Ilocos Sur Polytechnic State College

ILOCOS SUR POLYTECHNIC STATE COLLEGE 1
THE ACCEPTABILITY OF POTATO PEELINGS (SOLANUM TUBEROSUM) AND

BANANA PEELINGS (MUSA PARADISIACA) AS A COMPONENT IN MAKING
EDIBLE CUTLERY
THIS THESIS PRESENTED TO THE FACULTY OF THE

ILOCOS SUR POLYTECHNIC STATE COLLEGE
COLLEGE OF TEACHER EDUCATION
SANTA MARIA ILOCOS SUR
IN PARTIAL FULFILLMENT
OF THE REQUIREMENTS
FOR THE SUBJECT
UNDERGRADUATE THESIS WRITING
MARLON JAMES F. TOBIAS

JASNIA LEI A. ORDONEZ
FEBRUARY 2022
Bachelor of Technology and Livelihood Education

CHAPTER I
INTRODUCTION
Overview of the Study
Plastic waste forms a substantial part of municipal solid waste and has caused
environmental concerns due to persistent litter. Plastic complicates waste management through
poor recycling contamination. Degradable plastic aim to end of life of plastic product and reduce
environment impact. In this paper they have discussed how these materials perform in different
aspect of solid waste program as recycling composting incineration landfills to reduce little
problem. KL Thyberg, DJ Tonjes (2014) in their research paper “Degradable Plastics and their
Potential to Affect Solid Waste Systems”
Solid waste disposal is a big problem in today's world. Many nations are experiencing
severe solid waste management issues as a result of increasing urbanization and population
growth. The misery of solid waste management has been exacerbated by the development of
industry. In many regions, open dumping and rubbish disposal in open pits has been a common
practice. The health of numerous living organisms is jeopardized by the accumulation of solid
waste. Furthermore, the condition of land deteriorates over time.
Plastics are currently a hot issue of concern, as their usage and manufacturing are steadily
expanding and accumulating in an environment where they endure for hundreds of years and
become toxic not only to the environment but also to humans. Plastic items degrade into micro
plastics when exposed to external factors, and these micro plastics end up in the water,
endangering aquatic species. Disposable plastics have become the most often used material in
most households' daily lives. Their popularity grew as a result of their adaptability, inexpensive
cost, and light weight. Polypropylene and low density polyethylene are the most common
thermoplastics utilized in their manufacture.

The environmental pollution is defined as the undesirable changes in physical chemical
and biological characteristics of our air land and waters a result of overpopulation rapid
industrialization another human activity like agriculture and deforestation acceptor are loaded
with diverse pollutants. Plastic is now regular material which is been used on daily basis in
packaging industry, construction industry, disposable cutlery or storage. The increase used in
production of plastic in developing emerging countries is a very much for concern as their waste
management infrastructure may not be developed. Plastic pollution is defined as the
accumulation of the different types of plastic material on land as well as on water bodies. As a
community it used on a large scale it consists of a synthetic polymer that consists petrochemicals
which degrade in around 500 to1000 years all we may not know the actual degradation time.
During manufacturing many hazardous chemicals are emitted which can lead to disease to
human and animal as well. NM dana Gopal, P Phebe, EVS Kumar in their research paper
“Impact of Plastic Leading Environmental Pollution” (2014).
Plastic cutlery is everywhere, and the most of it is only good for one use. Each year,
billions of forks, knives, and spoons are discarded. However, cutlery, like other plastic products
such as bags and bottles, can take decades to degrade naturally, providing plastic waste plenty of
time to decompose into the environment. (Tik, R.2019) For the first time since the Ocean
Conservancy began tracking plastic cutlery, these utensils were among the top ten most collected
items during the 2018 cleanup. Volunteers removed nearly 2 million single-use plastic forks,
knives, and spoons from waterways around the world in just one day. (Hogge Katie, 2019)
Even after many uses, the appearance of a plastic spoon hardly changes. As a result, there
is a considerable potential for unscrupulous food vendors to increase their revenues by putting
the cutlery through unsanitary reuse. This method would put the user at risk of contamination.
(Nag, O. S. (2018).

