Synthesis of Cross-linked Breadfruit Starch (Artocarpus communis) using Epichlorohydrin

Cut Fatimah Zuhra, Mimpin Ginting, Desi Sonya Siregar

2019

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.

Paper Citation

in Harvard Style

Zuhra C., Ginting M. and Siregar D. (2019). Synthesis of Cross-linked Breadfruit Starch (Artocarpus communis) using Epichlorohydrin.In Proceedings of the 1st International Conference on Chemical Science and Technology Innovation - Volume 1: ICOCSTI, ISBN 978-989-758-415-2, pages 218-222. DOI: 10.5220/0008878902180222

in Bibtex Style

@conference{icocsti19,
author={Cut Fatimah Zuhra and Mimpin Ginting and Desi Sonya Siregar},
title={Synthesis of Cross-linked Breadfruit Starch (Artocarpus communis) using Epichlorohydrin},
booktitle={Proceedings of the 1st International Conference on Chemical Science and Technology Innovation - Volume 1: ICOCSTI,},
year={2019},
pages={218-222},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0008878902180222},
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 - Synthesis of Cross-linked Breadfruit Starch (Artocarpus communis) using Epichlorohydrin
SN - 978-989-758-415-2
AU - Zuhra C.
AU - Ginting M.
AU - Siregar D.
PY - 2019
SP - 218
EP - 222
DO - 10.5220/0008878902180222