THE EFFECT OF HCl CONCENTRATION IN THE HYDROLYSIS PROCESS OF NATA DE CASSAVA ON THE CHARACTERISTICS OF MICROCRYSTALLINE CELLULOSE

ABSTRACT Aim: Nata is a fermented food product which produced from bacterium Acetobacter xylinum. One type of nata is Nata de Cassava. This can be obtained from the utilization of tapioca flour industrial waste. Cellulose contents in nata is 82.37%. This has the potential to become a raw material for microcrystalline cellulose. The purity level of microcrystalline cellulose is based on the alpha cellulose contents. This is influenced by the process of hydrolysis with acidic solutions. The aims of this study was to determine the effect of variations in HCl concentration on the characteristics of microcrystalline cellulose from Nata de Cassava compared with Avicel PH 102. Methods: The method of produced microcrystalline cellulose from Nata de Cassava was carried out by hydrolysis using HCl at various concentrations (0.5N; 1.5N; 2.5N; 3.5N and 4.5N). The examined parameters were organoleptic, flowability properties, Carr’s index, alpha cellulose contents, XRD and SEM. Results: The research concluded that the variation of HCl concentration in the hydrolysis process had a significant effect on alpha cellulose contents. However, it did not have a significant effect on organoleptic, flowability properties, Carr’s index, XRD and SEM analysis. Conclusion: The best characteristics of microcrystalline cellulose were obtained in concentration of HCl 4.5N. Keywords: microcrystalline cellulose, Nata de Cassava, Hydrolysis, HCl