Modification of Cassava Flour with Lactic Acid

and Ethanol in UV Rotary Dryer for Increase the

Value of Baking Expansion
Indri Wahyuningtyas #1, M.Rodiansyah #2, Juhnizar Buminata #3,
Dr. Siswo Sumardiono, ST., MT.*
#*Chemical Engineering Department, Diponegoro University
Prof. Sudharto St, Tembalang, Semarang, 50239, Indonesia
#1

indri.wahyuningtyas@yahoo.com
#2
mrodiansyah@gmail.com
#3
juhnizar@gmail.com

Abstract Indonesia has very high level of consumption of

wheat in the form of a wheat flour, the consumption rate of
wheat flour in Indonesia each year has increased from 4,76
million tons in the year 2010 be 5,05 million tons in 2012.
The consumption levels have not been supported by the
availability of raw material grain. In the other side
Indonesia has the big potential on cassava production for
cassava starch, but until now the efficient methode for
modify cassava starch to make its properties equivalent as
wheat flour is have not founded yet. The main purpose of
this research is to increase baking expansion ability from
cassava flour. The methode which is used for this research is
modification of cassava starch with ethyl lactate and rotary
UV dryer system. The dependent variables are ethanol and
lactate acid concentration, speed round of rotary,
temperature of the dry air. The dependent variables are
type and quantity of cassava starch, drying process time,
and the type of UV irradiation. For over all, the results show
that modified strach has a better charactheristic than the
native strach. From the analysis, the best value of swelling
power, sollubility, baking expansion, viscosity, carboxyl and
carbonyl are 13,40 g/g; 12,40%; 8,38 ml/gr; 428 cP; 0,259%;
and 0,261%. FTIR analysis results indicate there is an
increase in the carbonyl group (C-O) at 1072.37 cm-1 to be
1078.16 cm-1 and a decrease in hydroxyl group (OH) at
3452.53 cm-1 to be 3419.74 cm-1. SEM analysis results also
showed that the modified starch granule size is smaller
compared with native starch with successive values of 8.938
m - 16.903 m and 4.8 m - 15.6 m.
Keywords cassava starch, esterification, rotary UV dryer,
baking expansion

I. INTRODUCTION
Indonesia has the very high level of consumption of
wheat in the form of a wheat flour, the consumption rate of
wheat flour in Indonesia each year has increased from 4.76
million tons in the year 2010 be 5.05 million tons in 2012 [3].
The consumption levels have not been supported by the
availability of raw material grain. Data from APTINDO at

2013, show that Indonesia still get the wheat from import and
the total number of that import always increase from 5.47
million tons in 2010 and became 6.25 million tons in 2012. As
we know that wheat flour cant be replaced by any type of
flour. Meanwhile, Indonesia has a big potential for cassava
which is can be transformed to cassava flour but there are no
modification technique yet for modification cassava flour to
has a same properties like wheat flour.
Indonesia had 1.22 million hectares of cassava plant in
2008 and increased in 2012 to 1.29 million hectares. Indonesia
also has a high productivity of cassava which was 19.98
million tons in 2007 and increased to 22.67 million tons in
2012 [21]. Those factors make Indonesia as a country that has
84.32% of average export number since 2007 to 2011 [8].
Based on that productivity number, cassava flour has a good
chance in food industry and another chemical industry.
There are 17% of amylose and 83% of amylopectin in
cassava flour [33], [36], meanwhile in wheat flour there are
25% of amylose and 75% of amylopectin [25]. The difference
of amylose and amylopectin composition in some flour will
affect to its texture and characteristic in some food that will be
produced [42]. The biggest obstacle that cassava flour has for
replace the wheat flour are the small of baking expantion
number, hard to dissolved in water [17], need a long time in
cooking process, the paste that produced is hard and not
transparent, the properties is too sticky, and can resist with
some acid [23], those things are the reasons why cassava flour
cant replace wheat flour yet. Because of that, the
modification is really needed to increase the properties of
cassava flour.
In general there are three methods that mostly applicated
in cassava flour modification process [19], by chemical
process with acid hydrolysis [4],[40], oxidation [35],
esterification [13], crosslinking [4]. By physical process with
drying, extrution, heating, cooling, cooking, and other
physical treatment [6], [32]. Also by enzymatic with adding

