Article Per Year (5 Year)
p-Index From 2021 - 2026
0
P-Index
This Author published in this journals
All Journal Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains
Oktaviani, Cindy
Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains
Engineering

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Modifikasi Bioplastik Berbasis Pati Sagu Dengan Asam Sitrat Dan Filler Microcrystalline Cellulose (MCC) Oktaviani, Cindy; Khairat, Khairat; Bahruddin, Bahruddin
Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Bioplastic or biodegradable plastic is one of alternative replacement to conventional plastic that has the potential to harmful to the environment. One of the raw material that has the potential to be made into bioplastic is sago starch because it has ability to degraded. The general purpose of this research is to determine the characteristics of sago-based bioplastic by modified the citric acid, microcrystalline cellulose filler, plasticizer gliserol and create mathematical models of research parameters for bioplastics characteristics using statistical method. The synthesis method is casting of starch, water, filler MCC and plasticizer Glycerol with composition of filler is (15-25 % b/b), composition of plasticizer (25–35 % b/b), and composition citric acid (3-9 % b/b). The results showed that the treatment with the addition of MCC fillers, glycerol plasticizers, and citric acid are contributed to the mechanical properties produced. In the best process conditions (25% b / b MCC filler in 25% b / b glycerol plasticizer with 3% citric acid b / b) the best response value was obtained for the value of tensile strength of 9.34 MPa, elongation of 8.79%,and biodegradation of 65.68%. Keywords: bioplastics, cross-linking agents, MCC fillers, glycerol, sago starch
Co-Authors Bahruddin Bahruddin Khairat, Khairat