Aulia, D. C., Situmorang, H. K., Prasetya, A. F. H., Fadilla, A., Nisa, A. S., Khoirunnisa, A., ... & Lubis, R. F. (2021). Increasing Public Knowledge and Awareness about Waste Management with Jepapah Messages. Journal of Community Health Services (Penmaskesmas), 1(1).
Chotimah, H. C., Iswardhana, M. R., & Rizky, L. (2021). Collaborative Governance Model in Managing Marine Plastic Waste to Realize Maritime Resilience in Indonesia. Journal of National Resilience, 27(3), 348-376.
Dordevic, D., Necasova, L., Antonic, B., Jancikova, S., & Tremlová, B. (2021). Plastic Cutlery Alternative: Case Study with Biodegradable Spoons. Foods, 10(7), 1612.
Exposto, A. L., Pellokila, I. M. R., Weraman, P., Kes, S. K. M. M., & Effendi, J. (2015). The Influence of Final Waste Disposal System Management and the Impact on Community Health in Tibar Village, Bazartete District, Liquiça Regency, Timor-Leste. Journal of sustainable earth, 15(2), 115-124.
Grzebieniarz, W., Biswas, D., Roy, S., & Jamróz, E. (2023). Advances in Biopolymer-Based Multi-Layer Film Preparations and Food Packaging Applications. Food Packaging and Shelf Life, 35, 101033.
Life, K. L. (2012). Status of the Indonesian Environment 2012. Pillars of the Indonesian Environment. Ministry of Environment The Republic of Indonesia.
Istinganah, M., Rauf, R., & Widyaningsih, E. N. (2017). Level of Hardness and Acceptability of Biscuits from a Mixture of Corn Flour and Wheat Flour with a Proportional Volume of Water. Journal of Health, 10(2), 83-93.
Khoiriyah, H. (2021). Analysis of Public Health Awareness of Waste Management Efforts in Tegorejo Village, Pegandon District, Kendal Regency. Indonesian Journal of Conservation, 10(1), 13-20.
Koubala, B. B., Christiaens, S., Kansci, G., Van Loey, A. M., & Hendrickx, M. E. (2014). Isolation and Structural Characterization of Papaya Peel Pectin. Food Research International, 55, 215-221.
Kumar, V., Sharma, V., & Singh, L. (2018). Pectin from Fruit Peels and Its Uses As Pharmaceutical and Food Grade: a Descriptive Review. European Journal of Biomedical and Pharmaceutical Sciences, 5(5), 185-189.
Kumar, K. S., Vikram, S., Vigneswaran, S. J., & Sudhanhari, C. T. A. (2021). Manufacturing Methods of Healthy and Edible Cups-An Integrative Review. In IOP Conference Series: Materials Science and Engineering (Vol. 1055, No. 1, p. 012017). IOP Publishing.
Mahyudin, R. P. (2017). Study of Waste Management Problems and Environmental Impacts at TPA (Final Processing Site). Jukung (Environmental Engineering Journal), 3(1).
Maran, J. P., & Prakash, K. A. (2015). Process Variables Influence on Microwave Assisted Extraction of Pectin from Waste Carcia papaya L. Peel. International Journal of Biological Macromolecules, 73, 202-206.
Mistry, M. U., & Kharate, S. P. (2018). A Study of Edible Water Balls in Indian Market Context. JournalNX, 51-55.
Mulalinda, P., Tumanduk, N., & Wewengkang, I. (2016). Utilization of Seaweed Extracts for the Food Industry. Matric Bulletin, 13(1), 36.
Nagong, A. (2021). Study on Waste Management by the Samarinda City Environmental Service Based on Samarinda City Regional Regulation Number 02 of 2011 concerning Waste Management. Journal of Administrative Reform, 8(2), 105.
Natarajan, N., Vasudevan, M., Vivekk Velusamy, V., & Selvaraj, M. (2019). Eco-Friendly and Edible Waste Cutlery for Sustainable Environment. International Journal of Engineering and Advanced Technology, 9(1s4).
Nazurah, R. N. F., Noranizan, M. A., Nor-Khaizura, M. A. R., & Hanani, Z. N. (2022). The Potential of Chitosan-Based Film with Curry Leaf Essential Oil As Natural Insect-Repellent Food Packaging. Food Packaging and Shelf Life, 34, 100993.
