DEVELOPMENT OF BIOPLASTIC BASED ON CASSAVA FLOUR AND ITS STARCH DERIVATIVES FOR FOOD PACKAGING
Abstract
Author(s): Noryawati Mulyono*, Maggy Thenawidjaja Suhartono, Stella Angelina
This research aimed to develop bioplastic from cassava flour and its derivatives, i.e. starch and nanoparticles. Tapioca starch was extracted from cassava flour and further processed into its nanopar ticle by ethanol precipitation. All biopolymers in this study, which were cassava flour, tapioca starch, and tapioca starch nanoparticle, were used to produce bioplastics with the presence of glycerol as plastisizer. The results showed that both cassava flour and tapioca starch bioplastics were potent to be applied as sweet soy sauce and vegetable oil packagings, but not as water and chili sauce packagings. All bioplastics were transparent, similar to conventional plastic. The resulted bioplastics absorbed UV-A so that the products inside could be protected from photooxidative degradation. Keywords: Bioplastic, cassava, glycerol, packaging, UV absorption
