Bambang Purwono

Synthesis and characterization of novel benzohydrazide as potential antibacterial agents from natural product vanillin and wintergreen oil

A chalcone-like benzohydrazide derivatives (3) has been synthesis from natural resources vanillin (1a) and wintergreen oil (1b). This compound was synthesis as modified natural resource antibacterial agent. Some modification was done to increase the biological activity. Bromide was introduced to the vanillin structure to increase the activity (2a), whereas Hydrazine monohydrate was reacted with wintergreen oil to make new nucleophile (2b). Furthermore, chalcone like benzohydrazide compound was synthesized by stirring 5-bromovanillin (2a) with salicyl hydrazine (2b) at room temperature for 2-3 hours. The product was analyzed by FTIR, GCMS, 1H- and 13C-NMR to confirm its structure. The result showed that 5-bromovanillin, salicyl hydrazine, and benzohydrazide were successfully synthesized with 98, 78, and 33% of yield respectively. The target molecule 3 achieved with yellowish color with m.p. 106-111 °C, 97% purity.

Improving Properties of Arrowroot Starch (Maranta arundinacea)/PVA Blend Films by Using Citric Acid as Cross-linking Agent

This research studied the effect of PVA as organic polymer and citric acid as crosslinker agent in the arrowroot starch/PVA blend films. The properties of films were investigated by water uptake, water vapor permeability, mechanical properties, thermal stability, spectra of FTIR and XRD patterns. PVA used in this research influenced the film properties at the highest concentration. The cross-linkingsinter or intra molecules of arrowroot and PVA were developed as ester bonds which are formed from the reaction of hydroxyl groups consisting of starch and PVA with citric acid. The ester bond was confirmed by FTIR spectra. The increase of the amount of citric acid affected significantly on physical, chemical and mechanical properties, water uptake, WVP and crystallinity. Water barrier level was reduced by decreasing of water uptake and WVP succeeded significantly with increased crosslinking. Cross-linking impact the thermal stability of the films. The elasticity of the films also increases the production of citric acid as a plasticizer in the making of the films as a food packaging material.