Rahmayetty, Rahmayetty and Kanani, Nufus and Wardalia, Wardalia and Wardhono, Endarto Yudo (2021) Effect of L-lactic acid oligomer (OLLA) to cassava starch ratio on characteristics and mechanical properties of blend film. Effect of L-Lactic Acid Oligomer (OLLA) to Cassava Starch Ratio on Characteristics and Mechanical Properties of Blend Film.

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Abstract

L-Lactic acid oligomers (OLLA) which are produced from polycondensation without catalysts is safe to use as food packaging. However the nature of the brittle oligomer is an obstacle in its application. The oligomer is then blended with other materials to solve the problem. Modification of OLLA with the addition of cassava starch and glycerol plasticizer is a way to improve the mechanical properties of OLLA. The aim of this study is to obtain the best characteristics of the blending film of OLLA/cassava starch. OLLA was synthesized with L-lactic acid by direct polycondensation at 180oC for 4 hours. The synthesized glycerol-coated cassava starch was carried out by mixing cassava starch (3% w/v) and glycerol (1% v/v) at 65oC. The blending polymer was conducted at 80oC, then formed to be thin films and dried at 60oC for 24 hours. The results showed that the best OLLA/ cassava starch ratio were obtained at 40/60 with tensile strength was 2.78 MPa and elongation at break was 20.5% While the degree of crystallinity of OLLA films, cassava starch film and OLLA/cassava starch blend film were 30.1; 15.7 and 19.2% respectively.

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