Efek Penambahan Minyak Zaitun pada Perekat Alami Berbahan Dasar Tepung Tapioka

Abstract

The development of the quality of bioadhesive is an interesting subject to be studied. This study aims to improve the quality of starch-based bioadhesive using olive oil. The high content of phenolic functional groups makes an opportunity for olive oil to be used as an additive for adhesive. The bioadhesive was made by hydrolysis, oxidation, polymerization, and olive oil addition. The viscosity measurement, solid content measurement, dry and wet shear strength analysis were carried out to determine the quality of bioadhesive. The result showed that the viscosity of PA25% has increased compared to the viscosity of PA0%. The solid content and dry shear strength of the adhesive decreased along with the increase of olive oil. Polymerization reaction between MMA monomer and cassava starch as well as olive oil addition did not provide satisfactory adhesion strength.