Effect of Variations in Acetic Acid Concentration on the Physicochemical Characteristics of Sweet Potato Starch Isolation Results
-
Marcel Aristha(1*)
Chemistry Study Program, Faculty of Mathematics and Natural Sciences, Ganesha Education University
-
Ni Luh Putu Ananda Saraswati(2)
Chemistry Study Program, Faculty of Mathematics and Natural Sciences, Ganesha Education University
(*) Corresponding Author
Abstrak
This study aims to analyze the effect of variations in acetic acid concentration (0; 0.5; 1; 1.5; and 2%) on the physicochemical characteristics of starch. The parameters analyzed included moisture content, water absorption, swelling power, and solubility, as well as structural characterization using Fourier Transform Infrared (FTIR). Data analysis was carried out with one-way ANOVA at a significance level of 5%. The results showed that the variation in acetic acid concentration had a significant effect on water content and swelling power (p < 0.05). The value of swelling power increases at certain concentrations and decreases at higher concentrations, indicating a change in the granules. Conversely, water absorption and solubility were not significantly different (p > 0.05). FTIR analysis showed that the addition of acetic acid did not cause covalent chemical modifications, but rather only affected the physical interactions and hydrogen bonds of starch granules.
##plugins.generic.usageStats.downloads##
Referensi
I. P. S. Anjani Fatnasari, Komang Ayu Nocianitri, “The Effect of Glycerol Concentration on the Characteristics of Edible Sweet Potato Film (Ipomoea batatas L.),” vol. 5, no. 1, pp. 27–35, 2018.
O. S. D. Karlah Lifie Riani Mansauda, “Potential of Sago Starch (Metroxylon spp.) as a Gelling Agent in Pharmaceutical Preparations”.
E. Ginting, R. Yulifianti, and M. Jusuf, “Sweet Potatoes as Ingredients of Local Food Diversification,” pp. 194–206, 2014.
H. R. Bria, M. Aloisia, U. Leba, and A. M. Kopon, “Use of Purple Sweet Potato (Ipomoea batatas L.) Tuber Extract as a Natural Acid–Base Indicator,” J. βeta Kim., vol. 1, no. November, pp. 35–41, 2021, doi: https://doi.org/10.35508/jbk.v1i2.5579.
R. Lyu et al., “Engineering Properties of Sweet Potato Starch for Industrial Applications by Biotechnological Techniques including Genome Editing,” Int. J. Mol. Sci. Rev., 2021, doi: https://doi.org/10.3390/ijms22179533.
M. K. Chairil Anwar, Irham, “Characterization of Physicochemical Properties of Sweet Potato Starch on Various Variety and Drying Time,” vol. 12, no. 2, 2018, doi: 10.21776/ub.jtp.2019.020.01.4.
T. Kusumaningsih, M. Firdaus, and D. S. Handayani, “Effect of acetylation treatment on the physicochemical and morphological properties of three swe e t potato starches ( Ipomoea batatas ),” vol. 24, no. 5, pp. 3038–3044, 2023, doi: 10.13057/biodiv/d240559.
Nurhayati, “Starch Modification by Acetylation and Its Application in Film Formation,” vol. 6, no. 2, 2019, doi: 10.31764/agrotek.v6i2.1659.
I. G. M. N. Budiana, “Phytochemical Screening and Sunscreen Activity of Ethyl Acetate Extract of Black Sea Cucumber (Holothuria edulis) from Semau Waters,” J. βeta Kim., vol. 3, pp. 72–78, 2023, doi: https://doi.org/10.35508/jbk.v3i1.11908.
L. M. Martínez-rubio and G. J. P. L. A. A. S. M. Londoño-restrepo, “Study of the morphological , structural , thermal , pasting , and vibrational changes of acetylated isolated rice starch,” 2025, doi: https://doi.org/10.1007/s13197-025-06422-9.
I. Chakraborty, P. N. Sib, S. Mal, U. C. Paul, H. Rahman, and N. Mazumder, “An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry : A review,” Food Bioprocess Technol., pp. 1195–1223, 2022, doi: 10.1007/s11947-022-02761-z.
