Physical and Mechanical Properties of Biodegradable Film from Taro Starch (Xanthosoma Sagittifolium) and Duck Bone Gelatin
This study describes the use of duck bone gelatin in a taro starch mixture to produce biodegradable films. Films were produced using duck bone gelatin in various percentages (0%, 5%, 15%, 25%, and 35% of the total solid weight) and added with glycerol as a plasticizer and the solution casting method...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Semnan University
2022-11-01
|
| Series: | Mechanics of Advanced Composite Structures |
| Subjects: | |
| Online Access: | https://macs.semnan.ac.ir/article_6443_04318e2161ed41a626861af815d34917.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | This study describes the use of duck bone gelatin in a taro starch mixture to produce biodegradable films. Films were produced using duck bone gelatin in various percentages (0%, 5%, 15%, 25%, and 35% of the total solid weight) and added with glycerol as a plasticizer and the solution casting method. Parameters observed were tensile strength, percent elongation, thickness, moisture content, and surface morphology of the product was observed by scanning electron microscopy (SEM) analysis. Adding duck bone gelatin to biodegradable films based on taro starch had a significant effect (p<0.05) on tensile strength, percent elongation, and moisture content, but it did not affect (p>0.05) on thickness. The biodegradable film with a 5% duck bone gelatin concentration produced the highest tensile strength of 11.333 MPa and the highest percent elongation of 17.100%. Thickness values for all additions of duck bone gelatin concentration ranged from 0.191 to 0.194 mm, and the highest moisture content produced at 35% duck bone gelatin concentration was 4.079%. The surface morphology of the biodegradable film with a 5% duck bone gelatin concentration with the highest tensile strength value shows a flat, solid but slightly rough cross-section which may be caused by the flexibility of the gelatin film. |
|---|---|
| ISSN: | 2423-4826 2423-7043 |