CHARACTERIZATION OF BIODEGRADABLE FOAMS OBTAINED FROM CASSAVA STARCH WITH THE ADDITION OF SOY PROTEIN AND CaCo3 AS BLOWING AGENT

Compostable foodservice packaging is arguably the biggest trend in industry right now because it an alternative that ecologically-correct. The purpose of this study to determine effect soy protein and calcium carbonate (CaCO3) addition on mechanical properties, biodegradability, water absorption ability morphological structure biodegradable foam made from cassava starch. as blowing agent pure isolate with different variables have quality. amount was varied 0; 2.8; 5.6; 8.3; 11.1% w/w, while 0, 15, 20, 25, 30% w/w. best result obtained at 30.0% CaCO3 which produce 24.09% ability, 28.67% degradability, 9.2 MPa tensile strength. At higher levels addition, product be more absorbent, easily degraded, has lower strength, irregular wall cell