Potensi Food Packaging Bioplastik dari Pektin dan Ekstrak Kulit Buah Jeruk (Citrus Sp.)
DOI:
https://doi.org/10.33830/fsj.v5i1.10691.2025Keywords:
bioplastik, ekstrak, gliserol, kitosan, pektinAbstract
Bioplastics made from natural materials had gained increasing attention as an alternative to conventional plastics, especially in the field of food packaging, due to their more environmentally friendly and biodegradable nature. However, one of the challenges in bioplastic development was producing materials with good mechanical and functional properties. This study aimed to evaluate the potential of bioplastics based on pectin with the addition of citrus peel extract (Citrus sp.) as a safe and high-quality food packaging material. This study used an experimental method with a Complete Random Design (RAL) consisting of three treatments of pectin concentration variations (1%, 3%, and 5%) and the addition of citrus peel extract (Citrus sp.) as a natural substituent. The resulting bioplastics were then characterized through mechanical property testing, including moisture content, tensile strength, elongation percentage, and Young’s modulus. The data were analyzed using Kruskall Wallis and Mann Whitney's follow-up test at the level of 5%. The results showed that the bioplastics formed thin, translucent yellowish sheets. The moisture content values for 1%, 3%, and 5% pectin concentrations were 0.9%, 1.7%, and 3%, respectively. The tensile strength values were 0; 1.106; and 0.9 MPa, while the elongation percentages were 0; 1.8%; and 0.49%, respectively. The highest Young’s modulus was recorded at 3% pectin with a value of 1.84 MPa, which decreased to 0.97 MPa at 5% pectin. Based on these results, bioplastics with a 3% pectin concentration demonstrated the best balance between strength and elasticity, making them the most promising for use as food packaging materials, such as sausage casings that are safe for consumption.
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