| Issue |
E3S Web Conf.
Volume 125, 2019
The 4th International Conference on Energy, Environment, Epidemiology and Information System (ICENIS 2019)
|
|
|---|---|---|
| Article Number | 07011 | |
| Number of page(s) | 8 | |
| Section | Waste Management | |
| DOI | https://doi.org/10.1051/e3sconf/201912507011 | |
| Published online | 28 October 2019 | |
Physical and Antimicrobial Properties of Hydroxypropyl Starch Bio-plastics Incorporated with Nyamplung (Calophyllum inophyllum) Cake Extract as an Eco-Friendly Food Packaging
1 Department of Food and Agricultural Product Technology, Faculty of Agriculture Technology, University of Gadjah Mada, Jl. Flora Yogyakarta 55281, Indonesia
2 Department of Chemical Engineering, Faculty of Engineering, University of Gadjah Mada, Jl. Teknika Utara Yogyakarta 55281, Indonesia
3 Department of Food Technology, Faculty of Engineering, University of PGRI Semarang, Jl. Sidodadi Timur no. 24, Semarang, Indonesia
* Corresponding author: riniruy@gmail.com
Nyamplung (Calophyllum inophyllum) cake as a by-product of nyamplung oil production is still limited. This research aimed to evaluate characteristics of antimicrobial bio-plastic made from hydroxypropyl starch as a basic ingredient and Nyamplung cake extract as additive. Nyamplung cake extract addition affected bio-plastic mechanical property by reduction of tensile strength but improved physical properties by reduction of vapor and oxygen permeability, water solubility, and increased elongation. This was probably due to the extract serve as natural crosslinking. Fourier Transform Infrared Spectroscopy analysis showed no difference in five bio-plastic samples, which probably caused by low concentration of extract. Thermogravimetry analysis showed the highest weight reduction in control of 95.824% and the lowest on Ext2% of 84.471%. Morphology analysis showed agglomeration of the extract on sample surface due to uneven ingredient distribution in mixture. Bio-plastic was more sensitive against gram positive bacteria than gram negative with their respective largest inhibition zone of 30 mm (Staphylococcus aureus) and 23 mm (Escherichia coli). This was probably due to the content of the extract serve as natural crosslinking and antibacterial agent.
Key words: bio-plastic / inhibition zone / solubility / tensile strength / vapor permeability / oxygen permeability
© The Authors, published by EDP Sciences, 2019
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.