Studi Sifat Fisis, Kimia, dan Morfologi Pada Kemasan Makanan Berbahan Syrofoam dan LDPE (Low Density Polyethylene)

摘要

The plastic packaging, styrofoam, plastic bag are the most used container for foods and beverages around theworld. It’s caused either low price and practical using or hot and cold resistance. Beside it has positive effect,the container has negative effect because of heat temperature will react with other chemical from the plasticcontainer. It will be caused cancer because of dioctyl phthalate (DOP) of toxin. According of the research resultusing analysis of physic, chemical properties, and morphology, migration process happened because of polymercontact the food that caused decreasing food quality. The LDPE migrates on 90oC. The container using for hotcondition results cutting of chemical bound that need to modify the polymer used. Increasing the thermalshielding of polymer, including LDPE and polystyrene can be used the additional functional element method thatcan decrease the migration of element through copolymerization or nano-composite precess.