Characteristics of Hydrogel from a Combination of Carrageenan and Nanosilver (AgNPS)

¹ Chemical Engineering Program Study, Faculty of Industrial Technology, Universitas Ahmad Dahlan, Indonesia
² Industrial Engineering Program Study, Faculty of Industrial Technology, Universitas Ahmad Dahlan, Indonesia

^* Corresponding author: gita.indah@che.uad.ac.id

Abstract

Nowadays, the function of food packaging is developing with increasing public awareness in maintaining food ingredients. Not only equipped with biosensors to maintain food durability, but smart packaging must contain antibacterials. Biopolymers can be used as smart packaging, one of which is carrageenan. The purpose of this study was to create smart packaging materials by utilizing local natural materials, namely carrageenan and banana peel starch to improve quality with various indicators and antibacterials. The difference between this study and previous studies is the use of carrageenan and a combination of AgNPs which provide antibacterial properties to food packaging. The research method used experimentally was the manufacture of 2 smart packaging materials, namely carrageenan-AgNPs hydrogel with variations in the composition ratio 3:1 1:3, 1:1. The hydrogel results were then characterized using FTIR and SEM EDX. The results of the FTIR analysis showed that at a ratio of 1:1 there was still kappa carrageenan content, but at a ratio of 3:1 and 1:3 (comparison of carrageenan to AgNPS) kappa carrageenan was no longer found. SEM results showed the structure of the hydrogel at a ratio of 3:1. Energy Dispersive X-Ray (EDX) results show the dominance of carbon and oxygen elements at 61% and 31.92% respectively. This research can be considered as an alternative smart packaging to replace plastic.