Cocoa Pod (Teobroma cacao L.) Utilization as Material for CMC

Yeni Afriani, Zanira Urfa Harahap, Era Fazira Matondang, Cut Fatimah Zuhra

2019

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.

Paper Citation

in Harvard Style

Afriani Y., Harahap Z., Matondang E. and Zuhra C. (2019). Cocoa Pod (Teobroma cacao L.) Utilization as Material for CMC.In Proceedings of the 1st International Conference on Chemical Science and Technology Innovation - Volume 1: ICOCSTI, ISBN 978-989-758-415-2, pages 121-123. DOI: 10.5220/0008857201210123

in Bibtex Style

@conference{icocsti19,
author={Yeni Afriani and Zanira Urfa Harahap and Era Fazira Matondang and Cut Fatimah Zuhra},
title={Cocoa Pod (Teobroma cacao L.) Utilization as Material for CMC},
booktitle={Proceedings of the 1st International Conference on Chemical Science and Technology Innovation - Volume 1: ICOCSTI,},
year={2019},
pages={121-123},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0008857201210123},
isbn={978-989-758-415-2},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 1st International Conference on Chemical Science and Technology Innovation - Volume 1: ICOCSTI,
TI - Cocoa Pod (Teobroma cacao L.) Utilization as Material for CMC
SN - 978-989-758-415-2
AU - Afriani Y.
AU - Harahap Z.
AU - Matondang E.
AU - Zuhra C.
PY - 2019
SP - 121
EP - 123
DO - 10.5220/0008857201210123