CYNODON DACTYLON (BERMUDA GRASS) AS AN ALTERNATIVE MATERIAL FOR BIO-CHARCOAL

Abstract

As communities worldwide experience changing ecosystems, intensified weather events, and rising temperatures, climate change has become an urgent global concern. The disruption of greenhouse gas balance in the atmosphere caused by deforestation further exacerbates climate change. Trees play a vital role in mitigating the greenhouse effect by sequestering carbon dioxide. The utilization of bio-charcoal derived from Bermuda grass offers a potential solution to these environmental challenges, as the grass is abundant and widely available. This study aimed to contribute to scientific knowledge by developing a sustainable alternative to traditional charcoal and supporting environmental preservation efforts. This study employed an experimental research method to determine the cause-and-effect relationships of the proposed hypotheses, ensuring the validity and reliability of the results. The methodology covered procedures for heating, molding, cooling, and assessing the efficacy of bio-charcoal as a sustainable alternative. The experimental approach was selected because it aligned with the specific requirements of the phenomenon under investigation and ensured that the processes conducted produced valid and reliable outcomes. The findings revealed that during a 90-minute observation period, mixture 1—composed of 300 g of Bermuda grass, one-third cup of flour, 157.7 g of fine sawdust, and 118.3 ml of water—exhibited a burning lifespan of 1 hour and 2 minutes under continuous fanning. Although this did not exceed the burning duration of traditional charcoal, it demonstrated greater durability. The results further showed that mixture 1 and mixture 4 were the most durable among all bio-charcoal mixtures and traditional charcoal. Notably, neither mixture 1 nor mixture 4 contained shredded sawdust, indicating that mixtures without shredded sawdust were more durable. Additionally, the bio-charcoal produced a smoky, slightly charred aroma and imparted a savory flavor to prepared food. These findings suggest that bio-charcoal not only provides environmental benefits by addressing deforestation and carbon emissions but also enhances the culinary experience. The study provided a comprehensive comparison of the properties and benefits of bio-charcoal and traditional charcoal. Results indicated that increasing the amount of flour binder in bio-charcoal mixtures led to faster depletion. Although bio-charcoal had a shorter burning lifespan than traditional charcoal, it did not negatively affect the aroma or flavor of grilled food. Furthermore, bio-charcoal demonstrated greater environmental advantages, including waste reduction when produced from Bermuda grass. Overall, the findings provided evidence that bio-charcoal derived from Bermuda grass can serve as a viable alternative to traditional charcoal, offering benefits for both environmental sustainability and consumer use.