LITERATURE STUDY OF MODIFIED STARCH UTILIZATION FOR EDIBLE PLASTIC APPLICATIONS

• Main Author: Anisa, Santi
• Format: Final Project
• Language: Indonesia
• Subjects: Kimia
• Online Access: https://digilib.itb.ac.id/gdl/view/55072
• Institution: Institut Teknologi Bandung

The production of plastic wrap packaging worldwide in 2019 reached 183.16 million tons based on research conducted by Food and Agriculture Organization of the United Nations. Plastic wrap packaging has thin and sticky characteristics so it is rarely recycled because it can clog the machine. One alternative to overcome this problem is by developing edible plastic packaging made from natural. Edible plastics are digestible by the human body, biodegradable, and can be designed to provide health benefits for consumers. Starch can be chosen as the main raw material because it is safe to consume, biodegradable, renewable, and relatively cheap. Starch can be sourced from cassava, corn, potatoes, sweet potatoes, sugar palm, rice, peas, and other plants. Starch films are brittle and easily interact with water vapor, thus it needs to be modified to improve its mechanical properties. A plasticizer can be added to increase the flexibility of the film. In addition, several modifications such as polymer blending, crosslinking, multi-layer film, complexation, esterification, and graft copolymers can be used to improve the mechanical properties of the film. The addition of antimicrobial and antifungal agents can also be incorporated to increase the resilience of the products and the shelf life of the edible plastics. Furthermore, the materials used in the starch modification process must be safe to consume. This closely relates to the maximum daily intake of all materials used in producing the plastics. Based on literature studies that have been conducted, the proposed starch modification was a combination of complexation, blending, and crosslinking. Starch–fatty acid complex has several advantages, including (1) protection of unsaturated fatty acids from oxidation; (2) prevention of starch retrogradation to minimize changes in mechanical properties during the storage period; and (3) additional benefit as slowly digestible starch. Blending with high elastics polymers is carried out to produce a starch film that is suitable for plastic wrap application. Crosslinker is added to increase the compatibility between starch and blending polymer. The combination of three methods is expected to result in starch film with enhanced properties, thus solving problems related to plastics and also increasing the economic value of starch derivative properties.