength of 248 nm. In addition, UV-Vis data showed that the typical peak of ethyl laurate at a wavelength of 268 – 298 nm did not appear in the complex. SEM (Scanning Electron Microscope) data showed morphological differences between starch in the form of granules and complexes with irregular shapes. The study of the degradation of the starch–ethyl laurate inclusion complex using the ?-amylase enzyme showed that the percentage of hydrolysis of the complex was 3 – 30% lower than that of starch within 60 minutes. The decrease in the percentage of hydrolysis is that the starch–ethyl laurate inclusion complex may be used as a slow digesting food which can reduce the risk of obesity.