Correlation Study Between Modification Types and Characteristics of Cassava Starch (Manihot utilissima) Using Pearson Correlation

Modified Cassava Starch

Abstract

Starch modification is a process that can improve the properties of starch, so that
it has good characteristics. Research on the modification of cassava starch using
various modification methods resulted in changes in the characteristics of cassava
starch. There are various results regarding the type of modification and their
resulting characteristic of modified starch. This research aimed to obtain certain
characteristics of cassava starch that have the potential to be modified using certain
types of starch modification. The data used in this research is secondary data
through searching scientific publications. The type of starch modification was
consist of pre-gelatinization, cross-linking, acid hydrolysis, HMT, and
fermentation while the starch characteristics were swelling power, solubility, water
absorption, peak viscosity, and breakdown viscosity. The data collected was
analyzed using Pearson's correlation. The correlation between the type of
modification and swelling power and WAC is moderate, while the correlation
between type of starch modification and solubility, peak viscosity, and breakdown
viscosity are very weak. Swelling power and WAC are the characteristics of
cassava starch that have the most potential to be modified with predictable results,
while changes in solubility, peak viscosity, and breakdown viscosity in various
types of modification are difficult to predict, because many other factors are
involved besides the type of modification.