Preparation of Chitosan-Polyethylene Oxide-Colocasia esculenta Flour Nanofibers using Electrospinning Method
| Main Authors: | Wardhani, Riesca Ayu Kusuma, Asri, Lia, Nasir, Muhamad, Purwasasmita, Bambang Sunendar |
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| Other Authors: | Lembaga Pengelola Dana Pendidikan (LPDP), ministry of finance Republic Indonesia. |
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Universitas Negeri Malang
, 2019
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| Subjects: | |
| Online Access: |
http://journal2.um.ac.id/index.php/jmest/article/view/7864 http://journal2.um.ac.id/index.php/jmest/article/view/7864/4266 |
Daftar Isi:
- Nanofibers have been prepared from the mixture of chitosan, polyethylene oxide (PEO) and Colocasia esculenta flour (CE flour) by using the electrospinning method. Two different nanofibers were formulated, containing chitosan-PEO and chitosan-PEO-CE flour. The higher concentration of PEO (3%chitosan-6%PEO) (w/v) resulted in more uniform chitosan-PEO electrospun nanofibers without beads. Chitosan-PEO-CE flour was prepared by addition of colloidal CE flour into the solution containing 3%chitosan-6%PEO with variation of the CE flour concentration of 5, 15 and 25% (w/v). Scanning Electron Microscopy demonstrated that the average diameter of chitosan-PEO nanofibers was 128±41 nm, whereas the diameter of chitosan-PEO-CE flour nanofibers was 159±45 nm. The diameters of nanofibers increased with the increase of CE flour content. Fourier transform infrared spectra demonstrate the presence characteristic peaks of chitosan, PEO and CE flour.