Characteristics of Food Packaging Bioplastics with Nanocrystalline Cellulose (NCC) from Oil Palm Empty Fruit Bunches (OPEFB) as Reinforcement

The development of the bioplastics industry addresses critical issues such as environmental pollution and food safety concerns. However, the industrialization of bioplastics remains underdeveloped due to challenges such as high production costs and suboptimal material characteristics. To enhance these characteristics, this study investigates bioplastics reinforced with Nanocrystalline Cellulose (NCC) derived from Oil Palm Empty Fruit Bunches (OPEFB), incorporating dispersing agents. The research employs a Central Composite Design from the Response Surface Methodology (RSM) with two factors: the type of dispersing agent (KCl and NaCl) and the NCC concentration from OPEFB (1%–5%), along with the dispersing agent concentration (0.5%–3%). The objective of this study is to analyze the characteristics of food packaging bioplastics composed of a sago starch matrix, NCC from OPEFB, and dispersing agents. The novelty of this research lies in the development of food packaging bioplastics using sago starch reinforced with NCC from OPEFB and the addition of dispersing agents (KCl and NaCl). The results indicate that incorporating NCC from OPEFB and dispersing agents significantly enhances the bioplastic’s properties, meeting the JIS 2-1707 standards for food packaging plastic films. The bioplastic was tested as packaging for gelamai (a traditional food from West Sumatra) through an organoleptic evaluation. Consumer acceptance in terms of taste, smell, and color remained satisfactory up to the 14th day. Further research is required to scale up production using the optimal formulation identified in this study. Additionally, this bioplastic is recommended for use as packaging for various food products.