Rice Straw (Oryza, Sativa, L.) As Raw Material in Making an Alternative Cardboard Food Packaging

Abstract

INTRODUCTION

Styrofoam is usually used as food packaging but this material cannot be recycled. This can cause in the increase of waste and contribute to pollution which can affect the environment. Local agencies do not allow the use of more styrofoam because of its chemical substance called polystyrene or styrene which leeches through our food or drinks, harming our digestive organs and contributing to air pollution when disposing it. in this investigatory project, rice straw was investigated if this can be an alternative material to cardboard food packaging.

METHODS

The rice straw was cut, boiled, and crushed in order to get the pulp. The pulp was then subjected to three experiments. The amount of rice straw and starch were varied in every product. in product (A), it contained 1000 grams of rice straw, 500 grams of starch and with 100 grams controlled of incense and alum; product (B) contained 1200 grams of rice straw and 800 grams of starch together with the controlled of incense and alum; and product (C) contained 1500 grams of rice straw, 1500 grams of starch and with controlled of incense and alum. The samples produced were then subjected to different test: texture, appearance, water holding capacity and thickness.

RESULTS

Results showed that product (C) was mostly liked in terms of its characteristics in texture and appearance. in terms of water holding capacity, product (C) also withstands the most for having absorbed least of water placed in it. And for the thickness among the three experiments still, product (C) is the thickest. Based on the gathered result, the equal measurement of starch and rice straw produced asturdy cardboard food packaging.

DISCUSSIONS

In this investigation, the rice straw residues are the main material. The rice straw was cut, boiled and crushed in order to get the pulp. The pulp was then subjected to three experiments. The amount of rice straw and starch were varied in every product but the incense and alum (tawas) were controlled. The products coded as product (A), (B), and (C). The samples produced were then subjected to different tests: texture, appearance, water holding capacity and thickness. The data gathered were then analyzed using 5 Point Likert Scale and Self-Test. Result showed that Product (C) was mostly liked in terms of its characteristics in texture and appearance and water holding capacity.