Malaysian Journal of Analytical Sciences, Vol 28 No 1 (2024): 127 - 140

 

RESPONSE SURFACE METHODOLOGY FOR OPTIMISING CROSS-LINKING CONDITIONS OF UNRIPE BANANA (Musa balbisiana VAR. Abu) STARCH

 

(Kaedah Tindak Balas Permukaan untuk Pengoptimuman Keadaan Penghubung Silang Kanji Pisang Belum Masak (Musa balbisiana Var. Abu))

 

Nurul Nor Izzuani Nor Sham1*, Anida Yusoff1, Noorlaila Ahmad1, and Siti Roha Ab Mutalib1,2

 

1School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia

2Malaysia Institute of Transport, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia

 

*Corresponding author: izzuaninorsham@gmail.com

 

 

Received: 5 September 2023; Accepted: 10 January 2024; Published:  28 February 2024

 

Abstract

Starch is the most abundant organic compound found in nature after cellulose. However, native starch has undesirable properties which could limit its application in food industries. Therefore, starch modification is necessary to enhance its positive attributes and to eliminate the limitations of its specific application in food manufacturing. This study aims to optimize the conditions of the cross-linking of unripe banana (Musa balbisiana var. Abu) starch using response surface methodology (RSM). The optimization was conducted using the central composite design (CCD) approach. The extracted unripe banana (Musa balbisiana var. Abu) starch was cross-linked with sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) mixture as the cross-linking agent. The two independent variables selected were temperature (40.0- 60.0 ℃) and pH (9.00-11.00). The maximum degree of cross-linking was obtained at the following optimum conditions: temperature 50.57 ℃ and pH 9.52. The degree of cross-linking obtained at the optimum conditions of RSM was verified, and the value obtained was 81.73%. There was no significant difference (p-value >0.05) between the predicted and verified degree of cross-linking values. Thus, it indicated that the predicted optimum condition by RSM can be accepted. These outcomes of this study are very important as they would assist the food industries in developing and designing the process of optimal cross-linking of starch from unripe bananas, which can be used in the future.

 

Keywords: response surface methodology, unripe banana, banana starch, starch modification, cross-linking

 

Abstrak

Kanji adalah sebatian organik yang paling banyak ditemui dalam alam semula jadi selepas selulosa. Walau bagaimanapun, kanji semula jadi yang belum diproses mempunyai sifat yang tidak diingini yang boleh mengehadkan penggunaannya dalam industri makanan. Oleh itu, pengubahsuaian kanji adalah perlu untuk meningkatkan kebaikan justeru dapat menghapuskan had penggunaan khususnya dalam pembuatan makanan. Matlamat kajian ini adalah untuk mengoptimumkan keadaan ikatan silang kanji pisang belum masak (Musa balbisiana var. Abu) menggunakan kaedah tindak balas permukaan (RSM). Pengoptimuman telah dijalankan dengan pendekatan reka bentuk komposit pusat (CCD). Kanji pisang belum masak (Musa balbisiana var. Abu) yang diekstrak telah diikat silang dengan campuran natrium trimetafosfat (STMP) dan natrium tripolifosfat (STPP) sebagai agen penghubung silang. Dua pembolehubah bebas yang dipilih ialah suhu (40.0-60.0 ℃) dan pH (9.00-11.00). Darjah maksimum penghubung silang diperoleh pada keadaan optimum berikut: suhu 50.57 ℃ dan pH 9.52. Darjah silang yang diperoleh pada keadaan optimum RSM telah disahkan dan nilai yang diperoleh ialah 81.73%. Tidak terdapat perbezaan yang signifikan (nilai p >0.05) antara tahap ramalan dan disahkan nilai silang silang, oleh itu ia menunjukkan bahawa keadaan optimum yang diramalkan oleh RSM boleh diterima. Hasil kajian ini adalah sangat penting kerana ia akan membantu industri makanan untuk membangunkan dan mereka bentuk proses pengikatan silang kanji yang optimum daripada pisang yang belum masak, yang boleh digunakan pada masa hadapan.

 

Kata kunci: kaedah tindak balas permukaan, pisang belum masak, kanji pisang, pengubahsuaian kanji, penghubung silang

 

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