Production of Dextrin from Oil Palm Stem by Steam Explosion with Different Temperature
Syarifah Yusra (a), Chusnul Hidayat(a)*, Yudi Pranoto(a), Chairil Anwar(b)
a)Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Bulaksumur, Yogyakarta 55281, Indonesia
b)Department of Chemistry, Faculty of Mathematics and Sciences, Universitas Gadjah Mada, Bulaksumur, Yogyakarta 55281, Indonesia
Email: yusraalydrus[at]gmail.com
Abstract
This research aimed to modify a starch obtained from palm oil production waste to produce dextrin through steam explosion (SE). The starch was extracted by an aqueous system followed with sedimentation. The SE process was performed at different temperatures (120, 130, 140, 150 and 160 °C). The dextrin products were analyzed physically and chemically for dextrin solubility, moisture content, ash content, XRD profile, FTIR profile, dextrose equivalent (DE) and molecular weights (MW). The results obtained mentioned that SE process at temperature of 120 oC gave the best characteristics of dextrin which was comparable to commercial dextrin. The dextrin had the best solubility among other products. The XRD profile of the dextrin exhibited the same difractogram patterns with a peak at 2-theta = 19.4 and FTIR profiles with main peaks at wavenumbers 1148, 1077, 994 and 928 cm-1 as CD. Among the temperature treatments, the highest DE value was obtained for SE at temperature of 120 oC (10,33 ± 0.16), which was still less than that of CD (18,46 ± 0.04). This gave the MW of the product 102000 g/mol, higher than MW of CD (44000 g/mol).
Keywords: Oil Palm, Palm Stem, Steam explosion, Dextrin, starch modification
Topic: Agricultural Engineering