Effect of pH and acetic anhydride concentration on physicochemical characteristics of acetylated sago starch

Abstract Acetylation is a method of chemically modified starch that can be used to improve the physicochemical properties starch. The aim study was obtain pH and concentration acetic anhydride which gave best effect on characteristics acetylated sago arranged using completely randomized design with factorial pattern in combination suspension 7.0; 8.0; 9.0 10.0 concentrations 3%, 6%, 9%, 12% 15% (volume/weight). parameters research include acetyl percent, degree substitution (DS), water holding capacity (WHC), oil (OHC), swelling power, solubility clarity paste. results at showed 8 optimal all (3 15%, v/w) were DS, paste increased increasing. WHC OHC tend decreasing increasing anhydride. Swelling power stable