Pengaruh Penambahan Tepung Bulu Ayam dan Pati Kulit Pisang Terhadap Sifat Mekanik dan Biodegradabilitas Plastik Campuran Polipropilena Bekas

Authors

  • Pajri Marpin Jurusan Fisika FMIPA Universitas Andalas
  • Sri Mulyadi Jurusan Fisika FMIPA Universitas Andalas
  • Sri Handani Jurusan Fisika FMIPA Universitas Andalas

DOI:

https://doi.org/10.25077/jfu.5.3.214-221.2016

Abstract

Telah dilakukan penelitian tentang pengaruh penambahan tepung bulu ayam dan pati kulit pisang terhadap sifat mekanik dan biodegradabilitas plastik campuran polipropilena bekas. Pada penelitian ini dibuat dua macam sampel yaitu pertama sampel dengan variasi tepung bulu ayam 0, 2, 4 dan 6 g dengan penambahan pati kulit pisang 10 g dan sampel kedua dengan variasi pati 0, 2, 4 dan 6 g dengan penambahan tepung bulu ayam 10 g. Sampel-sampel tersebut kemudian diuji kuat lentur, kuat tarik dan degradabilitasnya. Pengujian degradabilitas dilakukan dengan cara penguburan selama 40 hari. Dari hasil penguburan dilihat pengurangan massanya. Hasil menunjukkan penambahan pati kulit pisang cenderung menurunkan kekuatan mekanis, namun mempercepat proses degradasi. Nilai maksimum kuat lentur terdapat pada sampel dengan variasi tepung bulu ayam 4 g dan 6 g senilai 19,60 N/mm2. Nilai kuat tarik maksimum yaitu pada variasi 0 g pati kulit pisang sebesar 1,04 N/mm2 dan nilai degradasi maksimum didapat pada sampel dengan pati kulit pisang 6 g yaitu 0,146 %/hari.

Kata kunci : degradabilitas, kuat lentur, kuat tarik, pati kulit pisang, polipropilena, tepung bulu ayam

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Published

2016-07-03

How to Cite

Marpin, P., Mulyadi, S., & Handani, S. (2016). Pengaruh Penambahan Tepung Bulu Ayam dan Pati Kulit Pisang Terhadap Sifat Mekanik dan Biodegradabilitas Plastik Campuran Polipropilena Bekas. Jurnal Fisika Unand, 5(3), 214–221. https://doi.org/10.25077/jfu.5.3.214-221.2016

Issue

Vol. 5 No. 3 (2016)

Section

Articles

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Copyright (c) 2016 Pajri Marpin, Sri Mulyadi, Sri Handani

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