some enzyme to process like amylase and glucoamylase [24],

[10], [39].
In this research the cassava flour modification will be
done by the combination of ethyl lactate esterification process
also drying process by rotary system with UV light. The
research that use rotary UV system has been already done
before with the general result is flour from modification
process has a better properties than the native cassava flour.
This drying system try to combine rotary system, dry air, and
radiation from UV light, and the drying result is expected to
produced more uniform product. This research is expected to
produced cassava flour modification with the properties that
can be used to replaced wheat flour.
II. PROCEDURE
The main materials which are used in this research are
cassava starch, lactate acid (pa) Merck, Ethanol 96% Merck,
and aquadest. The additional materials are hydroxylamine
chloride, NaOH, and HCl.
The main tools in this research are two reactors and rotary
UV dryer. These two reactors are using a stirrer, beaker glass,
and magnetic stirrer. Figure 3.1 is showing the main tools of
this research.

B. Drying Process with UV Rotary Dryer

Cassava flour, which is produced from the esterification
process then be dried with UV Rotary Dryer. The dry air
temperature (5000C, 650C, and 800C) and rotation velocity
(20rpm, 30rpm, and 40rpm) are controlled based on the
variables. After the drying process, modificated cassava flour
is sifted in 100 mesh to get more uniform size of flour
powder.
C. Solubility Analysis
The dried modificated cassava flour (1gr) is dissolved
into 20ml aquadest, then heated in a water bath at 60oC for 30
minutes. The supernatant is separated by centrifuge at
3000rpm for 20 minutes, then the 10ml of that supernatant is
dried in oven. The value of solubility is calculated by the
equation below [22]

D.

Swelling Power Analysis

The dried modificated cassava flour (0.1gr) is dissolved
into 10ml aquadest, then heated in a water bath at 60oC for 30
minutes. The supernatant is separated by centrifuge at
2500rpm for 15 minutes. The value of swelling power is
calculated by the equation below [24]

E.

Viscosity Analysis
The viscosity analysis is done by heating process until
reach the temperature 80oC. The value of viscosity is
calculated by using a Viscometer Brookfield with the velocity
and spindle number which are appropriate. [2]
F.

SEM

FTIR

Baking Expansion Analysis

The modificated cassava starch (20gr) is mixed with
butter, egg, and after 5 minutes of mixing process the mixture
is heated in an oven at 170oC for 20 minutes. After the bread
is cooled, then to make it vacuum the bread is coated with
paraffin for the specific volume measurement process. The
value of baking expansion is calculated by dividing the
volume with the weight of bread.
III. RESULTS AND DISCUSSION

Fig. 1 Process Diagram of Cassava Flour Modification

A. Ester Preparation and Esterification Process

Lactic acid and ethanol are mixed with a variable
concentration are 0.75% and 1% (v/v) in 1000 ml aquadest,
then wait until 24 hours.400gr of cassava flour is dissolved
into ester solution and stirred by a magnetic stirrer at scale 8.
The esterification process is done for 20 minutes at 25oC.

A.

The Influence of Rotation Velocity, Drying

Temperature, and Ester Solution Concentration to
Swelling Power.

Fig. 2 The Effect of Temperature to Swelling Power

Fig. 3 The Effect of Rotation to Swelling Power

Fig. 4 The Effect of Ester Concentration to Swelling Power

The swelling power for each variable ranges from 7,513,4 g/g. The highest swelling power, 13,4 gr/gr, is obtained
from 40 rpm rotation velocity, 800C drying temperature, and
0,75% v/v concentration. Acid treatment caused amyl and
amyl pectin of starch partly elaborated [1]. Besides, it is
assumed that the swelling power increasing is caused by
hydrophilic character of the granule of starch, so it is able to
absorb water [24], and it is swelled when heated because of
the water [43].
When observed from the UV rotary rotation velocity, it
did not bring a quite significant result. It is appropriate to
research conducted by Chaudhuri et. Al., (2009) stated that
UV rotary rotation velocity did not significantly influence, so
the starch granule is not easily hydrated by water [34]. The
higher the ester concentration, the lower the swelling power of
modified starch. Acidity addition to the starch will be
followed by carbonyl (C-O) and carboxyl (C-O-O-H) cluster
addition. Carbonyl cluster influenced the amyl degradation
process. The higher the amyl degradation process is, the fewer
the paste is formed [20]. It might not show pasting profile
[28], which is finally made the swelling decrease.
B.