Plastic cutlery is a practical option that is also hazardous to one's health and the
environment. Because it is a petroleum by-product, it contains poisons and carcinogens that may
readily enter the human body. Plastic cutlery disposal has become dangerous to the environment
since chemicals and carcinogens may leak into food via the natural ecosystem, and plastics take
up a lot of space and clog landfills every year.
With the increased usage of plastics, particularly throwaway plastics, and more consumer
awareness of their detrimental environmental effect, a variety of alternative goods have emerged.
Many entrepreneurs are now attempting to replace throwaway plastics with reusable or more
environmentally friendly alternatives.
The usage of these plastics, as well as the challenge of disposing of them, is a major issue
in our society today. Some businesses are attempting to introduce edible cutlery as a replacement
for plastic throwaway plastic cutlery. After several experiments, one such entrepreneur created
all-natural edible cutlery, which became popular across the world. It is entirely biodegradable
and does not necessitate any additional conditions in order to degrade. It can also be eaten at the
conclusion of a meal. Consumers are seeking for alternatives to plastic throwaway cutlery, and
many businesses are attempting to break into this niche of manufacturing eco-friendly cutlery.
This might lead to the replacement of plastic cutlery, but not of traditional metal silverware.
Cutlery is one of the simplest yet most useful pieces of food-consuming equipment that
has been invented and is used all over the world. (Hemraj Narhar Patil, & Preeti Sinhal. 2018)
Spoons are among the earliest feeding tools; it's not difficult to envisage early humans
progressing from natural spoons like seashells or stones to spoons made of animal horns, wood,
and eventually metal, with handles added somewhere along the way. (Aoife McElwain, 2019).
Cutlery is now considered to be one of the most crucial items that we require when
eating. A variety of materials were used to create a type of cutlery such as stainless-steel, wood,

and plastic. In this time of pandemic, many individuals always shop online and that came up with
a plastic packaging once it is delivered and we all know that plastic waste is one of our society's
major concerns nowadays. As a result, researchers developed a product that would benefit both
humans and the environment by using Edible Cutlery, which would reduce waste in our society.
Eating utensils during the Stone Age of humans consist of simple sharp stones used for
slicing meat and fruit. Anglo-Saxons coined the term "spon" to describe to their wooden spoon
by the fifth century AD. In the late 1920s, stainless steel was developed, providing for the
manufacturing of easy-to-manufacture and maintain eating utensils. Plastic offered creative
designs for eating utensils in the late twentieth century. The hybrid utensils (spork, knork, spife,
and sporf) combined a variety of eating tools into a single design. (Aaliya Jaffer, 2015). In the
early 2010s, Bakeys inventor Narayana Peesapaty produced edible cutlery composed of dough
held together by a blend of sorghum (batad), rice, and wheat flour. (Tocino, K 2018).
After many tries, one entrepreneur developed all of the natural edible cutlery that was
popular not just in India, but around the world. It is completely biodegradable and does not
require any special conditions to degrade. With the recent restrictions on plastic products in
many Indian regions, consumers are looking for a complete alternative for plastic disposable
cutlery. Many entrepreneurs are attempting to get into the eco-friendly cutlery manufacturing
market. (Tenenbaum, L. 2019)
You might have heard about edible cutlery or may be knowing first time; edible cutlery is
plant-based eating utensils that are totally safe to eat. Various research is published on bamboo-
based, sugar-based, sorghum-based, and corn-based spoons, this research would solely focus in
developing arrowroot-based.
Arrowroot (Maranta arundinacea), is also known as “uraro” in the Philippines, is a small
crop that grows in mountainous places among coconut trees. (Capiña, M.V., & Capiña, V.L.

(2017) one of its characteristics is that it has a long shelf life and contains one of the purest
carbohydrates. Because of its high digestibility, arrowroot starch is frequently used as a
thickening agent in a wide range of dishes, including puddings and sauces, cookies, and other
baked products. (Harmayani et al. 2011) The starch powder is white and odourless. (Deswina,
Puspita & Priadi, Dody. 2020).
The arrowroot plant is a starch-producing tuber crop plant that was used as both a food
and a medicinal in the early days of human civilization. The tuber can be eaten whole or
processed into semi-finished arrowroot flour. Arrowroot is excellent to health because it is low in
calories when compared to other tubers such as potatoes, yams, cassava, and so on. In addition,
as compared to other tropical dietary sources, arrowroot provides greater protein. Aside from
being high in protein and other nutrients, arrowroot is also incredibly easy to digest, making it
great for children and the elderly who may require a milder food. (Lang A., 2019) Another
advantage of arrowroot tubers is that they are gluten-free, as are other roots and tubers. Gluten-
free starch is used to treat celiac disease patients. (Deswina, Puspita & Priadi, Dody. 2020)
The flour is white, fine, and powdered, like corn-starch; arrowroot powder is a healthier
alternative. It is the only starch product that contains calcium ash, which is necessary for
maintaining appropriate acid and alkali balances in the human body. Since arrowroot is bland, it
is appropriate for neutral diets, especially for those who are nauseated. Some people believe that
arrowroots can help soothe upset stomachs, which is why arrowroot cookies can be found in
many health foods stores in Indonesia. Arrowroot can help treat diarrhea by firming the stool and
rehydrating you. In fact, this tuber may be a good source of prebiotics, which are fibres that
nourish your gut bacteria. Beneficial gut bacteria may improve your immune health by producing
several vitamins and absorbing important minerals required by your immune system to function
properly. (Harmayani et al. 2011)