S. Kouka et al., “Impact of Acid Hydrolysis on Morphology, Rheology, Mechanical Properties, and Processing of Thermoplastic Starch,” pp. 1–21, 2025, doi: https://doi.org/ 10.3390/polym17101310.
M. K. Bolade and O. J. Oni, “Influence of acetylation on the physicochemical properties of composited starches from sweet potato ( Ipomoea batatas L .) and water yam ( Dioscorea alata L .),” vol. 14, no. 51, pp. 3340–3349, 2015, doi: 10.5897/AJB2015.14881.
A. Halim, P. J. Torley, A. Farahnaky, and M. Majzoobi, “Investigating the Effects of Acid Hydrolysis on Physicochemical Properties of Quinoa and Faba Bean Starches as Compared to Cassava Starch,” 2024, doi: https://doi.org/10.3390/foods13233885.
P. Vithu, S. K. Dash, K. Rayaguru, M. K. Panda, and M. Nedunchezhiyan, “Optimization of starch isolation process for sweet potato and characterization of the prepared starch,” J. Food Meas. Charact., vol. 14, no. 3, pp. 1520–1532, 2020, doi: 10.1007/s11694-020-00401-8.
B. Hartesi, I. Meirista, A. Soyata, N. D. Mesra, and C. D. Saputri, “Pregelatinization Modification of Red Sweet Potato (Ipomoea batatas L.) Starch with Starch-to-Water Ratios of (1:1.25) and (1:1),” Ris. Inf. Kesehat., vol. 11, no. 1, p. 82, 2022, doi: 10.30644/rik.v11i1.600.
T. S. Tatiana et al., “Influence of Experimental Conditions and Size on Water Absorption Capacity and Water Solubility Index of Cassava Root Starch ( Manhiot esculenta Cranz ) cv Bonoua 2,” vol. 10, no. 01, pp. 1095–1107, 2021, doi: https://doi.org/10.20546/ijcmas.2021.1001.133.
C. Anwar, I. Irhami, and M. Kemalawaty, “Physicochemical Properties of Sweet Potato Starches by Studying Their Varieties and Drying Temperatures,” J. Teknotan, vol. 12, no. 2, p. 1, 2019, doi: 10.24198/jt.vol12n2.3.
Y. Cecilia et al., “Acetylation of quinoa starch : structural and functional improvements for food and industrial applications,” Int. J. Food Prop., vol. 29, no. 1, 2026, doi: 10.1080/10942912.2025.2602279.
R. Hoover, “Composition , molecular structure , and physicochemical properties of tuber and root starches : a review,” vol. 45, 2001, doi: https://doi.org/10.1016/S0144-8617(00)00260-5.
A. S. Babu and R. Parimalavalli, “Effect Of Starch Isolation Method on Properties of Sweet Potato Starch,” vol. 38, pp. 48–63, 2014.
Sutamihardja, N. Yuliani, H. Laelasari, and D. Susanty, “Acid Hydrolysis of White Sweet Potato (Ipomoea batatas L.) Starch Flour in Liquid Sugar Production.,” 2008, doi: https://doi.org/10.31938/jsn.v6i2.163.
A. S. Babu, R. Parimalavalli, and K. Jagannadham, “Chemical and structural properties of sweet potato starch treated with organic and inorganic acid,” 2014, doi: 10.1007/s13197-014-1650-x.
S. Wang and L. Copeland, “Effect of Acid Hydrolysis on Starch Structure and Functionality : A Review Effect of Acid Hydrolysis on Starch Structure and Functionality : A Review,” no. October, pp. 37–41, 2013, doi: 10.1080/10408398.2012.684551.
S. Wang, C. Li, J. Yu, L. Copeland, and S. Wang, “Phase transition and swelling behaviour of different starch granules over a wide range of water content,” LWT - Food Sci. Technol., vol. 59, no. 2, pp. 597–604, 2014, doi: 10.1016/j.lwt.2014.06.028.
K. L. Jambomias, F. J. Polnaya, and L. Ega, “Characterization of the Physicochemical Properties of Gembili Starch (Dioscorea esculenta L.) with Annealing Modification,” J. Agrosilvopasture-Tech, vol. 3, no. 1, pp. 47–55, 2024, doi: https://doi.org/10.30598/j.agrosilvopasture-tech.2024.3.1.47.
