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Distantina, Sperisa
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Bead Gel sebagai Controlled Release Urea : Pengaruh Konsentrasi Crosslinker Glutaraldehid Lestary, Rara Ayu; Jazlina, Laili Nurin; Distantina, Sperisa
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.
Karakter Edible Film Ulva lactuca-kitosan sebagai Pengemas Bumbu Mi Instan Distantina, Sperisa; Ayuni, Nuril Nasdhofa; Yudha Sarjani, Vivin Sulistyaningrum
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.
Co-Authors Ayuni, Nuril Nasdhofa Jazlina, Laili Nurin Lestary, Rara Ayu Yudha Sarjani, Vivin Sulistyaningrum