You might have heard about edible cutlery or may be knowing first time; edible cutlery is
plant-based eating utensils that are totally safe to eat.
According to the Bakey’s website, the cutlery is made from edible basic materials. To
make the dehydrated, hard, and crisp cutlery, millet, rice, and wheat flours are blended with
water and baked at high temperatures. The goods contain no chemicals or preservatives. Despite
the fact that it is edible, the cutlery has a long shelf life when unopened. The edible cutlery is
available in three flavors: simple, sweet, and spicy, and has a shelf life of around three years. If
customers do not feel obligated to eat their cutlery at the end of their meal, the spoons and forks
will decompose naturally within four to five days, assuming they are not eaten by an animal first.
The edible cutlery, on the other hand, cannot be reused. (Lavaniya Rajah, 2018)
It's as much fun to bite into your cutlery as it is environmentally friendly. Plastic spoons
are convenient but harmful; edible spoons, on the other hand, can help reduce waste.
As a result, the researchers would like to encourage their product to be promoted and
used as an alternative to plastic cutlery through the use of plant-based ingredients, like potato and
banana peelings, which would help to reduce plastic waste on our planet by reducing the use of
plastics such as plastic cutlery.
It's as much fun to bite into your cutlery as it is environmentally friendly. Plastic spoons
are convenient but harmful; edible spoons, on the other hand, can help reduce waste.
As a result, the researchers would like to encourage their product to be promoted and used as an
alternative to plastic cutlery through the use of plant-based ingredients, like Banana and Potato
Peelings, which would help to reduce plastic waste on our planet by reducing the use of plastics
such as plastic cutlery.

Statement of the Problem
Plastic waste has become one of the world's biggest concerns in recent years. Many
people are oblivious to how to properly dispose of their garbage- particularly plastic waste. As
a result, this could harm the environment as well as human health. Introducing the product of
the researchers, which is the feasibility of potato and banana peelings as additive and
component in making Edible Cutlery, may help both humans and the environment. With this
product, plastic waste can be reduced, and risks of human’s health will be lowered.
The researchers would like to seek answers to the following;
1. What is the level of tolerability of the microbial and pathogen content of the product?
2. What is the level of sensory acceptability of Potato Peelings (Solanum tuberosum) and
Banana Peelings (Musa paradisiaca) as a Component in Making Edible Cutlery in terms
of:
a. Aroma
b. Taste,
c. Texture and
d. Appearance
3. Is there a significant difference in the level of acceptability between the different
treatments in terms of?
a. Aroma
b. Taste,
c. Texture and
d. Appearance
3. What is the marketability status of the product?

Importance of the Study
This study is important to be conducted to know the acceptability of potato and banana
peelings as additive or component in making edible cutlery will be accepted by the consumer as
an alternative to plastic cutlery. The findings and results will be beneficial to the following:
ISPSC. This research is useful in their new formulation of Potato Peelings (Solanum
tuberosum) and Banana Peelings (Musa paradisiaca) as a Component in Making Edible Cutlery
considered as an output for product development and that findings in this study can be used as
basis for future improvement of this experiment
Community. The community likewise gains from the formulation of this experiment the
appreciation of the usefulness of Potato Peelings (Solanum tuberosum) and Banana Peelings
(Musa paradisiaca) as a Component in Making Edible Cutlery and the possibility to generate
additional income to the community with an appropriate marketing strategy.
Street vendors. They will learn the good cause of using edible cutlery and they can help
to by reducing plastic waste in their business.
Environment. Using biodegradable, eco-friendly, and edible cutlery will help lessen land
and water pollution and solid waste.
Consumers. Edible cutlery will be beneficial to their health as edible cutlery are filled
with nutritious ingredients.
Researchers and Future Researchers. The result of this study will serve as a reference
for the future researchers who will conduct related study if not the same. This study can become
their basis for future researches and expand its coverage.

