Starch extraction optimization of special corn Pulut Uri based on soaking time, sodium bisulfite and sodium hydroxide concentration

Abstract Pulut corn or sticky corn ( Zea mays ceratina L.), also known as waxy corn, is a corn that has a fluffy and slightly sweet taste and a white colour. The fluffy flavour of pulut corn is due to its high amylopectin content, which ranges from 90% to 99%. Pulut corn has a low productivity of 2.5-3.0 tons/ha. The added value of pulut corn lies in product diversification, one of which is starch extraction. Corn starch is a vital ingredient widely used in the food and pharmaceutical industries. This study aimed to determine the optimal starch extraction conditions using Response Surface Methodology (RSM). The combination of soaking time, X1 (10-36 hours), sodium metabisulfite concentration, X2 (0.1-0.2% wt/wt) and NaOH concentration, X3 (0.05-0.2% wt/wt) produced starch with yields ranging from 23.2- 45.44% wt/wt. The treatments in the starch processing optimization had no significant effect on starch content, amylose, or starch digestibility; however, they did have a significant effect on several parameters in the starch pasting profile.