Penggunaan kapang Rhizopus oligosporus dalam pembuatan biofoam cup berbahan dasar sabut kelapa dan tepung kedelai

Yunita, Dewi; Rafiqah, Rafiqah; Sulaiman, Ismail; Indarti, Eti

doi:10.21107/agrointek.v17i1.12706

Cited by 2 publications

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“…Production of biofoam cup followed the methods from [13]. The mixtures of fibre, tempeh mold, and soy flour were fermented for 3 days at 35°C in two stacked plastic cups and were dried for 46 hours at 50°C to stop the fermentation process.…”

Section: Production Of Biofoam Cupmentioning

confidence: 99%

“…The physical properties of the biofoam cup were further improved by adding soy flour (20-28 g) and varying the fermentation time (3-5 days). The results showed that the best biofoam cups were obtained from 28 g soybean flour after a 3-day fermentation which exhibits 73% water absorption capacity, 72.3% porosity value, 3.27 kg/cm 2 of puncture strength value, and 3.17 kPa of compressive strength value [13]. The objective of this study was to analyse the physical, thermal, and functional groups' characteristics of the best biofoam cup.…”

Section: Introductionmentioning

confidence: 99%

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Physical, thermal and functional groups’ characteristics of biofoam cup made from coconut fibre waste, soy flour and Rhizopus oligosporus

Yunita,

Indarti,

Rafiqah

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Biofoam is a replacement packaging for Styrofoam made from natural fibres that are naturally biodegradable and food-safe. Many studies use chemicals and starch as a matrix adhesive in the manufacture of biofoam. In previous studies, biofoam cups have been developed using the mold Rhizopus oligosporus which is found in coconut fibre. The objective of this study was to analyse the physical, thermal and functional groups’ characteristics in order to determine the most durable biofoam cup. The mixtures of fibre, tempeh mold, and soy flour were fermented for 3 days at 35°C in two stacked plastic cups and were dried for 46 hours at 50°C to stop the fermentation process. The biofoam cups were then analysed for the physical, thermal and functional groups’ characteristics. The most favourable characteristics of the biofoam cup is not easily destroyed and resistant to heat. The results showed that it had 0.08 g/cm3 ± 0.1 g/cm3 of density and 320.54°C of thermal gravimetry analysis. It also had a hydroxyl functional group (O-H) at wave number 3273.20 cm−1, an alkyl group (C-H) at wave number 2937.59 cm−1, a carbonyl group (C=O) at wave number 1654.92 cm−1, 1535.34 cm−1, and 1259.52 cm−1, and the C-O functional group at the wave number 1060.85 cm−1.

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Section: Production Of Biofoam Cupmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Physical, thermal and functional groups’ characteristics of biofoam cup made from coconut fibre waste, soy flour and Rhizopus oligosporus

Yunita,

Indarti,

Rafiqah

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Medium modification for the growth of Rhizopus oligosporus and Acetobacter xylinum as starter cultures in the production of biofoam, environmentally friendly packaging

Yulia,

Yunita,

Indarti

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Acetobacter xylinum was injected to reduce the porosity value and water absorption of biofoam which was made using bagasse and Rhizopus oligosporus. However, data interpretation of the total counts of both microbes could be misleading. Therefore, the aim of this research was to create a specific medium for the growth of both microbes. The research was conducted in three stages. In the first stage, soybean flour was added into bagasse to produce depithed bagasse at different ratios (1:1 and 1:1.5) for use in the growth of Rhizopus oligosporus. In the second stage, urea and bean sprouts extract were used to grow Acetobacter xylinum. Finally, modified media was used to grow both starters. The results showed that the total plate counts of Rhizopus oligosporus on bagasse medium was quite similar with the depithed bagasse ranging from 4.58 to 4.87 log cfu/gram. The addition of bean sprouts extract had an absorbance yield of 0.162 while the addition of urea had an absorbance value of 0.085. Therefore, bagasse and soybean flour (in the ratio of 1:1.5) and bean sprouts extract are recommended to grow both starters because of the efficiency process and the highest absorbance yield.

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Penggunaan kapang Rhizopus oligosporus dalam pembuatan biofoam cup berbahan dasar sabut kelapa dan tepung kedelai

Cited by 2 publications

References 0 publications

Physical, thermal and functional groups’ characteristics of biofoam cup made from coconut fibre waste, soy flour and Rhizopus oligosporus

Physical, thermal and functional groups’ characteristics of biofoam cup made from coconut fibre waste, soy flour and Rhizopus oligosporus

Medium modification for the growth of Rhizopus oligosporus and Acetobacter xylinum as starter cultures in the production of biofoam, environmentally friendly packaging

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