CHARACTERISTICS AND MECHANICAL PROPERTIES OF SWEET PURPLE POTATO STARCH AND POLYVINYL ALCOHOL (PVA)
| Main Author: | Yuzalmi, Fernando |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | ind |
| Terbitan: |
, 2017
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| Subjects: | |
| Online Access: |
http://scholar.unand.ac.id/32192/1/cover%20Baru.pdf http://scholar.unand.ac.id/32192/28/CHAPTER%20I.pdf http://scholar.unand.ac.id/32192/3/CHAPTER%20V.pdf http://scholar.unand.ac.id/32192/4/References.pdf http://scholar.unand.ac.id/32192/29/Final_Project_Yuzalmi_Fernando%20new.pdf http://scholar.unand.ac.id/32192/ |
Daftar Isi:
- Sweet purple potatoes starch (SPPS) with variation (10,20,30,40 and 50 phr) added to PVA metrics as a filler. The mixtures were casted by solution casting process. The solution casted films were characterized by tensile strength, elasticity modulus, Fourier Transform Infrared Spectroscopy (FT-IR), Thermogravimetric Analysis (TGA), Optical Microscope (OM), and moisture absorption. The tensile strength and elongation of PVA/SPPS composites were lower then pure PVA and decrease with increasing SPPS content. However, the PVA/SPPS composites show better thermal stability and low moisture absorption. For example: the weigth loss of pure PVA lower that PVA/SPPS composites in second step of TGA graph, it means that the structure degradation of PVA/SPPS composites faster than pure PVA. The FT-IR graph showed the O-H bond of the PVA/SPPS composites decrease by increasing starch content. Keywords: biocomposite, biodegradable, material, sweet purple sweet potatoes, poly (vinyl alcohol)