Carboxymethyl cellulose synthesis from durian seed flour: The effect of sodium chloroacetate variation

The synthesis of carboxymethyl cellulose (CMC) generally uses isolated crude cellulose with alkaline or acid pretreatment followed by bleaching with sodium chlorite. In this study, the simple [BMIM][Cl] ionic liquid was used as a solvent in the pretreatment process before conduct the bleaching process with hydrogen peroxide (H2O2) to isolate cellulose from empty fruit bunch (EFB) for further synthesis of CMC. The isolated crude EFB cellulose obtained was converted to CMC by adding 30 wt.% NaOH and various concentrations of sodium monochloroacetic acid (SMCA) at 55 °C for 3 h. The effects of SMCA concentration on the degree of substitution (DS) and CMC yield were investigated. The physicochemical properties of the CMC products were characterized using proton nuclear magnetic resonance, scanning electron microscope-energy dispersive spectrometry, X-ray diffraction, and thermogravimetric analysis. Based on the results, CMC was demonstrated to be synthesized using ionic liquid pretreatment with H2O2 bleaching. Carboxymethyl cellulose synthesized in this study showed a high DS of 0.82. The CMC synthesized from EFB cellulose through ionic liquid pretreatment presented good chemical and physical properties as that reported in other studies.

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Hydrolysis of durian seed flour (Durio zibethinus) into glucose using acetic acid catalyst

Proceedings of the Seminar Nasional 1 Baristand Industri Padang - SNIIBIPD 2020 ◽

10.32698/gcs-sniibipd3445 ◽

2020 ◽

Author(s):

Erti Praputri ◽

Elmi Sundari ◽

S. Sofyan

Keyword(s):

Acetic Acid ◽

Acid Catalyst ◽

Seed Flour ◽

Durio Zibethinus ◽

Hydrolysis Of ◽

Durian Seed

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Effects of Sodium Bisulfite Soaking on the Quality of Durian Seed Flour and its Application to Dakak-dakak Production (West Sumatra’s Traditional Snack)

Pakistan Journal of Nutrition ◽

10.3923/pjn.2017.175.178 ◽

2017 ◽

Vol 16 (3) ◽

pp. 175-178 ◽

Cited By ~ 2

Author(s):

Fauzan Azima ◽

Tuty Anggraini ◽

Daimon Syukri ◽

Ryan Andri Septia

Keyword(s):

Sodium Bisulfite ◽

Seed Flour ◽

Durian Seed

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Hydrogels of Gelatin-Sodium Carboxymethyl Cellulose: Synthesis and Swelling Kinetics

Journal of Macromolecular Science Part A ◽

10.1080/10601329608010914 ◽

1996 ◽

Vol 33 (9) ◽

pp. 1199-1207 ◽

Cited By ~ 32

Author(s):

G. V. N. Rathna ◽

D. V. Mohan Rao ◽

P. R. Chatterji

Keyword(s):

Carboxymethyl Cellulose ◽

Sodium Carboxymethyl Cellulose ◽

Swelling Kinetics ◽

Cellulose Synthesis

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Fisikokimia, Mikrobiologi dan Organoleptik Sosis Daging Sapi dengan Penambahan Tepung Biji Durian (Durio zibethinus Murr)

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan ◽

10.29244/jipthp.9.2.79-88 ◽

2021 ◽

Vol 9 (2) ◽

pp. 79-88

Author(s):

A. Apriantini ◽

D. Afriadi ◽

N. Febriyani ◽

I. I. Arief

Keyword(s):

Physical Characteristics ◽

Production Costs ◽

National Standard ◽

Plate Count ◽

Waste Products ◽

Seed Flour ◽

Total Plate Count ◽

Durian Seed ◽

General Appearance ◽

Color Texture

Durian seeds are waste products from durian fruit that have not been utilized properly. Durian seedflour contain high starch as well as tapioca flour, therefore, durian seed flour can be combined withtapioca flour as a filler for sausage dough, in order to reduce production costs of sausage products. Theaim of this study was to analyze the physicochemical, microbiological and organoleptic properties of beefsausage with the addition of 0%, 25% and 50% durian seed flour from a maximum 30% of the flour usedin making sausages. The results of physical characteristics showed that the addition of durian seed flourhad a significant effect (P <0.05) on the cohesiveness of sausages and had no significant effect (P>0.05) onother physical characteristics of sausages. The microbiological assay showed that durian seed flour didnot affect the total plate count (TPC) of beef sausages. However, the total plate count of the sausages withthe addition of 25% durian seed flour still met the SNI (Indonesian National Standard) for sausages,instead of sausages with 50% durian seed flour addition. The results of chemical analysis showed that theaddition of durian seed flour had no affect on moisture content, ash content, fat content, protein content,and carbohydrate content of the sausages. The hedonic test values on the parameters of aroma, color,texture and general appearance also showed no significant effect (P> 0.05), except for taste parameters.The hedonic quality test value also showed that the addition of durian seed flour had no different effect(P> 0.05) on the parameters of aroma, color, texture, and general appearance, but had different effect (P<0.05) on the sausage taste. The addition of durian seed flour produced a distinctive taste which coverthe flavor of sausage.

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Physicochemical and thermal properties of durian seed flour from three varieties of durian native of Sabah

Food Research ◽

10.26656/fr.2017.5(4).659 ◽

2021 ◽

Vol 5 (4) ◽

pp. 374-381

Author(s):

Siti Faridah M.A. ◽

Nur Atikah M.R.L. ◽

Jau-Shya L. ◽

Hasmadi M. ◽

Mohd Rosni S. ◽

...

Keyword(s):

Thermal Properties ◽

Protein Content ◽

High Capacity ◽

Thermal Characteristics ◽

Absorption Capacity ◽

Assessment Process ◽

Composite Flour ◽

Seed Flour ◽

Seed Flours ◽

Durian Seed

This study was aimed at assessing the physicochemical and thermal properties of flour, acquired from the seeds of three native Sabah durian species. The three durian species concerned are the Dalit, Sukang and Pulu. Flour deriving from the seeds of the dalit (DDSF), sukang (DSSF) and pulu (DPSF) durian species, were put through a physicochemical, pasting and thermal characteristics assessment process. The protein content in flours, derived from the seeds of durian native to Sabah, demonstrated a high capacity for the absorption of both water (r = -0.855, p<0.01), and oil (r = 0.921, p<0.01). DPSF, which holds the most protein content at 6.92%, demonstrated the lowest water absorption capacity, and greatest oil absorption capacity (p<0.05). Moreover, DPSF was observed to have the lowest swelling power, solubility and peak viscosity (p<0.05). In terms of pasting temperature, no outstanding disparities were detected between the three durian seed flours (p>0.05), but they were considered to have high pasting temperatures. The lowest setback viscosity (p<0.05) displayed by DPSF, is an indication that the following gelatinization, will quickly dissolve. Additionally, the enthalpy ΔH of DPSF revealed as 0.29 J/g (p<0.05) is deemed significantly low. This undertaking delves into the physicochemical and thermal characteristics of durian seed flour, to its use as composite flour.

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