Bioplastik dari Kombinasi Pati Aren-Singkong dengan Filler Arang Kulit Kopi

Abstract

Berbeda dengan plastik sintesis, bioplastik merupakan plastik yang mudah terurai. Penelitian ini bertujuan mengkaji pengaruh perbandingan jumlah pati yang digunakan (pati aren : pati singkong) dan bobot  arang kulit kopi dalam pembuatan bioplastik untuk kemasan kopi. Variabel bebas dalam penelitian ini adalah perbandingan pati aren-singkong (3:1, 3:2, 3:3, 2:3, 1:3) dan bobot arang kulit kopi (0,25 gram, 0,75 gram, 1,25 gram). Pembuatan bioplastik dilakukan dengan proses gelatinasi terhadap pati yang dilarutkan dalam air, kemudian ditambah bahan aditif seperti: CMC, arang kulit kopi, sorbitol dan minyak biji pepaya. Bioplastik yang dihasilkan diuji karakteristiknya. Hasil yang didapatkan pada uji F bobot arang kulit kopi berpengaruh sangat nyata pada ketebalan bioplastik. Hasil terbaik pada ketebalan bioplastik terdapat pada bobot arang kopi 1,25 gram. Sedangkan hasil uji F lain menunjukkan bahwa perbandingan pati, bobot arang kopi dan kombinasi keduanya tidak berpengaruh terhadap bioderadasi dan ketahanan air. Hasil optimum pada uji degradabilitas dan uji ketahanan air dihasilkan pada komposisi pebandingan pati aren:pati singkong (3:1) dan bobot arang 0,25 gram. Hasil dari uji morfologi menunjukan bahwa bioplastik terbaik dihasilkan pada variasi komposisi pati aren:pati singkong (2:3) dan arang kulit kopi 1,25 gram. Bobot arang kulit kopi sebanyak 1,25 gram menghasilkan uji kuat tarik terbaik. Sedangkan hasil kuat tarik terhadap variasi perbandingan pati diperoleh hasil terbaik pada perbandingan pati aren:pati singkong (3:2). Uji elongasi terhadap arang kulit kopi memperoleh hasil tebaik pada komposisi arang sebanyak 0,25 gram. Sedangkan hasil elongasi terhadap perbandingan pati diperoleh hasil tebaik pada variasi perbandingan pati aren:pati singkong (1:3). Sehingga hasil bioplastik yang diperuntukan sebagai kemasan kopi ini masih diperlu dilakukan bebarapa inovasi untuk mendapat hasil yang layak untuk digunakan.

Unlike synthetic plastics, bioplastics are biodegradable. This study aims to examine the effect of the ratio of the amount of starch used (palm starch: cassava starch) and the amount of coffee husk charcoal in the manufacture of bioplastics for coffee packaging. The independent variables in this study were the ratio of palm-cassava starch (3:1, 3:2, 3:3, 2:3, 1:3) and the amount of coffee husk charcoal (0.25 grams, 0.75 grams, 1.25 grams). The manufacture of bioplastics was carried out by the gelatinization process of starch dissolved in water, then added with additives such as: CMC, coffee husk charcoal, sorbitol and papaya seed oil. The resulting bioplastics were tested for their characteristics. The results obtained in the F test showed that the amount of coffee husk charcoal had a very significant effect on the thickness of the bioplastic. The best result on the thickness of the bioplastic was found at the amount of coffee charcoal of 1.25 grams. Meanwhile, the results of other F tests showed that the ratio of starch, the amount of coffee charcoal and the combination of both did not affect biodegradation and water resistance. The optimum results in the degradability test and water resistance test were produced at a composition of palm starch: cassava starch (3:1) and a charcoal content of 0.25. The results of the morphology test showed that the best bioplastic was produced at a variation of the composition of palm starch: cassava starch (2:3) and 1.25 grams of coffee husk charcoal. The amount of coffee husk charcoal of 1.75 grams produced the best tensile strength test. Meanwhile, the tensile strength results for variations in the starch ratio obtained the best results at a ratio of palm starch: cassava starch (3:2). The elongation test for coffee husk charcoal obtained the best results at a charcoal composition of 0.25 grams. Meanwhile, the elongation results for the starch ratio obtained the best results at a variation of the ratio of palm starch: cassava starch (1:3). So, the bioplastic produced for coffee packaging still requires several innovations to achieve results that are suitable for use.