MODIFICATION OF TAPIOCA WITH HYDROLYSIS,

ESTERIFICATION AND ETHANOL PROCESS ASSISTING DRYING

FROM UV AND OVEN TO INCREASE BAKING EKSPANSION IN
TAPIOCA STARCH
Siswo Sumardiono1,*), Ratna Juwita Sari 2), Wiwik Dwi Novia Kumala 3)

Department of Chemical Engineering, Faculty of Engineering, Diponegoro University,

Postal Code 50239, Semarang, Indonesia

(1) siswo.sumardiono@che.undip.ac.id, (2) juwita050197@gmail.com,

(3) wiwikdwinoviakumala@gmail.com
*
Corresponding Author

Abstract
Cassava is a timeless woody shrub with root tuber in Euphorbiacaea family whose
main component is starch and when extracted from tuber will produce tapioca starch. Tapioca
production in Indonesia per year quite a lot but the application of starch has not been
maximal because there are some undesirable properties, so it must be modified on the starch.
The method that used in this research is hydrolysis with lactic acid, esterification and addition
of ethanol and then the result filtered and dry with rotary UV dryer in some variables and
oven in the other variables. Thereafter, swelling power, sollubility, baking expansion, SEM
and FTIR were performed. Based on the result of analysis, it has been found that the swelling
of power, solubility, and baking expansion is increased from the original tapioca starch. An
increase of baking expansion caused by the hydrophilic properties of the starch granules that
are able to bind to hydrogen in water molecules and the help of UV rays can affect the
properties of the starch.The best results were obtained by the method of hydrolysis of UV-
lactated acid lactic with results for swelling power, solubility, and baking expansion
respectively 16.4 gr / g, 20.4% and 4.2 gr / ml. In addition, method that using UV rotary
produce result in smaller and adjacent structures and FTIR analysis result relatively similar
between tapioca starch and others, this indicates that the functional groups of the modified
starch granules remain essentially intact.it is necessary to carry out examples of amylose and
amylopectin analysis from the results of research and taste, texture and nutrition tests on
pressure before household scale.
Keywords: lactic acid, baking expansion, ethanol, FTIR, modification of tapioca,
swelling power, SEM

1. Introduction
Cassava is a timeless woody shrub with tuber roots in the Euphorbiacaea family. In
general, cassava is a source of carbohydrates, riboflavin and nicotinic acid but not sources of
protein (Westby, 2002). Starch is the main component of cassava root and can reach 80% dry
weight of roots (Otomo & Ajibola, 2003). It is naturally expected that the quality of cassava-
based products is largely determined by the quality of starch (Zhu, 2014). Starch itself is a
polysaccharide that forms in the form of granules from high-level plants and provides around
70-80% of calories consumed by humans around the world (Whistler and Bemiller, 1997).
While tapioca is a starch extract extracted from cassava tubers.
Average tapioca production in Indonesia approximately 15-16 tons. Many cassava
products are used for food as the main energy source, as animal feed, to produce biofuels and
ethanol as an alternative fuel to overcome the limitations of fossil fuels (Lu, Ding & Wu,
2011). However, Tapioca production in Indonesia per year quite a lot but the application of
starch has not been maximal because there are some undesirable properties, so it must be
modified on the starch to desired tapioca characteristics can be fulfilled and affect the
crispness and the developing power of the product. Modification of cassava starch should be
provided in order to obtain the desirable characteristics, i.e. better of paste clarity, gel
stability, solubility, and freeze–thaw stability (Pudjohastuti et al., 2018). Starch modification
changes the properties of starch which are less profitable so that it can be used more widely.
Some properties of starch that can be changed is the gelatinization temperature,
gelatinization characteristics during the process, and starch resistance to high temperature
(Sumardiono et al., 2018). The level of baking expansion and texture of modified starch is
influenced by the ratio of amylose and amylopectin (Matz, 1992).
There are 3 methods that are often applied in the modification of starch, especially
tapioca flour (Kaur et al., 2012), that is chemical modification by acid hydrolysis
(Vatanasuchart et al., 2005; Atichokudomchai et al., 2004), modifications with crosslinking
or etherification (Eguchi et al., 2013; Zhu, 2014), and modification with oxidation
(Sangseethong et al., 2010). Modification of starch can be done physically by scaling,
extrusion, cooling, heating, micronization and other physical treatments (Bergthaller, 2004;
Ren et al., 2010) and also enzymatically with the help of enzymes including amylase and
glucomylase added during the process (Le et al., 2009; Chen et al., 2011; Udomranti and
Gohtani, 2014; Zhu, 2014; Hee-Young An, 2005). Many factors influence the chemical
modification, i.e. starch source, reaction condition (concentration, time, pH, presence of
catalysts), and type of chemical reagents or substituent (Pudjihastuti et al., 2018).
Many starch modifications have been done by previous researchers. Fermentation,
sun-drying, and UV irradiation processes might produce cassava depolymerisation which is
correlated with expansion ability (Sumardiono and Rakhmawati, 2017). Experiment on
modification of cassava starch using combination process lactic acid hydrolysis and
microwave heating has been conducted with the results that the physicochemical and
rheological properties of modified starch changed significantly compared to the native
starch(Sumardiono et al., 2017). Combination process method of lactic acid hydrolysis and
hydrogen peroxide oxidation for cassava starch modification also gives results on
improvement in baking expansion of modified starch and showed that the modified starch can
substitute wheat flour in optimum condition process (Sumardiono et al., 2017).
In the previous research, Suhery (2013) modified starch by fermentation process using
lactic acid bacteria (Lactobacillus sp) against cassava starch and produced perforation from
starch granules, causing uneven surfaces of starch granules which would strengthen the bonds
between granules. This process will cause characteristic changes of starch produced in the
form of increased viscosity, gelatinization ability, and water absorption capacity. Modified
taro starch production with lactic acid bacteria (Lactobacillus sp) carried out by Suhery
(2013) showed that the modification of starch with lactic acid produced better
physicochemical properties than natural taro starch and produced perforation on the surface
of starch granules.
In our study, the method used in this research is hydrolysis with lactic acid,
esterification and addition of ethanol and the result then filtered and dry with rotary UV dryer
and oven to compare baking expansion, swelling power, sollubility, SEM and FTIR for each
method.

