Utilization of Cempedak Fruit for Biodegradable Plastic Production

The abundance of plastic waste that is difficult to decompose on the ground has a negative impact on the environment. Biodegradable plastic is a plastic film used as disposable item such as food service packaging that can be naturally degraded. In this research, biodegradable plastic was produced fr...

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Published inIOP conference series. Earth and environmental science Vol. 499; no. 1; pp. 12016 - 12021
Main Authors Praditama, R, dan M D Putra, M F Oktavian
Format Journal Article
LanguageEnglish
Published Bristol IOP Publishing 01.06.2020
Subjects
Biodegradability
Biodegradable
Biodegradation
Bioplastics
cempedak
Elongation
Environmental impact
Flour
Food packaging
glycerin
Meat
mechanical strength
Packaging
Plastic debris
Polymer films
Soil degradation
Tensile strength
Water resistance
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Abstract The abundance of plastic waste that is difficult to decompose on the ground has a negative impact on the environment. Biodegradable plastic is a plastic film used as disposable item such as food service packaging that can be naturally degraded. In this research, biodegradable plastic was produced from flour of cempedak meat (Artocarpus champeden) and glycerin as plasticizer. Experimental results show that the biodegradable plastic could be produced from ordinary glycerin and flour of cempedak meat. Increasing the glycerin amount reduced the quality of biodegradable plastic as based on the tensile strength value, elongation and water resistance. The biodegradable plastics with glycerin amount of 1.5 mL resulted in a tensile strength value of 44.2 MPa; elongation of 40.8%; water resistance 88.36%. The plastics could be also degraded in soil during ten days.
AbstractList The abundance of plastic waste that is difficult to decompose on the ground has a negative impact on the environment. Biodegradable plastic is a plastic film used as disposable item such as food service packaging that can be naturally degraded. In this research, biodegradable plastic was produced from flour of cempedak meat (Artocarpus champeden) and glycerin as plasticizer. Experimental results show that the biodegradable plastic could be produced from ordinary glycerin and flour of cempedak meat. Increasing the glycerin amount reduced the quality of biodegradable plastic as based on the tensile strength value, elongation and water resistance. The biodegradable plastics with glycerin amount of 1.5 mL resulted in a tensile strength value of 44.2 MPa; elongation of 40.8%; water resistance 88.36%. The plastics could be also degraded in soil during ten days.
Author dan M D Putra, M F Oktavian
Praditama, R
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  fullname: dan M D Putra, M F Oktavian
  organization: Department of Chemical Engineering, Lambung Mangkurat University , Indonesia
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10.1002/app.1991.070421007
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10.1016/j.foodres.2006.04.002
10.32734/jtk.v5i4.1551
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Copyright Published under licence by IOP Publishing Ltd
2020. This work is published under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.
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SubjectTerms Biodegradability
Biodegradable
Biodegradation
Bioplastics
cempedak
Elongation
Environmental impact
Flour
Food packaging
glycerin
Meat
mechanical strength
Packaging
Plastic debris
Polymer films
Soil degradation
Tensile strength
Water resistance
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Title Utilization of Cempedak Fruit for Biodegradable Plastic Production
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