FTIR and Moisture Absorption of Yam Bean Starch Biocomposites with Yam Bean (Pachyrhizus erosus) Bagasse Fibers as Reinforcement

  • Melbi Mahardika Program Pascasarjana, Universitas Andalas, Padang
  • Hairul Abral Jurusan Teknik Mesin, Fakultas Teknik, Universitas Andalas, Padang
  • Anwar Kasim Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Andalas, Padang
  • Syukri Arief Jurusan Kimia, FMIPA, Universitas Andalas, Padang
  • Mochamad Asrofi Program Pascasarjana, Universitas Andalas, Padang
DOI: https://doi.org/10.19184/jid.v19i2.7255

Abstract

Biocomposites from yam bean starch with yam bean bagasse (YBB) fibers as reinforcement has been successfully fabricated. The fabrication method was solution casting. YBB was variated for 1, 2, 3 and 4wt% (from dry weight starch basis). 2 mL glycerol was used as a plasticizer. The relative humidity (RH) condition in moisture testing was 99%. The result shows that the addition YBB able to decreased moisture absorption of starch film. The lowest moisture absorption was in biocomposites with 4wt% YBB. The moisture absorption test was supported byfourier transform infrared (FTIR) data.
Keywords: Biocomposite, yam bean, yam bean bagasse, moisture, FTIR

Author Biographies

Melbi Mahardika, Program Pascasarjana, Universitas Andalas, Padang

Jurusan Teknik Mesin, Fakultas Teknik, Universitas Andalas, Padang

Mochamad Asrofi, Program Pascasarjana, Universitas Andalas, Padang

Jurusan Teknik Mesin, Fakultas Teknik, Universitas Andalas, Padang

Published
2018-07-30
How to Cite
MAHARDIKA, Melbi et al. FTIR and Moisture Absorption of Yam Bean Starch Biocomposites with Yam Bean (Pachyrhizus erosus) Bagasse Fibers as Reinforcement. Jurnal ILMU DASAR, [S.l.], v. 19, n. 2, p. 93-98, july 2018. ISSN 2442-5613. Available at: <https://jurnal.unej.ac.id/index.php/JID/article/view/7255>. Date accessed: 16 july 2024. doi: https://doi.org/10.19184/jid.v19i2.7255.
Citation Formats
Issue
Vol 19 No 2 (2018)
Section
General
Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.