S. Wang and L. Copeland, “Food & Function gelatinization and its e ff ect on starch,” pp. 1564–1580, 2013, doi: 10.1039/c3fo60258c.
F. J. Polnaya and C. G. C. Lopulalan, “Acetid Acid Concentration Treatment Affects the Physicochemical Characteristics of Acetylated Ihur Sago Starch,” J. Teknol. dan Ind. Pangan, vol. 31, no. 2, pp. 180–187, 2020, doi: 10.6066/jtip.2020.31.2.180.
N. Singh, D. Chawla, and J. Singh, “Food Chemistry Influence of acetic anhydride on physicochemical , morphological and thermal properties of corn and potato starch,” vol. 86, pp. 601–608, 2004, doi: 10.1016/j.foodchem.2003.10.008.
A. R. Novita Sari Dewi and A. R. A, “Physicochemical Properties of Yam Flour Characteristics (Pachyrhizus erosus) Flour Modified with Varying Acetic Acid Concentrations During Soaking”,” J. Teknol. Has. Pertan., vol. V, no. 2, pp. 104–112, 2012, doi: https://doi.org/10.20961/jthp.v0i0.13014.
A. C. K. Rizka Amalia, “Analysis of Physicochemical Properties and Regression Correlation between Degree of Substitution and Swelling Power and Solubility in Acetylated Gadung Flour (Dioscorea hispida Dennst),” J. Inov. Tek. Kim., vol. 1, no. 1, pp. 17–26, 2016, doi: https://doi.org/10.31942/inteka.v1i1.1640.
N. Singh, J. Singh, L. Kaur, N. S. Sodhi, and B. S. Gill, “Morphological , thermal and rheological properties of starches from different botanical sources,” vol. 81, pp. 219–231, 2003, doi: https://doi.org/10.1016/S0308-8146(02)00416-8.
C. Li and Y. Hu, “Effects of acid hydrolysis on the evolution of starch fine molecular structures and gelatinization properties,” Food Chem., vol. 353, no. November 2020, p. 129449, 2021, doi: 10.1016/j.foodchem.2021.129449.
N. R. Christina Winarti, D. Mangunwidjaja, and T. C. Sunarti, “Effect of Acid Hydrolysis Duration on the Physico-Chemical Properties of Arrowroot Starch,” J. Teknol. Ind. Pertan., vol. 24, no. 3, pp. 218–225, 2014.
L. Yadav et al., “Ultrasonics Sonochemistry Enhancing starch properties through dual modification : Ultrasonication and acetic acid treatment of non-conventional starches,” Ultrason. Sonochem., vol. 115, no. December 2024, p. 107301, 2025, doi: 10.1016/j.ultsonch.2025.107301.
A. Hasanuddin et al., “Acetylation Modification of Banggai Sweet Potato Starch: Effects on Acetyl Functional Groups and Starch Crystallinity,” J. Sci. Technol., vol. 12, no. 2, pp. 135–140, 2019, doi: https://doi.org/10.21107/rekayasa.v12i2.5857.
K. S. Ramazan Kizil, Joseph Irudayaraj, “Characterization of Irradiated Starches by Using FT-Raman and FTIR Spectroscopy,” pp. 3912–3918, 2002, doi: https://pubs.acs.org/doi/10.1021/jf011652p.
J. J. G. Van Soest, H. Tournois, D. De Wit, and J. F. G. Vliegenthart, “Short-range structure in ( partially ) crystalline potato starch determined with attenuated total reflectance Fourier-transform IR spectroscopy,” vol. 279, no. 95, 1995, doi: https://doi.org/10.1016/0008-6215(95)00270-7.
I. Capron, P. Robert, P. Colonna, and M. Brogly, “Starch in rubbery and glassy states by FTIR spectroscopy,” vol. 68, pp. 249–259, 2007, doi: 10.1016/j.carbpol.2006.12.015.
##submission.copyrightStatement##
##submission.license.cc.by-sa4.footer##
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License. Copyright is retained by the authors, and articles can be freely used and distributed by others.
