Sains Malaysiana 43(5)(2014):
767–773
Effect
of Different Drying Methods on the Morphology, Crystallinity, Swelling Ability
and
Tensile Properties of Nata De Coco
(Kesan Kaedah Pengeringan Berbeza pada Morfologi, Penghabluran,
Kebolehan untuk Mengembang dan Kekuatan Tegangan Nata De Coco)
NORHAYATI PA'E, NUR IDAYU ABD HAMID, NOZIEANA KHAIRUDDIN, KHAIRUL
AZLY
ZAHAN,
KOK
FOOK
SENG,
BAZLUL
MOBIN
SIDDIQUE
& IDA
IDAYU
MUHAMAD*
Department of Bioprocess Engineering, Faculty
of Chemical Engineering, Universiti Teknologi Malaysia, 81310 Skudai, Johor, Malaysia
Diserahkan: 11 April 2013/Diterima: 3 September 2013
ABSTRACT
Nata de coco or bacterial cellulose produced by Acetobacter
xylinum is a unique type of biocellulose. It contains more than 90% of
water. Dried nata was preferred compared to wet form since it is more
convenient and portable with stable properties. Therefore, drying process is
necessary in order to produce dried nata de coco. Drying method is a key
factor that influenced the properties of dried nata de coco produced.
The aim of this study was to investigate the effect of different drying methods
on morphology, crystallinity, swelling ability and tensile strength of dried nata
de coco. Nata de coco samples were dried using three physical drying
methods such as oven, tray dryer or freeze dryer until it achieved 3-5%
moisture content. Obviously, the three drying techniques produced web-like
structured nata de coco and quite similar crystallinity which was in
range between 87 and 89%. Freeze dried sample showed the largest swelling
capacity and tensile strength which was found to be 148 MPa. Different drying
method gave different properties of nata de coco. Therefore, the present
work proposed the most suitable drying method can be utilized based on the
properties of end product needed.
Keywords: Acetobacter
xylinum; bacterial cellulose; drying process; nata de coco
ABSTRAK
Nata de coco atau selulosa bakteria yang dihasilkan oleh Acetobacter
xylinum merupakan bioselulosa yang unik. Ia mengandungi lebih daripada 90%
air. Oleh itu, proses pengeringan sangat diperlukan untuk menghasilkan nata
de coco kering. Kaedah pengeringan adalah faktor utama yang mempengaruhi
sifat nata de coco yang telah dikeringkan. Kajian ini dijalankan untuk
mengkaji kesan kaedah pengeringan yang berbeza pada morfologi, penghabluran,
kebolehan untuk mengembang dan kekuatan tegangan nata de coco yang telah
dikeringkan. Sampel nata de coco dikeringkan menggunakan tiga kaedah
pengeringan fizikal iaitu ketuhar, pengering dulang atau pengering beku
sehingga ia mencapai kurang daripada 5% kandungan lembapan. Jelas sekali, tiga
teknik pengeringan tersebut menghasilkan nata de coco dengan struktur
jaringan yang tersusun dan nilai penghabluran yang hampir sama iaitu dalam
lingkungan 87-89%. Sampel daripada pengering beku menunjukkan kapasiti
penyerapan air terbesar dan dengan kekuatan tegangan 148 MPa. Kaedah
pengeringan yang berbeza memberikan sifat yang berbeza kepada nata de coco.
Oleh itu, hasil kajian ini dapat mencadangkan kaedah pengeringan yang paling
sesuai digunakan berdasarkan sifat produk akhir yang dikehendaki.
Kata kunci: Acetobacter
xylinum; nata de coco; proses pengeringan; selulosa bakteria
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*Pengarang
untuk surat-menyurat; email: idayu@cheme.utm.my
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