Philippine Journal of Science
151 (3): 975-984, June 2022
ISSN 0031 – 7683
Date Received: 10 Nov 2021

Production of Dextrin by Steam Explosion from
Starch Extracted from Oil Palm Stem Waste

Syarifah Yusra¹*, Chusnul Hidayat², Yudi Pranoto², Chairil Anwar³,
Rizki Damayanti⁴, Muhammad Zulfajri⁴, and Sri Wahyuna Saragih⁵

¹Department of Agrotechnology, Universitas Sains Cut Nyak Dhien,
Langsa, Aceh 24354 Indonesia
²Department of Food and Agricultural Product Technology,
Universitas Gadjah Mada, Bulaksumur, Yogyakarta 55281 Indonesia
³Department of Chemistry, Universitas Gadjah Mada,
Bulaksumur, Yogyakarta 55281 Indonesia
⁴Department of Chemistry Education, Universitas Serambi Mekkah,
Banda Aceh, Aceh 23245 Indonesia
⁵Department of Pharmacy, Universitas Sains Cut Nyak Dhien,
Langsa, Aceh 24354 Indonesia

*Corresponding author: yusraalydrus@gmail.com

 

[Download]
Yusra S et al. 2022. Production of Dextrin by Steam Explosion from Starch Extracted from
Oil Palm Stem Waste. Philipp J Sci 151(3): 975–984. https://doi.org/10.56899/151.03.16

 

ABSTRACT

This research aimed to modify a starch obtained from palm oil production waste to produce dextrin through steam explosion (SE). The SE process was performed at different temperatures (120, 130, 140, 150, and 160 °C), and the physicochemical characteristics of the dextrin products – including the dextrin solubility, moisture content, and ash content – were analyzed. Besides, SEM image, XRD profile, FTIR profile, DSC profile, dextrose equivalent (DE) and molecular weights (MWs) were examined. The results showed that the SE process at 120 °C gave the best characteristics of dextrin, which was comparable to the commercial dextrin (CD). This dextrin had the best solubility among other products. The SEM image showed that the starch completely hydrolyzed into dextrin after SE treatment, and the dextrin crystal was mostly in irregular form. The XRD profile of the dextrin exhibited the same diffractogram patterns with a peak at 2-theta = 19.4. The FTIR profiles of the products exhibited main peaks at 1148, 1077, 994, and 928 cm–1, which were almost similar to the CD. The transition enthalpy (ΔH) of the dextrin (8.59 J/g) was greater than that of the CD (6.18 J/g), exhibiting a better hydrolysis process on the starch. Among the temperature treatments, the highest DE value was obtained for the SE treatment at 120 °C (10.33), which was still less than that of CD (18.46). The MW of the product was 102000 g/mol, which was higher than that of CD (44000 g/mol).