Luthfi Kurnia Dewi, Fuad Nur Athif, Agnes Natasha Sasikirana, Ardian Indra Bayu, Alfred Karel Panggau, Ragil Sudar Sugiono, Siswo Sumardiono
Wheat starch has become important in the food industry, and Indonesia imports around 11 million tons every year. Considering the high level of imported wheat, alternatives such as cassava starch are needed due to its abundant availability. However, cassava starch has limited applications in the food industry because of its lower swelling power and solubility compared to wheat starch. Therefore, modifications are necessary to improve the swelling power and solubility of cassava starch, thereby increasing its potential for use in the food industry. One of the starch modifications that can be applied is dual modification, which is considered more optimal because it influences characteristics that complement each other, thereby enhancing the functional properties of cassava starch. In this study, dual modification of cassava starch was carried out using hydrolysis by lactic acid and ultrasonication, with variations in the sequence and time of ultrasonication. Hydrolysis using lactic acid 1% v/v was conducted at room temperature for 15 minutes, while ultrasonication was performed at room temperature with a frequency of 37 kHz for 20, 30, and 40 minutes. The sequence of modifications carried out is lactic acid hydrolysis followed by ultrasonication and ultrasonication followed by lactic acid hydrolysis. Swelling power and solubility were tested using the hydrothermal method. The ultrasonication time and the sequence of modification significantly impacts the swelling power and solubility of modified cassava starch. The swelling power and solubility values of modified cassava starch are higher than those of native cassava starch. The highest swelling power value of 13.37 g/g was obtained from lactic acid hydrolysis followed by 40 minutes of ultrasonication. Meanwhile, the modification process that started with 20 minutes of ultrasonication and continued with hydrolysis produced the highest solubility value, reaching 2.53%. © 2025 Author(s).
Department of Chemical Engineering, Faculty of Engineering, Universitas Brawijaya, East Java, Malang, 65145, Indonesia; Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Central Java, Semarang, 50239, Indonesia
