Agroindustrial Journal 9 (1) 2022, 1-12

Production of Biodegradable Straw from Banana Peel

I Putu Karang Adisurya*,1 and Mohammad Affan Fajar Falah2
1
Department of Bioresources Technology and Veterinary, Vocational College,
Universitas Gadjah Mada, Jl. Yacaranda, Gedung Sekip Unit 2, Depok Sleman 55281, Indonesia
2
Department of Agroindustrial Technology, Faculty of Agricultural Technology
Universitas Gadjah Mada, Jl. Flora No.1 Bulaksumur 55281, Indonesia
Email: [email protected]*

Abstract
This study aims to determine the effect of enhancement in stirring temperature (75 oC, 80oC, 85oC) and type
of plasticizer (glycerol and sorbitol) on the characteristics of biodegradable straw from ambon banana peel
waste and to compare them with the characteristics of conventional boba’s straws. Methods used in this study
were tensile strength, elongation, biodegradation, and water uptake tests. The result showed enhancement of
stirring temperature and type of plasticizer did not significantly affect the characteristics of biodegradable
straws from ambon banana peel waste (p > 0.05). Enhancement of stirring temperature will increase the
tensile strength and water resistance value, but decreased elongation and biodegradation value because
enhancement of stirring temperature will decrease the water content and increase the molecular density. In
addition, plasticizer will increase elongation value and level of biodegradation, but decrease tensile strength
and water resistance values. Plasticizer has the ability to increase the elasticity of polymers, as well as
increase water absorption because it has hydrophilic hydroxyl groups. Biodegradable straw that have been
developed has a colour of black, being rigid, with a length of 13 cm and an external diameter of 1.2 cm. The
colour and external diameter of biodegradable boba’s straw looks similar with conventional boba’s straw but
shorter in length. Therefore, ambon banana peel waste was promising to be used as an alternative material
for biodegradable straw in the future.
Keywords: Ambon banana peel waste; biodegradable straw; plasticizer; starch; stirring temperature

1. INTRODUCTION
Plastic products are becoming a global environmental issue, according to Plastics Europe
(2020), global plastic production in 2019 was 368 million tons. The Directorate General of Waste,
Waste and B3 Management, Ministry of Environment and Forestry of the Republic of Indonesia
(2020) released data that the composition of plastic waste in Indonesia in 2020 reached 5.6 million
tons or 17.1% of the total waste production. One of the most common types of plastic waste is
plastics straw. Data compiled by Divers Clean Action in Fatia & Sugandi (2019) shows that in
Indonesia at least 93 million plastic straws are used by the public in one day. This number causes
Indonesia to be ranked 4th in the world in terms of producing plastic straw waste.
One of the uses of plastic straws is for boba drinks, where boba drinks are tea-based
drinks mixed with fruit or milk flavors, as well as the addition of a topping of chewy balls made of
tapioca flour and sugar (Veronica dan Ilmi, 2020). Boba drink must be consumed using a straw
with a large hole to be able to suck the boba from the bottom of the glass and cannot be replaced
by other objects (Nerissa, 2020). Conventional boba’s straw has different characteristics from other
plastic straws, namely, it is stiffer, thicker, and has a larger hole of diameter. Therefore, there is a
potential for development of boba’s straws that are more environmentally friendly using
biodegradable plastics from natural waste.
On the other hand, banana production in Indonesia in 2020 reached 8.18 million tons,
increased by 11.02% from banana production in 2019 which only reached 7.28 million tons
(Central Agency on Statistics, 2020). One type of banana is the ambon banana. The Agency for
Agricultural Research and Development (2007) explained that ambon banana are often used as
consumption fruit, or processed into chips, juice, and “salé pisang”. The utilization of ambon
banana produces banana peel which is generally discarded and usually was throw away as waste in
garbage production.
Ambon banana is known to have a starch content of 29.37%, while banana peel waste

ISSN 2252-6137 (print), ISSN 2302-3848 (online), doi: 10.22146/aij.v9i1.77148

1
 Adisurya et al./Agroindustrial Journal Vol.9 No.1 (2022), 1-12

(especially green ones) contains ± 15% starch (Musita, 2012; Hassan et al., 2018). The starch
content is possible and potential to be used as a material for making biodegradable straws.
Regarding to the production of biodegradable straws, this study has objectives to know the
characteristic of biodegradable straw from ambon banana peel waste based on enhancement of
stirring temperature (75oC, 80oC, and 85oC) and different types of plasticizers (glycerol and
sorbitol).
2. MATERIAL AND METHODS
This research was conducted in September-December 2021 in Agroindustrial Process
Engineering Laboratory, Vocational College, Universitas Gadjah Mada, and Process Engineering
Laboratory, Faculty of Agricultural Technology, Universitas Gadjah Mada.
2.1 Materials
The materials used in this study were ambon banana peel waste, water, distilled water,
glycerol, sorbitol, chitosan, 1% acetic acid solution, and conventional boba’s straws (as control
variables) (Adisurya, 2022).

2.2 Methods
2.2.1 Experimental Design
The treatment in this study was enhancement of stirring temperature with a variation of
75oC, 80oC, and 85oC and different types of plasticizers, namely glycerol and sorbitol. The
replication of experiment is 4 times which calculated using Federer formula based on the number
of group treatments (Wahyuningrum & Probosari, 2012). Each sample uses 3 g of ambon banana
peel starch, 3 g of chitosan, and 1 ml of plasticizer. Data were analyzed using a two-tailed test. If
there is a significantly difference, then data analysis is continued with duncan test. The
experimental design listed in Table 1 (Adisurya, 2022).