Time and Place of the Study
The experiment will be conducted at the Ilocos Sur Polytechnic State College, Sta. Maria,
Ilocos Sur on February 2022 until the date of its completion.
Definition of Terms
Acceptability. Refer to the relative conformity of the product with standard indicator
such as appearance, taste, texture and aroma.
Appearance. Refers to the way the Edible Cutlery looks and appear to the respondents.
Mise-en-Place. The collection, weighing, and preparation of all ingredients before it is
assembled and cooked.
Aroma. Refers to the smell, especially the odor of the Edible Cutlery.
Taste. Refers to the sensation of flavor perceived in the mouth and throat on contact with
the Edible Cutlery.
Texture. Means the feel, appearance of the Edible Cutlery
Enhanced. Intensify, increase, or further improve the quality, value or extent of.
Expert. One with the special skill or knowledge representing mastery of a particular
subject. And one who has NC II certificate and practice the profession.
Cutlery. Was ordinarily known as flatware or silverware. It isused in eating, preparing,
and serving food (Verica Sitnik, 2020) Edible.
Edible. Edible comes from the Latin word “edere”, which means “to eat.” Anything that
people can safely eat is described as edible.
Plastic. Refers to the property of plasticity, the ability to deform without breaking.
Plastics always include carbon and hydrogen. (Helmenstine, Anne Marie, Ph.D. 2020)

Review of Related Literature
Cutlery has been one of the most basic, but very effective, food consumption devices produced
and used worldwide. It is claimed that spoons are one of the oldest eating facilities that human
beings have used and are made of natural elements such as wood, animal bones, seashells. The
first recorded evidence of spoons was in England far back in the year 1259. At that time, spoons
were not merely used for eating, but often used to represent wealth and influence in ceremonies.
By the turn of the 18th century, forks and knives for consuming food were also added. Silver
was the most common metal for cutlery since, before the advent of stainless steel, it was non-
reactive to most foods. For most of the cutlery, stainless steel was the chosen metal, as it was
simple to maintain, non-reactive and durable. It significantly lowered the prices of cutlery with
the introduction of plastics into the market and made its availability very simple at the same
time. For people to choose from, a lot of variations and sizes were added, such as cups, bowls,
spoons, forks, knives, etc. The price of stainless-steel cutlery today is much higher than plastic or
edible cutlery. The use of these plastics and the issue of disposing of them is a major problem
that is currently being seen in our world. So, I'm going to come up with maximum natural edible,
and to do so, it's fully biodegradable and does not require any special conditions. Moreover, at
the end of the meal, it can be eaten. If it is hot or cold, strong or liquid, it can be used to eat all
kinds of food; you can have a hot soup with it at the same time as cold desserts. This could
theoretically lead to plastic cutlery being substituted, but not traditional metal cutlery. The idea
of edible cutleries was first introduced in India as an advertisement product in 2010 by an
organization called Bakey's [1]. The merchandise has been further produced and the company is
now able to supply 50,000 units a day as of 2016 and has earned worldwide orders of 25 million
units. Although bamboo-based, sugar-based and corn-based spoons are reported in numerous
reports, this study will only specialize in cutleries based on sorghum. Sorghum is an ancient

African crop that utilizes little water and its super absorbent properties for cultivation [2].
According to Mr. Narayana Peesapaty, a former ICRISAT researcher, sorghum needs 60 times
less water than rice [3]. Sorghum-based edible cutleries are also a potential competitor to the
single plastic cutlery that plagues the ecosystem of the planet. Single-use plastic cutlery
contributes 4.24 percent of the marine litter on European beaches in line with the figures
provided by the ecu Commission in 2016 [4]. Sorghum is the key ingredient being hired.
Compared to rice, it takes 60 times less water to develop sorghum [5]. In 95.00 % of the world's
arable land [6], the crop has the power to rise. Sorghum has a super absorbent capacity that
makes it extremely flexible to use edible cutleries, i.e. it would not only be suitable for rice or
wheat-based cuisine that is popular in Bangladesh, but it will complement frozen dessert, yogurt,
and soup type well, because it does not degrade in hot or cold Liquids ( Kabir & Hamidon, 2021)
In 2014, Chinese potato production reached one fifth of the total output in this world, thus
undoubtedly potato is the most powerful food supplement for solution of increasingly severe
food crisis in China1 . Acting as the fourth main crop behind rice, wheat and maize, potato plays
an important role in human diet allover the world. With the deepening of potato processing
industries, complete utilizing of the raw material shows more and more importance for the urgent
demand for reducing feedstock waste and releasing the environmental pressure from potato
residue. Therefor whole potato powder production is replacing traditional starch extraction,
which accelerates the staple food strategy of potato. While no potato food processing may be
started without the step of peel removal, and the generation of potato peel is unavoidable2 .
Industrial processing generates between 70 and 140 thousand tons of peels worldwide annually3.
Traditionally potato peel waste is used for producing low value animal feed4 , fertilizer or being

