Characterization of a bioplastic spoon based on kepok banana (Musa acuminata balbisiana C.) starch with the addition of areca nut shells (Areca catechu L.) and glycerol

Abstract

Abstract Bioplastic spoon is one of the complementary packaging for food products, especially instant food, its massive use makes plastic spoon waste contribute to reduce the plastic waste that is dumped into the environment. This study aims to produce and characterize bioplastic spoons made from kepok banana peel starch with areca nut shells as fillers and glycerol as plasticizer which is environmentally friendly. This study consisted of four stages, such as the stage of making Kepok Banana Peel starch, the stage of extracting cellulose rind of Areca Nut, the stage of making bioplastic spoons and the stage of testing parameters. Various concentration of the cellulose (0%; 5%; 15%; and 20% w/w) and glycerol (0 mL; 2 mL; 3 mL and 5 mL) was added to the mixture that contain 8 g of kepok banana peel starch and 150 mL of aquadest. Then, the mixture was moulded to spoon mold that made from flexi glass material and dried in an oven at a temperature of 60 0C for 5 hours and stored in the desiccator. The results showed that the properties of the bioplastic spoon such as tensile strength were decreased while more concentration of the areca nut shells and Glycerol was added. For the elongation of the bioplastic spoon, the addition of areca nut shells and glycerol can increased the elongation of bioplastic spoon. The SEM results show that the bioplastic spoon have a rough or unsmooth surface due to undissolved starch and cellulose fibers. Meanwhile for the biodegradation of the bioplastic spoon, the addition of areca nut shells and glycerol can increased the biodegradation of bioplastic spoon. In conclusion, these results indicate that the addition of areca nut shells and glycerol affects the properties of bioplastic spoon.