Authors:
Cut Fatimah Zuhra
1
;
Mimpin Ginting
1
and
Desi Sonya Siregar
2
Affiliations:
1
Departement of Chemistry,Faculty Mathematics and Natural Sciences, Universitas Sumatera Utara,, Indonesia
;
2
Departement of Chemistry, Faculty Mathematics and Natural Sciences, Universitas Sumatera Utara, Indonesia
Keyword(s):
Breadfruit starch, Epichlorohydrin, Cross-linked starch, Degree of Substitution
Abstract:
Synthesis of cross-linked starch has been successfully carried out by crosslinking reaction between breadfruit starch (Artocarpus communis) and epichlorohydrin with variation of epichlorohydrin 1%; 2%; and 3 %. The result of cross-linked starch were characterized by FT-IR spectrophotometer and the degree of Substitution (DS). The formation of cross-linked starch was confirmed by FT-IR spectra data with the appearance of stretching vibrational of C-O-C at 1018.41-1242.16 cm-1. The value of DS for variations of epichlorohydrin 1%; 2%; 3% are 0.0552; 0.0701; 0.0613, respectively. The cross-linked starch with variation 2% of epichlorohydrin has the highest DS and then it were characterized using SEM and determined the swelling degree. The results of the swelling degree test with a variation of absorption time of 6 hours, 24 hours, 36 hours, 72 hours were 0.9925%, 1.4611%, 1.8054%, 2.0049%, 3.0124%, respectively.