The cassava has been modified successfully by using the saline water, which was abundantly available on the planet. The biomass was submerged in saline waters that salt concentrations were altered at 0, 3.5 percent (seawater) and 10 percent (w/w) and were kept 5 days. After recovery by washing steps, the treated solids were characterized by using XRD (X-ray diffraction), FTOR (Fourier transform infra-red), and SEM (Scanning electron microscopic). The results showed that the XRD pattern of saline water pretreatment decreased significantly. The biggest decrease of X-ray intensity occurred at around 18 o. Meanwhile, the fingerprint of FTOR revealed the transmittance intensity of infra-red ray of saline water treated solid inclined for all wave constant numbers, suggesting that many hydrogen bonds were disconnected. Those findings also were enhanced by SEM pictures that showed the change of surface morphology of treated biomass. Ot was indicative that cassava structure was modified becoming more textured after employing saline water pretreatment. This work is an innovative finding to gradually substitute commercial ionic liquids that are very expensive with saline water for biomass pretreatment.
The structures, crystallinities, Miller indices, and particle sizes of cassava treated with microwave radiation or saline water were analysed and compared. Cassava was milled to sizes of 100 to 120 mesh and then dried under solar radiation for several days. The first set of substrates was treated by microwave radiation at 300 W for 10, 20, or 30 min or at 1000 W for 8 min. The second set of substrates was immersed in saline water for 5 days at salt concentrations of 3.43% or 10% (w/w). The treated substrates were characterised by x-ray diffraction, Fourier transform infra-red spectroscopy, and scanning electron microscopy, and the results were compared with the characteristics of the native substrate. There were significant differences in the characteristics of the microwave- and saline water-treated cassava. Crystallinities of the microwave-treated substrates were lower than those of the saline water-treated samples. A large shift (change in 2θ) in the diffraction peaks was observed for the treated substrates as compared with the native substrate. Examination of the surface morphology suggested that saline water enabled the dissolution and elimination of the undesirable fibres in the substrate; this was not observed for the microwave-treated substrate.
Penelitian ini bertujuan untuk menganalisis hubungan perubahan struktur pati singkong terhadap produksi gula sebelum dan sesudah pretreatment gelombang mikro dan larutan ion. Pretreatment gelombang mikro dilakukan dengan meradiasikan gelombang elektromagnetik daya tertentu dengan tiga durasi yang berbedat pada substrat. Pretreatment larutan ion dilakukan dengan merendam substrat dalam larutan ion dengan dua konsentrasi garam selama empat hari dan kemudian dibandingkan dengan non-pretreatment. Substrat dikarakterisasi dengan XRD, FTIR dan SEM untuk menganalisis perubahan strukturnya. Produksi. Hasil karakterisasi menunjukkan bahwa struktur kristal pati menjadi lebih amorf dan ikatan antar molekulnya semakin lemah setelah dilakukan pretreatment. Morfologi permukaan bahan menjadi lebih kasar setelah terpapar radiasi microwave. Disisi lain, jumlah fiber pada substrat semakin berkurang setetelah direndam dalam larutan ion. Ketika substrat dihidrolisis, kandungan gula yang didapatkan lebih tinggi daripada tanpa pretreatment.This research aims to analyze the correlation of the structural change on sugar production of cassava starch before and after microwave and ionic liquid pretreatments. A microwave pretreatment was carried out by radiating electromagnetic wave with fixed power with three different durations on the substrate. The ionic liquid pretreatment was conducted by soaking the substrate in to saline water with two salt concentrations for four days and the results were compared to non-pretreatment. Then, the substrates were measured by XRD, FTIR and SEM to analiyze the structural changes. The characterization result showed that the starch crystal structure became more amorphous and molecules bonds were weaker after pretreatment. The surface morphology was rougher after being radiated by microwave. On the other hand, the fiber contents of substrate decreased after soaked on ionic liquid. When substrate were hidrolized, the sugar obtained were higher than without pretreatment.
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