Authors:
Yeni Afriani
1
;
Zanira Urfa Harahap
2
;
Era Fazira Matondang
2
and
Cut Fatimah Zuhra
1
Affiliations:
1
Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Sumatera Utara, Indonesia
;
2
Faculty of Mathematics and Natural Science, Universitas Sumatera Utara, Indonesia
Keyword(s):
CMC, alkalization, carboxymethylization, cacao pod
Abstract:
Cacao pod contain 31,25% cellulose. It can be used for CMC (carboxymethyl cellulose) with four phases involving alkalization, carboxymethylization, neutralization and drainage were used to making of CMC. The first proses using NaOH. Media such as methanol, propanol, sodium monocloroasetate, and water. The neutralization procces, acetic ased was added. And for the last step it was heating in the oven. The result showed that contents of cmc of NaCl 87-91%, viscocity 5,5 cP, pH 8, and DS value is 0,872. On the other hand, acectic acid did not give significant effect for colors of CMC.