2. Materials and Method

2.1. Materials
The material used in this research was tapioca starch purchased from Pasar Jati,
Semarang. Other chemicals used for the process are lactic acid and ethanol with analitycal
grade from PT. Merck and aquadest from Process Laboratory Diponegoro University.
2.2. Preparation Stage
In this stage, there are two stages the first is preparation of lactic acid solution and the
second is preparation of ethanol solution. The preparation of lactic acid solution is done by
dissolving 28 ml of lactic acid 1% w / w into 2000 ml aquadest based on the calculations.
Thereafter we are going to preparation of ethanol solution by dissolving 40 ml of ethanol 1%
w/w into 2000 ml aquadest based on the calculation.

2.3. Operation Stage

The research procedure includes three methods, namely hydrolysis with lactic acid,
esterification and addition of ethanol and two types of drying, namely UV rotary drying and
oven. For the hydrolysis method, at first 1000 grams of tapioka starch were dissolved in a
lactic acid solution that has been made previously, then for the esterification method 1000
grams of starch were dissolved into lactic acid solution and then ethanol was added according
to calculations, and for ethanol method, 1000 gram of starch is dissolved in a solution of
ethanol which has been made before. Stir all ingredients for 20 minutes at room temperature.
Furthermore, the results of hydrolysis, esterification and ethanol are carried out by the
screening process. For drying process is carried out with UV rotary with drying temperatures
of 40, 45, 55, 65 and 73 ℃ with a rotational speed of 10 and 16 rpm and using other types of
dryers, namely ovens with drying temperatures of 40, 45, 55, 65 and 73 ℃. After drying, an
analytical test of tapioca starch was carried out which included swelling power, sollubility,
baking expansion, SEM and FTIR.

2.4. Results Analysis Stage

The modified starch is analyzed using tests including swelling power, sollubility,
baking expansion, SEM and FTIR.

