Studi Pengaruh Pemlastis Putih Telur Terhadap Sifat Mekanik Bioplastik Dengan Bahan Dasar Pati Ubi Jalar Cilembu
| Main Author: | Rosid, Nova Fathur |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://repository.ub.ac.id/168337/2/Nova%20Fathur%20Rosid%20%282%29.pdf http://repository.ub.ac.id/168337/ |
Daftar Isi:
- Metode casting telah digunakan untuk pembuatan bioplastik berbahan dasar ubi jalar cilembu dengan pemlastis putih telur. Tahapan pembuatan bioplastik dimulai dari pembuatan pati ubi jalar cilembu dengan metode blending, proses glatinisasi, pengovenan, dan pengeringan di udara selama 48 jam. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan komposisi pemlastis putih telur 0,5 sampai 2 ml terhadap sifat mekanik bioplastik berbahan dasar pati ubi jalar cilembu sebelum dan sesudah uji ketahanan udara. Nilai kuat tarik bioplastik mengalami peningkatan maksimal sebesar 12,85 MPa dengan penambahan komposisi pemlastis putih telur. Nilai kuat tarik bioplastik paling optimal dengan komposisi pemlastis putih telur 1,5 ml adalah 38,14 MPa. Berdasarkan analisis uji tarik diperoleh hasil bahwa penyimpanan sampel bioplastik berpengaruh terhadap uji ketahanan udara. Penyimpanan selama 5 hari, peningkatan nilai kuat tarik tertinggi pada sampel bioplastik tanpa penambahan pemlastis sebesar 16,15 MPa. Nilai kuat tarik sampel bioplastik dengan penambahan komposisi pemlastis putih telur 0,5 ml; 1 ml dan 1,5 ml mengalami peningkatan maksimal setelah penyimpanan selama 5 hari sedangkan penambahan komposisi pemlastis 0 ml dan 2 ml mengalami peningkatan maksimal setelah penyimpanan selama 10 hari. Nilai elongasi terbesar diperoleh dengan penambahan pemlastis 1 ml setelah penyimpanan selama 15 hari yaitu 6,98% dan nilai modulus elastisitas terbesar terdapat pada bioplastik tanpa pemlastis putih telur setelah penyimpanan selama 20 hari yaitu 1947,05 MPa. Uji serapan air yang paling optimal dihasilkan oleh sampel bioplastik tanpa pemlastis. Kata kunci : bioplastik, pati ubi jalar cilembu, putih telur, uji mekanik, uji ketahanan udara, uji serapan air vi vii STUDY ON THE EFFECT OF PLASTILIZER WHITE EEG TROUGH CHARACTERISTIC OF BIOPLASTIC MECHANICS WITH BASIC MATERIALS CILEMBU SWEET POTATO STARCH ABSTRACT Cilembu sweet potato based bioplastic with white egg as a plastilizer has been made using a casting method. The manufacture of the bioplastic started by extracting the cilembu sweet potato using a blending method, the next steps were glatinization process, baking process and 48 hours air drying process. In this research, the effect of the addition of 0.5 to 2 ml white egg plastilizer on mechanical properties of the bioplastic before and after an air endurance test was analyzed. Based on the experimental result, the addition of white egg plastilizer increases the tensile strength of the bioplastic up to 12.85 MPa. The highest tensile strength of 38.14 MPa is obtained at addition of 1.5 ml white egg plastilizer. The duration of bioplastic storage effects the air resistance test, interaction of the bioplastic with air increases the tensile strength of the bioplastic. The bioplastic without addition of white egg plastilizer has the highest increasing of tensile strength of 16.15 MPa after 5 days of storage. At addition of 0.5 ml, 1 ml and 1.5 ml white egg plastilizers, the highest increasing of tensile strengths are obtained at 5 days of storage, while at addition of 0 ml and 2 ml white egg plastilizers, the highest increasing of tensile strengths are obtained at 10 days of storage. The highest elongation of 6.98% is obtained at addition of plastilizer 1 ml after 15 days of storage and the highest elasticity modulus of 1947.05 MPa is obtained at bioplastic without addition of white egg plastilizer after 20 days of storage. The highest water absorption test value is obtained at bioplastic without addition of white egg plasticizer.