Research Article | Volume: 16, Issue: 8, August, 2026

Preparation and Characterization of Acetylated Submicron Starch Derived from Broken Rice

Winni Nur Auli,  Inas Dzaky Salsabila,  Bima Putra Pratama,  Banon Rustiaty,  Derina Paramitasari,  Yanuar Sigit Pramana,  Karjawan Pudjianto,  Annisa Maulidia Rahayyu,  Syaikhul Aziz,  Okta Nama Putra,  Arni Supriyanti,  Setia Pramana Nurhidayat,  Sabirin Sabirin,  Abdullah Darussalam   

Winni Nur Auli1, Inas Dzaky Salsabila1, Bima Putra Pratama2, Banon Rustiaty2, Derina Paramitasari2, Yanuar Sigit Pramana2, Karjawan Pudjianto2, Annisa Maulidia Rahayyu1, Syaikhul Aziz1, Okta Nama Putra2, Arni Supriyanti3, Setia Pramana Nurhidayat3, Sabirin Sabirin2, Abdullah Darussalam2

1Department of Pharmacy, Sumatera Institute of Technology, Lampung Selatan, Lampung, Indonesia.

2Research Center for Process Technology, National Research and Innovation Agency (BRIN), South Tangerang, Banten, Indonesia.

3Directorate for Laboratory Management, Research Facilities, and Science and Technology Park, Deputy for Research and Innovation Infrastructure, National Research and Innovation Agency (BRIN), Central Jakarta, Indonesia.

Open Access   

Published:  Jul 23, 2026

DOI: 10.1177/22313354261460997
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Abstract

Broken rice is an underutilized agro-industrial by-product with high starch content and potential for value-added applications. However, native starch has several limitations, including high hydrophilicity and relatively large particle size, which may restrict its broader functional use. This study investigated the modification of broken rice starch through acetylation followed by sulfuric-acid hydrolysis to obtain acetylated starch with reduced particle size. Acetylation was carried out using two acetic anhydride levels, namely 10 and 20 g/100 g starch, and reaction times of 15, 30, and 45 min. The modified starches were evaluated for acetyl content and degree of substitution (DS), and were further characterized by Fourier transform infrared spectroscopy (FTIR), particle size analysis, zeta potential measurement, and scanning electron microscopy (SEM). Increasing acetic anhydride level and reaction time increased acetyl content and DS, with the highest DS value of 0.119 ± 0.004 obtained at 20 g/100 g starch and 45 min. After acid hydrolysis, the DS decreased to 0.055 ± 0.002. FTIR spectra indicated structural changes after acetylation and subsequent hydrolysis. The acid-hydrolyzed acetylated starch showed an average particle size of 557.72 ± 3.18 nm, a polydispersity index (PDI) of 0.08 ± 0.03, a zeta potential of 3.10 ± 0.40 mV, and irregular surface morphology. These findings indicate that sequential acetylation and acid hydrolysis of broken rice starch produced an acetylated starch material with reduced particle size and altered surface characteristics. However, the low zeta potential suggests limited colloidal stability, indicating that further optimization is required before further application-related evaluation.


Keyword:     Broken rice starch acetylation acid hydrolysis degree of substitution submicron starch particle characterization

Citation:

Auli WN, Salsabila ID, Pratama BP, Rustiaty B, Paramitasari D, Pramana YS, Pudjianto K, Rahayyu AM, Aziz S, Putra ON, Supriyanti A, Nurhidayat SP, Sabirin S, Darussalam A. Preparation and Characterization of Acetylated Submicron Starch Derived from Broken Rice. J Appl Pharm Sci. 2026;16(8):678–686. https://doi.org/10.1177/22313354261460997

Copyright: © The Author(s). This open-access article is distributed under the Creative Commons Attribution-NonCommercial 4.0 International License, which permits non-commercial use, sharing, adaptation, distribution, and reproduction in any medium or format, provided appropriate credit is given, a link to the license is included, and any changes are indicated.
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