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EFFECTS OF CHITOSAN COATING ON THE PHYSICAL, MECHANICAL AND ANTIMICROBIAL PROPERTIES OF FOOD PACKAGING PAPER Prasetiyo, Kurnia Wiji; Zulfiana, Deni; Anita, Sita Heris; Fatriasari, Widya; Suryanegara, Lisman; Masruchin, Nanang; Gutari, Sesmi
Jurnal Sains Materi Indonesia Vol 21, No 2: JANUARY 2020
Publisher : Center for Science & Technology of Advanced Materials - National Nuclear Energy Agency

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (990.486 KB) | DOI: 10.17146/jsmi.2020.21.2.5600


EFFECTS OF CHITOSAN COATING ON THE PHYSICAL, MECHANICAL AND ANTIMICROBIAL PROPERTIES OF FOOD PACKAGING PAPER. The coating process on food packaging paper is carried out to improve the food safety and health aspect from dangerous substance migration from food packaging into food. Chitosan has attracted interest in packaging, especially in food packaging as edible films and coatings. A paper from oil palm empty fruit bunches (OPEFB) pulp was coated with chitosan using different pulp weight (1, 1.5, 2 g) and chitosan content (0.25, 0.50, 0.75, 1 g) as parameters. The effect of chitosan as coating material on physical, mechanical, and antimicrobial properties was studied. The results showed that the density and grammage values of the paper increased after coating due to the increasing of chitosan content. The mechanical properties of the coated paper, such as tensile strength, tensile modulus and elongation, improved in line with the increase of chitosan content and pulp weight. The addition of chitosan on paper imparts antimicrobial properties against Gram-positive bacteria (Staphylococcus aureus) and Gram- negative bacteria (Escherichia coli).
Heat Properties of Polylactic Acid Biocomposites after Addition of Plasticizers and Oil Palm Frond Microfiber Kusumaningrum, Wida Banar; Syamani, Firda Aulya; Suryanegara, Lisman
Jurnal Kimia Sains dan Aplikasi Vol 23, No 8 (2020): Volume 23 Issue 8 Year 2020
Publisher : Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (60.921 KB) | DOI: 10.14710/jksa.23.8.295-304


Polylactic acid (PLA) is a biopolymer that can replace thermoplastic polymers such as polypropylene (PP) in various applications due to strength, young modulus, biocompatibility, biodegradability, good clarity, oil resistance, and oxygen barrier ability. However, PLA has some drawbacks, including brittle, high glass transition temperature (Tg), and low degradation and crystallization rates. Therefore, modification is needed with the addition of nucleating agents and plasticizers to overcome these limitations of PLA. This research aims to study the effect of plasticizers and microfibril cellulose of oil palm frond (OPF) on thermal stability and to review the crystallization kinetics of PLA biocomposites. Polyethylene glycol and triacetin were used as plasticizers. Thermal analysis was performed using Thermal Gravimetry analysis (TGA) and Differential Scanning Calorimetry (DSC). The crystallization kinetics study was analyzed using a modified Avrami model under non-isothermal conditions. PLAP4000 has better thermal stability than PLAP200 and PLAG with Tonset and Tmax values reaching 349.17°C and 374.68°C, respectively, which are close to pure PLA. All types of plasticizers influenced decreasing the Tg value in the range of 27–42%, whereas OPF microfiber addition contributes to a Tg reduction of 37-55 %. Crystallization kinetic study was informed for heterogeneous and simultaneous nucleation mechanisms with an n value range of about 2-3 for PLAP4000 and PLAOP4000. The crystallization rate was multiplied 4-9-fold for PLAOP200 and 2-3-fold for PLAOP4000.
Characteristics of Environmentally Friendly Food Container Composite Made From Sorghum Bagasse and Citric Acid ismadi, ismadi; Kusumah, Sukma Surya; Subyakto, Subyakto; Subiyanto, Bambang; Suryanegara, Lisman; Marlina, Resti
Jurnal Bahan Alam Terbarukan Vol 9, No 2 (2020): December 2020 [Nationally Accredited - Sinta 2]
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jbat.v9i02.27345


The common food container product was made from plastic such as polypropylene, polystyrene, etc which has slowed to degrade hence affected to the environmental pollution and health disorder. Therefore, environmentally friendly food container composite is developed from sustainable resources such as sorghum bagasse and citric acid. The effects of sorghum species, sorghum particles and citric acid content on the composite properties were investigated. Local species of sorghum was used as raw material such as Super 2 in the manufacturing of food packaging.  The size and moisture content of the particles were passthrough on 40 mesh and 10%, respectively. The content of the particle was variated such as 10, 15, and 20% wt. Furthermore, citric acid was used as a binder with difference content such as 10, 20, and 30% wt.  Those raw materials were mixed with tapioca starch, polyvinyl alcohol (PVA), and glutaraldehyde. The mixing material was hot pressed at 180 ℃ for 15 minutes. The composite dimension was 12 cm x 10 cm x 3 mm. The physical and mechanical properties of the composite were carried out. Considering the properties of the composite, sorghum bagasse and citric acid are suitable as raw material of food container composite.