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DC Field | Value | Language |
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dc.contributor.author | Sugita, Purwantiningsih | |
dc.contributor.author | Sjahriza, Ahmad | |
dc.contributor.author | Lestari, Santi Indah | |
dc.date.accessioned | 2015-03-25T03:05:02Z | |
dc.date.available | 2015-03-25T03:05:02Z | |
dc.date.issued | 2015-03-25 | |
dc.identifier.issn | 1410-9379 | - |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/74508 | |
dc.description | Jurnal Natur Indonesia 9 (1): 32 - 36 | en |
dc.description.abstract | ABSTRACT : Shrimp shell can be used to make chitosan. Rheological properties of chitosan were improved by gelation using glutaraldehyde as cross linker and natural hydrocolloids such as guar gum. Rheological properties that had been measured were strength, break point, rigidity, swelling and shrinking. The gel was made by mixing 2.5% (w/v) chitosan solution glutaraldehyde 4%, 5%, and 6% (v/v), and guar gum 0%, 0.5%, and 1.0%. The optimation of gel formation was observed at glutaraldehyde and guar gum concentrations are 4.86% and 0.33%, respectively. This optimalization gave gel strength, break point, swelling, rigidity and shrinking properties are 553.356 g cm-2, 0.968 cm, 4.0772 g, 4.147 g cm-1 and 1.2738 g, respectively. | en |
dc.language.iso | id | |
dc.relation.ispartofseries | Vol. 9, No. 2;Hal: 32-36 | - |
dc.subject.ddc | kimia | en |
dc.title | Sintesis dan Optimalisasi Gel Kitosan-Gom Guar | en |
dc.type | Article | en |
dc.subject.keyword | chitosan-glutaraldehyde-guar gum | en |
Appears in Collections: | Chemistry |
Files in This Item:
File | Description | Size | Format | |
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Sintesis dan Optimalisasi Gel Kitosan-Gom Guar.pdf | Jurnal Natur Indonesia Vol.9 No.1 Hal:32-36 | 376.29 kB | Adobe PDF | ![]() View/Open |
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