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Yohanes Setiyo
Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian Universitas Udayana, Badung, Bali, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Karakteristik Fisik Kemasan Bioplastik dari Pati Singkong dan Karagenan dengan Variasi Durasi Gelatinisasi dan Jenis Plasticizer Komang Sri Diah Nirmala Dewi; Ni Luh Yulianti; Yohanes Setiyo
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 11 No 2 (2023): September
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2023.v11.i02.p06

Abstract

The physical characteristics of bioplastic packaging can be influenced by variations in the duration of gelatinization and the type of plasticizer. This research was conducted to obtain the effect of variations in the duration of gelatinization and the type of plasticizer on the physical characteristics of bioplastic packaging films and to obtain the treatment that produces the best physical characteristics of the packaging. The experimental design used was a Randomized Block Design (RAK) with the first factor being the treatment, namely, the duration of gelatinization (D) which consisted of 3 levels of duration: 3 minutes, 5 minutes, and 7 minutes, and the second factor was the type of plasticizer (P) consisting of 3 types: 2 g of castor oil, 0.5 g of stearic acid and 1.5 g of glycerol with three repetitions resulting in 27 experimental units. The data obtained were analyzed using variance and if the treatment had an effect on the observed parameters, it was continued with Duncan's test. The results showed that the variation in the duration of gelatinization and the type of plasticizer of the bioplastic packaging film had a significant effect on the value of tensile strength, elongation at break, elasticity, water absorption, on and thickness of the bioplastic packaging film. The treatment of gelatinization duration of 7 minutes and the type of stearic acid plasticizer produced a bioplastic packaging film with the best characteristics, namely the tensile strength value of 18.28 MPa, elongation at break 7.34%, elasticity 255.52 MPa, water absorption 0.8%, and a thickness of 0.25 mm.
Studi Variasi Konsentrasi Asam Stearat dan Amonium Molibdat terhadap Karakteristik Fisik Kemasan Cerdas Bioplastik Ni Putu Ayu Prya Chandani; Ni Luh Yulianti; Yohanes Setiyo
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 11 No 2 (2023): September
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2023.v11.i02.p09

Abstract

Smart packaging is packaging that has the ability to provide information about the quality of packaged products directly by utilizing a number of compounds that act as indicators of the quality of the packaged product, so that research on smart packaging is feasible. This study was conducted to obtain the influence of stearic acid concentrations and ammonium molybdate on the physical characteristics of bioplastic smart packaging; determine the treatment that produces the physical characteristics of the best bioplastic smart packaging according to SNI and get the response of bioplastic smart packaging indicators to the maturity level of avocado fruit. This study used a two-factor Randomized Group Design. The first factor is the stearic acid concentration which consists of 3 levels, specifically 0.4%, 0.5% and 0.6%. The second factor is the concentration of ammonium molybdate which consists of 3 levels, specifically 1g, 2g and 3g. The results showed that the interaction between treatments had a significant influence on the parameters of elongation, tensile strength, swelling, thickness and elasticity. The best treatment was obtained in the use of stearic acid concentration of 0.4% and 1g of ammonium molybdate which resulted in a tensile strength value of 13.85 MPa, elongation value of 3.60%, an elasticity value of 384.93 MPa, a swelling value of 0.81% and a bioplastic thickness value of 0.23 mm. The conclusion of this study is that the treatment of stearic acid concentration of 0.4% and 1g of ammonium molybdate is the best treatment that is able to respond to the maturity level of avocado fruits in the form of a change in the color of the resulting packaging.
Co-Authors Komang Sri Diah Nirmala Dewi Ni Luh Yulianti Ni Putu Ayu Prya Chandani