The Influence of Rotation Velocity, Drying

Temperature, and Ester Solution Concentration to
Baking Expansion.

Fig. 5 The Effect of Temperature to Baking Expamsion

Fig. 6 The Effect of Rotation to Baking Expansion

Fig. 7 The Effect of Ester Concentration to Baking Expansion

Baking expansion of flour can be stated in specific

volume of baked flour dough [15]. It showed that modified
tapioca brought a good baking expansion character. The
specific volume ranges from 6,64 to 8,38 ml/gr while that of
pure tapioca is 4,13 ml/gr. It agreed with [15] and [41]
research stated that the combination between lactic acid and
UV may increase the baking expansion 8,08 ml/gr and 9,0612,23 ml/gr respectively. It is related to previous discussion of
swelling power increasing which is caused by hydrophilic
character of starch granule, so it can absorb water. The more
the water is bounded, the more the baking expansion is
occurred. It is due to the increasing of water evaporation and
pressure [7], [41].
UV rotary velocity is not significantly influenced the
baking expansion. It is agreed with [9] research stated that
UV rotary velocity does not influence the heat transfer. While
baking, water turned into vapor [1]. It caused high pressure
produced high expansion impetus [7], [41].
The influence of ester concentration to baking expansion
is shown by Table 4.1. The higher the ester concentration is,
the higher the hydroxyl cluster of starch will be replaced.
Starch degradation will be easily happened on pH acid [38].
Besides, lactic acid can help starch co-polymerisation process
[12]. It may widen the inter-molecule bound apart, so water
will easily enter into the starch molecule. It affected in the
increasing of starch granule while the baking process
occurred. The increasing volume of tapioca florescence can be
seen at Figure 4.1.

(a)

(b)

(c)

Figure 4.1 Dough after baked

(a) wheat flour (b) modified tapioca (c) native tapioca
C. The Influence of Rotation Velocity, Drying Temperature,
and Ester Solution Concentration to Viscosity.

Fig. 8 The Effect of Temperature to Viscosity

Fig. 9 The Effect of Rotation to Viscosity

higher effect in decreasing the viscosity tapioca. [35] stated

that starch oxidation is starch modification turning hydroxyl
cluster of starch molecule into carbonyl and carboxyl cluster.
Both clusters influence to the viscosity of formed pasta [30].
This phenomenon caused starch molecule degradation
producing modified flour with low viscosity [30].
In this research, dry temperature increased the amount of
carbonyl and carboxyl cluster. Carbonyl cluster influenced the
amyl degradation process. The higher the amyl degradation
process is, the fewer the paste is formed [20] It might not
show pasting profile [28], [2].
D.

The Influence of Rotation Velocity, Drying Temperature,

and Ester Solution Concentration to Solubility

.
Fig. 11 The Effect of Temperature to Solubility

Fig. 12 The Effect of Ester Concentration to Solubility

Fig. 10 The Effect of Ester Concentration to Viscosity

Ester solution, mixed between lactic acid and ethanol,

was used in this research. Table 4.1 stated that the average
viscosity of modified starch ranged between 428 to 664 cP.
Generally, viscosity value of modified tapioca is lower than
that of pure tapioca. It agreed with [14] research which stated
that UV may decrease the viscosity of corn flour. [15] stated
that combination between lactic acid and UV light gives

Fig. 13 The Effect of Rotation to Solubility

The solubility value on each variable ranged from 3.6%

to 23.6%. Generally, the solubility of modified starch is
higher than that of pure starch which has 3,8% solubility
value. It is because of the stretching of starch structure when
being heated. Besides, amyl and amyl pectin chain is degraded
UV radiation of dryer, and hydrolysis process using lactic acid

Abs

. 8

3000

2500

2000

1750

1500

1250

1000

750

4000
3500
Strach Ester

0
1

1 .0 5

500
1/cm

Fig. 16 FTIR Analysis of Modified Tapioca and Native

8

. 6

A b s

0 .9

Tapioca

0 .7 5

. 2

. 8

. 3

. 6

. 3

0 .6

Figure 16 shows the FTIR analysis result on pure

tapioca and on modified tapioca with 40 rpm rotation velocity,
80 oC dry temperature, and 0.75%v/v ester concentration as
the variables. Based on those analyses, it can be concluded
that pure and modified tapioca has similar fundamental
clusters. Instead, the curve and peak detected is almost similar
either. It is due to the same components of both forms of
tapioca, which are amyl and amyl pectin [11], [13].
Based on the absorbance peak, a carbonyl cluster (C-O)
1
increasing
from 1072.37 cm-1 to 1078.16 cm-1, and a hydroxyl
cluster (O-H) increasing from 3452.53 cm-1 to 3419.74 cm-1
Abs
occurred.
The increasing of starch carbonyl cluster was caused
by starch modification involving etherification reaction, so it
0.5
increased
the ester of the starch which changed starch function
from hydroxyl ester to carbonyl ester [26], [18], and [31].
1

