Modification and Characterization Starch Nanoparticles of Mangrove Fruit using Chemical-mechanical Method and Application as Basic Materials Making Hydrogel

Abstract

: Mangroves are plants that function as protectors of the land from ocean waves. Mangroves are a source of starch that has not been explored. To expand the application, the starch needs to be modified. Natural starch is made using wet extraction. Natural starch is synthesized into nanoparticle starch by chemical-mechanical methods. Modified Mangrove Fruit Starch can be used as a base for making hydrogels. Characterization of starch and starch nanoparticles includes proxy analysis, functional groups using the Fourier Transform Infrared Spectroscopy (FTIR). Test the PSA (Partiicle size analyzer) to find out the particle size. Crystallinity test of starch nanoparticles using X-Ray Diffraction (XRD). The morphological analysis of nanoparticles was carried out using the Scanning Electron Microscopy (SEM) instrument. Thermal test using Differential scanning calorimeter (DSC). The results showed that mangrove starch had a yield of 29.60% and particle size of mangrove nanoparticles of 38.79 nm. cyclic or aromatic ring and in the absorption area of 1050 - 1300 cm -1 This vibration shows the vibration of the stretching region of hydrogen with the C-O bond). The results of FTIR spectroscopic analysis showed that the mangrove starch provides a spectrum that describes the structure of starch.