Sains Malaysiana 46(9)(2017): 15491555


Sintesis dan Sifat Termal Natrium Kanji Sulfat Dioscorea pentaphylla

(Synthesis and Thermal Properties of Dioscorea pentaphylla Sodium Starch Sulfate)




Pusat Pengajian Sains Kimia dan Teknologi Makanan, Fakulti Sains dan Teknologi

Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia


Diserahkan: 6 September 2016/Diterima: 29 April 2017




Kanji Dioscorea pentaphylla telah diubah suai dengan pensulfatan dan peneutralan bagi menghasilkan natrium kanji sulfat. Tindak balas pensulfatan dilakukan dengan asid sulfurik dalam etanol dan air pada suhu 0oC. Darjah penukargantian dikira berdasarkan peratus karbon dan sulfur yang ditentukan menggunakan penganalisis unsur CHNS. Natrium kanji sulfat yang mempunyai darjah penukargantian dan peratus nisbah berat hasil yang tinggi dipilih dan dicirikan dengan spektrum transformasi Fourier inframerah (FT-IR) dan profil pembelauan sinar-X (XRD). Kehadiran dua puncak getaran regangan C-O-S dan S=O dalam spektrum FT-IR dan puncak berbeza yang terhasil dalam corak difraktogram XRD membuktikan tindak balas berlaku pada struktur kanji. Sifat termal juga ditentukan dengan kalorimeter pengimbas pembezaan (DSC) dan analisis termogravimetri (TGA). Natrium kanji sulfat yang dihasilkan mempunyai kestabilan termal yang baik kerana mempunyai suhu penguraian pada 265oC. Natrium kanji sulfat ini sesuai dijadikan bahan tambahan dalam penghasilan hidrogel, organogel dan filem dengan sifat anionik kerana degradasi tidak terjadi di bawah suhu ini.


Kata kunci: Dioscorea pentaphylla; natrium kanji sulfat; pensulfatan



Dioscorea pentaphylla starch was modified by sulphation and neutralization to produce sodium starch sulfate. The sulphation reaction was carried out with sulphuric acid in ethanol and water at 0C. The degree of substitution was calculated based on the percentages of carbon and sulphur determined using CHNS elemental analyzer. Sodium starch sulfate which has high degree of substitution and percentage of yield ratio by weight was chosen and characterized by Fourier transform infrared (FT-IR) spectrum and X-ray diffraction (XRD) profile. The presence of two peaks belonging to stretching vibrations of C-O-S and S=O in the FT-IR spectrum and the different of peaks produced in the XRD diffraction pattern proved that the reaction occurred in the starch structure. Thermal properties were also determined using differential scanning calorimetry (DSC) and termogravimetry analysis (TGA). Sodium starch sulfate produced has a good thermal stability because of the decomposition temperature of 265oC. Sodium starch sulfate is suitable as an additive in the production of heat resistance hydrogel, organogel and film with anionic properties because degradation does not occur below this temperature.


Keywords: Dioscorea pentaphylla; sodium starch sulfate; sulphation


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