Optimasi Pembuatan Plastik Biodegradable dari Pati Kulit Singkong dengan Penambahan Asam Sitrat Sebagai Crosslinking Agent

Dewi Wahyuningtyas, Paramita Dwi Sukmawati, Nur Muthia Al Fitria

Abstract


Cassava’s bark is a agroindustry wasted which rare being used. The starch content in it can be used as a raw material production of biodegradable plastic. Biodegradable plastic is thin layer which functioned as coating and food packaging. This research aims to learn operational condition of biodegradable plastic making with cassava’s bark starch with addition of carrageenan and citric acid as crosslinking agent. Research methods consist of three processes, 1) starch making from cassava’s bark, 2) biodegradable plastic making with various addition of carrageenan and 3) biodegradable plastic making with various addition of citric acid 1%. Result analytic conducted as starch content, water content, tensile strength, swelling, sample packaging in a tomato, and biodegradation. The results shown that cassava’s bark contained 5.97% starch and 11.13% water. The results with addition of carrageenan attained biodegradable plastic which tensile strength values 2.0655 MPa, elongations 30.81%, and swelling 76.32%. The results with addition of citric acid 1% attained biodegradable plastic which tensile strength values 2.1208 MPa, elongations 32.22% and swelling in 75%. Packaging test in a tomato could endure it for eight days from damage by microbes. Biodegradation test shown that the biodegradable plastic could decompose after 67 days.


Keywords


cassava’s bark, biodegradable plastic, carrageenan, citric acid, crosslinking agent

Full Text:

PDF (Indonesian)

References


Ariska RE, Suyatno. Pengaruh Konsentrasi Karagenan terhadap Sifat Fisik dan Mekanik Edible Film dari Pati Bonggol Pisang dan Karagenan dengan Plasticizer Gliserol. Prosiding Seminar Nasional Kimia. Surabaya. 3-4 Oktober 2015.

BPS Indonesia. Badan Pusat Statistik Republik Indonesia Tanaman Pangan. http://www.bps.go.id/tnmn_pgn.phpp 2016. (diakses Desember 2018)

Dwimayasanti R. Pemanfaatan Karagenan sebagai Edible Film. Jakarta: Pusat Penelitian Oseanografi. Oseana 2016; XLI(2).

Ghanbarzadeh B, Almasi H, dan Entezami AA. Improving the barrier and mechanical properties of corn starch based edible films: effect of citric acid and carboxymethyl cellulose. Industrial Crops and Products. 2011; 33(1): 229–235

Handito D. Pengaruh Konsentrasi Karagenan terhadap Sifat Fisik dan Mekanik Edible Film. Jurnal Agroteksos. 2011; 21: 2-3

Ihsan, F. Pembuatan Nori dengan Pemanfaatan Kolang-Kaling Sebagai Bahan Substitusi Rumput Laut Jenis Eucheuma cottonii. Padang: Fakultas Teknologi Pertanian, Universitas Andalas. 2016.

Kawijia WA, dan Lestariana S. Studi Karakteristik Pati Singkong Utuh Berbasis Edible Film dengan Modifikasi Cross-Linking Asam Sitrat. Jurnal Teknologi Pertanian. 2017; 18(2): 143-152

Krochta JM, dan Johnson CM Edible Film and Biodegradable Polymer Film Challenger and Opportunities, Journal Food Technology. 1997; 51(2); 6174.

Kumar AAK, Karthick, dan Arumugam KP. Properties of Biodegradable Polymers and Degradatin for Sustainable Development. International Journal of Chemical Engineering and Applications. 2011; 2(3), 164-167.

Kusumawati, D. H., dan Putri, W. D. R., Karakteristik Fisik dan Kimia Edible Film Pati Jagung yang Diinkorporasi dengan Perasan Temu Hitam. Jurnal Pangan dan Agroindustri. 2013; 1(1) p. 90-100.

Olivato JB, Grossmann MVE, Bilck AP, dan Yamashita F. Effect of organic acids as additives on the performance of thermoplastic starch/polyester blown films. Carbohydrate Polymers. 2012; 90(1): 159-164

Purwadi A., Usada W, dan Isyuniarto. Pengaruh Lama Waktu Ozonisasi terhadap Umur Simpan Buah Tomat (Lycopersicum Esculentum Mill). Prosiding PPI-PDIPTN. Yogyakarta. 10 Juli. 2007.

Rachmah S. Sintesis dan Karakteristik Kopolimer Pati Sagu (Sago Starch) dengan Agen Crosslink Asam Sitrat.. Jember: Fakultas MIPA, Universitas Jember. 2012.

Saleh, FHM, Nugroho AY, dan Juliantama MR. 2017. Pembuatan Edible Film dari Pati Singkong sebagai Pengemas Makanan. Jurnal Teknoin. 2017; 23: 43-48.

Setiani W, Sudiarti T, Rahmidar L. Preparasi dan Karakterisasi Edible Film dari Poliblend Pati Sukun-Kitosan. Jurnal Valensi. 2013; 3 (2).

Supeni, G. Pengaruh Formulasi Edible Film dari Karagenan terhadap Sifat Mekanik dan Barrier. Jurnal Kimia Kemasan. 2012; 34 (2).

Suryani A, Hanbali E, dan Hidayat, E. Aneka Produk Film Olahan Limbah Ikan dan Udang. Jakarta: Penebar Swadaya. 2005.

Winarno FG. Kimia Pangan dan Gizi. Jakarta: Gramedia Pustaka Utama. 2002.

Wulansari W. Analisis Pengaruh Variasi Komposisi Pati Bonggol Pisang, Antioksidan Jahe dan Gliserol terhadap Karakteristik Edible Film. Malang: UIN Maulana Malik Ibrahim. 2016


Refbacks

  • There are currently no refbacks.