Pengaruh Penambahan Polivinil Alkohol terhadap Pembuatan dan Karakterisasi Biodegradable Foam dari Tepung Porang dan Serat Cangkang Biji Kopi

Abstract

This research has been conducted to make biodegradable foam using porang flour, coffee bean shell fiber and magnesium stearate with the addition of polyvinyl alcohol (PVA) variations of 40%, 50% and 60%. The stages in this study began with the manufacture of biodegradable foam using the baking process method with a temperature of 70oC in 90 minutes, then continued with the characterization of the resulting biodegradable foam. The optimum results of biofoam are found in the addition of 60% PVA with a density value of 0.712 g/cm3, the optimum tensile strength value is 322.3 kPa, elongation at break is 6.08% which increases as PVA increases. However, the value of water absorption decreased as PVA increased, with an optimum water absorption value of 2.42%. DSC test results obtained melting point 155.67oC. SEM results show that the surface of biodegradable foam has inhomogeneous starch granules and cavities. FTIR on biodegradable foam obtained hydrophilic groups that easily absorb water so that it is easily degraded by soil.