The effect of adipic acid (AA) and citric acid (CA) on the tensile, morphological, and thermal properties of low-density polyethylene (LDPE)/ jackfruit seeds flour (JSF) was investigated. Initially, the LDPE was mixed with various JSF contents for I 0 minutes by using internal mixer (Brabender). The tensile properties were evaluated by using Universal Testing Machine (UTM) according to ASTM D638. The tensile strength and elongation at the break (Eb) were significantly improved by the addition of AA and CA, as evidenced by morphological analysis using scanning electron microscopy (SEM). On the other hand, the Young's modulus increased with JSF content up to 3 wt% and decreased thereafter. The crystallinity and crystallization temperatures of the blends increase with the incorporation of AA and CA, compared with uncompatibilized blends. The thermal stability of the mixture was lower with increasing JSF content. However, AA and CA had improved the thermal stability of LDPE/JSF blends. The water absorption increased with increasing amount of JSF content. The degradability of the sample had been investigated for 9 months soil burial and natural weathering test. It was found that for higher JSF content resulted in higher degradation. In the presence of compatibilizer, the interfacial adhesion was significantly improved and lower the degradation duration. Lastly, cobalt stearate (CS) had been added as prooxidantin order to accelerate the degradation process. The tensile strength and Eb of the blends with CS were more susceptible to degradation compare to the blends without CS. Meanwhile, during weathering and soil burial test, the crystallinity increased with the addition of CS in the blends.
