Effect of different amount of cross-linker and catalyst on modified cassava towards its chemical characteristic

Abstract The experimental works involved preparing modified cassava using cross-linker sodium trimethyl phosphate (STMP) and catalyst (sodium chloride) towards its chemical characteristic. In this study, the number of cross-linker and catalyst were varied to determine the effect of each amount of cross-linker and catalyst towards the value of solubility, swelling power, freeze-thaw, and FTIR analysis. Their structural and functional properties were also characterized by Fourier Transform Infrared (FTIR). This study found that the properties of modified cassava containing 2% (w/w) of the catalyst were less effective than the modified cassava comprised of 4% (w/w) sodium chloride. The 2% (w/w) content of cross-linker in the modified cassava model was the best amount of STMP to be used in this process.