Development Production of Bioplastics from Jackfruit Seeds Starch
Abstract
The aim of this research was to develop bioplastic product from jackfruit seed starch. Suitable formula of bioplastic production was determined by observing the melting points of the mixtures using Differential Scanning Calorimeter (DSC). The results were used in the process of forming bioplastic from jackfruit seed starch by thermoplastic compression molding. The parameters investigated were 5 glycerin concentrations of 0, 25, 50, 75 and 100 percent by weight of jackfruit seed starch. The experimental design employed was Completely Randomized Design (CRD). Physical and chemical analysis found that brightness values (L*) and moisture contents increased with increasing glycerin concentrations. Measurements of melting points between 20 - 300 ๐C showed that initial gelatinization temperatures (To) were 36.02, 44.99, 26.93, 143.75 and 137.74 ๐C, respectively. The Maximum gelatinization temperatures (Tp) were 90.09, 111.33, 118.10, 152.57 and 155.80 ๐C, respectively and final gelatinization temperatures (Tc) were 136.68, 156.19, 159.57, 166.88 and 175.78 ๐C, respectively. It was found that enthalpy of gelatinization (DH) were 256.95, 226.34, 248.07, 124.16 and 166.45 (J/g), respectively. When forming the bioplastic products from jackfruit seed starch by compression molding, the flexibility and adhesion of plastic sheets were improved with increasing glycerin concentrations.
Keywords : melting point, thermal properties, bioplastics, compression molding, jackfruit seed starch
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