E. Rohaeti, N.A. Ariyanti, K.S. Budiasih, A. Afikah, S.M. Ayu, A.S.N. Annisa, E. Nuraini
The preparation of microcellulose from sugarcane pulp enzymatically and its modification with silver nanoparticles had been conducted in this study. The objectives of this research were to prepare and characterize microfiber cellulose, and also its application as an antimicrobial material. Micro cellulose has been prepared by enzymatic methods and then continued with ultrasonication. The characterization of microfiber cellulose has been conducted by determining wavelengths with UV-Vis, functional groups with FTIR, surface image with SEM, and crystallinity with XRD. Synthesis of AgNPs had been conducted by bioreduction method using red betel leaf extracts via ultrasonication and stabilized by 0.05% starch solution. Characterization of silver nanoparticles had been conducted by determination of wavelength with UV-Vis and particle size with PSA. The antimicrobial tests of microcellulose have been determined by measuring of clear zones in Staphylococcus epidermidis, Pseudomonas aeruginosa, and Candida albicans. The characterization of microcellulose showed that wavelengths of micro cellulose at 300 nm, has C-O glycosidic bonds, the C=O, and lignin/hemicellulose. However, C=C lignin aromatic rings begin to disappear. Microcellulose size was 1 μm and crystallinity was 79.05%. The wavelengths in silver nanoparticles were shown at 424 nm. The diameter of silver nanoparticles was 88.6 nm. Micro cellulose with nanoparticle modification was the best in microbial inhibition. © 2022, Rasayan Journal of Chemistry, c/o Dr. Pratima Sharma. All rights reserved.
Department of Chemistry Education, Faculty of Mathematics and Natural Science, Universitas Negeri Yogyakarta, Yogyakarta, 55281, Indonesia; Department of Biology Education, Faculty of Mathematics and Natural Science, Universitas Negeri Yogyakarta, Yogyakarta, 55281, Indonesia; Department of Education Science, Graduate School, Universitas Negeri Yogyakarta, Yogyakarta, 55281, Indonesia; Department of Food Science and Technology, Faculty of Agricultural Technology, UGM, Indonesia; Politeknik ATK Yogyakarta, Yogyakarta, 55188, Indonesia
