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Irwan Nugraha
Sunan Kalijaga State Islamic University
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Degradation Study of Biodegradable Plastic Using Nata De Coco as A Filler Tiara Nur Elfiana; Anisa Nur Izza Fitria; Endaruji Sedyadi; Susy Yunita Prabawati; Irwan Nugraha
Biology, Medicine, & Natural Product Chemistry Vol 7, No 2 (2018)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (891.34 KB) | DOI: 10.14421/biomedich.2018.72.33-38

Abstract

Starch is known as a biodegradable raw material that can be degraded by bacteria and microorganisms in the soil. Starch has cellulose which is kind of plant cellulose. This study shows the biodegradation rates of plastic made from Ganyong Canna (Canna edulis Kerr) as a cellulose source which is added with nata de coco as a filler. The biodegradable plastic functional group was confirmed by using FITR. The results show that the O-H group of Ganyong Canna (Canna edulis Kerr) biodegradable plastic is located at wave number 3298.03 cm-1 and shifted to 3290.32 cm-1 after addition of nata de coco. The C-H bonds functional groups in Canna biodegradable plastics and nata de coco plastics are at wave numbers 2920.01 cm-1 and 2916.16 cm-1. While the C-O bonds functional groups in biodegradable starch plastics and nata de coco is shown at wave numbers 995.05 cm-1. The mechanical properties of biodegradable plastics testing are thickness, tensile strength, and elongation based on the ASTM method. The thickness is about 0.1005 mm, the tensile strength of biodegradable plastic is 4,3244 MPa and the elongation value range about 13.9639% while the WVTR range about 14.20 g/m² hours. The results show that the increase of the plastic degradation made from nata de coco occurs between 5% - 38% per days. It is faster than the plastic made from pure Ganyong Canna (Canna edulis Kerr) starch. These results indicate that nata de coco could be added in biodegradable plastic on packaging materials for better degradation.
Pengaruh Penambahan Montmorillonit terhadap Interaksi Fisik dan Laju Transmisi Uap Air Komposit Edible Film Xanthan Gum-Montmorillonit Widya Tri Septi Saputri; Irwan Nugraha
Jurnal Kimia Valensi Jurnal Kimia VALENSI Volume 3, No. 2, November 2017
Publisher : Syarif Hidayatullah State Islamic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (495.074 KB) | DOI: 10.15408/jkv.v0i0.6020

Abstract

Telah dilakukan penelitian tentang pengaruh penambahan montmorilonit terhadap interaksi fisik dan laju transmisi uap air komposit edible film xanthan gum-montmorillonit. Penelitian ini diawali dengan preparasi montmorillonit dilanjutkan dengan sintesis komposit edible film xanthan gum-montmorillonit kemudian karakterisasi untuk lajutransmisi uap airkomposit edible film xanthan gum-montmorillonit dengan WVTR, XRD untuk mengetahui jenis kristalin,mengetahui gugus fungsi kompositedible film xanthan gum-montmorillonit dengan FTIR dan TEM untuk mengetahui interaksi antara xanthan gum dengan montmorillonityang terjadi di dalamkompositedible film xanthan gum-montmorillonit.Metode pencetakan yang digunakan adalah solvent casting.Hasil penelitian menunjukkan bahwa penambahan montmorillonit dapat menurunkan nilai laju transmisi uap air (WVTR) edible filmketika konsentrasi montmorillonit 2%, yaitu 15.3469 g/jam m2. Komposit edible film xanthan gum montmorillonit merupakan material amorf (non kristalin) yang mengalami interaksi fisik yang tidak signifikan akibat dari penambahan montmorillonit dalam jumlah kecil. Interaksi komposit edible film xanthan gum-montmorillonit yang terbentuk merupakan akibat dari proses eksfoliasi dan interkalasi. A study has been conducted on the effect of addition of montmorillonite to the chemical interaction and transmission rate of water vaporcomposite edible film xanthan gum-montmorillonite. This study begins with montmorillonite preparation followed by synthesis of edible film xanthan gum-montmorillonite and then characterization transmission rate of water vaporusing WVTR, XRD to know the crystalline type, knowing the composite edible film xanthan gum-montmorillonite functional groups with FTIR and TEM to determine the interaction between xanthan gum and montmorillonite occurring in the edible film xanthan gum-montmorillonite. The printing method which is used assolvent casting. The results showed that the addition of montmorillonite could decrease the value of the water vapor transmission rate (WVTR) edible film when the montmorillonite concentration was 2%, that is15.3469 g / hr m2. The edible film xanthan gum-montmorilloniteis an amorphous material (noncrystalline) experienced a significant insignificant physical interaction from the addition of montmorillonite in small amounts. Interaction of composite edible film xanthan gum-montmorillonite formed by exfoliation and intercalation.
Co-Authors Anisa Nur Izza Fitria Endaruji Sedyadi Susy Yunita Prabawati Tiara Nur Elfiana Widya Tri Septi Saputri