Nehra, A., Biswas, D., & Roy, S. (2022). Fabrication of Brewer's Spent Grain Fortified Bio-Based Edible Bowls: A Promising Alternative to Plastic Containers. Biomass Conversion and Biorefinery, 1-10.
Okhuoya, J. A., & Okogbo, F. O. (1990). Induction of Edible Sclerotia of Pleurotus Tuber‐Regium (FR) Sing, in The Laboratory. Annals of Applied Biology, 117(2), 295-298.
Purwaningrum, P. (2016). Efforts to Reduce the Generation of Plastic Waste in the Environment. Indonesian Journal of Urban and Environmental Technology, 8(2), 141-147.
Putra, I. K. P., Dewi, A. A. S. L., & Suryani, L. P. (2022). Waste Management in Efforts to Control Environmental Pollution by Padangtegal Traditional Village, Ubud District, Gianyar Regency. Journal of Legal Interpretation, 3(1), 193-198.
Rajendran, S. P., Saravanan, A., Namachivayam, G. K., Jambunathan, J., & Ramachandran, G. (2020). Optimization of Composition for Preparation of Edible Cutlery Using Response Surface Methodology (RSM). In AIP Conference Proceedings (Vol. 2240, No. 1). AIP Publishing.
Ramdhan, M., & Hermawan, E. (2022). Waste Problems in Bogor City as a Buffer Area DKI Jakarta. Jakarta Research Journal, 15(2), 77-86.
Sa'diyah, A. F., Purnomo, E. P., & Kasiwi, A. N. (2020). Waste Management in The Implementation of Smart City in Bogor City. Widya Praja Journal of Government Science, 46(1), 271-279.
Septiani, B. A., Arianie, D. M., Risman, V. F. A. A., Handayani, W., & Kawuryan, I. S. S. (2019). Plastic Waste Management in Salatiga: Practices and Challenges. Journal of Environmental Science, 17(1), 90-99.
Stuti, J., & Virginia, P. (2022). Development and Standardization of Edible Bowls by Utilization of Citrus Peel and Pulp. IJRES: International Journal of Research in Engineering and Science. 10(9), 502-504.
Viswanathan, K., & Pasupathy, B. (2017). Studies on Piston Bowl Geometries Using Single Blend Ratio of Various Non-Edible Oils. Environmental Science and Pollution Research, 24, 17068-17080.
Wahyudi, F., Irsan, R., & Sutrisno, H. (2023). Waste Management Planning at the Lemukutan Island Tourist Attraction, Bengkayang Regency. Journal of Wetland Environmental Technology, 11(1), 205-214.
- Abstract viewed - 239 times
- PDF downloaded - 177 times
Affiliations
Tiara Dwi Wulandari
Sciences Education Faculty and Mathematics and natural sciences, Universitas Negeri Semarang
Cahyani Putri Kinasih
Affiliation not stated
Gilang Syahbananto
Affiliation not stated
Prasetyo Listiaji
Affiliation not stated
Nisfil Amelia Ramadhani
Affiliation not stated
Characteristics of Edible Bowls Made from Papaya Skin as an Effort to Tackle Plastic Waste in Indonesia
- Tiara Dwi Wulandari ,
- Cahyani Putri Kinasih ,
- Gilang Syahbananto ,
- Prasetyo Listiaji ,
- Nisfil Amelia Ramadhani
Vol 3 No 2 (2023): Journal of Environmental and Science Education : September 2023
Submitted: Oct 15, 2023
Published: Sep 29, 2023
Abstract
Synthetic plastic made from the synthetic polymer polypropylene (PP) is generally used as food packaging, which over time causes environmental problems, so innovation in food packaging in the form of edible bowls is needed. Edible bowls are made from papaya skin pectin, wheat flour, gelatin flour, vegetable oil and water which are baked using oven technology. Based on tests, edible bowls have a water absorption capacity of 3% to 23%, can last for 18 minutes at a high temperature of 90℃ and 31 minutes at a temperature of -10℃, and can decompose within 2 to 3 months. This edible bowl made from papaya skin is an alternative substitute for plastic packaging, thus tackling the problem of plastic waste in Indonesia.