Febrianti, Kiki Fitriana (2020) Potensi Biji Asam Jawa (Tamarindus indica L.) Hasil Aktivasi Uap Air sebagai Thickening Agent pada Pengikatan Zat Warna. Sarjana thesis, Universitas Brawijaya.
Abstract
Biji asam jawa telah dimanfaatkan sebagai thickening agent pada pengikatan zat warna. Namun, biji asam jawa mudah mengalami degradasi secara enzimatis sehingga mengalami reaksi pencoklatan dan menjadi kualitas rendah. Oleh karenanya perlu ditelaah kemungkinan biji asam terdegradasi tetap dapat digunakan sebagai thickening agent. Studi dilakukan melalui perbandingan karakter biji asam teraktivasi uap air antara biji asam kualitas rendah dan kualitas tinggi. Tujuan penelitian ini adalah menentukan titik gelatinisasi, massa molekul rerata dan gugus fungsi kotiledon biji asam jawa kualitas rendah. Selanjutnya mempelajari potensi pembentukan film tipis, hidrofilisitas film dan potensi sebagai thickening agent untuk mengikat zat warna Rhodamin B. Sampel yang digunakan adalah serbuk kotiledon ukuran -100+120 mesh dan diaktivasi menggunakan uap air pada tekanan tinggi selama 30 menit. Titik gelatinisasi diamati berdasarkan temperatur dan laju pemanasan pada pembentukan gel dengan konsentrasi 2% kemudian viskositas gel. Sedangkan massa molekul rerata ditentukan secara viskosimetri serta analisis gugus fungsi secara spektrofotometri FTIR. Selanjutnya karakter yang telah diperoleh dibandingkan dengan kotiledon biji asam kualitas tinggi, ditunjang hasil telaah pustaka, digunakan untuk mengkaji potensinya pada pembentukan film tipis, hidrofilisitas film serta fungsinya sebagai thickening agent untuk mengikat zat warna Rhodamin-B. Hasil analisis menunjukkan bahwa titik awal gelatinisasi serbuk kotiledon kualitas rendah lebih tinggi dibandingkan kualitas tinggi, berturut-turut 63,3oC dan 58,6oC dengan laju pemanasan 11,63% lebih lambat. Sedangkan massa molekul rerata adalah 20% lebih kecil dibandingkan massa kotiledon kualitas tinggi tetapi karakter gugus fungsi hidroksil menjadi lebih dominan pada kotiledon kualitas rendah. Dengan demikian, meskipun memiliki kualitas lebih rendah, kotiledon terdegradasi masih memungkinkan dibentuk film tipis dan tampaknya masih dapat dimanfaatkan sebagai thickening agent.
English Abstract
Tamarind seeds have been used as a thickening agent in binding dyes. However, tamarind seeds are easily enzymatically degraded so they experience browning reactions and become of low quality. Therefore it is necessary to examine the possibility that degraded tamarind seeds can still be used as thickening agents. The study was conducted through a comparison of the character of activated steam tamarind seeds between low quality and high quality. The purpose of this study was to determine the point of gelatinization, average molecular mass and functional groups of low quality tamarind seeds. Furthermore, studying the potential for thin film formation, film hydrophilicity and potential as a thickening agent for Rhodamin-B binding dyes. The sample used was cotyledon powder size of -100+120 mesh and activated using steam at high pressure for 30 minutes. The point of gelatinization was observed based on temperature and heating rate at the formation of gel with a concentration of 2% then the viscosity of the gel. Whereas the average molecular mass is determined by viscosymetry and FTIR spectrophotometric analysis of functional groups. Furthermore, the characters that have been obtained are compared with high quality tamarind seed cotyledons, supported by literature review, used to assess its potential for thin film formation, film hydrophilicity and its function as a thickening agent for Rhodamine-B binding dyes. The analysis showed that the starting point of gelatinization of low quality cotyledon powder was higher than that of high quality, respectively 63.3oC and 58.6oC with heating rates 11,63% slower. While the average molecular mass is 20% smaller than the mass of high quality cotyledons but the character of hydroxyl functional groups is more dominant in low quality cotyledons. Thus, despite having a lower quality, degraded cotyledons still allow thin films to be formed and can still be used as thickening agents.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0520090096 |
| Uncontrolled Keywords: | Biji asam, kotiledon, thickening agent, zat warna Rhodamin-B |
| Subjects: | 500 Natural sciences and mathematics > 546 Inorganic chemistry > 546.6 Groups 8, 9 ,10, 11, 12, 13, 14 |
| Divisions: | Fakultas Matematika dan Ilmu Pengetahuan Alam > Kimia |
| Depositing User: | ismanto |
| Date Deposited: | 05 Feb 2021 15:23 |
| Last Modified: | 18 Jul 2022 02:49 |
| URI: | http://repository.ub.ac.id/id/eprint/182515 |
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Text (DALAM MASA EMBARGO)
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