Sago Starch Modification by Combination of Lactic Acid Hydrolysis and Oxidation of Hydrogen Peroxide Under Ultraviolet Rotary Dryer Irradiation | ||||
| Egyptian Journal of Chemistry | ||||
| Articles in Press, Accepted Manuscript, Available Online from 12 May 2024 | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2024.94515.4452 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Siswo Sumardiono  
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| Department of Chemical Engineering, Engineering Faculty, Universitas Diponegoro, Semarang, Indonesia | ||||
| Abstract | ||||
| Indonesia has the highest population of sago plant globally. The plant contains high carbohydrates and supporting food diversification. Therefore, this study examined the effect of lactic acid hydrolysis and hydrogen peroxide oxidation (HPO) under ultraviolet irradiation (UV-i) time on the properties and characteristics of modified sago starch. Furthermore, the pH, water content, color, carbonyl groups, carboxyl groups, swelling power, solubility, oil absorption capacity (OAC), baking expansion, frying expansion, Fourier Transform Infrared (FTIR), and X-Ray Diffraction (XRD) were analyzed. The results showed UV-i time and hydrogen peroxide oxidation (HPO) had a significant effect (P | ||||
| Keywords | ||||
| Acid hydrolysis; modification sago starch; hydrogen peroxide oxidation (HPO); UV irradiation (UV-i) | ||||
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