Rossy Choerun Nissa
Research Unit for Clean Technology- Indonesian Institute of Sciences, Kampus LIPI Gd. 50, Jl. Cisitu-Sangkuriang, Bandung, 40135

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EFFECT OF AGAR AND KAPPA-CARRAGEENAN ON THERMAL AND MECHANICAL PROPERTIES OF THERMO PLASTIC STARCH (TPS) Akbar Hanif Dawam Abdullah; Putri Putih Puspa Asri; Rossy Choerun Nissa; Dina Fransiska; Nurhayati Nurhayati; Agusman Agusman; Hari Eko Irianto; Panji Priambudi; Sri Marliah
Jurnal Sains Materi Indonesia Vol 22, No 1: OCTOBER 2020
Publisher : Center for Science & Technology of Advanced Materials - National Nuclear Energy Agency

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17146/jsmi.2020.22.1.6072

Abstract

Effect of Agar and kappa-Carrageenan on Thermal and Mechanical Properties of Thermo Plastic Starch (TPS) Thermoplastic starch needs to be blend with other materials because of its limited properties. In order to gain the desired properties, the interaction between the added component (filler, plasticizer, second polymer, etc) must be concerned as it can affect the performances of the final product. Thermoplastic starch has been successfully made with mixing and compression molding with the addition of agar and kappa-carrageenan. The effect of the added material has been studied with FTIR, Tensile, DSC, and TGA to investigate their mechanical and thermal properties. The FTIR spectrum has shown the shifting around the methyl group (C-H), a carboxyl group (C-O), and a hydroxyl group (O-H). Thermal analysis results presented different patterns in melting and degradation behavior. The tensile strength value did not show significant improvement with the presence of agar and kappa-carrageenan. It is shown that the addition of agar and kappa-carrageenan affects thermal behavior but does not significantly impact the mechanical properties.