Application of the Ultrasonic Method to Produce Starch Nanoparticles from Cassava Starch

Starch nanoparticles have the potential to be developed as a cassava starch derivative. The research aims to obtain the optimal process conditions (ultrasonic process time and starch concentration) to produce starch nanoparticles with the best characteristics. The treatment variables used in this study were the duration of the ultrasonication process (30, 60, and 90 minutes) and the starch concentration (1%, 2%, and 3%). The results showed that the ultrasonication process time and starch concentration affected the yield, particle size and distribution, polydispersity index, optical characteristics (transmittance), and clarity score of starch nanoparticles. Ultrasonic process time of 90 minutes and starch concentration of 3% will produce starch nanoparticle products with a yield of 13.68%, particle size ≤ 100 nm of 23.6%, average particle size of 230.8 nm with polydispersity index of 0.581, transmittance value of 61.27%, and a solution clarity score of 3.80 (not clear). Tapioca-based SNPs can be developed solely with ultrasonic method to simplify the process.