Modification Tapioca Starch Using Component Active Ginger Oil

Aditya Indra (L2C006005) dan Galih adi Wibowo (L2C006052)
Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro
Jln. Prof. Sudharto, Tembalang, Semarang, 50239, Telp/Fax: (024)7460058



Starch is a polysaccharide obtained from green plants through photosynthesis. Starch is used as a thickener and stabilizer in food. Natural starch has low swelling power and solubility. Ginger oil contains gingerol, phenolic compounds that can cause cross-linking bonds which were improved the starch molecules. This research objective is studying the effect of ratio starch weight to water and ginger oil to the value of swelling power and solubility. This research was conducted by dispersing certain weight of starch to water-ginger oil solution at room temperature, stired for 30 minutes and dried at a temperature 50oC for 24 hours, then milled to fine powder of starches. This powder is called a modified starch. Modified starch produced has a swelling power (6,1-19,6) and solubility (6.06-10,55%) compared to natural starch with swelling power (8, 7) and solubility (3.4%).

Key Words: Tapioca Starch; Chemical modification; Ginger Oil; Swelling power; Solubility