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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan
I Gusti Putu Ganda Putra
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Pengaruh Suhu Dan Waktu Proses Karboksimetilasi Terhadap Karakteristik Carboxymethyl Cellulose (CMC) dari Onggok Singkong K.G. Govardhana Sutha; I Wayan Arnata; I Gusti Putu Ganda Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 3 (2022): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2022.v11.i03.p13

Abstract

Onggok is an organic waste from tapioca production rich in cellulose but has not been utilized fully for other usages. This study aimed to determine the appropriate temperature and time for the carboxylation process to produce CMC from cassava with the best characteristics. This study used a factorial randomized block design. Factor 1 was temperature (40oC, 55oC, 70oC) and factor 2 was time (2 hours, 3.5 hours, 5 hours). The observed variable was yield, water content, substitution degree, viscosity, and purity. The results showed that the interaction temperature and time affected the yield, water content, degree of substitution, viscosity, NaCl content, and purity of CMC. The best treatment was obtained from a combination of 40oC temperature treatment with a processed time of 5 hours with the yield value, moisture content, degree of substitution, viscosity, and purity of CMC 83.97±1.36%, 9.58±0.67%, 0,89±0.06, 105.00±21.21cPs, and 97.55±0.66%, respectively
Co-Authors I Wayan Arnata K.G. Govardhana Sutha