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The effects of lignin on mechanical, biodegradability, morphology, and thermal properties of PP/PLA/lignin were investigated. PP/PLA/lignin film were manufactured by adding PP, PLA, lignin and compatibilizer into rheomix at 200°C, at 70 rev min −1 for 30 minthen pressed using Hydraulic Hot Press at 200°C-210°C, at 6 bar for 20 min. The functional groups of PP/ PLA/lignin were analyzed using FTIR. The surface morphology, mechanical properties and thermal stability was measured by SEM, tensile strenght and TGA respectively. TThe FTIR intensity of vibration peak of -CH 3 cm -1 from PP/lignin and PP/PLA/lignin at 997-993, 1458-1451 and 2966-2904 cm -1 was lower than neat PP. The addition of lignin into PP/lignin, PLA/ lignin and PP/PLA/lignin can reduce tensile strength and elongation at break. The thermal stability PP/PLA/lignin was lower than the PP/lignin but higher compared to PP/PLA biocomposites. The biodegradability of PP/PLA/lignin biocomposites was two times higher than that of PP/lignin.

Biofilms made from modified sago starch to improve the mechanical and physical properties have been studied.  This study aimed to prepare and characterize biofilms from sago starch and modified sago (acetylation, oxidation, cross-link and precipitation). Modified of sago starch was prepared by some methods: precipitation using ethanol as solvent, acetylation modified of sago starch using acetic anhydride, oxidation modification using hydrogen peroxide and cross-link modification using sodium acetate. Biofilms were made from modified sago using glycerol with a concentration of 1.0% weight, where glycerol acts as a plasticizer to impart the thermoplasticity of the starch film. Biofilm made from native sago was then compared to biofilm from modified sago starch. The effects of modified sago starch to the biofilm were measured on its moisture contents, contact angle value, mechanical properties such as elongation and tensile strength. The chemical structures were evaluated by Fourier-transform infrared spectroscopy (FTIR) and morphology of biofilm were measured by Scanning Electron Microscope (SEM). The optimum condition of modified sago starch used in biofilm in this study is by acetylation. The result show that modified acetylation of sago starch can improve the properties of biofilm Keywords: biofilms, sago, acetylation, oxidation, cross link, SEM, FTIR

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Nanocellulose has been known as promising reinforcing material in various polymer based product resulted to remarkable improvement in mechanical and thermal properties. Hence, studies to date have developed and explored various sources of biomass to produce nanocellulose. The aims of this study are to synthesize and fully characterize nanocellulose obtained from abundantly available oil palm empty fruit bunches via two different methods which are strong (H2SO4) and mild acid (H3PO4) hydrolysis at 50 °C for 3.5 hours. Based on the morphological study using Transmission Electron Microscopy, rod like nanocellulose was obtained using strong acid hydrolysis while mild acid hydrolysis produced long filament shape. X-Ray diffraction analysis showed that the degree crystallinity of nanocellulose produced from strong acid hydrolysis was higher which is 96% than that of mild acid hydrolysis recorded with 86%. While the sulphuric acid hydrolysis usually produces lower thermal stability than that of other types acid hydrolysis, surprisingly, in this study, the thermal stability of nanocellulose from strong acid hydrolysis was relatively similar to mild acid hydrolysis due to the formation of single crystal structure affording unique characteristic of the obtained nanocellulose.

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The edible coating film was prepared using native sago starch and modified sago starch with acetylation. The effects of acetic anhydride (7.5%, 15%, 30%, and 45% w/w) on swelling properties of wheat starch granules, amylose content, lipids content, protein content, a degree of substitution, percent acetylation, and gelatinization temperature were investigated. Modified sago starch and native starch were characterized by Fourier Transform Infrared (FTIR), X-ray Diffraction (XRD), Differential Scanning Calorimetry (DSC), Thermogravimetric Analysis (TGA) and Scanning Electron Microscopy (SEM). As a result, modified sago starch containing 45% w/w acetic anhydride have a degree of substitution 0.12 with acetylation 45%. All modified starch granules exhibited higher amylose content compared to native starch. Higher amylose contents inhibit the extensive granule swelling power, so swelling power decreased while increased amylose content. Edible coating film used were starch concentration 5.0% w/w, and glycerol content 1.0% v/v. Edible coating film made from native and modified sago starch have been studied to hydrophobicity, Fourier transforms infrared (FTIR), water vapor absorption, and scanning electron microscopy (SEM).

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