Effect of different amount of cross-linker and catalyst on modified cassava towards its chemical characteristic
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-linke...
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| Veröffentlicht in: | IOP conference series. Earth and environmental science 2021-05, Vol.759 (1), p.12007 |
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| container_title | IOP conference series. Earth and environmental science |
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| creator | Sondari, D P, Amanda Suryaningrum, R Burhani, D Pramasari, D A Septevani, A A Restu, W K Agustian, E Irawan, Y Oktaviani, M |
| description | 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. |
| doi_str_mv | 10.1088/1755-1315/759/1/012007 |
| format | Article |
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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. 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Earth and environmental science</title><addtitle>IOP Conf. Ser.: Earth Environ. Sci</addtitle><description>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.</description><subject>Cassava</subject><subject>Catalysts</subject><subject>Crosslinking</subject><subject>Fourier analysis</subject><subject>Fourier transforms</subject><subject>Freeze-thaw</subject><subject>Freeze-thawing</subject><subject>Infrared spectroscopy</subject><subject>Sodium chloride</subject><subject>Structure-function relationships</subject><issn>1755-1307</issn><issn>1755-1315</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>O3W</sourceid><sourceid>BENPR</sourceid><recordid>eNqFkFtLxDAQhYsouF7-ggR88aU2aZqmeZSlXmDBB_U5pLlg1rapSVbZf2-7lRVB8GkOM-fMMF-SXCB4jWBVZYgSkiKMSEYJy1AGUQ4hPUgW-8HhXkN6nJyEsIawpAVmi8TVxmgZgTNA2VF63UcgOrfpdz3pXQhpa_s37YHoFZAiinYbxmEPOjdGrJ6aIYgPAaL7FF4FYGMA8lV3Vop2FMILGbW3IVp5lhwZ0QZ9_l1Pk5fb-nl5n64e7x6WN6tUYsJoKnPGtMFYGChwmTfKQN0UVV5AVslSq6rAUmCJKDIlbphSuKBQoEYXeWUoZfg0uZz3Dt69b3SIfO02vh9P8pxgQgpW4mp0lbNr96fXhg_edsJvOYJ8gssnbnxiyEe4HPEZ7hjM56B1w8_mf0NXf4Tq-umXjQ_K4C_jy4nn</recordid><startdate>20210501</startdate><enddate>20210501</enddate><creator>Sondari, D</creator><creator>P, Amanda</creator><creator>Suryaningrum, R</creator><creator>Burhani, D</creator><creator>Pramasari, D A</creator><creator>Septevani, A A</creator><creator>Restu, W K</creator><creator>Agustian, E</creator><creator>Irawan, Y</creator><creator>Oktaviani, M</creator><general>IOP Publishing</general><scope>O3W</scope><scope>TSCCA</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>PATMY</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PYCSY</scope></search><sort><creationdate>20210501</creationdate><title>Effect of different amount of cross-linker and catalyst on modified cassava towards its chemical characteristic</title><author>Sondari, D ; P, Amanda ; Suryaningrum, R ; Burhani, D ; Pramasari, D A ; Septevani, A A ; Restu, W K ; Agustian, E ; Irawan, Y ; Oktaviani, M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3597-c299ef33af0a362bdf0eb4824098c6ed843ca3c171f63b9dd3470a1be428f7793</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Cassava</topic><topic>Catalysts</topic><topic>Crosslinking</topic><topic>Fourier analysis</topic><topic>Fourier transforms</topic><topic>Freeze-thaw</topic><topic>Freeze-thawing</topic><topic>Infrared spectroscopy</topic><topic>Sodium chloride</topic><topic>Structure-function relationships</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sondari, D</creatorcontrib><creatorcontrib>P, Amanda</creatorcontrib><creatorcontrib>Suryaningrum, R</creatorcontrib><creatorcontrib>Burhani, D</creatorcontrib><creatorcontrib>Pramasari, D A</creatorcontrib><creatorcontrib>Septevani, A A</creatorcontrib><creatorcontrib>Restu, W K</creatorcontrib><creatorcontrib>Agustian, E</creatorcontrib><creatorcontrib>Irawan, Y</creatorcontrib><creatorcontrib>Oktaviani, M</creatorcontrib><collection>Institute of Physics Open Access Journal Titles</collection><collection>IOPscience (Open Access)</collection><collection>CrossRef</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>Environmental Science Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Environmental Science Collection</collection><jtitle>IOP conference series. 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| subjects | Cassava Catalysts Crosslinking Fourier analysis Fourier transforms Freeze-thaw Freeze-thawing Infrared spectroscopy Sodium chloride Structure-function relationships |
| title | Effect of different amount of cross-linker and catalyst on modified cassava towards its chemical characteristic |
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