raw material of biogas, which causes waste of abundant nutritive materials within it having the
properties of antioxidant, antibacterial, apoptotic, chemopreventive and anti-inflammatory5 .
Current researches focus on several advanced developments of potato peel waste in food
processing, phyto-pharmaceutical and biosynthesis industries, which increase the value of potato
peel recycling. This paper introduces several advanced potato peel processing technologies such
as lactic acids, phenolic acids extraction, ultrasonic extraction of steroidal alkaloids et al.,
analyzes their advantages and disadvantages from the standpoint of popularization and economy.
Further potential and developing direction may be found based on comparison of these recycling
technologies (Di Wu, 2016).
Potatoes (Solanum tuberosum L.) are one of the most important agricultural crops for human
consumption after wheat (Triticum L.), rice (oryza L.) and maize (Zea mays subsp. mays L.),
with 376 million tons produced in 2013 (Compare data…, 2013). In developed countries up to
69.5% (in 2012) of total produced potatoes are processed (U.S. per Capita…, s.a.). Potatoes are
usually peeled during processing and production losses in a form of potato peel waste
(PPW) can vary from 15 to 40%, depending on the peeling method (Arapoglou et al., 2009).
Each year huge quantities of PPW as a by-product remain after industrial potato processing.
Abrasion peeling is typical for chips production, whereas steam peeling is used for dehydrated
and frozen potato products (Schieber and Saldaña, 2009). Steam peelers are compact and
generate less product losses, but require high investment and operation costs. Because of that,
steam peeling is reasonable when high quantities of product (from 8 to 20 t h-1) have to be

peeled in limited space and appearance of brown ring (also known as heat ring, or cooking ring)
does not cause problems for final product (Steam peeling…, s.a.). Brown ring occurs due to
tissue damage and enzyme-catalyzed phenolic oxidation reaction (Bayindirli, 2010). It is
reported, that chemical peeling using NaOH could replace steam peeling to avoid heat-ring
(Garrote et al., 1993). Otherwise abrasion peeling is to be used. PPW is not suitable for non-
ruminants without further treatment because it is too fibrous to be digested (Birch et al., 1981),
but as an inexpensive by-product it contains a large quantity of starch, nonstarch
polysaccharides, lignin, polyphenols, protein and small amount of lipids. This makes it a cheap
and valuable base material for extraction of valuable products (such as natural antioxidants,
dietary fibre, biopolymers, etc.) and fermentation processes (Arapoglou et al., 2009; Al-Weshahy
and Rao, 2012; Wu et al., 2012). Many studies were made and articles were written on PPW
application possibilities in order to minimize industrial waste amount and find suitable
application for PPW as a by-product. The aim of the present study is to summarize the available
literature on possible industrial PPW utilization methods and highlight its application
possibilities in food production. Materials and Methods Monographic method has been used for
this study. Available literature on food waste management, PPW chemical composition and
recycling methods have been studied with the aim to cover broad spectrum of methods
developed for industrial potato waste application possibilities in order to produce new food
products (Sepelev &Galoburda, 2015).

Edible cutlery is relatively a new concept and a variation of biodegradable cutleries with
no research found in context of Bangladesh and various major markets internationally. While
there is no extensive research made on edible cutleries for its market viability, consumer
behavior, etc, there are various published news articles and media discussing about the product
and popularizing it amongst the mass consumers.
“Enhancing lives around the world”, is the main objective of United Nations (UN)
Sustainable Development Goals (United Nations, 2019). It is being pursued by world leaders
around the globe since 2015, with the target set at 2030. In order to achieve the goals and ensure
sustainable livelihood for future generations, the action towards climate change is one of the
most important initiative. As organizations lean towards sustainable innovations and
technologies, it is important to realize the elimination and reduction of an Anthropocene led
substance- Plastics. In order to address this issue, this research would emphasize on the usage of
edible cutleries as an alternative to one of the plastic products- single use (one-time) plastic
cutleries.
The concept was first initiated in India by a company called Bakey’s as a commercial
product since 2010 (Reddy, 2016). The product has been further developed and the company is
able to produce 50,000 units a day from 2016 and has received orders of 25 million units across
the globe (Reddy, 2016). While various research are published on bamboo-based, sugar-based
and corn-based spoons, this research would solely focus on sorghum-based cutleries.
Sorghum is an ancient African crop that uses little water for cultivation and it has super
absorbent properties (Rajah, 2018). According to Mr. Narayana Peesapaty, a former researcher
of ICRISAT claims sorghum takes 60 times less water than rice (Four, 2018), while a research

