Utilization of Carboxymethyl Cellulose (CMC) from Coconut Coir Waste (Cocos nucifera) as a Stabilizer in Red Bean (Phaseolus vulgaris L) Vegetable Milk

Rumondang Bulan Nasution; Roberto Carlos  Simanungkalit

doi:10.32734/jcnar.v5i1.11988

Authors

Rumondang Bulan Nasution Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara
Roberto Carlos Simanungkalit Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara

DOI:

https://doi.org/10.32734/jcnar.v5i1.11988

Keywords:

Alkalizations, Carboxymethyl Cellulose, Red Bean, Viscosity

Abstract

Carboxymethyl cellulose (CMC) synthesis from coconut coir waste provides an alternative that can be used as a stabilizer to manufacture red bean milk. The first step is to isolate alpha-cellulose with a 2% NaOH solution. Second, the etherification process is alkalization with isopropanol and 17.5% NaOH solution to produce alkaline cellulose, and then the carboxymethylation process with sodium monochloride acetate (NaMCA) and characterized by FT-IR. The resulting carboxymethyl cellulose is purified by centrifugation. Red bean milk was analyzed using proximate analysis, viscosity, percent stability, pH, and organoleptic content by varying CMC 0.1, 0.2, and 0.5%. The alpha cellulose obtained was 13.37%, and the CMC produced from the etherification and purification process was 5.97 g. The characterization of alpha-cellulose showed (OH) at wave number 3441cm^-1, and the CMC characterization showed carbonyl (COO-) at wave number 1604.77 cm^-1 and group ether (CH₂-O-CH₂) at wave number 1419.77. Proximate analysis of red bean milk protein content of 2.75%, carbohydrates 10.27%, fiber 8.5%, and fat 18.57% and results based on viscosity and percent stability were obtained by adding 0.5% CMC and organoleptic test results adding CMC preferably with 0.3%, the texture is not too thick and even, and the aroma of red beans is typical.

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