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ITS » Paper and Presentation » Teknik Fisika S1
Posted by anisw@its.ac.id at 11/04/2016 09:42:28  •  695 Views


COMPOSITION EFFECT OF GLUCOMANNAN-TAPIOCA FLOUR TO BIOPOLYMER CHARACTERISTIC AS ECO-FRIENDLY PLASTIC

PENGARUH KOMPOSISI GLUKOMANAN-TAPIOKA TERHADAP KARAKTERISTIK BIOPOLIMER SEBAGAI PLASTIK RAMAH LINGKUNGAN

Author :
MAULANA, FAIZAL ( 2408100081 )




ABSTRAK

Penggunaan bahan alam untuk polimer polimer alami merupakan salah satu solusi pencemaran tanah oleh limbah plastik karena polimer alami dapat terurai oleh alam. Bahan yang telah dikembangkan untuk bahan dasar polimer adalah glukomanan umbi porang dan tepung singkong tapioka. Tugas akhir ini menggunakan campuran dari glukomanan porang dan tepung tapioka untuk mengetahui pengaruh komposisi glukomanan dan tapioka terhadap karakteristik biopolimer. Variasi kadar tepung tapioka yang digunakan adalah 0 10 20 30 40 dan 50. Karakterisasi sampel dari semua variasi dilakukan dengan uji tarik uji penggembungan uji biodegradasi dengan bakteri Pseudomonas sp dan FTIR. Hasil penelitian ini menunjukkan bahwa semakin besar penambahan kadar tepung tapioka sifat kekuatan tarik cenderung menurun elongasi cenderung meningkat dan modulus elastisitas biopolimer cenderung menurun. Kekuatan tarik dan modulus elastisitas paling besar dimiliki oleh sampel dengan komposisi glukomanan 100 yakni sebesar 66666 kPa dan 4172 kPa. Penambahan kadar tepung tapioka mengakibatkan derajat penggembungan biopolimer menurun hingga 3312 yaitu pada film biopolimer glukomanan-tapioka 55. Dan variasi komposisi 82 memiliki laju degradasi tercepat yaitu 019 grhari.


ABSTRACT

Plastic usages are rapidly increase in recent years it contaminates environment especially water and soil. Natural polymer that made from natural substances is one of its solutions because it can be decomposed. Glucomannan from Amorphophallus oncophillus and tapioca flour are already used in term of biopolymer substance in previous research. This research used glucomannan from Amorphophallus oncophillus and tapioca flour to figure out composition effect of glucomannantapioca flour to biopolymer characteristic. Level variations of tapioca flour are 010 20 30 40 and 50. Tensile test swelling test biodegradable test and FTIR are applied in this research. The results showed that the increase of tapioca flour affects the decrease of tensile strength and elasticity modulus and the increase of elongation. Tensile strength and elasticity modulus reach its peak on 666.66 kPa and 41.72 kPa for composition of 100 glucomannan. The increase of tapioca flour affected the decrease of swelling degree the lowest is 33.12 for 55 composition. The highest biodegradation rate is 019 grday that occured on 82 composition.



KeywordsGlukomanan porang; Tapioka; Karakteristik biopolimer; Amorphophallus oncophillus; glucomannan; tapioca; biopolymer characteristic
 
Subject:  None
Contributor
  1. Lizda Johar Mawarani, ST, MT
  2. Dyah Sawitri, ST, MT
Date Create: 11/04/2016
Type: Text
Format: pdf
Language: Indonesian
Identifier: ITS-paper-24121160008805
Collection ID: 24121160008805
Call Number: RSF 572.33 Mau p


Source
Paper and Presentations, Physics Engineering, RSF 572.33 Mau p, 2014

Coverage
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Rights
Copyright @2016 by ITS Library. This publication is protected by copyright and per obtained from the ITS Library prior to any prohibited reproduction, storage in a re transmission in any form or by any means, electronic, mechanical, photocopying, reco For information regarding permission(s), write to ITS Library




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  1.  ITS-paper-41039-2408100081-paper.pdf - 1336 KB
  2.  ITS-paper-41039-2408100081-presentation.pdf - 1561 KB




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