Swelling Degree of Carrageenan-Corncob Bead Gel in Various Media

Distantina, Sperisa and Haryani, Saktika Rofi’ah and Hasanah, Rif’ah Ulfatun and Kaavessina, Mujtahid Swelling Degree of Carrageenan-Corncob Bead Gel in Various Media. CHEMICA: Jurnal Teknik Kimia, 8 (1). pp. 32-38. ISSN 2355-8776

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Abstract

Bead hydrogels were prepared from carrageenan-corncob mixture by physically and chemically crosslinking. The aims are to investigate the effect of carrageenan-corncob weight ratio and glutaraldehyde crosslinking on the swelling degree properties. The mixture of various carrageenan-corncob weight ratio (1:2, 1:1, 2:1, and 1:0) was dropped into KCl and CaCl2 solution and then the obtained bead gels was dried. The dried bead gel was crosslinked using glutaraldehyde 4%. The swelling degree behavior of the bead gels were tested in distilled water, 0.1M NaCl, and synthetic urine. The bead gels based on the mixture of carrageenan-corncob exhibited the hydrogel property. The highest swelling degree is carrageenan-corncob bead gels in the ratio of 1:0. The highest swelling degree is found in the distilled water and the lowest is in the synthetic urine. The 4% glutaraldehyde crosslinking does not show specific different results for carrageenan-corncob bead gels.

Item Type:	Artikel Umum
Keyword:	corncob; carrageenan; glutaraldehyde; bead gel; swelling
Subjects:	T Technology > T Technology (General) T Technology > TP Chemical technology
Depositing User:	CHEMICA Jurnal Teknik Kimia
Date Deposited:	11 Jul 2023 01:48
Last Modified:	11 Jul 2023 01:48
URI:	http://eprints.uad.ac.id/id/eprint/43429

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