Optimization of the Process of Making Biodegradable Plastics from Cassava Peel Starch with Variations in Mixing and Synthesis Temperature

Abstract

Bioplastics are plastics that can be decomposed by the activity of microorganisms in the soil and can return to nature. This research uses raw material from cassava peel starch. This study aims to determine the effect of stirring time and cooking temperature on the characteristics of bioplastics. The manufacture of biodegradable plastic is done by mixing a 1:3 solution of glycerol and chitosan with a 50% starch solution. The variation of stirring time used was 60 minutes, 70 minutes and 80 minutes. Variation of cooking temperature 70°C, 80°C, and 90°C. The tests in this study were tensile strength test, elongation test, and biodegradation test. The concentration of stirring time and synthesis temperature in the process of making bioplastics from cassava peel starch has a very significant effect on the value of tensile strength, percent elongation of biodegradable plastics. The higher the synthesis temperature used, the value of the bioplastic tensile strength of cassava peel starch increased while the percent elongation value decreased. The best mixing time and synthesis temperature in the manufacture of biodegradable plastic from cassava peel starch was obtained at 90 minutes of stirring using a synthesis temperature of 80C with a tensile strength value of 0.69 Mpa, a percent elongation value of 13.48% with a degradation time of 24 days.