by UNESCO on ‘The green, blue and grey water footprint of crops and derived crop products’,
between 1996-2005 showed that sorghum accounted for only 2% of the global water footprint of
crop production, compared to rice having more than 13% of the total 7404 Gm3 /year
(Mekonnen & Hoekstra, 2010). In Bangladesh farmers waste 800 liters of water to make 1 kg of
rice paddy (Hasan, 2019), and with an average annual production of 19.5 million metric tonnes
of rice (Hoque, 2018), the number of water wasted is a mammoth 15.6 trillion liters every year.
According to a recent survey by Bangladesh Agricultural Development Corporation, farmers are
using 75 percent of groundwater while 25 percent from surface and it was only 20 percent for
groundwater while 80 percent from surface water in 1960-70 (Hoque, 2018). vi
Sorghum-based edible cutleries are also a potential competitor to the single-used plastic
cutleries that are plaguing the earth’s ecosystem. According to statistics presented by the
European Commission in 2016, single-used plastic cutleries contribute to 4.24 percent of the
marine litter on European beaches (Deutsche Welle, 2018). There is a huge demand for onetime
cutleries; United States for instance, consumes annually 40 billion plastic cutleries (Munir,
2016), while India throws away 120 billion pieces of plastic cutleries every year (Reddy, 2016).
The global demand is 640 billion per year and the global plastic cutlery market was worth US$
2.62 billion in the year 2017, according to the data published by the Digital Journal, and
expected to reach around US$ 3 billion by 2025 (Digital Journal, 2019).
There are two types of corn in the country, namely, yellow corn and white corn. The corn
you typically see roasted and eaten on the cob is white corn. With smaller but sweeter kernels,
white corn is the most important and healthy rice substitute in the country. On the other hand,
yellow corn, while edible, is mostly intended for livestock and poultry feeds with its larger and
fuller-flavored kernels. Perhaps most importantly, local pork, beef, and poultry for our lechon,

burgers, and fried chicken get their richness and tastiness from the animal feeds usually made
from corn. Corn makes up 70% of feeds used to produce treats for our carnivorous countrymen.
(ASTIG PH, 2015)
Humans have been using straws for thousands of years. The straw dates back to at least
3000 B.C., when Sumerians drank beer through tubes made of gold. In the 1800s, people used
stalks of rye as straws. The paper straw was introduce in 1888, but by the 1970s, plastic straws
became popular. Today, straws are widely used. About 170 million to 490 million plastic straws
are use in the United States each day. Straws offer an easy, sanitary way to drink beverages.
They also help people with disabilities safely consume liquids.( Kirsten Nunez July 22, 2020)
Historically, straws have been made from paper but today polypropylene plastic is the
material of choice. Polypropylene is a resin made by polymerizing, or stringing together,
molecules of a propylene gas. When a very large number of these molecules are chemically
hooked together, they form this solid plastic material. (Randy Schueller)
Plastic cutleries are widely used nowadays. They are used once, then they are thrown
away. Used plastic straws are meant for landfills, but others find their ways into bodies of water
like streams, rivers, and the ocean wherein they become choking hazards to marine animals and
leak toxic chemicals that are harmful to humans. When plastic gets into the ocean, it breaks
down into smaller pieces instead of dissolving. These smaller pieces are known as
“microplastics” that cause a huge threat to marine life. Plastic takes at least 450 years to
decompose. It was predicted that 99% of the sea bird species will have ingested plastic by the
year 2050, having a mortality rate of 50%. Researches have shown that plastic is already present
in sea salt, 94% of the U.S tap water, and shellfish. It is estimated that humans use over 500

million plastic a day and most of the plastic waste end up in the oceans primarily through human
error, causing water pollution, and killing marine life.
It's as much fun as it is environmentally friendly to bite into your cutlery. Plastic spoons
are convenient but hazardous; edible spoons, on the other hand, can aid in waste reduction. As a
result, the researchers would like to see their product promoted and used as an alternative to
plastic cutlery by incorporating plant-based ingredients such as potato and banana peelings,
which would help to reduce plastic on our planet by reducing the use of plastics such as plastic
cutlery.
It based on the above information that this paper is being written, to see whether there is
evident demand for edible cutleries in ISPSC market and provide a basis as to why potato and
banana peelings-based edible cutlery is a far better alternative to be established in the market.

