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Waste utilization of cassava leather and dose plastizer glycerol as bioplastics packaging food and its effect on physical quality and food microbiology

Author: 
Yosephina Ardiani Septiati and dan Neneng Yetty Hanurawaty
Subject Area: 
Life Sciences
Abstract: 

The use of plastic packaging is already a requirement, such as packaging or protective and food wrappers used in a relatively long time. Almost all cases are associated with PVC can have adverse effects on health, because of the reaction of one substance with other materials such as wrappers materials and contents resulted from the use of additives through diffusion and migration. Bioplastics can be used as food packaging, to reduce the risk arising from the use of health (Darni et al., 2008). Based on the nature of the protection that the packaging must be able to defend the food of the influence of gas, light, moisture. Bioplastics can be described by nature within 6 months. Decomposition can occur due to natural factors and activity of microorganisms. Purpose of the study was to determine the effect of cassava peel and glycerol as bioplastic packaging food for physical and microbial quality of food. The addition of glycerol variations in the manufacture of bioplastics in order to obtain a more flexible and elastis plastic. (Bayu et al., 2008) Bioplastics also have a resistance to water and air to be able to protect food. Based on the research, that bioplastics have surface morphology and resistance to varying water. Conclusion of the study is There is the effect of the use of bioplastics on the physical quality dodol, there plastizer effect of glycerol in the manufacture of bioplastics made from leather cassava starch to total bacterial leather dodol, glycerol is used more and more the higher the total bacteria, and a dose of 3 ml Glycerol plastizer that can prevent bacterial contamination of the most high.

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