Sintesis dan Optimalisasi Gel Kitosan-Gom Guar

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DC Field	Value	Language
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

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