CHARACTERIZATION OF BIODEGRADABLE FOAMS OBTAINED FROM CASSAVA STARCH WITH THE ADDITION OF SOY PROTEIN AND CaCo<sub>3</sub> AS BLOWING AGENT
Compostable foodservice packaging is arguably the biggest trend in the industry right now because it is an alternative that ecologically-correct. The purpose of this study is to determine the effect of soy protein and calcium carbonate (CaCO<sub>3</sub>) addition on mechanical properties, biodegradability, water absorption ability and morphological structure of biodegradable foam made from cassava starch. The addition of calcium carbonate (CaCO3) as blowing agent and pure protein isolate with different variables have an effect on biodegradable foam quality. The amount of calcium carbonate (CaCO<sub>3</sub>) addition was varied from 0; 2.8; 5.6; 8.3; 11.1% w/w, while the pure soy protein isolate was varied from 0, 15, 20, 25, 30% w/w. The best result of biodegradable foam was obtained at 30.0% of protein and 11.1% of CaCO<sub>3</sub> addition which produce 24.09% absorption ability, 28.67% degradability, and 9.2 MPa tensile strength. At higher levels of protein and calcium carbonate (CaCO<sub>3</sub>) addition, the product of biodegradable foam be more water absorbent, easily degraded, has lower tensile strength, and has an irregular wall cell structure