Abstract—Modified starch from cassava starch is still rarely
developed in the pharmaceutical industry. Various
modifications of cassava starch are needed, in order to improve
the starch properties according to the application. This
research was conducted to evaluate the physico-chemical and
functional characteristics of Partially Pregelatinized from
Cassava Starch (PPCS), Fully Pregelatinized from Cassava
Starch (FPCS) and Starch 1500 as a benchmark. Analysis
includes bulk density, tapped density, cold water soluble,
whiteness, birefringence properties, loss on ignition, viscosity,
compressibility, angle of repose and flowability. The results
show that the bulk density of the PPCS is greater than the bulk
density of the FPCS. While tapped density from PPCS is bigger
than tapped density from FPCS. Cold water soluble percentage
of FPCS indicates a higher value than the PPCS. The results of
microscopic observations showed that PPCS and Starch 1500
still had intact granules, where as FPCS all granules were not
intact. When polarized, most of the PPCS and the birefringence
properties of Starch 1500 is still visible, while the FPCS all
birefringence properties have been lost. PPCS has good
compressibility, while Starch 1500 has a pretty good
compressibility, The angle of repose of PPCS is very good while
the FPCS is good. The flow rate of PPCS is good but the FPCS is
very difficult to flow.
Index Terms—Cassava starch, partially pregelatinized starch,
fully pregelatinized starch, functional characteristics.
Aton Yulianto is with Agency for the Assesment and Application of
Technology, Jakarta, Indonesia. Meanwhile, he is the Chairman of National
Laboratory for Starch Technology.
S. Purwanto, F. Pradana, and G. H. Wicaksono are with National
Laboratory for Starch Technology, Lampung, Indonesia (e-mail:
sigit.purwanto@bppt.go.id, ferdy.pradana@bppt.go.id,
galuh.hendhitya@bppt.go.id).
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Cite: Aton Yulianto, Sigit Purwanto, Ferdy Pradana, and Galuh Hendhitya Wicaksono, "Characteristic of Comparison Partially Pregelatinized Starch and Fully Pregelatinized Starch from Cassava Starch," International Journal of Chemical Engineering
and Applications vol. 10, no. 5, pp. 130-133, 2019.
