Abstract:The objective of this study was to determine the effect of chemical treatment on the coconut fiber surface morphology. This study is divided into three stages, preparation of materials, treatment and testing of coconut fiber. The first treatment is coconut fiber soaked in a solution of NaOH for 3 hours with concentration, respectively 5%, 10%, 15%, and 20%. The second treatment is coconut fiber soaked in KMnO 4 solution with a concentration of 0.25%, 0.5%, 0.75%, and 1% for 3 hours. The third treatment is coco… Show more
“…The SEM analysis is suitably utilized also to relate with the textural aspects of the sensorial properties of coconut grating. The change in surface morphology of coconut fiber with chemical treatment has been reported by Arsyad, Wardana, and Irawan (), where the coconut fiber was observed to become rough with a decrease in mechanical strength. The surface morphology of coconut fiber with and without chemical treatment has been reported by Arsyad et al () and chemical treatment has changed the surface morphology of coconut fiber and became rough with a decrease in mechanical strength.…”
Section: Resultssupporting
confidence: 63%
“…The change in surface morphology of coconut fiber with chemical treatment has been reported by Arsyad, Wardana, and Irawan (), where the coconut fiber was observed to become rough with a decrease in mechanical strength. The surface morphology of coconut fiber with and without chemical treatment has been reported by Arsyad et al () and chemical treatment has changed the surface morphology of coconut fiber and became rough with a decrease in mechanical strength. Raghavendra et al () reported rupture in honey comb fiber matrix structure of coconut grating which was subjected to different mechanical operations.…”
This work is aimed at preservation of fresh coconut grating. Experiments were conducted to study effect of different storage temperatures (2.5, 213.5 and 220 8C) and salt concentrations (0, 0.5, 1 and 2% w/w) on microbial, sensory, physico-chemical and structural characteristics of coconut grating, over one month storage. The relative extent of increase in total plate count, and yeast and mold count of grating significantly decreased with an increase in salt concentration at 213.5 and 220 8C. Coconut grating, with 2% salt, stored at 213.5 8C indicated least increase in microbial count (2.69 to 4.20 log cfu/mL). Scanning electron microscopic images of samples indicated retention of microstructure during storage. Sensory analysis after one month at 213.5 and 220 8C, indicated higher overall acceptability, than at 2.5 8C. These samples were used for preparation of coconut chutney (eaten as an adjunct), which was found to be acceptable.
Practical applicationFresh coconut kernel grating is not shelf-stable under ambient conditions due to high moisture and fat contents. This study gives an insight into the methods to improve the storage stability and quality of coconut grating under different conditions, using sensory evaluation, instrumental and microbial analysis. Fresh coconut grating with extended shelf life can meet the increasing demand as it finds application in various coconut based preparations.
“…The SEM analysis is suitably utilized also to relate with the textural aspects of the sensorial properties of coconut grating. The change in surface morphology of coconut fiber with chemical treatment has been reported by Arsyad, Wardana, and Irawan (), where the coconut fiber was observed to become rough with a decrease in mechanical strength. The surface morphology of coconut fiber with and without chemical treatment has been reported by Arsyad et al () and chemical treatment has changed the surface morphology of coconut fiber and became rough with a decrease in mechanical strength.…”
Section: Resultssupporting
confidence: 63%
“…The change in surface morphology of coconut fiber with chemical treatment has been reported by Arsyad, Wardana, and Irawan (), where the coconut fiber was observed to become rough with a decrease in mechanical strength. The surface morphology of coconut fiber with and without chemical treatment has been reported by Arsyad et al () and chemical treatment has changed the surface morphology of coconut fiber and became rough with a decrease in mechanical strength. Raghavendra et al () reported rupture in honey comb fiber matrix structure of coconut grating which was subjected to different mechanical operations.…”
This work is aimed at preservation of fresh coconut grating. Experiments were conducted to study effect of different storage temperatures (2.5, 213.5 and 220 8C) and salt concentrations (0, 0.5, 1 and 2% w/w) on microbial, sensory, physico-chemical and structural characteristics of coconut grating, over one month storage. The relative extent of increase in total plate count, and yeast and mold count of grating significantly decreased with an increase in salt concentration at 213.5 and 220 8C. Coconut grating, with 2% salt, stored at 213.5 8C indicated least increase in microbial count (2.69 to 4.20 log cfu/mL). Scanning electron microscopic images of samples indicated retention of microstructure during storage. Sensory analysis after one month at 213.5 and 220 8C, indicated higher overall acceptability, than at 2.5 8C. These samples were used for preparation of coconut chutney (eaten as an adjunct), which was found to be acceptable.
