Analisis Pengaruh Variasi Selulosa Bakteri Komagataeibacter Xylinus dan Pati Terhadap Sifat Mekanik Edible Film Pati Tapioka Dengan Plasticizer Glycerol

Mumtazah, Rahiel Okalina (2026) Analisis Pengaruh Variasi Selulosa Bakteri Komagataeibacter Xylinus dan Pati Terhadap Sifat Mekanik Edible Film Pati Tapioka Dengan Plasticizer Glycerol. Diploma thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Penggunaan plastik sintetis secara masif memicu pencemaran lingkungan yang serius. Sebagai alternatif ramah lingkungan, penelitian ini mengembangkan biokomposit edible film berbasis pati tapioka dengan agen penguat berupa selulosa bakteri Komagataeibacter xylinus (dari nata de coco) serta plasticizer gliserol melalui metode wet casting. Studi ini berfokus pada analisis pengaruh variasi kandungan pati tapioka (14–26 wt%) dan variasi kadar nata de coco (4–16 wt%) terhadap sifat mekanik, fisik, kimia, dan biodegradabilitas film. Analisis FTIR mengonfirmasi interaksi fisik yang homogen tanpa terbentuknya gugus fungsi baru. Hasil uji mekanik menunjukkan peningkatan konsentrasi pati tapioka berbanding lurus dengan sifat mekanik, meningkatkan kekuatan tarik dari 0,35 MPa menjadi 1,66 MPa dan modulus elastisitas dari 6,99 MPa menjadi 9,56 MPa, namun menurunkan elongasi dari 20,08% menjadi 6,64%. Sebaliknya, penambahan kadar nata de coco menunjukkan titik optimum pada komposisi 13 wt%, menghasilkan performa mekanik terbaik dengan kekuatan tarik 0,76 MPa, modulus elastisitas 7,60 MPa, dan elongasi tertinggi sebesar 23,08%, sebelum akhirnya menurun drastis pada kadar 16 wt% akibat ketidakstabilan struktural. Pada pengujian fisik dan lingkungan, peningkatan kadar pati tapioka meningkatkan persentase water uptake dari 75% menjadi 117%, memperlama waktu kelarutan pada suhu 80°C dari 144 detik menjadi 402 detik, namun memperlambat laju biodegradasi tanah dengan weight loss hari ke-14 yang turun dari 66% menjadi 28%. Sebaliknya, peningkatan kadar nata de coco menurunkan nilai water uptake hingga mencapai 50%, mempercepat kelarutan pada air panas 80°C hingga 72 detik, serta mempercepat laju biodegradasi tanah hingga mencapai dekomposisi sempurna (100%) pada hari ke-14 untuk variasi di atas 13 wt%. Pada suhu ruang (30°C), seluruh variasi film tetap utuh dan resisten hingga 21 hari perendaman. Formulasi biokomposit edible film ini berhasil dipelajari dan berpotensi sebagai solusi inovatif kemasan produk berkelanjutan.
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The massive use of synthetic plastics triggers serious environmental pollution. As an eco-friendly alternative, this research developed an edible film biocomposite based on tapioca starch with bacterial cellulose Komagataeibacter xylinus (sourced from nata de coco) as a reinforcing agent and glycerol as a plasticizer using the wet casting method. This study focuses on analyzing the effects of varying tapioca starch content (14–26 wt%) and varying nata de coco content (4–16 wt%) on the mechanical, physical, chemical, and biodegradability properties of the film. FTIR analysis confirmed a homogeneous physical interaction without the formation of new functional groups. The mechanical test results showed that an increase in tapioca starch concentration was directly proportional to the mechanical properties, increasing the tensile strength from 0.35 MPa to 1.66 MPa and the elastic modulus from 6.99 MPa to 9.56 MPa, but decreasing the elongation from 20.08% to 6.64%. Conversely, the addition of nata de coco content exhibited an optimum point at a composition of 13 wt%, yielding the best mechanical performance with a tensile strength of 0.76 MPa, an elastic modulus of 7.60 MPa, and the highest elongation of 23.08%, before drastically declining at 16 wt% due to structural instability. In physical and environmental testing, increasing the starch content increased the water uptake percentage from 75% to 117% and prolonged the solubility time at 80°C from 144 seconds to 402 seconds, but slowed down the soil biodegradation rate with the 14th-day weight loss dropping from 66% to 28%. On the other hand, increasing the nata de coco content decreased the water uptake value down to 50%, accelerated the solubility time in hot water at 80°C to 72 seconds, and accelerated the soil biodegradation rate until reaching complete decomposition (100%) on the 14th day for variations above 13 wt%. At room temperature (30°C), all film variations remained intact and resistant up to 21 days of immersion. This biocomposite edible film formulation was successfully studied and holds potential as an innovative solution for sustainable product packaging.

Item Type:	Thesis (Diploma)
Uncontrolled Keywords:	Edible Film, Pati Tapioka, Selulosa Bakteri, Tapioca Starch, Bacteria Cellulose
Subjects:	T Technology > TA Engineering (General). Civil engineering (General) > TA418.16 Materials--Testing. T Technology > TP Chemical technology > TP451.E3 Edible coatings.
Divisions:	Faculty of Industrial Technology and Systems Engineering (INDSYS) > Material & Metallurgical Engineering > 28201-(S1) Undergraduate Thesis
Depositing User:	Rahiel Okalina Mumtazah
Date Deposited:	22 Jul 2026 08:54
Last Modified:	22 Jul 2026 08:54
URI:	http://repository.its.ac.id/id/eprint/135457

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