APLIKASI BIOPLASTIK DARI TEPUNG PORANG SEBAGAI KEMASAN MAKANAN
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Abstract
Penggunaan plastik sebagai kemasan tidak dapat dipisahkan dari kehidupan sehari-hari. Seiring meningkatnya
perhatian manusia terhadap lingkungan, banyak dilakukan penelitian untuk menemukan bahan pengemas sebagai
pengganti plastik sintetis yang mampu terdegradasi secara alami (bioplastik) dari bahan polimer alami seperti pati,
selulosa dan serat. Pati yang digunakan bersumber dari tepung porang. Tujuan penelitian ini adalah mengetahui
pengaruh penggunaan dan karakteristik bioplastik tepung porang sebagai kemasan makanan terhadap daya tahan
dan kualitas makanan selama penyimpanan. Penelitian ini membuat bioplastik tepung porang dengan melarutkan
kitosan 1,5% (b/v) dengan asam asetat 0,5% lalu menambahkan tepung porang 2,5 g, gliserol 3% (v/v) dan aquades
lalu dipanaskan hingga 80oC. Kemudian dicetak dan dikeringkan dengan suhu 60oC. Bioplastik yang dihasilkan
diaplikasikan pada makanan yakni sosis So Nice. Kondisi pengemasan makanan divariasikan pada tempat terbuka
dan tertutup (tanpa pembungkus, pembungkus plastik dan bioplastik) yang diamati selama 8 hari. Karakteristik
bioplastik yang dihasilkan antara lain kadar air 60,20%, penyerapan air 92,35%, permeabilitas uap air 0,7391
g./jam.m2 dan biodegradasi 100% dalam 7 hari. Hasil pengamatan visual menunjukkan bahwa sosis mulai rusak
pada hari kedua (pada tempat terbuka) dan hari pertama (pada tempat tertutup). Berdasarkan pengamatan visual,
bioplastik kurang baik dalam menjaga daya tahan dan kualitas makanan selama penyimpanan.
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