SIFAT FISIK DAN MEKANIK KEMASAN TABLEWARE DARI KOMPOSIT AMPAS TEH HITAM DAN TEPUNG TAPIOKA

Riel Jeremy Jordan Umboh, Yudi Pranoto, Sri Rahayoe

Sari

Sumber serat dari limbah yang ramah lingkungan dan mudah didapatkan seperti serat ampas teh hitam dapat bermanfaat dalam sebagai bahan alternatif kemasan plastik non-biodegradable. Ampas teh hitam berperan sebagai pengisi dalam matriks tepung tapioka untuk membuat tableware dengan menggunakan alat compression molding. Faktor penting yang harus diperhatikan adalah penentuan ukuran partikel serat yang sesuai dapat meningkatkan kualitas komposit. Dalam penelitian ini digunakan empat rasio massa ampas teh hitam : pati tapioka (30:70, 40:60, 50:50, 60:40) dan tiga ukuran partikel (400-250 μm, 250-125 μm, <125 μm). Tableware diuji karakteristiknya meliputi sifat fisik (morfologi, ketebalan, densitas, penyerapan air) dan mekanik (kuat tarik, kuat fleksural). Hasil penelitian menunjukkan peningkatan serat dan pengecilan ukuran partikel ampas teh dapat meningkatkan sifat fisik dan mekanik tableware yang dihasilkan. Rasio 50:50 (50% ampas teh) dan ukuran partikel <125 μm memberikan morfologi yang baik, ketebalan dan kuat tarik yang tinggi, sedangkan rasio 60:40 (60% ampas teh) dan ukuran partikel 250-125 μm memberikan densitas dan kuat fleksural yang rendah, dan penyerapan air yang rendah. 

Kata kunci—ampas teh hitam, ukuran partikel serat, tepung tapioka, tableware

 Kata Kunci

ampas teh hitam; ukuran partikel serat; tepung tapioka; tableware

 Teks Lengkap:

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Referensi

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DOI: https://doi.org/10.25077/jtpa.27.1.65-75.2023

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