Utilization of Black Garlic Peel as a Cassava Starch Biofoam Filler: Comparative Characteristics with Coconut Coir and Cocopeat
DOI:
https://doi.org/10.24843/Keywords:
agroindustrial waste, biodegradable foam, black garlic peel, cassava starch, lignocelluloseAbstract
Black garlic peel is an underutilized agroindustrial residue that contains lignocellulosic fractions and may serve as a filler in starch-based biofoam. This study compared black garlic peel with coconut coir and cocopeat as fillers in cassava-starch biofoam prepared under the same formulation and processing conditions. Each filler was ground, sieved through a 40-mesh screen, treated with 5% NaOH at 100 °C for 60 min, washed to near-neutral pH, and dried. Cassava starch (30 g), filler (10 g), polyvinyl alcohol (6 g), and water (30 mL) were mixed, and the dough was thermally molded in a closed mold at 130 °C for 60 min. Black garlic peel contained 30.42 ± 0.16% cellulose, 27.40 ± 0.23% hemicellulose, and 18.65 ± 0.20% lignin. The biofoam containing black garlic peel had the highest density (0.7686 ± 0.0342 g/cm³), the lowest 24-h water absorption (64.33%), an intermediate flexural strength (10.906 ± 0.528 MPa), and a mass loss of 66.17 ± 2.99% after 28 days of soil burial. Scanning electron microscopy (SEM) of the cross-sectional surfaces of the black farlic peel biofoam showed a relatively compact, layered structure with local pores, voids, and interfacial gaps. Coconut coir produced the highest flexural strength (20.735 ± 0.970 MPa), whereas cocopeat produced the lowest density (0.5456 ± 0.0374 g/cm³) and the highest mass loss (75.16 ± 2.49%). Based on a descriptive comparison, black garlic peel offered a balanced combination of compactness, water resistance, mechanical performance, and disintegration, although formulation optimization and standardized compostability and application tests are still required.
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