Characterization of Linear Low Density Polyethylene/Rambutan Peels Flour Blends: Effect of Loading Content
The effect of rambutan peels flour (RPF) content on the tensile properties of linear low density polyethylene filled with rambutan peel flour was studied. RPF was melt blended with linear low density polyethylene (LLDPE) LLDPE/RPF blends were prepared by using twin screw extruder at 150degC with the flour content ranged from 0 to 25 wt% The tensile properties were tested by using a universal testing machine (UTM) according to ASTM D638. The highest tensile strength was pure LLDPE meanwhile the tensile strength LLDPE/RPF decreased gradually with the addition of rambutan peels flour. Young's modulus of rambutan peels flour filled LLDPE increased with increasing fiber loading. The crystallinity of the blends was significantly reduced with increasing RPF content. Instead, the water absorption increased with the addition of RPF content.