The Improvement of the Modified Starch/Glucomannan/Polyvinyl Alcohol Biothermoplastic Composite Characteristics With Polycaprolactone and Anhydride Maleic Acid

Thepurposeofthisstudywastodeterminetheconcentrations ofpolycaprolactone (PCL)andanhydridemaleicacid(AMA)toproduceabiothermoplasticcomposite (BtC)ofmodifiedcassavastarch–glucomannan–polyvinylalcohol(MSGPvA)thatmeets theIndonesianNationalStandard(SNI)andInternationalBioplasticStandardssuch asISO527/1B,PCLfromtheUK,andASTM5336forPLAplasticfromJapan. ThisstudymeasuredthetensilestrengthratioandYoung’smodulusofMSGPvABtC comparedtocommercialbiothermoplastic(CBt),elongation atbreak,swelling,water vaportransmissionrate(WVTR),andbiodegradationtime.In addition,thesurfaceprofile, functionalgroup,crystallinity,andthermalstabilitywerealsoobserved,whichwere analyzedqualitativelyandquantitatively.MSGPvABtCwith 20%PCLand3.5%AMA wasabletoincreaseandimprovetensilestrength,elongationatbreak,Young’smodulus, swelling,WVTR,anddegradationtime.MSGPvABtCwith5%PCLand0.5%AMAhas a transversesurfaceprofilethatshowsthepresenceofclear andwavyfibersandan elongatedsurfaceprofilewithindistinctwaves,containing theOHfunctionalgroupat wavenumbers2,962.66and3,448.72cm?1 andC=O atawavenumberof1,735.93 cm?1, andhasalowcrystallinitydegreebutrelativelyhighthermalstability.AllMSGPvA BtCcharacteristicswith5%PCLand0.5%AMAhavemettheSNIandInternational BioplasticStandards(ISO527/1B,PCLfromEngland,ASTM5336forPLAplasticfrom Japan),exceptforswellingcharacteristics.Thus,MSGPvA BtCwith5%PCLand0.5% AMAhasthepotentialtobeusedasfoodpackagingmaterial.