The Influence of Rotation Velocity, Fed Capacity, and

Drying Temperature of Rotary UV through SEM
Analysis to the Size and Form of Starch Granule.
The morphology of the surface of pure tapioca and
modified tapioca using 40 rpm rotation velocity, 80 oC dry
temperature, and 0.75%v/v ester concentration with 2000
times zooming. Figure 14 and 15 shows the structure of pure
tapica and modified tapioca surface.

F. The Comparison Between Modified Tapioca Using

Combination of Lactic Acid Hydrolysis and UV Rotary
Dryer and Pure Tapioca Using FTIR (Fourier Transform
Infrared Spectroscopy) Analysis

E.

stated that starch surface destruction is caused by amorf

hydrolysis which happened mostly in amylose.

may decrease the starch molecule weight and increase its

solubility [16], [27].
The other factor causing the increasing of its solubility is
ester concentration. The higher the ester concentration added,
the higher the solubility is. Acidity addition to the starch will
be followed by carbonyl (C-O) and carboxyl (C-O-O-H)
cluster addition. Carbonyl cluster influenced the amyl
degradation process. The higher the amyl degradation process
is, the fewer the paste is formed [20]. It also caused the
decrease of its solubility. Meanwhile, the influence of rotary
UV used, similar to the previous analyses, did not bring a
quite significant result.

0 .4 5

0 .3

0 .1 5

3 5 0 0

3 0 0 0

2 5 0 0

2 0 0 0

1 7 5 0

1 5 0 0

1 2 5 0

1 0 0 0

7 5 0

5 0 0

1 /c m

Fig.14 SEM Analysis (2000x) of Native Tapioca

1157.24

1072.37

1359.76

1419.56

1643.30

2933.68

4 0 0 0
S tra c h E s te r

3452.53

IV. CONCLUSIONS
0

Fig.15 SEM Analysis (2000x) of Modified Tapioca

Figure 14 and 15 shows that the surface of pure tapioca
granule is soft without any scratch [22], while that of modified
tapioca is scraped with many cracks [10], [32]. It is almost
unwell-ordered, so it may influence its functional and
physical-chemistry character. Pure tapioca particle size is
about 8,938 m 16,903 m. It is almost similar to Goncalves
et al., (2014) stated that the size is about 12 m 28 m, and
[37] about 15,01 m. It is quite different to that of modified
tapioca, which ranges about 4.8m- 15.6m.
It is agreed with [40] and [41] who stated that the
combination between lactic acid hydrolysis and UV
irradiation may smaller the size of the starch granule. [5]

The4000 modification
of
in
3500
3000
2500 tapioca,
2000
1750lactic
1500 acid
1250 and
1000 ethanol
750
500
Native-Strach
UV rotary
dryer influences the physical-chemistry of tapioca.1/cm
The best modification result is obtained in 40rpm rotation
velocity, 800C temperature, and 0,75% v/v concentration. The
result of swelling power, baking expansion, solubility,
viscosity, carboxyl cluster, and carbonyl cluster is 13,4 gr/gr;
8,38 ml/gr; 428 cP; 12,4 %; 0,259%; and 0,261% respectively.
FTIR analysis results show that there are carboxyl cluster
increasing (C-O) from 1072.37 cm-1 to 1078.16 cm-1, and
hydroxyl decreasing (O-H) from 3452.53 cm-1 to 3419.74 cm1
. SEM analysis results also show that modified tapioca
granule is smaller than modified pure tapioca. The size is
8,938 m 16,903 and 4.8m- 15.6m respectively.
ACKNOWLEDGEMENT
In this occasion we would like to thank to The Almighty
God who has blessed us, Dr. Siswo Sumardiono, S.T, M.T. as
the Head of Chemical Engineering Department of Diponegoro
University, and as our advisor, and all parties who have
helped us on finishing this research and journal.

[21]

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