Variasi Volume Gliserol terhadap Sifat Fisis Plastik Biodegradable Berbahan Dasar Pati Ubi Kayu (Manihot Esculenta Cranz)
DOI:
https://doi.org/10.24256/jpmipa.v7i1.678Keywords:
Cassava Stracth, Gliserol, Plastik Biodegradable.Abstract
Abstract:
The use of starch as the main ingredient in making plastic has great potential especially in Indonesia with various starch-producing plants. To obtain bioplastics, starch is added with glycerol plasticizer, so that the plastic is more flexible and elastic. In this study, cassava starch (Manihot esculenta cranz) was used and the volume of glycerol as plasticizer was varied by 2 ml, 3 ml and 4 ml. The aim to be achieved in this study was to determine the volume variation of glycerol against the tensile strength of environmentally friendly biodegradable plastic films made from cassava starch. In addition, to find out what is the density of environmentally friendly biodegradable plastic films made from cassava starch. Cassava starch was obtained by isolating cassava starch 15 grams and then mixed with 2 ml glycerol (varied 3 ml and 4 ml) and 50 ml of aquades then heated while stirring with magnetic stirrer to form a thick dough. The mixture is then printed on a stainless steel mold. The results obtained in the form of thin sheets of plastic film that has been tested for tensile strength and density. After that followed by morphological analysis. The results of the biodegradable plastic characterization for tensile strength of plastic films with volume variations of glycerol 2 ml, 3 ml and 4 ml respectively as follows: 0.001 Mpa 0.069 Mpa 0.005 Mpa. For the density of biodegradable plastics for variations in volume of glycerol 2 ml, 3 ml and 4 ml respectively 0.0009 g / mm3, 0.0015 g / mm3 and 0.0014 g / mm3.
Abstrak:Penggunaan pati sebagai bahan utama pembuatan plastik memiliki potensi yang besar terlebih lagi di Indonesia terdapat berbagai tanaman penghasil pati. Untuk memperoleh bioplastik, pati ditambahkan dengan plastisizer gliserol, sehingga diperoleh plastik yang lebih fleksible dan elastis. Pada penelitian ini digunakan pati ubi kayu (Manihot esculenta cranz) dan volume gliserol sebagai plastisizer divariasikan sebanyak 2 ml, 3 ml dan 4 ml. Tujuan yang ingin dicapai dalam penelitian ini adalah untuk mengetahui variasi volume Gliserol terhadap kuat tarik film plastik biodegradable ramah lingkungan berbahan dasar pati ubi kayu. Selain itu untuk mengetahui berapa densitas film plastik biodegradable ramah lingkungan berbahan dasar pati ubi kayu. Pati ubi kayu diperoleh dengan mengisolasi pati ubi kayu 15 gram kemudian dicampurkan dengan 2 ml gliserol (divariasikan 3 ml dan 4 ml) dan 50 ml aquades kemudian dipanaskan sambil diaduk dengan magnetik stirerr hingga berbentuk adonan yang kental. Campuran tersebut kemudian dicetak pada cetakan stainless steel. Hasil yang diperoleh berupa lembaran tipis film plastik yang telah diuji kekuatan tarik dan densitasnya. Setelah itu dilanjutkan dengan analisa morfologi. Hasil karakterisasi plastik biodegradable untuk kuat tarik film plastik dengan variasi volume gliserol 2 ml, 3 ml dan 4 ml berturut-turut sebagai berikut: 0.001 Mpa 0,069 Mpa 0.005 Mpa. Untuk densitas dari plastik biodegradable untuk variasi volume gliserol 2 ml, 3 ml dan 4 ml berturut-turut adalah 0.0009 g/mm3, 0.0015 g/mm3 dan 0.0014 g/mm3.
References
Darni, Yuli, A. Chici, and S. D. Ismiyati. “Sintesa Bioplastik Dari Pati Pisang Dan Gelatin Dengan Plasticizer Gliserol.†In Dalam Seminar Nasional Sains Dan Teknologi II, 2008.
Fessenden, Ralph J., and Joan S. Fessenden. Organic Chemistry. 6 edition. Place of publication not identified: Cengage Learning, 1998.
Firdaus, Feris, and Chairil Anwar. “Potensi Limbah Padat-Cair Industri Tepung Tapioka Sebagai Bahan Baku Film Plastik Biodegradabel.†Jurnal Logika 1, no. 2 (2004).
Julianti, Elisa, and Mimi Nurminah. Teknologi Pengemasan: Buku Ajar. Medan: Fakultas Pertanian Universitas Sumatera Utara, 2006.
Qushayyi, Vemy Suryo. “Desain Teknologi Pembuatan Plastik Biodegradable Dari Pati Sagu Dengan Pemanfaatan Fermentasi Asam Laktat (Kajian Penambahan Kitosan Dan Gelatin).†Sarjana, Universitas Brawijaya, 2014. http://repository.ub.ac.id/149882/.
Siswono. Jaringan Informasi Pangan Dan Gizi. Vol. XIV. Jakarta: Ditjen Bina Gizi Masyarakat, 2008.
Syarief, Rizal, Sassya Santausa, and S. T. Isyana. “Teknologi Pengemasan Pangan.†Laboratorium Rekayasa Proses Pangan, PAU Pangan Dan Gizi, IPB, 1989.
Taylor, Vedder. Edible Film. London: CRC Press, 2008.
Wahyu, Maulana Karnawidjaja. “Pemanfaatan Pati Singkong Sebagai Bahan Baku Edible Film.†Beswan Djarum. Fakultas Teknologi Industri Pertanian. Universitas Padjadjaran. Bandung, 2009.
Downloads
Additional Files
Published
How to Cite
Issue
Section
Citation Check
License
Authors who wish to publish and disseminate their papers with the Al-Khwarizmi : Jurnal Pendidikan Matematika dan Ilmu Pengetahuan Alam, shall agree to the publishing rights set by Al-Khwarizmi : Jurnal Pendidikan Matematika dan Ilmu Pengetahuan Alam. Authors understand that they shall assign publication rights as part of the process upon acceptance for publication. The authors agreed that they would transfer certain copyrights to Al-Khwarizmi : Jurnal Pendidikan Matematika dan Ilmu Pengetahuan Alam. Consecutively, authors still retain some rights to use and share their own published articles without written permission from Al-Khwarizmi : Jurnal Pendidikan Matematika dan Ilmu Pengetahuan Alam.
Authors granted Al-Khwarizmi : Jurnal Pendidikan Matematika dan Ilmu Pengetahuan Alam the following rights; (1) the right to publish and provide the manuscripts in all forms and media for publication and dissemination, (2) the authority to enforce the rights in the manuscript, for example in the case of plagiarism or in copyright infringement.
Al-Khwarizmi : Jurnal Pendidikan Matematika dan Ilmu Pengetahuan Alam will follow COPE's Code of Conduct and Best Practice Guidelines for Journal Editors to protect the research results and take allegations of any infringements, plagiarisms, ethical issues, and frauds should those issues arise. The manuscript is attributed as the authors' work, and is properly identified.