THE EFFECT OF AMYLOPECTIN ON PLASTIC QUALITY_Calysta Deli Adhani

Abstract

Amylose and amylopectin are ingredients in starch which are the raw materials for making biodegradable plastics, but they are easily torn (brittle), so it is necessary to add plasticizers. In this study using glycerol as a plasticizer. This research was conducted in the chemical industry process laboratory with the aim of making biodegradable plastics and knowing the physical characteristics of this type of flour with the addition of glycerol plasticizer. The experiment was arranged using a factorial completely randomized design with three replications. The factor is the type of starch (sago starch, arrowroot, and cassava). Observations included chemical and physical properties of starch and physical properties of biodegradable plastics. The data obtained for the content of amylose and amylopectin were that the starch in glutinous rice flour had the greatest value (85%), the starch in taro flour had a value (78%), starch in wheat flour had a value (75%), and starch in maize which has value (74%). The results showed that the content of Amylose and Amylopectin greatly influenced the tensile strength and elongation of Biodegradable plastics, the greater the Amylopectin content, the higher the value of the tensile strength of Biodegradable plastic elongation. Glutinous rice starch has elongation, tensile strength and biodegradation values (5 - 0.39% - 2 days) for taro starch (4.4 - 0.62% - 3 days), for wheat starch (9-0.73% - 4 days) and for corn starch (5- 3.61% - 6 days).