Winata, Rendi Mahardika (2017) Pengaruh Variasi Basa dan Garamnya terhadap Sifat Fisik dan Mekanik Membran Nata de Coco. Sarjana thesis, Universitas Brawijaya.
Abstract
Nata de coco dapat dimanfaatkan sebagai bahan baku membran karena mengandung selulosa dengan kemurnian tinggi, bebas dari lignin dan hemiselulosa. Di samping itu, memiliki derajat kristalinitas tinggi, sifat mekanik yang kuat, elastis dan terbiodegradasi. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perlakuan awal nata menggunakan variasi basa dan garamnya terhadap sifat fisik dan sifat mekanik membran nata de coco. Selanjutnya ditentukan membran yang memiliki karakteristik terbaik ditinjau berdasarkan porositas, hidrofilisitas dan kuat tarik. Sampel nata de coco direndam dalam larutan NaOH, KOH, Na2CO3 dan K2CO3 pada konsentrasi 0,25 M selama 24 jam, kemudian membran atau film tipis dibuat dengan menggunakan hotpress pada suhu 120 0C selama 5 menit. Karakterisasi membran meliputi indeks swelling untuk menentukan hidrofilisitas, densitas untuk memperkirakan porositas dan sifat mekanik berdasarkan kuat tarik dan prosen perpanjangan. Hasil penelitian menunjukkan perlakuan variasi basa NaOH dan KOH serta garam Na2CO3 dan K2CO3 pada sampel nata de coco berpengaruh terhadap porositas, hidrofilisitas dan kekuatan tarik membran. Membran nata de coco dengan perlakuan NaOH 0,25 M merupakan membran terbaik sehingga basa NaOH 0,25 M adalah larutan yang paling sesuai untuk preparasi nata de coco. Adapun karakteristik membran yang diperoleh memiliki indeks swelling 91,33% dan densitas 1,3134 g/mL. Sedangkan sifat mekanik yaitu kekuatan tarik dan prosen perpanjangan berturut-turut adalah 29,4 N dan 16,6 %.
English Abstract
Nata de coco can be used as membrane raw materials due to high purity of cellulose content, which was free of lignin and hemicellulose. Moreover, it has a high degree of crystallinity, have strong mechanical properties, elastic and biodegradable. The purpose of this research was to study the effect of nata pretreatment using variation of alkali and salt’s type toward physical and mechanical properties of nata de coco membrane. Furthermore, it was determined the best characteristic membrane, based on its porosity, hydrophilicity and tensile strength. Each of nata de coco samples were immersed in 0.25 M NaOH, KOH, Na2CO3 and K2CO3 solutions for 24 hours. Afterward, they were made into thin films or membrane using hydraulic press at 120 ° C for 5 minutes. Membrane characterizations i.e. the swelling index was to determine its hydrophylicity; the density for predicting its porosity and mechanical properties based on the tensile strength and percentage of elongation, have been conducted. The results showed that pretreatment using varies of alkali solutions, NaOH and KOH as well as salt, Na2CO3 and K2CO3, have effect on porosity, hydrophilicity and tensile strength. The best nata de coco membrane treated using 0.25 M NaOH solution has been obtained. Therefore, the solution of 0.25 M NaOH was the most suitable for nata de coco pretreatment. In addition, membrane characteristic produced were 91.33% of swelling index and density of 1.3134 g/mL. Meanwhile, the mechanical properties that are tensile strength and percentage of elongation were 29.4N and 16.6%, respectively.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FMIPA/2017/429/051709769 |
| Uncontrolled Keywords: | nata de coco, basa, sifat fisik, sifat mekanik |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food |
| Divisions: | Fakultas Matematika dan Ilmu Pengetahuan Alam > Kimia |
| Depositing User: | Nur Cholis |
| Date Deposited: | 17 Oct 2017 06:25 |
| Last Modified: | 22 Nov 2021 03:29 |
| URI: | http://repository.ub.ac.id/id/eprint/3819 |
Preview |
Text
BAB IV.pdf Download (1MB) | Preview |
Preview |
Text
BAB V.pdf Download (1MB) | Preview |
Preview |
Text
BAGIAN DEPAN.pdf Download (1MB) | Preview |
Preview |
Text
BAB II.pdf Download (1MB) | Preview |
Preview |
Text
BAB III.pdf Download (1MB) | Preview |
Preview |
Text
DAFTAR PUSTAKA.pdf Download (1MB) | Preview |
Preview |
Text
LAMPIRAN.pdf Download (1MB) | Preview |
Preview |
Text
BAB I.pdf Download (1MB) | Preview |
Actions (login required)
 |
View Item |