Utilization of Spent Coffee Grounds as a Sustainable Resource for the Synthesis of Bioplastic Composites with Polylactic Acid, Starch, and Sucrose

• Published in: Journal of Composites Science
• Main Author: Masssijaya S.Y.; Lubis M.A.R.; Nissa R.C.; Nurhamiyah Y.; Nugroho P.; Antov P.; Lee S.-H.; Papadopoulos A.N.; Kusumah S.S.; Karlinasari L.
• Format: Article
• Language: English
• Published: Multidisciplinary Digital Publishing Institute (MDPI) 2023
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85180720698&doi=10.3390%2fjcs7120512&partnerID=40&md5=ae1f0ae3e5227199fed1c05b138dd240

Polylactic Acid (PLA) is a biodegradable polymer, but the cost of PLA is not competitive compared to polyolefins. The development of bioplastic composites by blending PLA with spent coffee grounds (SCG) and thermoplastic starch (TPS) is an effective way to reduce the cost of PLA. This study aimed to investigate and evaluate the feasibility of using SCG to develop bioplastic composite materials with a blend of PLA and TPS. Bioplastics were fabricated with various SCG contents (5, 10, 15 wt%). The physical and mechanical characteristics of the bioplastic composite decreased as the SCG content increased owing to the higher aggregation caused by SCG dust. However, the bioplastics manufactured with the addition of SCG exhibited enhanced crystallinity, resulting in enhanced thermal properties compared to the composites without SCG. The best characteristics of bioplastics, obtained with a 5% SCG addition, were as follows: water vapor transmission rate of 1276 g d/m2, water vapor permeability (WVP) of 1.86256 × 10−7 g/ms Pa, Young’s modulus of 420 MPa, elongation of 2.59%, and tensile strength of 5 MPa. Based on the results obtained, it can be concluded that the addition of SCG is not recommended for improving the physical and mechanical properties of bioplastics. However, owing to its large content of organic compounds, SCG represents a promising and low-cost functional material that can be exploited in the development of various value-added products. © 2023 by the authors.