Korelasi Sifat Mekanik dan Morfologi Permukaan pada Biokomposit Berpenguat Serat Selulosa Rebung dengan Variasi Matriks Pati Komersial
Keywords:
biokomposit film, FESEM, pati komersial, serat rebung, tensile strength, solution castingAbstract
Penelitian ini mengkaji pengaruh variasi matriks pati komersial terhadap sifat mekanik dan morfologi permukaan biokomposit film berpenguat serat selulosa rebung. Lima jenis tepung komersial — tepung jagung, tepung sagu, tepung singkong, tepung hunkwe (kacang hijau), dan tepung kentang — digunakan sebagai matriks, dikombinasikan dengan serat rebung sebagai penguat dan gliserol sebagai plasticizer. Biokomposit film difabrikasi melalui metode solution casting. Pengujian sifat mekanik dilakukan berdasarkan standar ASTM D882, sedangkan karakterisasi morfologi permukaan menggunakan Field Emission Scanning Electron Microscopy (FESEM) pada perbesaran 500×, 1000×, dan 3000×. Hasil menunjukkan nilai tensile strength berkisar 2,86 MPa (tepung sagu) hingga 6,53 MPa (tepung kentang). Analisis FESEM mengkonfirmasi bahwa perbedaan performa mekanik berkorelasi dengan densitas dan distribusi serat rebung, kualitas ikatan antarmuka serat-matriks, serta karakteristik granula pati tidak tergelatinisasi. Penelitian ini membuktikan bahwa pemilihan jenis matriks pati merupakan faktor kritis dalam optimasi performa biokomposit film berbasis pati.
References
Geyer, R., Jambeck, J.R., & Law, K.L. (2017). Production, use, and fate of all plastics ever made. Science Advances, 3(7), e1700782. https://doi.org/10.1126/sciadv.1700782
Nair, S.B., Pillai, P.K.S., & Thomas, S. (2025). Starch-derived bioplastics: processing, properties, and applications. Carbohydrate Polymer Technologies and Applications, 9, 100621.
Averous, L., & Boquillon, N. (2004). Biocomposites based on plasticized starch: thermal and mechanical behaviours. Carbohydrate Polymers, 56(2), 111–122. https://doi.org/10.1016/j.carbpol.2003.11.015
Mali, S., Grossmann, M.V.E., & Yamashita, F. (2010). Starch films: production, properties and potential of utilization. Semina: Ciências Agrárias, 31(1), 137–156.
Wollerdorfer, M., & Bader, H. (1998). Influence of natural fibres on the mechanical properties of biodegradable polymers. Industrial Crops and Products, 8(2), 105–112. https://doi.org/10.1016/S0926-6690(97)10015-2
Osorio, M., et al. (2021). Bamboo fiber reinforced composites: a review of properties and applications. Composites Part B: Engineering, 223, 109088.
Hazrol, M.D., et al. (2022). Corn starch biocomposite reinforced with kenaf fiber: Effect of fiber loading on mechanical and physical properties. Polymers, 14(3), 491. https://doi.org/10.3390/polym14030491
Mlalila, N., et al. (2018). Biobased packaging materials: opportunities and challenges. Food Packaging and Shelf Life, 16, 1–10.
Le Corre, D., Bras, J., & Dufresne, A. (2010). Starch nanoparticles: A review. Biomacromolecules, 11(5), 1139–1153. https://doi.org/10.1021/bm901428y
Kibet, J.K., et al. (2025). Natural fiber reinforced thermoplastic starch biocomposites: a review. Advances in Materials Science and Engineering.
Müller, C.M.O., Laurindo, J.B., & Yamashita, F. (2009). Effect of cellulose fibers on the crystallinity and mechanical properties of starch-based films. Carbohydrate Polymers, 77(2), 293–299. https://doi.org/10.1016/j.carbpol.2009.01.014
Santana, R.F., et al. (2023). Cassava starch-based biocomposite films: effect of plasticizer and fiber reinforcement. Food Packaging and Shelf Life.
Maran, J.P., et al. (2014). Influence of natural vermiculite on mechanical, optical and water vapor barrier properties of cassava starch composite films. Carbohydrate Polymers, 101, 362–368.
Peelman, N., et al. (2013). Application of bioplastics for food packaging. Trends in Food Science & Technology, 32(2), 128–141. https://doi.org/10.1016/j.tifs.2013.06.003
Kabir, M.M., Wang, H., Lau, K.T., & Cardona, F. (2012). Chemical treatments on plant-based natural fibre reinforced polymer composites: An overview. Composites Part B: Engineering, 43(7), 2883–2892. https://doi.org/10.1016/j.compositesb.2012.04.053
