Pengaruh Penambahan Carboxymethyl Cellulose Terhadap Karakteristik Bioplastik Dari Pati Ubi Nagara (Ipomoea batatas L.)

Ariyani, Dahlena; Ningsih, Erni Puryati; Sunardi, Sunardi

doi:10.30598//ijcr.2019.7-sun

Cited by 7 publications

(7 citation statements)

References 2 publications

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“…This is consistent with the equation stating that energy is directly proportional to wavelength, and the more stable the molecule, the lower the energy produced. According to the theory developed, it can be deduced that the energy and molecular stability increase with kepok banana blossom filler concentration in the edible film [18].…”

Section: 2mentioning

confidence: 99%

Physical properties of pectin edible film with kepok banana blossom filler as food packaging

Al Fath,

Sarah,

Hasibuan

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Kepok banana blossom is a part of banana plants that provide high antioxidant content. An antioxidant is defined as a component that can reduce the microbial activity of edible film. This research aims to determine the effect of kepok banana blossom on the physical properties of edible film. The material used in this research is kepok banana blossom which is obtained from a local market in Medan, Sumatera Utara. Pectin edible film was made by using the casting solution method which includes 0 wt%, 1.wt%, 3 wt%, 5wt%, 7wt%, and 9 wt% of kepok banana blossom as fillers. The physical properties of the edible film are observed by using Scanning Electron Microscope (SEM), Fourier Transform Infra-Red (FTIR), density test, and water vapor transmission rate (WVTR). FTIR resulting from edible film indicates the decreased functional group along with the additional filler concentrations of 5%. The SEM result of the edible film shows the form of fibers and the fibers cover the cavity. To conclude kepok banana blossom as a filler has an influence on the value of the antimicrobial index on the edible film.

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Section: 2mentioning

confidence: 99%

Physical properties of pectin edible film with kepok banana blossom filler as food packaging

Al Fath,

Sarah,

Hasibuan

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…This is in accordance with the formula that energy is directly proportional to the wavelength, the more stable a molecule come from the lower the energy produced. Based on the theory that has been obtained, it can be concluded that the bigger the concentration of kepok banana blossom filler in the edible film it would make the greater the energy and stability of a molecule [19].…”

Section: Analysis Of Fourier Transform Infra Red (Ft-ir)mentioning

confidence: 99%

The effect of additional kepok banana blossom (Musa paradisiaca normalis) on mechanical properties of pectin-edible film as packaging

Dalimunthe,

Al Fath,

Taslim

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Edible film is a thin layer of film that is made from natural biodegradable material. Pectin-edible film is widely used in food as a packaging due to its bioactivity, biocompatibility, non-toxic and availability. Nevertheless, pectin-edible film has poor mechanical properties; therefore, Kepok Banana Blossom (Musa paradisiaca normalis) is added to improve its functional value. This study aims to determine the effect of Kepok Banana Blossom as a filler on the properties of edible film namely the thickness of the film, swelling, tensile strength, elongation at break, functional group analysis of FT-IR (Fourier Transform Infrared) and Scanning Electron Microscope (SEM). The film was made by mixing pectin and Kepok Banana Blossom. Various concentration of Kepok Banana Blossom (0% wt;1% wt;3% wt;5% wt;7% wt;9% wt) is diluted in water that contains tween 80 and sorbitol then is stirred around 1.5 hours. The results showed that the properties of the edible film such as tensile strength, elongation at break and elasticity value were decreased while more concentration of the Kepok Banana Blossom was added. For the thickness of the edible film, the addition of Kepok Banana Blossom increased the thickness of the film. Meanwhile, from the FT-IR results, it is shown that the edible film with a filler concentration of 9% shows that there is a new functional group, namely the N=O functional group. The SEM results show that at 9% filler concentration, the components in the form of fibers are identified and the fibers cover the cavity. In conclusion, these results indicate that the addition of Kepok Banana Blossom affects the properties of pectin-edible film.

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“…Karakteristik dari plastik biodegradable yang didapatkan dari penelitian ini lebih unggul dari penelitian sebelumnya menggunakan proses yang sama dengan bahan baku selulosa dari tandan kosong kelapa sawit dan pati mendapatkan kuat tarik maksimum 6,27 kPa (0,00627 MPa) [12]. Penelitian dengan bahan baku CMC dan pati ubi nagara dengan hasil kuat tarik tertinggi pada 0,5281 MPa namun elongasi yang didapatkan lebih tinggi yaitu sebesar 116,1 % [21]. Penelitian dengan bahan baku pati biji mangga dan selulosa mendapatkan kuat tarik optimum pada 6,2551 MPa, terdegradasi dalam 26 hari, namun dengan elongasi yang lebih tinggi yaitu 13,433% [22].…”

Section: Hasil Uji Mutu Plastik Biodegradableunclassified

Pembuatan Selulosa Asetat dari Ampas Tebu untuk Diaplikasikan sebagai Bahan Baku Plastik Biodegradable

Aris Munandar,

Yerizam,

2022

Jurnal Pendidikan dan Teknologi Indonesia

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Kandungan selulosa pada ampas tebu yang cukup tinggi berpotensi untuk dibuat plastik biodegradable dengan mengkonversinya menjadi turunan selulosa, salah satunya selulosa asetat. Tujuan dari penelitian ini adalah menentukan kondisi optimal pada pembuatan selulosa asetat dari ampas tebu dan menguji pengaplikasiannya untuk dibuat plastik biodegradable. Metode pembuatan selulosa asetat dilakukan dengan proses asetilasi menggunakan asam asetat glasial sebagai acetylating agent dan asam fosfat sebagai pelarutnya. Variabel yang digunakan pada penelitian ini yaitu variasi waktu asetilasi (15, 30, dan 45 menit) dan jumlah pelarut asam fosfat (60, 80, 100, 120, dan 140 ml). Hasil dari penelitian ini didapatkan kondisi optimum pembuatan selulosa asetat dengan rendemen, kadar asetil, dan derajat subsitusi tertinggi berturut-turut 39,47%; 39,82%, dan 2,5 pada waktu asetilasi 15 menit dan jumlah pelarut 100 ml. Uji pengaplikasian selulosa asetat untuk dibuat plastik biodegradable mendapatkan hasil kuat tarik 6,86 MPa, elongasi 12%, dan terdegradasi dalam 5 hari.

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Pengaruh Penambahan Carboxymethyl Cellulose Terhadap Karakteristik Bioplastik Dari Pati Ubi Nagara (Ipomoea batatas L.)

Cited by 7 publications

References 2 publications

Physical properties of pectin edible film with kepok banana blossom filler as food packaging

Physical properties of pectin edible film with kepok banana blossom filler as food packaging

The effect of additional kepok banana blossom (Musa paradisiaca normalis) on mechanical properties of pectin-edible film as packaging

Pembuatan Selulosa Asetat dari Ampas Tebu untuk Diaplikasikan sebagai Bahan Baku Plastik Biodegradable

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