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  • 标题:Physical and Antimicrobial Properties of Hydroxypropyl Starch Bio-plastics Incorporated with Nyamplung (Calophyllum inophyllum) Cake Extract as an Eco-Friendly Food Packaging
  • 本地全文:下载
  • 作者:Rini Umiyati ; Chusnul Hidayat ; Ria Millati
  • 期刊名称:E3S Web of Conferences
  • 印刷版ISSN:2267-1242
  • 电子版ISSN:2267-1242
  • 出版年度:2019
  • 卷号:125
  • 页码:1-8
  • DOI:10.1051/e3sconf/201912507011
  • 出版社:EDP Sciences
  • 摘要:Nyamplung (Calophyllum inophyllum) cake as a by-product of nyamplung oil production is still limited. This research aimed to evaluate characteristics of antimicrobial bio-plastic made from hydroxypropyl starch as a basic ingredient and Nyamplung cake extract as additive. Nyamplung cake extract addition affected bio-plastic mechanical property by reduction of tensile strength but improved physical properties by reduction of vapor and oxygen permeability, water solubility, and increased elongation. This was probably due to the extract serve as natural crosslinking. Fourier Transform Infrared Spectroscopy analysis showed no difference in five bio-plastic samples, which probably caused by low concentration of extract. Thermogravimetry analysis showed the highest weight reduction in control of 95.824% and the lowest on Ext2% of 84.471%. Morphology analysis showed agglomeration of the extract on sample surface due to uneven ingredient distribution in mixture. Bio-plastic was more sensitive against gram positive bacteria than gram negative with their respective largest inhibition zone of 30 mm (Staphylococcus aureus) and 23 mm (Escherichia coli). This was probably due to the content of the extract serve as natural crosslinking and antibacterial agent.
  • 其他摘要:Nyamplung (Calophyllum inophyllum) cake as a by-product of nyamplung oil production is still limited. This research aimed to evaluate characteristics of antimicrobial bio-plastic made from hydroxypropyl starch as a basic ingredient and Nyamplung cake extract as additive. Nyamplung cake extract addition affected bio-plastic mechanical property by reduction of tensile strength but improved physical properties by reduction of vapor and oxygen permeability, water solubility, and increased elongation. This was probably due to the extract serve as natural crosslinking. Fourier Transform Infrared Spectroscopy analysis showed no difference in five bio-plastic samples, which probably caused by low concentration of extract. Thermogravimetry analysis showed the highest weight reduction in control of 95.824% and the lowest on Ext2% of 84.471%. Morphology analysis showed agglomeration of the extract on sample surface due to uneven ingredient distribution in mixture. Bio-plastic was more sensitive against gram positive bacteria than gram negative with their respective largest inhibition zone of 30 mm (Staphylococcus aureus) and 23 mm (Escherichia coli). This was probably due to the content of the extract serve as natural crosslinking and antibacterial agent.
  • 其他关键词:bio-plastic ; inhibition zone ; solubility ; tensile strength ; vapor permeability ; oxygen permeability
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