The effects of sodium metabisulfite (Na2S2O5) on the physicochemical properties of breadnut seeds (artocarpus camansi)

Abstract

Abstract Starch can be produced from many plant varieties and through various processing methods. Breadnut (Artocarpus camansi) is a plant variety containing seeds that are rich in carbohydrates to produce starch. However, it has not been widely used and converted into useful products because it is still traditionally considered waste. Starch can be produced physically, chemically, and enzymatically. In this study, the starch extraction from breadnut seeds was conducted using a chemical method, namely immersion into sodium metabisulfite (Na2S2O5) at concentrations of 600, 800, and 1000 ppm. Characterization includes starch content, water content, amylose content, crystallinity using XRD (X-Ray Diffraction), functional groups using FTIR (Fourier Transform Infrared Spectroscopy), and morphology using SEM (Scanning Electron Microscope). The results showed the immersion of breadnut seeds into sodium metabisulfite affected the physicochemical properties. The produced starch content ranged from 53.56-54.87%; water content ranged from 5.83-6.66%; amylose content ranged from 27.07-30.80%. Based on the X-ray diffraction pattern, breadnut seed starch belonged to Type B which reached the highest peak at 17° 2θ. The functional group also showed the same FTIR spectrum in the breadnut seeds starch. Meanwhile, the morphological result showed that the starch granules of breadnut seeds ranged from 6.6 μm to 8.1 μm.