CHAPTER II
MATERIALS AND METHODS
This study focus with respondents, data gathering, and validation of questionnaire, types
and statistical treatment used in the study, different phases of the study that deals with the
procedures and costing of the product.
Research Design
The research will also use Complete Randomized Design (CRD) applied in three trials to
represent the replication. It is a design where the treatments are assigned completely at random
so that each experimental unit has the same chance of receiving any one treatment.
The treatments were as follows:
T0 – 100 grams of flour
T1 – 25 grams Powdered Peelings of Potato and Banana and 75grams flour
T2 – 50 grams Powdered Peelings of Potato and Banana and 50 grams flour
T3 – 75 grams Powdered Peelings of Potato and Banana and 25 grams flour
Materials and Ingredients

The ingredients use in this study are as follows: Potato Peelings (Solanum
tuberosum) and Banana Peelings (Musa paradisiaca) flour, oil and salt.
The materials used in making Edible Cutlery were the following: Oven, Pulvorizer
or Blender, measuring cup, measuring spoon, mixing bowl, measuring spoon, rolling pin
and weighing scale, molder.
Experimental and Procedure
Preparation of Equipment
All the equipment needed were properly cleaned, sanitized and arrange in the
preparation area accessible to the researchers using dishwashing liquid and water. The
Potato Peelings (Solanum tuberosum) and Banana Peelings (Musa paradisiaca) as a
Component in Making Edible Cutlery is further prepared to make a dough through the
use of a moulder this were cut into the desire size and length to make a cutlery.
Procedures and Methods
The figure below shows that systematic approach, the procedure and methods in
making edible cutlery.
Methods Procedural Limits
Gathering of Collecting of Peelings

Peelings
Oven drying Oven dry the Peelings

Peelings
In a mortar and pestle, crash the

Crashing
peelings,

Pulverizing Put the crashed peelings into a

blender to pulverize.
Sifting Sift the Pulverized Peelings and

set aside.
Figure1. Process flow in the Preparation of Pulverized Peelings.
Methods PROCEDURE LIMITS
Prepare all the materials and

Mise-en-Place ingredients.
In a mixing bowl, sift all dry

MIXING
ingredients and mix together.
Add the liquid ingredients
and mix them together.
Knead the dough and form

KNEADING
into balls.
Let the dough rest for an

hour.
RESTING
Roll out the dough. Flatten it

using rolling pin and with the
MAKING EDIBLE CUTLERY use of moulder, mould the
dough to form a cutlery.

Bake the moulded dough

BAKING cutlery for an hour
Figure 2. Process flow in Preparation of Edible Cutlery
Microbial Analysis
Developed Edible Cutlery were subject to microbial analysis to determine the
bacterial load content present in the food at the Microbial Lab, Batac, Ilocos Norte. This
is needed in order to determine if the food is safe for human consumption.
Data Gathering Instrument
The researcher’s will administer the survey instruments to know how the
product is effective as alternative to plastic cutleries. The prepared questions depicting
the topic are presented. The survey questionnaires were made together with the letter
asking permission from the respondents to be a part of this study as well as the teacher’s
approval for this study to be conducted as they were distributed to the respondents.
Data Gathering Procedure
Data gathered will be analyse using frequency count, means, weighted
mean and analysis of variance. To describe the appearance, aroma, taste, and texture,
mean was used while weighted mean was used to determine the general acceptability of
the product. Analysis of variance was used to determine the significant difference

between treatments along the different sensory characteristics. Frequency count was used
to determine the willingness of the evaluators to buy the product when marketed as well
as their price preference.
Statistical Treatment of Data
The data that the researchers gather from the respondents will be treated
through the use of statistical tool. In order to know the differences and the results of the
survey, researchers used weighted mean to show the exact result based on their tally sheet got
from their survey questionnaire.
Table 1: Show the Descriptive Ratings for the Acceptability Factors
Weighted Mean Point Scale Descriptive Rating
4.20 - 5.00 5 Strongly Agree
3.40 - 4.19 4 Agree
2.60 - 3.39 3 Undecided
1.8 - 2.56 2 Disagree
1.00 – 1.79 1 Strongly Disagree
For solving the weighted mean the formula was used by the researchers.
WM = ∑WV

Where;
WM = weighted mean
∑ = Summation of
N = Number of cases
WV = weighted Value
SURVEY QUESTIONNAIRE FOR THE RESPONDENTS
Name: ______________________________ Age: ____________
Type of Respondent: _____________________ Date: ____________
Instruction: Kindly check the box for your corresponding answer
I. PERCEPTION OF THE PRODUCT
Items Strongly Agree Undecided Disagree Strongly

