Design Biodegradable Food Packaging from Marantaceae Plant Waste Materials

Abstract

This research aims to test the materials and design the biodegradable health food packaging from leftover materials from the Marantaceae basketry process. For the material testing research process, the leftover materials from the Marantaceae basketry process were acquired, consisting of two types, the inner core, and the inner bark of the plants. The experimental process was conducted to acquire the fibers by boiling with sodium hydroxide for one hour, which produced the fiber from the inner bark of the plant. The inner core was blended with a blender after being boiled, producing soft fibers. The fibers were mixed with wet paste glue made from cassavas, water, and vinegar. The mixture was poured into the sieve to dry and press into sheets with a hydraulic press. The sheets were pressed using a mold into the prototypes for Maractaceae plates, which were tested for their physical characteristics and evaluated by the experts.

The research resulted in two types of materials, long fibers, and fine fibers, which were used to produce the prototypes. The design result chosen was a plate with a compartment for putting sauce, fish sauce with chili peppers, or dipping sauce. The mold and prototype were created. The prototype was tested for its physical characteristics, which was the decomposition by burying in the soil. The first type consists of Marantaceae plate without beeswax coating, which decomposed within 30 days. The second type consists of Marantaceae plate with beeswax coating, which decomposed within 35 days. The result for heat resistance using the Thermal Gravimetric Analyzer (TGA), the first type decomposed after 26 minutes at the temperature of 200 degree Celsius and the second type decomposed after 26 minutes at the temperature of 220 degree Celsius. In conclusion, both types of plates endure heat up to 200 degrees Celsius. As for the tensile strength test, the first type has the value of 2.557±0.904 (N/mm²) while the second type has the value of 1.640±0.722 (N/mm²). For the elongation at break, the first type has the value of 1.53±0.39% and the second type has the value of 1.80±1.08%. For the burst strength, the first type has the value of 34.983±12.223 (N) and the second type has the value of 70.085±18.147 (N). In terms of the distance to burst, the first type has the value of 1.996±0.242 (mm) and the second type has the value of 2.935±0.471 (mm). It can be concluded that both types of plates is strong and will not break easily when used. The plates were also tested with the water resistance spray extracted from 90% natural materials from Coconut & Jojoba Oil. Both the first type and the second type with beeswax coating resisted water well and can be used for liquid food. The assessment by three experts concludes that the research prototype, made from the Marantaceae fibers, has a surface unsuitable for food packaging but exhibits and intersting texture. It is environmentally friendly and versatile for various other product applications.