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All Journal Jurnal Sains Materi Indonesia Jurnal Bahan Alam Terbarukan
Suryanegara, Lisman
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Materials Science & Nanotechnology

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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

Abstract

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).
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

Abstract

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.
Co-Authors Bambang Subiyanto, Bambang Deni Zulfiana Gutari, Sesmi Ismadi Ismadi Kurnia Wiji Prasetiyo Kusumah, Sukma Surya Marlina, Resti Nanang Masruchin Sita Heris Anita Subyakto Subyakto Widya FATRIASARI