Development of a new polymer from renewable resources is getting serious attention from researchers
due to the environmental issue caused by petroleum based polymer. The aim of this paper is to study the behavior
of sugar palm starch (SPS) based thermoplastic containing agar in the range from 10 to 40 wt%. The
thermoplastics were melt-mixed and then hot pressed at 140 oC for 10 minutes followed by flexural, impact and
thermogravimetric analysis. Thermogravimetric analysis (TGA) showed that incorporation of agar increased the
char residue content from 9.17 to 10.87 wt%. For mechanical properties, the addition of agar improved the
flexural strength and modulus of SPS/agar blends. The impact strength of thermoplastic SPS was increased
respectively with the addition of agar. However, at higher agar content (30 wt% to 40 wt%), the impact strength
was decreased which attributed to high rigidity of the material at this ratio. In conclusion, incorporation of agar
has improved the flexural, impact and thermal properties of thermoplastic SPS which widened the potential
application of this biopolymer in future.
Keywords: Biopolymer, thermoplastic, agar, starch, sugar palm, flexural, impact, thermal.
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