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Karakter Edible Film Ulva lactuca-kitosan sebagai Pengemas Bumbu Mi Instan Sperisa Distantina; Nuril Nasdhofa Ayuni; Vivin Sulistyaningrum Yudha Sarjani
CHEMICA: Jurnal Teknik Kimia Vol 5, No 1 (2018): Juni 2018
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (345.792 KB) | DOI: 10.26555/chemica.v5i1.9683

Abstract

In this research, the edible films based on Ulva lactuca flour, chitosan, corn starch, and glycerol were prepared.  The edible films was for wrapping of instant noodle seasoning.  The aim of this research was to investigate the effect of weight ratio of Ulva lactuca flour-chitosan on the properties of the prepared edible flims. Innitialy, the mixture of Ulva lactuca flour, corn starch, and chitosan were stirred in acetic acid solution 1%. After the chitosan was dissolved, the glycerol was added. The mixture was heated at 80OC and stirred for 30 minutes. The obtained edible film solution was then poured into antisticky surface and dried at oven until a constant weight was attained. The dried films were characterized, including moisture content, E. coli resistivity, hydration index, thickness, and solubility in hot water.  Based on experimental data, it was found that the best composition of edible film was 2 g Ulva lactuca flour, 2 g Chitosan, 2 g corn starch, 100 ml acetic acid 1%, and 1 mL glycerol.
Bead Gel sebagai Controlled Release Urea : Pengaruh Konsentrasi Crosslinker Glutaraldehid Rara Ayu Lestary; Laili Nurin Jazlina; Sperisa Distantina
CHEMICA: Jurnal Teknik Kimia Vol 5, No 1 (2018): Juni 2018
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (370.621 KB) | DOI: 10.26555/chemica.v5i1.9694

Abstract

The structure of carboxymethylcellulose (CMC)-carrageenan mixture was chemically modified using glutaraldehyde in order to prepare bead hydrogel form. The obtained beads gel were applied to control the urea release rate. The aim of this research was to compose mathematical model describing the mass transfer rate of urea release and determine the effect of concentration glutaraldehid on the bead gel endurance in water as medium release. The bead gels (CMC/carrageenan mass ratio =1 and 2)  were physic crosslinked with CaCl2 solution and then followed by chemically crosslinked with glutaraldehyde solution (4% & 1%) using immersion method and thermal curing at 110oC for 25 minutes. After being washed and dried, the beads gel were immersed in urea solution. The rate release of urea from dried crosslinked beads gel in water was determined by measuring the concentration of urea in various time of immersion. The result showed that the mathematical model arranged could describe the mass transfer rate of urea release. The higher glutaraldehid concentration on beads gel, the higher beads gel endurance in water.
Matriks Pengontrol Pelepasan Urea Berbasis Karagenan: Pengaruh Konsentrasi Glutaraldehid Sperisa Distantina; Mujtahid Kaavessina; Fadilah Fadilah
Jurnal Teknik Kimia Indonesia Vol 18, No 1 (2019)
Publisher : ASOSIASI PENDIDIKAN TINGGI TEKNIK KIMIA INDONESIA (APTEKIM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/jtki.2019.18.1.3

Abstract

Abstrak. Pada penelitian ini, matrik hidrogel berbasis karagenan dibuat dan diaplikasikan untuk mengontrol pelepasan urea. Tujuan penelitian ini adalah mempelajari pengaruh konsentrasi glutaraldehid terhadap kecepatan pelepasan urea dan menyusun model kecepatan pelepasan urea. Film karagenan dimodifikasi secara kimiawi menggunakan ikatan silang atau crosslinking dengan glutaraldehid. Larutan karagenan 7 g/100 mL dicetak menjadi lembaran dan kemudian dikeringkan sehingga diperoleh lapisan film. Film direndam dalam larutan glutaraldehid dengan konsentrasi tertentu selama 2 menit dan dilanjutkan dipanaskan pada suhu 110oC selama 20 menit. Film yang dihasilkan dicuci dengan etanol dan dikeringkan. Pengisian urea ke dalam matrik film menggunakan metode difusi. Film kering direndam dalam larutan urea 0,074 g/mL selama satu jam dan selanjutnya dikeringkan. Kecepatan pelepasan urea dari film ke dalam media air dievaluasi berdasarkan data konsentrasi urea dalam cairan sebagai fungsi waktu. Berdasarkan hasil penelitian didapatkan bahwa semakin besar konsentrasi glutaraldehid (1-5%) menyebabkan urea yang tersimpan di dalam film semakin rendah. Model matematika yang diusulkan dapat mewakili peristiwa pelepasan urea dari film. Film berbasis karagenan yang dihasilkan berpotensi sebagai matrik pengontrol pelepasan urea. Kata kunci: crosslinking, glutaraldehid, hidrogel, karagenan, urea. Abstract. Controlled Release Matrices of Urea from Carrageenan: Effect of Glutaraldehyde Concentration. In this study, carrageenan-based hydrogel matrices were prepared and applied for urea controlled release. The aim of this work was to study the effect of glutaraldehyde concentration on the rate of urea release in water. Carrageenan films were chemically modified by crosslinking with glutaraldehyde. The films were prepared by casting the aqueous carrageenan 7 g/100 mL and then followed by drying. The films obtained were immersed in certain glutaraldehyde concentration for 2 min and then heated in the oven at 110oC for 20 min. The crosslinked films were washed using ethanol and then air-dried until the weight is constant. The dried films were immersed in a urea solution (0.074g/ml) for 1 hr and then dried. The rate of urea release was determined by measuring the urea concentration in water as a function of time of release. Results showed that higher glutaraldehyde concentration (1–5%) produced films with less urea content. The proposed mathematic model of urea release from the film can represent the rate of urea release. The prepared carrageenan-based film has the potential for controlling of urea release. Keywords: carrageenan, crosslinking, glutaraldehyde, hydrogel, urea. Graphical Abstract
Co-Authors Ari Diana Susanti Fadilah Fadilah Laili Nurin Jazlina Mujtahid Kaavessina Nuril Nasdhofa Ayuni Rara Ayu Lestary Vivin Sulistyaningrum Yudha Sarjani