Thermal and Crystallinity Properties of Tengkawang Seeds Fat (Shorea mecistopteryx Ridley)
- https://doi.org/10.2991/ahsr.k.200523.027How to use a DOI?
- Shorea mecistopteryx Ridley, polymorphism, DSC, XRD
Objectives: Tengkawang (Shorea mecistopteryx Ridley) is one of the typical Kalimantan plants that can produce fat from the seeds. The tengkawang seeds fat is not yet fully known for its physico-chemical characteristics, especially its polymorphism. The purpose of this study was to determine the thermal and crystallinity properties of tengkawang seeds fat through thermal analysis using differential scanning calorimeter (DSC) and crystallinity analysis with x-ray diffractometer (XRD). Thermal analysis showed that tengkawang seeds fat has four peaks on the thermogram i.e. glass transition (0.43ºC), crystallization point (14.08ºC), eutectic point (23.55ºC), and melting point (37.22ºC). Crystallinity analysis showed that tengkawang seeds fat had high crystallinity at three peaks on the diffractogram. It was concluded that the tengkawang seeds fat has polymorphism. There are three crystalline forms, namely α, β′, and β. The α crystalline was formed at an angle of 6.88º and a temperature of 14.08 ºC. The β′ crystalline was formed at an angle of 19.35º and a temperature of 23.55 ºC. The β crystalline was formed at an angle of 24º and a temperature of 37.22ºC.
- © 2020, the Authors. Published by Atlantis Press.
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Cite this article
TY - CONF AU - Rival Ferdiansyah AU - Revika Rachmaniar AU - Maria Elvina Tresia Butarbutar PY - 2020 DA - 2020/06/08 TI - Thermal and Crystallinity Properties of Tengkawang Seeds Fat (Shorea mecistopteryx Ridley) BT - The proceedings of the 2nd Bakti Tunas Husada-Health Science International Conference (BTH-HSIC 2019) PB - Atlantis Press SP - 111 EP - 113 SN - 2468-5739 UR - https://doi.org/10.2991/ahsr.k.200523.027 DO - https://doi.org/10.2991/ahsr.k.200523.027 ID - Ferdiansyah2020 ER -