3. Results and Discussion

3.1. Effect of Method, Dryer Type and Dryer Temperature on Solubility
From the results of research conducted, the results obtained from the influence of the
method, type of dryer, drying temperature and rotational speed on solubility can be seen in
accordance with Figure 1, 2 and 3. From the figures 1 and 2 can be observed about the effect
of rotational speed on UV rotary dryer used. If observed from the influence of rotational
speed of UV rotary dryer, the average is not too significant. This is evidenced by the
solubility value at different rotational speeds (10 rpm and 16 rpm) and the drying air
temperature and the same method (55 ° C and esterification), the values obtained were 12.1%
and 12.5%. This is in accordance with the results of research studies conducted by
Chaudhurier et al that rotary rotary speed does not have a significant effect on heat transfer
(Chaudhurier et al, 2009). Heat transfer will affect the temperature (Rukmi and Siwi, 2010),
the relationship between temperature and starch solubility in accordance with the previous
explanation. Thus, the solubillity value obtained is not too significant with different rotational
speeds.
When compared between Figure 1, 2 and 3, it will be compared between the type of
method and dryer used by using acid hydrolysis, esterification and ethanol and using UV
rotary dryer and oven. With the modification of acid hydrolysis, the solubility results are
greater than that of natural starch. The increase in the solubility of modified starch is caused
by the structure of the starch which is stretched due to temperature rise due to heating. Heat
will weaken the hydrogen bond so that the starch structure is especially the area that has
many amylose molecules and the branching of amylopectin becomes stretched (Rukmi and
Siwi, 2010).
When viewed from the type of drying, solubility with UV light drying method has a
greater solubility value than using an oven. This is in accordance with Demiate's (1999)
theory, that is longer the amount of tapioca and more acid irradiated with UV lamps, the
higher intensity of radiation which affects the properties of hydrolyzed starch. This causes the
starch chain to tend to be shorter and easily absorb water. Acidification process followed by
UV irradiation on cassava starch could improve the modified tapioca (Sumardiono and
Rakhmawati, 2017). It was also determined that starch modified drying using the UV drying
method is more effective than using oven drying (Sumardiono et al., 2017).
Then in studying the effect of drying air temperature on the solubility value of tapioca
with temperatures of 40, 45, 55, 65 and 73 ℃ in general the solubility value of modified
tapioca is higher than that of pure tapioca. The increase in the modified starch solubility is
caused by the structure of the starch which is stretched due to temperature rise due to heating
and weakening hydrogen bonds so that the starch structure, especially the area that has a lot
of amylose molecules and branching of amylopectin becomes stretched (Rukmi, 2010)
because at the time of hydrolysis, the addition amylose which causes the amylopectin bond to
weaken and break up after heating (Dutta, et al., 2011).

3.2. Effect of Method, Dryer Type and Dryer Temperature on Swelling Power
 Swelling power is a characteristic that characterizes the developing power of a
material, in this case the strength of flour to expand. Swelling power occurs because of the
increase in volume and maximum weight experienced by starch in water (Daramola and
Osanyinlusi, 2006). From the results of the research carried out, the results obtained are in
accordance with Figures 4, 5 and 6. In Figures 4 and 5 compared the results between
differences in the speed of UV drying rotation. If observed in terms of the influence of the
rotary speed of the UV rotary dryer, the average is not too significant. This was evidenced by
the value of swelling power at different rotational speeds (10 rpm and 16 rpm) and the drying
air temperature and the same method (65 ° C and hydrolysis), then the values were 16 gr/g
and 16.4 gr/gr. In accordance with research conducted by Chaudhuri et al, (2009) that UV
rotary rotational speed will not give results that have a significant effect on heat transfer. Heat
transfer will affect the temperature, where the higher the temperature causes the weakening of
hydrogen bonds that connect between amylose-amylopectin, amylose-amylose, and
amylopectin-amylopectin so that starch granules will be easily hydrated by water.
Based on Figure 4, 5 and 6, the swelling power values for each variable ranged from
9.1 to 16.4 g/g. In the variable with the UV rotary dryer hydrolysis method with an incoming
air temperature of 65ºC and a rotating speed of 16, the highest swelling power value is
16.4g/g. Acid treatment causes amylose and amylopectin to partially break down starch
granules. This condition results in water and air molecules being able to penetrate into the
granule and are trapped in the amylose composition and the air turns into water vapor,
resulting in volume development (Ambarsari et al., 2011). In addition, the increase in the
value of swelling power is caused by the hydrophilic properties of starch granules so as to
absorb water (Lee et al., 2005) and swell when heated in the presence of water (Pimpa et al.,
2007). The experiment about combination of chemical and physical modification of cassava
starch using lactic acid and ethanol under oven and UV drying has also been conducted with
results that indicate that the high concentration of lactic acid and ethanol will increase the
swelling power of modified starch (Sumardiono et al., 2017).
In addition, when viewed from the type of drying, swelling power with UV light
drying method has a greater value of swelling power than using an oven. This is in
accordance with Demiate's (1999) theory that the longer the amount of tapioca and acid
irradiated with UV lamps means the higher the intensity of radiation that affects the
properties of hydrolyzed starch. This causes the starch chain to tend to be shorter and easily
absorb water. Other than that. amylose and amylopectin are degraded by radiation energy
from UV light in a dryer which can reduce starch molecules (Henry et al., Omojola et al,
2011). The smaller starch molecules make it easier for water to be absorbed in each starch
granule so that starch granules will expand (Hee Joung An, 2005) and coincide with each
other so as to increase the swelling power value.
Then in studying the effect of drying air temperature on modified tapioca swelling
power values were carried out with air drying temperature of 40, 45, 55, 65 and 73 ° C.
Increased swelling power due to heating of starch suspensions at ever higher temperatures
due to lower levels of amylose or higher amylopectin in starch. Amylopectin is in the
amorphous area of starch granules. Rahman (2007) states that the amorphous area is an area
that is tenuous and less dense, making it easy to enter water. The amorphous part is the part
that absorbs water more easily (Haryadi, 2006). The more amylopectin in the starch, the more
amorphous area will become wider, so the absorption of water will be even greater.

