Pemanfaatan Lignin dari Limbah Lindi Hitam Industri Kertas sebagai Antimikroba pada Kemasan Pangan

Abstract

Lignin merupakan polimer kimia alami yang belum dimanfaatkan dengan baik dan berpotensi sebagai agen antimikroba karena mengandung senyawa fenolik. Tujuan penelitian ini memanfaatkan lignin dari lindi hitam sebagai agen antimikroba yang diaplikaskan pada biofilm untuk kemasan pangan. Lignin diperoleh dari proses isolasi lindi hitam menggunakan asam encer melalui enam kali pencucian. Lignin hasil isolasi dilakukan pengujian karakteristik fisik, seperti kadar air, kadar abu, kadar kemurnian lignin, FTIR, DSC, TGA, dan aktivitas antimikroba. Biofilm lignin diuji karakteristik fisik, mekanik, dan aktivitas antimikroba. Hasil penelitian menunjukkan rendemen isolat lignin 34,45%. Kadar air lignin sebesar 10,28%, dan kadar abu sekitar 1.06%, dengan kadar kemurnian lignin 103,49%. Degradasi termal lignin terjadi pada suhu 340 oC, dan Tg 2 terjadi pada suhu 166 oC. Karakteristik gugus fungsi lignin yaitu terdapat senyawa fenolik-siringil, guaiasil, dan eter. Aktivitas antimikroba lignin yang terbaik yaitu pada konsentrasi 0.1 g/mL dengan pelarut ethanol-air dan 0.4 g/mL dengan DMSO. Biofilm lignin rheomix pada konsentrasi 2% secara keseluruhan memiliki karakteristik fisik dan mekanik, serta dapat menghambat pertumbuhan bakteri uji yang lebih baik dibanding metode pelarutan.

Lignin is a natural chemical polymer that has not been utilized properly and has the potential as an antimicrobial agent because it contains phenolic compounds. The purpose of this study was to utilize lignin from black liquor as an antimicrobial agent which was applied to biofilms for food packaging. Lignin was obtained from the black liquor isolation process using dilute acid through six washings. The isolated lignin was tested for physical characteristics, such as moisture content, ash content, lignin purity, FTIR, DSC, TGA, and antimicrobial activity. Lignin biofilms were tested for physical, mechanical, and antimicrobial activity characteristics. The results showed that the lignin isolate yield was 34.45%. The lignin water content is 10.28%, and the ash content is about 1.06%, with a lignin purity level of 103.49%. Thermal degradation of lignin occurs at a temperature of 340 oC, and Tg 2 occurs at a temperature of 166 oC. The characteristics of the lignin functional group are phenolic-syringyl, guaiacil, and ether compounds. The best antimicrobial activity of lignin was at a concentration of 0.1 g/mL with ethanol-water and 0.4 g/mL with DMSO. The rheomix lignin biofilm at a concentration of 2% overall has physical and mechanical characteristics, and can inhibit the growth of test bacteria better than the dissolving method.Lignin is a natural chemical polymer that has not been utilized properly and has the potential as an antimicrobial agent because it contains phenolic compounds. The purpose of this study was to utilize lignin from black liquor as an antimicrobial agent which was applied to biofilms for food packaging. Lignin was obtained from the black liquor isolation process using dilute acid through six washings. The isolated lignin was tested for physical characteristics, such as moisture content, ash content, lignin purity, FTIR, DSC, TGA, and antimicrobial activity. Lignin biofilms were tested for physical, mechanical, and antimicrobial activity characteristics. The results showed that the lignin isolate yield was 34.45%. The lignin water content is 10.28%, and the ash content is about 1.06%, with a lignin purity level of 103.49%. Thermal degradation of lignin occurs at a temperature of 340 oC, and Tg 2 occurs at a temperature of 166 oC. The characteristics of the lignin functional group are phenolic-syringyl, guaiacil, and ether compounds. The best antimicrobial activity of lignin was at a concentration of 0.1 g/mL with ethanol-water and 0.4 g/mL with DMSO. The rheomix lignin biofilm at a concentration of 2% overall has physical and mechanical characteristics, and can inhibit the growth of test bacteria better than the dissolving method.