Optimization of NaOH concentration and trichloroacetic acid in bacterial carboxymethylation cellulose

Budi Santosa,Nur Hidayat,S Sucipto,Wignyanto W

doi:10.26656/fr.2017.4(3).370

Abstract

The aims of this study were to obtain the optimal concentration of NaOH and trichloroacetic acid in the process of making CMC from bacterial cellulose. The experimental design used is response surface method. In the present study, NaOH as the variable X1 is concentration with a minimum limit (-1) of 30%, optimal limit (0) of 35% while the maximum limit (+1) of 40%. Variable X2 is the trichloroacetic acid concentration with a minimum limit (-1) of 25%, an optimal limit (0) of 30% and a maximum limit (+1) of 35%. Based on calculations using the program, expert design combination of treatments was obtained by 13 samples. The selection of the treatment above is based on the fact that in making CMC the alkalization process and carboxymethylation play an important role. The results showed variable optimum points of NaOH and Trichloroacetic Acid concentrations were 35.95% and 30.87%. The optimum point of the independent variable, the optimum response value of the substitution degree obtained was 0.897, water content of 20.08%, pH of 10.04 and viscosity of 17. 26%. In conclusion, that the best treatment of NaOH concentration on 35.95%, trichloroacetic acid on 30.87%, substitution degrees on 0.93, water content on 19.86%, pH on 10.17, and viscosity on 17.39 cPs.

Highlights

Nata de coco is a layer with a thickness of approximately 2 cm in white and elastic formed as a result of the activity of the bacterium Acetobacter xylinum in coconut water media through fermentation (Setiaji et al, 2002; Martins et al, 2009; Lin et al, 2013)
Based on research conducted by Candido and Gonçalves (2016), it was shown that the degree of CMC substitution made from sugarcane waste was influenced by the concentration of cellulose acid which caused the degree of substitution to be low
The lowest water content response was 16.85%, which was treated with NaOH concentration of 27.93% and trichloroacetic acid (TCA) of 30%

Summary

Introduction

Nata de coco is a layer with a thickness of approximately 2 cm in white and elastic formed as a result of the activity of the bacterium Acetobacter xylinum in coconut water media through fermentation (Setiaji et al, 2002; Martins et al, 2009; Lin et al, 2013). The nata contains cellulose known as bacterial cellulose (Hirayama et al, 2013). The advantages of this bacterial cellulose are very good for digestive health (Hidayat et al, 2006; Manoi, 2007; Fifendy et al, 2011). High water content may cause this product to be damaged and transportation is limited. To prevent damage to the nata de coco is done by soaking the water must be replaced every day (Rizal et al, 2013). This will cause nata de coco difficult to be carried everywhere. According to Winarno (2007), the advantages of materials that have been dried into powder have more durability in nature, their storage time is long, volume and weight are reduced so that it is easier in packing, transporting and transportation which may reduce production costs

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