3.3. Effect of Method, Dryer Type and Dryer Temperature on Baking Expansion
From the results of the research conducted, the influence of the method, type of
dryer, drying temperature and rotational speed on baking expansion can be seen in
accordance with figures 1 and 2 below. In figures 1 and 2 show the comparison of methods,
where modification with lactic acid hydrolysis and UV dryer is obtained the best result of
baking expansion compared to native starch. Modifications using lactic acid hydrolysis
showed the greatest value of baking expansion due to the process of replacingH atoms into
OH groups in starch so it forms a chain that tends to be longer and can change the
psychochemical properties and rheological properties of starch (Pudjihastuti and Sumardiono
, 2015). So that the more H groups, the more OH groups are substituted compared to the
method carried out with the addition of ethanol because the alcohol functional group is a
hydroxyl group. Increasing in baking expansion is indicated by the increasing of water lost
during the baking process. As for starch gelatinized by heating, the water that was absorbed
in starch molecule evaporates and causes high pressure which generates thrust for greater
expansion (Sumardiono, 2017).
In the other hand, when viewed from the type of drying, UV dryer has a greater
value of baking expansion than using an oven this is in accordance with Demiate's (2000)
theory that the longer the amount of tapioca with lactic acid irradiated with UV light causes
the starch chain to tend shorter and easier to absorb water. Water absorbed in each starch
granule will make starch granules expand (Hee Joung An, 2005) and coincide with each other
so as to increase the ability to swell. In Fan, Mitchell, and Blanshard (1999).
 Then in review the effect of drying air temperature on the value of baking
expansion, the research was carried out with drying air temperatures of 40, 45, 55, 65 and 73
° C. In general, baking expansion of modified tapioca is higher than that naitve tapioca. This
is accordance with the research conducted by Fraco et al., (2010) and Vatanasuchart et al.,
(2005) that a combination of lactic acid and UV light can increase baking expansion. The
group that substitutes the OH group in starch may be affected by temperature. In general the
temperature is related to the reaction rate. The higher the teperature the reaction will take
place more quickly (Dwiastarini, 2010).