Agree (4) (3) (2) Disagree
(5) (1)
1.I have never seen an Edible Cutlery
2. I eat potato and banana
3. I am willing to taste the edible cutlery made

from potato and banana peelings
4. I found this product unique
5. I am satisfied of the product general

appearance

6. I have seen that the packaging of the

product is good and well presented
7. I found this product marketable
II. PRODUCT ACCEPTABILITY
Items Very Acceptable Neutral Acceptable Very

acceptable (4) (3) (2) Unacceptable
(5) (1)
1.I discovered that the taste of cutlery

made from potato and banana
peelings is good
2. I found that the flavor does not
overlap with the food I eat
3.I have seen that the texture of the

cutlery made from potato and banana
peelings is good
4. I prefer to eat the Edible Cutlery in
a Soft Food (soups, ice cream, rice,
pasta or noodles etc.)
5. I prefer to eat the Edible Cutlery in

a
Hard Food (meat, etc.)
6. I have found that the durability of
the product is good
7. I am willing to pay for 10 pesos for
each edible cutlery set

III. PRODUCT BUYING BEHAVIOUR
Items Strongly Agree Undecided Disagree Strongly

Agree (4) (3) (2) Disagree
(5) (1)
1. Do you usually buy plastic cutlery?
2. Do you usually use plastic cutlery?
3. Will you recommend this product as alternative to

plastic cutlery?
4. Are you willing to use this kind of cutlery in your

business?
5. Are you willing to use this edible cutlery as

alternative for plastic cutlery?
6. Do you think that purchasing this product would

benefit you and our society?
7. Do you think this product is good to be paired

with various food and can be alternative to the
plastic cutlery?

Comments and Suggestions

_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
THANK YOU AND GOD BLESS!
_________________
Respondent’s Signature
References:

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ILOCOS SUR POLYTECHNIC STATE COLLEGE 1

THE ACCEPTABILITY OF POTATO PEELINGS (SOLANUM TUBEROSUM) AND

THIS THESIS PRESENTED TO THE FACULTY OF THE

UNDERGRADUATE THESIS WRITING

MARLON JAMES F. TOBIAS

Bachelor of Technology and Livelihood Education

Potential to Affect Solid Waste Systems”

waste. Furthermore, the condition of land deteriorates over time.

thermoplastics utilized in their manufacture.

Bachelor of Technology and Livelihood Education

The environmental pollution is defined as the undesirable changes in physical chemical

management infrastructure may not be developed. Plastic pollution is defined as the

“Impact of Plastic Leading Environmental Pollution” (2014).

Bachelor of Technology and Livelihood Education

up a lot of space and clog landfills every year.

environmentally friendly alternatives.

Bachelor of Technology and Livelihood Education

manufacturing of easy-to-manufacture and maintain eating utensils. Plastic offered creative

market. (Tenenbaum, L. 2019)

Arrowroot (Maranta arundinacea), is also known as “uraro” in the Philippines, is a small

Bachelor of Technology and Livelihood Education

carbohydrates. Because of its high digestibility, arrowroot starch is frequently used as a

Puspita & Priadi, Dody. 2020).

properly. (Harmayani et al. 2011)

Bachelor of Technology and Livelihood Education

plant-based eating utensils that are totally safe to eat.

plastics such as plastic cutlery.

such as plastic cutlery.

Bachelor of Technology and Livelihood Education

Statement of the Problem

The researchers would like to seek answers to the following;

Banana Peelings (Musa paradisiaca) as a Component in Making Edible Cutlery in terms

3. Is there a significant difference in the level of acceptability between the different

treatments in terms of?

3. What is the marketability status of the product?

Bachelor of Technology and Livelihood Education

Importance of the Study

basis for future improvement of this experiment

additional income to the community with an appropriate marketing strategy.

to by reducing plastic waste in their business.

and water pollution and solid waste.

with nutritious ingredients.

their basis for future researches and expand its coverage.

Bachelor of Technology and Livelihood Education

Time and Place of the Study

Ilocos Sur on February 2022 until the date of its completion.

such as appearance, taste, texture and aroma.

Mise-en-Place. The collection, weighing, and preparation of all ingredients before it is

assembled and cooked.

the Edible Cutlery.

Texture. Means the feel, appearance of the Edible Cutlery

Cutlery. Was ordinarily known as flatware or silverware. It isused in eating, preparing,

and serving food (Verica Sitnik, 2020) Edible.

people can safely eat is described as edible.

Bachelor of Technology and Livelihood Education

Review of Related Literature

of edible cutleries was first introduced in India as an advertisement product in 2010 by an

Bachelor of Technology and Livelihood Education