Practical applicationFresh coconut kernel grating is not shelf-stable under ambient conditions due to high moisture and fat contents. This study gives an insight into the methods to improve the storage stability and quality of coconut grating under different conditions, using sensory evaluation, instrumental and microbial analysis. Fresh coconut grating with extended shelf life can meet the increasing demand as it finds application in various coconut based preparations.
“…Generally to know the roughness of fiber surface always use SEM [1,2,3,4]. Therefore, in this study also used the measurement directly by using the surface roughness gauge Mitutoyo SJ.301 [4,8].…”
Section: Measured Of Surface Roughness By Mitutoyo Sj301mentioning
confidence: 99%
“…Lignin is a macromolecular polyphenol compound whereas cellulose and hemicellulose are polysaccharide compounds. Natural fibers are also hydrophilic, meaning they are easy to absorb water [1] [2]. This will result in low of bonding strength between natural fibers and matrix, in addition to fiber surfaces still containing impurities and other elements [3].…”
The purpose of this study was to determine the grade of roughness of coconut fiber surface as result of sodium hydroxide and potassium permanganate treatment. Research stages are soaking for 3 hours, testing, and data processing. Coconut fiber is soaked in 5%, 10%, 15%, 20% sodium hydroxide solution. Then soaked in 0.25%, 0.5%, 0.75% and 1% potassium permanganate solution. After that, the coconut fiber is dried in the oven at 90 °C for 5 hours. Thereafter, measurement of surface roughness. The measurement of surface roughness was did in two methods namely SEM, and surface roughness gauge. Based on the results of the tests, it was concluded that the higher concentrations of sodium hydroxide and potassium permanganate solutions gave higher grades of surface roughness compared with untreated fibers.
“…In recent years, natural fibers have been widely studied by experts as industrial materials such as mengkuang fibers, palm fibers, akaa (corypha) fibers, king pineapple leaf fibers, coconut fibers, carica papaya fibers, albizia amara fibers, and juncus effuses L fibers [1][2][3][4][5][6][7][8][9]. This study discusses the treatment of Sago fiber (SF) using acetic acid in liquid smoke from coconut shell which is more eco-friendly than other alkali treatment.…”
This study aims to identify the effect of liquid smoke treatment on surface morphology and tensile strength of sago fiber (SF), including chemical reactions during the treatment. The proposed study is divided into two steps, fiber treatment and property tests. The first treatment, SF was immersion in the liquid smoke solution for 1, 2, 3, 4, and 5 hours, then dried for 1 hour which then characterized SEM, universal machine testing machine, X-Ray diffractometer (XRD), and Fourier transform infrared spectrometer (FTIR). The acetic acid in liquid smoke reacts with fiber to form fiber-liquid and H2O compounds. The heating process degrades H2O content in fibers and decomposes C and C elements to close together forming strong chemical bonds so that the fiber morphology become rough, porous, grooved and increasing the tensile strength of the fiber. But excessive heating treatment makes fibers more fragile because the H2O elements degrade too low. Dominant percentage of SF crystallization occurred after 4 and 5 hours, 64.7 and 66.9 %, respectively among other durations, a significant increase of tensile strength 50.813 MPa was achieved by 1-hour immersion in liquid smoke. Hence, as alternative to improve the mechanical characteristics of SF, immersion in liquid smoke should be applied. Furthermore, studies of similar treatment on other natural fibers can also be considered in the future.
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