Maulana, Faizal (2014) Pengaruh Komposisi Glukomanan-Tapioka Terhadap Karakteristik Biopolimer Sebagai Plastik Ramah Lingkungan. Undergraduate thesis, Institut Teknologi Sepuluh Nopember Surabaya.
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Abstract
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 666,66 kPa dan 41,72 kPa. Penambahan
kadar tepung tapioka mengakibatkan derajat penggembungan
biopolimer menurun hingga 33,12% yaitu pada film biopolimer
glukomanan-tapioka 5:5. Dan variasi komposisi 8:2 memiliki laju
degradasi tercepat yaitu 0,19 gr/hari
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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
glucomannan/tapioca flour to biopolymer characteristic. Level
variations of tapioca flour are 0%,10%, 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 5:5 composition. The highest biodegradation rate is
0,19 gr/day that occured on 8:2 composition
| Item Type: | Thesis (Undergraduate) |
|---|---|
| Additional Information: | RSF 572.33 Mau p |
| Uncontrolled Keywords: | glukomanan porang, tapioka, karakteristik biopolimer. |
| Subjects: | Q Science > QP Physiology > QP801.B69 Biopolymers |
| Divisions: | Faculty of Industrial Technology > Physics Engineering > 30201-(S1) Undergraduate Thesis |
| Depositing User: | EKO BUDI RAHARJO |
| Date Deposited: | 22 Sep 2020 06:18 |
| Last Modified: | 22 Sep 2020 06:18 |
| URI: | http://repository.its.ac.id/id/eprint/82016 |
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