3.4. Effect of Method, Dryer Type and Dryer Temperature on SEM Analysis
The tapioca starch granule size which was observed using SEM was shown in 1000
times magnification in Figure 4.10 - Figure 4.16 below.Based on the figure below it can be
concluded that there was a change in the size of the starch before modification in Figure 10
with a modified starch in Fig. 11 - Figure 16. Tapioca granules shaped bowl (cup) and is very
compact, but during the process of modification occurs. The granules will be broken into
components that irregular shape (Sumardiono et al., 2017). Modified starch has a smaller
starch size compared to the original starch. occurs due to the addition of acid (Putri et al,
2011). Besides that, it can be seen that the surface of the modified starch has a more brittle
structure seen from the number of eroded surfaces on the starch structure compared to the
surface of the original starch.
When it compared between the results of SEM in Figures 11 and 12 there is a
difference in size between the two due to physical changes that caused by the addition of
lactic acid and UV irradiation. In modified starches some granules and rough surfaces are
indicated by fermented and acidified starch. In addition there are cavities in the middle of the
modified starch, this occurs due to structural changes when added acid. According to Putri et
al. (2011) the help of UV light can reduce the size of starch granules. This is because of the
breakdown of amylopectin chain bonds and causes a smaller starch size (Dutta, et al., 2011).
Whereas when compared to the SEM results in Figures 13 and 14 it can be seen that
the starch surface in Figure 13 has a more brittle structure seen from the number of eroded
surfaces in the starch structure and smaller in size compared to the surface of the native
starch. This is because of the help of UV light can reduce the size of starch granules because
of the amylopectin chain bonds that break up and cause the starch size to be smaller (Dutta, et
al., 2011).
 Furthermore, when viewed from Figure 15 and 16 the starch structure in Figure 15 is
closer and smaller in size compared to the results of SEM in Figure 16. In accordance with
research conducted by Vatanasuchart et al., (2013) and Vatanasuchart et al., ( 2005) that a
combination of lactic acid hydrolysis and UV irradiation can reduce the size of starch
granules. This is due to the breakdown of amylopectin chain bonds and causes a smaller
starch size (Dutta, et al., 2011). In addition, the amount of corrosion in the modified starch
structure is caused by the process of hydrolysis using acid, where hydrolysis can cause the
starch structure to be more amorphous which mostly occurs in the amylose part.
(Atichokudomchaiet al., 2000).
3.5. Effect of Method, Dryer Type and Dryer Temperature on FTIR Analysis
From the results of the FTIR analysis, it was found that between natural starch and
modified starch the absorption changes in certain wave numbers. Based on the peak detected,
there was an increase of carbonyl group (C-O) from native tapioca starch with modified
tapioca starch, the group was able to substitute OH groups in starch (Dwiastarini, 2010).
Increased starch carbonyl groups are caused by starch modification involving hydrolysis
reactions, esterification reactions and reactions with ethanol. In the figure, the FTIR starch is
relatively similar between the original tapioca starch and the modified one, this indicates that
the functional constituents of the modified starch granules remain essentially intact
(Makmoon et al., 2013).

4. Conclusion
Modification of tapioca starch with the above process has an effect on the
physicochemical properties of tapioca starch and the best results are owned by the UV-
assisted lactic acid hydrolysis method with the results of swelling power, solubility, and
baking expansion are 16.4 gr / gr, 20, respectively 4% and 4.2 gr / ml with SEM has a starch
granule structure that is closer and smaller in size. On hydrolysis with acid and UV
irradiation on the starch causes chain breakage amylopectin and form amorphous structures in
modified starches and shapes FTIR analysis that is relatively similar between native tapioca
starch and modified, this indicates that the functional group making the modified starch
granules remains essentially intact.

5. Acknowledgements
The authors thank to the departments of chemical engineering for use of their
laboratory for the conduct of the various experiments and analysis.

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Cassava and corn starches.
[39] Zhu, Fan. 2014. Composition, Structure, Physicochemical Properties And
Modifications Of Cassava Starch. Carbohydrate Polymers.

25

20
Solubillity (%)

15

10
10 rpm
rpmHidrolisis
Hydrolysis
10 rpm
rpmEthanol
Ethanol
5 10 rpm
10 rpmEsterifikasi
Esterification

0
40 45 50 55 60 65 70
Suhu (◦C)

Figure 1. effect of dryer temperature on hydrolysis, esterification and ethanol methods with
10 rpm UV rotary dryer on solubility
 25

20

Solubillity (%) 15

10 16 rpm Hidrolisis
16rpm
16 rpmEthanol
Hydrolysis
5 16rpm
rpmEsterifikasi
Ethanol
16
16 rpm Esterification
0
40 45 50 55 60 65 70
Suhu (◦C)

Figure 2. effect of dryer temperature on hydrolysis, esterification and ethanol methods with
16 rpm UV rotary dryer on solubility

16
14
12
Solubillity (%)

10
8
Hidrolisis
Hydrolysis
6
Ethanol
Etanol
4
Esterification
Ester
2
0
40 45 50 55 60 65 70 75
Suhu (°C)

Figure 3. effect of dryer temperature on hydrolysis, esterification and ethanol methods with
oven dryer on solubility
 18
16

Swelling Power (gr/gr)

14
12
10
8
10 rpm
10 rpmHidrolisis
Hydrolysis
6
10 rpm
rpmEthanol
Ethanol
4
10 rpm
rpmEsterifikasi
Esterification
2
0
40 45 50 55 60 65 70
Suhu (◦C)

Figure 4. effect of dryer temperature on hydrolysis, esterification and ethanol methods with
10 rpm UV rotary dryer on swelling power
18
16
Swelling Power (gr/gr)

