Mechanical properties of bioplastic from jackfruit seed flour and polypropylene; [Sifat mekanikal bioplastik daripada tepung biji nangka dan polipropelina]

• Published in: Malaysian Journal of Analytical Sciences
• Main Author: Lothfy F.A.; Nor A.M.; Senawi S.A.; Zainuddin N.S.; Mohmad E.; Norzeri N.A.S.; Saifful Bahri N.Y.S.; Mohmad Azmi P.E.N.; Kamaruzaman A.N.
• Format: Article
• Language: English
• Published: Malaysian Society of Analytical Sciences 2018
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85050104437&doi=10.17576%2fmjas-2018-2203-07&partnerID=40&md5=503deedd9c0e80290a3f72d8cff53242

In this study, the bioplastic was successfully fabricated from jackfruit seed flour/polypropylene blend. Nowadays, the plastic used are originally from petroleum, in which is limited resources and non-degradable polymer that causes environmental problem. The jackfruit (Artocarpus heterophyllus) has been commercially produced in the farming industry. Approximately 8 to 15 % of jackfruit are mostly thrown after consumption. Thus it can be used as the value added product development for future demand. In this study, the jackfruit seeds flour was plasticized by using glycerol, and blended with different ratios of polypropylene. The mechanical properties such as tensile strength, strain at break, flexibility and water absorption of fabricated bioplastic were investigated. The tensile strength and strain at break decreased with increasing of jackfruit seed flour content, while Young’s Modulus increased with the jackfruit seed flour content increased. Addition of polypropylene demonstrated higher water resistant ability. The jackfruit seed can be a new resource of bioplastic that could be preserved as a petrochemical resource and reduces the environmental impact. © 2018, Malaysian Society of Analytical Sciences. All rights reserved.