iv
SINTESIS PATI TERMODIFIKASI DARI PATI SUKUN (Artocarpus communis) MELALUI METODE IKAT SILANG MENGGUNAKAN
EPIKLOROHIDRIN
ABSTRAK
Pati ikat silang telah disintesis melaui reaksi ikat silang antara pati sukun (Artocarpus communis) dan epiklorohidrin dengan variasi berat epiklrohidrin 1%; 2%; dan 3 % . Hasil sintesis di identifikasi gugus fungsi dengan spektrofototmeter FT-IR dan dihitung Derajat Substitusinya (DS). Terbentuknya pati ikat silang didukung oleh data spektrum FT-IR dengan munculnya frekuensi vibrasi C-O-C pada daerah 1018,41-1242,16 cm-1. Derajat subsitusi untuk variasi menggunakan epiklorohidrin 1% ; 2% ; 3% ; berturut-turut adalah 0,0552 % ; 0,0701 % ; 0,0613 %. Pati ikat silang yang memiliki DS tertinggi yaitu 0,0701 variasi padaberat epiklorohidrin 2 %, diuji morfologi permukaan dan di uji kekuatan swelling. Hasil uji kekuatan swelling dengan variasi waktu absorbsi 6 jam, 24 jam, 36 jam, 72 jam masing-masing yaitu 0,9925%, 1,4611%, 1,8054%, 2,0049%, 3,0124%.
Kata kunci : Pati sukun, Epiklorohidrin, Pati ikat silang, Derajat subsitusi
v
SYNTHESIS OF CROSSLINK STARCH FROM BREADFRUIT
(
Artocarpus communis
) STARCH USING EPICLOROHYDRIN
ABSTRACT
Crosslinks have been synthesized by crosslink reaction between breadfruit starch (Artocarpus communis) and epichlorohydrin with 1% epiclrohydrin weight variation starch 2%; and 3%. The synthesis result then tested the functional group with FT-IR and calculated the Subsitusion Degrees (DS). The formation of crosslinked starch was supported by FT-IR spectral data with the C-O-C vibration region at 1018,41-1242,16 cm-1. The Substitution Degrees for thee pichlorohydrin variation was1%; 2%; 3%; and respectively was 0,0552; 0,0701; 0,0613. For the highest DS result was 0,0701. The highest crosslinked ribs, which varied the weight of epichlorohydrin 2%, tested surface morphology and swelling strength test. The result of Swelling strength with variation of absorption time for 6 hours, 24 hours, 36 hours, 72 hours and respectively was 0,9925%, 1,4611%, 1,8054%, 2,0049%, 3,0124%.
Keywords: Starch bread, Epichlorohydrin, crosslinked substance, Degree of substitution
