Effect of Crosslinker Addition on the Composite Characteristics of Bacterial Cellulose-Aloe vera Extract

Cimpia, Nanda and Putra, Amali (2019) Effect of Crosslinker Addition on the Composite Characteristics of Bacterial Cellulose-Aloe vera Extract. International Journal of Scientific Research and Engineering Development, 2 (4). pp. 267-272. ISSN 2581-7175

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Abstract

Bacterial cellulose can be applied in various fields such as the biomedical field, separation membranes, artificial blood vessels, and substrates for tissue engineered cartilage. Bacterial cellulose still has low mechanical properties, so that a composite of bacterial cellulose with aloe vera extract (BC-AvE) is formed to get a new better material. The purpose of this study was to determine the effect of crosslinkers (wheat flour, tapioca flour, and glutinous rice flour) on the mechanical, physical, and structural properties of BC-AvE composites. Bacterial cellulose is produced from a mixture of coconut water, sugar and urea. Then it ferments with acetobacter xylinum for 14 days. The bacterial cellulose formed in the composite with an aloe vera extract and it s called bacterial cellulose-aloe vera extract (BC-AvE). BC-AvE composites will be characterized by testing tensile strenght, water content, and structural analysis with FTIR. Addition of crosslinkers can reduce the percentage of water content of BC-AvE. The best tensile strength test results were BC-AvE which added tapioca flour solution with a value of 68,13 MPa. Futhermore, the FTIR spectrum shows that the clusters of functions in cellulose are just shifting.

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