PENGARUH LAMA PENGHALUSAN DENGAN METODA ‘BALLMILLING’ TERHADAP PROPIONASI PATI SINGKONG

Study about propionation of cassava starch ( Manihot utilissima Pohl ) has been done. Cassava starch has been prepared by ballmilling’s method at 100 rpm in 0, 60, 90, and 120 minutes. The particle of starch was counted the average diameter of distribution. The propionation was done using propionic acid 15% of the starch and allowed to react for 90 minutes at pH 8-8,4. The propionated starch was evaluated including propionate percentage and degree of substitution, degree of amylose and amylopectin, X-ray diffraction , thermal property with Differential Thermal Analysis (DTA), surface analysis by Scanning Electron Microscope (SEM), gelatinization temperature, swelling index, water absorption ability, isotherm adsorption, moisture content, particle size distribution, angle of repose, true density, bulk density tapped, bulk density untapped, porosity, compressibility, and hausner factor. The research showed that cassava starch with ballmilling affected propionate percentage and degree of substitution of propionated starch which the highest value at propionated starch with ballmilling 90 minutes was 0,7908% and the degree of substitution was 0,0197. The result from evaluation showed the propionated starch an increase in properties compared to native cassava starch which including increased degree of amylose, swelling index, water absorption ability, the flow properties of powder, and decreased gelatinization temperature