Karakteristik Biodegradable Foam Berbasis Pati Singkong Dengan Variasi Penambahan Tepung Ampas Tebu dan Polyvinyl Alcohol

Authors

  • Andrew Setiawan Rusdianto Universitas Jember
  • Winda Amilia Universitas Jember
  • Miftahul Choiron Universitas Jember
  • Andi Eko Wiyono Universitas Jember
  • Ucik Nurul Hidayati Universitas Jember

DOI:

10.25047/jofe.v1i3.3330

Keywords:

bagasse, baking process, biodegradable foam, styrofoam, polyvinyl alcohol

Abstract

Biodegradable foam is a type of environmentally friendly packaging made from biopolymers in the form of starch that can be degraded naturally. This study aims to determine the characteristics of biodegradable foam and its prototype made from cassava starch as a biopolymer substitute for synthetic polymers by adding variations of bagasse flour to compact the structure and polyvinyl alcohol (PVA) which functions to reduce water absorption. The stages of making biodegradable foam are started by making bagasse flour, making biodegradable foam sheets using the baking process, and making a prototype bowl of biodegradable foam. The making of this biodegradable foam consists of 6 formulas by adding variations of bagasse flour (5%, 10%, 15%) and PVA (20%, 40%) from 36 grams of starch mass. The tests carried out were in the form of water absorption, biodegradation, thickness, tensile strength, and density tests. The best treatment was found in the A3B1 formula which was used as the basis for making a prototype bowl of biodegradable foam. The addition of variations of bagasse flour and PVA had a significant effect on the characteristics of water absorption and biodegradation, while the other characteristics were only PVA which had a significant effect. The results of the best treatment as the basis for making a prototype bowl of biodegradable foam with water absorption characteristics of 25.93% and biodegradation of 45.95%.

Author Biographies

Winda Amilia, Universitas Jember

Agroindustrial Technology

Miftahul Choiron, Universitas Jember

Agroindustrial Technology

Andi Eko Wiyono, Universitas Jember

Agroindustrial Technology

Ucik Nurul Hidayati, Universitas Jember

Agroindustrial Technology

References

Alghiffari AF. 2008. Pengaruh Kadar Resin Perekat Urea Formaldehida Terhadap Sifat-Sifat Papan Partikel dari Ampas Tebu. Bogor: Institut Pertanian Bogor.

Behjat, T., Russly, A. R., Luqman, C. A., Yus, A. Y. and Nor Azowa, I. 2009. Effect of PEG on The Biodegradability Studies of Kenaf Cellulose - Polyethylene Composites. International Food Research Journal. 16: 243–247.

Clareyna, E., D dan Lizda, J., M. 2013. Pembuatan dan Karakterisasi Komposit Polimer Berpenguat Bagasse. Jurnal Teknik ITS. 2(2): 208–213.

Gela, D.T. 2016. Karakteristik Edible Film dari Gelatin Kulit Kuda (Equus Caballus) serta Aplikasinya untuk Kemasan Makanan. UIN Alauddin Makassar.

Hendrawati, Nanik., Ernia Novika, Dwi., Sandra, Santosa. 2019. Karakterisasi Biodegradable Foam Dari Pati Sagu Termodifikasi Dengan Kitosan Sebagai Aditif. Jurnal Teknik Kimia dan Lingkungan. 3: 1.

Irawan, C., Aliah, A., & Ardiansyah, A. 2018. Biodegradable Foam Dari Bonggol Pisang Dan Ubi Nagara Sebagai Kemasan Makanan yang Ramah Lingkungan. Jurnal Riset Industri Hasil Hutan. 10 (1): 33–42.

Iriani, Evi Safitri. 2013. Pengembangan Produk Biodegradable Foam Berbahan Baku Campuran Tapioka dan Ampok. Bogor: Institut Pertanian Bogor.

Irmaya, Ratih. 2018. Karakterisasi Polivinil Alkohol yang Dimodifikasi dengan Asam Adipat. Medan: Universitas Sumatera Utara.

Swandaru, R. 2011. Pengaruh Penambahan Polivinil Alkohol dan Perbedaan Rasio Campuran Ampok Jagung dan Tapioka Terhadap Karakter Fisik Biodegradable Foam. Makassar: UIN Alauddin Makassar.

Downloads

Published

15-07-2022

How to Cite

Rusdianto, A. S., Amilia, W., Choiron, M., Wiyono, A. E., & Hidayati, U. N. . (2022). Karakteristik Biodegradable Foam Berbasis Pati Singkong Dengan Variasi Penambahan Tepung Ampas Tebu dan Polyvinyl Alcohol. JOFE : Journal of Food Engineering, 1(3), 140–150. https://doi.org/10.25047/jofe.v1i3.3330

Issue

Section

Articles