Pengaruh Penambahan Tepung Bulu Ayam dan Pati Kulit Pisang Terhadap Sifat Mekanik dan Biodegradabilitas Plastik Campuran Polipropilena Bekas
DOI:
https://doi.org/10.25077/jfu.5.3.214-221.2016Abstract
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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Copyright (c) 2016 Pajri Marpin, Sri Mulyadi, Sri Handani
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