14
12
10
8
16
16rpm
rpmHidrolisis
Hydrolysis
6
16
16rpm
rpmEthanol
Ethanol
4
16rpm
16 rpmEsterifikasi
Esterification
2
0
40 45 50 55 60 65 70 75
Suhu (◦C)

Figure 5. effect of dryer temperature on hydrolysis, esterification and ethanol methods with
16 rpm UV rotary dryer on swelling power
 16
14

Swelling Power (gr/gr)

12
10
8
Hidrolisis
Hydrolysis
6
Ethanol
Ethanol
4
Esterification
Ester
2
0
40 45 50 55 60 65 70 75
Suhu (°C)

Figure 6. effect of dryer temperature on hydrolysis, esterification and ethanol methods with
oven dryer on swelling power
3,5

3
Baking Ekspansi (ml/gr)

2,5

1,5

1 10rpm
10 rpmHidrolisis
Hydrolysis
10
10rpm
rpmEthanol
Ethanol
0,5 10
10rpm
rpmEster
Esterification

0
40 45 50 55 60 65 70 75
Suhu (°C)

Figure 7. effect of dryer temperature on hydrolysis, esterification and ethanol methods with
10 rpm UV rotary dryer on baking expansion
 4,5
4

Baking Ekspansi (ml/gr)

3,5
3
2,5
2
1,5 16rpm
16 rpmHidrolisis
Hydrolysis
1 16rpm
16 rpmEthanol
Ethanol
0,5 16rpm
16 rpmEster
Esterification
0
40 45 50 55 60 65 70 75
Suhu (°C)

Figure 8. effect of dryer temperature on hydrolysis, esterification and ethanol methods with
16 rpm UV rotary dryer on baking expansion

2,5

2
Baking Ekspansi (ml/gr)

1,5

1
Hydrolysis
Hidrolisis
0,5 Ethanol
Ethanol
Ester
Esterification
0
40 45 50 55 60 65 70 75
Suhu (°C)

Figure 9. effect of dryer temperature on hydrolysis, esterification and ethanol methods with
oven dryer on baking expansion
 Figure 10. Blank SEM Analysis Results

Figure 11. Results of SEM Starch Figure 12. Results of SEM Starch Modified
Modified by Esterification Method with by Esterification Method with Oven Drying
UV Drying

Figure 13. Results of SEM Starch Figure 14. Results of SEM Starch Modified
Modified by Ethanol Method with UV by Ethanol Method with Oven Drying
Drying
 Figure 15. Results of SEM Starch Figure 16. Results of SEM Starch Modified
Modified by Hydrolysis Method with UV by Hydrolysis Method with Oven Drying
Drying

23
22
20

18

16

14
%T

12

10

4
3
4000 3500 3000 2500 2000 1500 1000 500 370
cm-1

Figure 17. Blank FTIR Analysis Results

37 29
34 28
32 26
30 24
28 22
26
24 20
22 18
20
%T

%T

16
18 14
16
14 12
12 10
10 8
8
6
6
4 4
3 2
4000 3500 3000 2500 2000 1500 1000 500 370 4000 3500 3000 2500 2000 1500 1000 500 370
cm-1 cm-1

Figure 18. Results FTIR Analysis of Starch Figure 19. Results FTIR Analysis of Starch
Modified by Esterification Method with UV Modified by Esterification Method with
Drying Oven Drying
 46 23
22
40 20

35 18

30 16

14
25
%T

%T
12
20
10
15
8
10 6

5 4
2 3
4000 3500 3000 2500 2000 1500 1000 500 370 4000 3500 3000 2500 2000 1500 1000 500 370
cm-1 cm-1

Figure 20. Results FTIR Analysis of Starch Figure 21. Results FTIR Analysis of Starch
Modified by Ethanol Method with UV Modified by Ethanol Method with Oven
Drying Drying
56 30
28
50
26
45 24
22
40
20
35 18
%T

%T
30 16
14
25
12
20 10
15 8
6
10 4
6 2
4000 3500 3000 2500 2000 1500 1000 500 370 4000 3500 3000 2500 2000 1500 1000 500 370
cm-1 cm-1

Figure 22. Results FTIR Analysis of Starch Figure 23. Results FTIR Analysis of Starch
Modified by Hydrolysis Method with UV Modified by Hydrolysis Method with Oven
Drying Drying