Open AccessEffect of different amount of cross-linker and catalyst on modified cassava towards its chemical characteristic
Author(s) -
Dewi Sondari,
Putri Amanda,
Riska Suryaningrum,
Dian Burhani,
Dwi Ajias Pramasari,
Athanasia Amanda Septevani,
Witta Kartika Restu,
Egi Agustian,
Yudy Surya Irawan,
Maria Oktaviani
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/759/1/012007
Subject(s) - fourier transform infrared spectroscopy , catalysis , linker , sodium , swelling , chemistry , solubility , chemical engineering , nuclear chemistry , chloride , materials science , organic chemistry , composite material , computer science , engineering , operating system
The experimental works involved preparing modified cassava using cross-linker sodium trimethyl phosphate (STMP) and catalyst (sodium chloride) towards its chemical characteristic. In this study, the number of cross-linker and catalyst were varied to determine the effect of each amount of cross-linker and catalyst towards the value of solubility, swelling power, freeze-thaw, and FTIR analysis. Their structural and functional properties were also characterized by Fourier Transform Infrared (FTIR). This study found that the properties of modified cassava containing 2% (w/w) of the catalyst were less effective than the modified cassava comprised of 4% (w/w) sodium chloride. The 2% (w/w) content of cross-linker in the modified cassava model was the best amount of STMP to be used in this process.