Table 1. Experimental Design of Production of Biodegradable Straw

Stirring
Starch Chitosan Plasticizer Sample Code
Temperature
Conventional Boba Straw Control
Glycerol 75oC GT1
(1 ml) 80oC GT2
85oC GT3
3g 3g
Sorbitol 75oC ST1
(1 ml) 80oC ST2
85oC ST3
Sources: (Sari, 2016; Melani, Putri dan Robiah, 2019; Azzahra, 2020)
2.2.2 Starch Extraction
The ambon banana peel cut into pieces until it reaches a weight of 500 g, afterward added
1 liter of water and mash it using a blender. After that filter it using a filter cloth. The solution was
precipitated for 12 hours, then the water was removed to obtain wet starch. The wet starch was
dried in the oven at 70oC for ± 12-24 hours, then mashed using a blender and sieved through a
100-mesh sieve (Made Heni Epriyanti, Admadi Harsojuwono dan Wayan Arnata, 2016; Melani, Putri
dan Robiah, 2019; Azzahra, 2020).

2.2.3 Production of Biodegradable Straw

The starch solution for 1 sample of biodegradable straw was made by weighing 3 g of
starch, then dissolved it in 20 ml of distilled water and stirred for 30 minutes at 80 oC. On the other
hand, 3 g of chitosan was dissolved in 100 ml of 1% acetic acid and stirred for 30 minutes without
heating to obtain chitosan solution. Put the chitosan solution into the starch solution and stirred
until homogeneous by heating at various stirring temperatures of 75oC, 80oC, and 85oC using
digital oven—temperature was controlled by manage the number of samples heated in 1 batch
and also carry out periodic checks every 1 hour. After that, add 1 ml of plasticizer according to

2
 Adisurya et al./Agroindustrial Journal Vol.9 No.1 (2022), 1-12

treatment (glycerol or sorbitol), then stirred for 1 hour using a magnetic stirrer. The solution was
then poured on an acrylic plate and dried in the oven at 70 oC for 5 hours. Biodegradable film was
rolled using an acrylic rod with a diameter of 1 cm and then dried again in the oven at 70oC for 5
hours (Nurfauzy dan Farhah, 2017; Azzahra, 2020)
2.2.4 Sample Testing
Tensile strength, elongation, biodegradation, and water uptake test was conducted to
measure the properties of the straw. Tensile strength is the test used to determine how much
force that sample can withstand until it breaks, while elongation test to find out the elongation
created on the sample from the initial condition to broken off (Safitri et al., 2016 & Suparno et al.,
2013). Both of tests using universal testing machine with a speed of 10 mm/min (Rosid et al.,
2019). Moreover, biodegradation test is the test to determine level of degradation by looking at the
percentage loss of sample mass (Rahmawati, 2018). The technique used was a soil burial test,
sample with a long of 4 cm was weighted its initial mass, then planted in humus soil at a depth of
2 cm for 7 days at the room conditions. The moisture content of sample is not be calculated in this
study, percentage loss of mass focused on alteration of sample mass. The percentage loss of mass
is calculated using the formula in notation 1 (Rifaldi et al., 2017).

%W =
W0 - W
x 100% (1)
W0

Explanation:
%W : percentage loss of mass (%)
W0 : initial mass (g)
W : final mass (g)

The level of resistance of biodegradable straws to water determined using water uptake test. The
higher of water absorption capacity, the lower level of its resistance to water (Wahyuni, 2018).
Sample with a long of 4 cm was weighted its initial mass, then soaked in distilled water for 30
minutes. After that, sample was weighted its final mass. The percentage of water uptake is
calculated using the formula in notation 2 (Rifaldi et al., 2017).

W - W0 (2)
%WU = W0
x 100%

Explanation:
%WU : percentage of water uptake (%)
W0 : initial mass (g)
W : final mass (g)

3. RESULTS AND DISCUSSION

Prototype of biodegradable straw from ambon banana peel waste and conventional boba’s
straw as control variable are attached as below. Biodegradable straw has a length of 13 cm and an
external diameter of 1.2 cm.

(a) (b) (c)

Figure 1. Prototype of Biodegradable Straw form Ambon Banana Peel Waste: (a) Front View; (b)
Above View; (c) Conventional Boba’s Straw

3
 Adisurya et al./Agroindustrial Journal Vol.9 No.1 (2022), 1-12

3.1.1. Tensile Strength

Tensile strength test using universal testing machine with a speed of 10 mm/min. The data
that presented as a graphic below is an average of tensile strength value of each treatment from 4
times of replication.

Figure 2. Results of Tensile Strength Test

Explanation:
Control : Conventional boba’s straws
GT1 : Biodegradable straws with glycerol as plasticizer and stirring temperature at 75 oC.
GT2 : Biodegradable straws with glycerol as plasticizer and stirring temperature at 80 oC.
GT3 : Biodegradable straws with glycerol as plasticizer and stirring temperature at 85oC.
ST1 : Biodegradable straws with sorbitol as plasticizer and stirring temperature at 75 oC.
ST2 : Biodegradable straws with sorbitol as plasticizer and stirring temperature at 80 oC.
ST3 : Biodegradable straws with sorbitol as plasticizer and stirring temperature at 85oC.

Based on Fig.2, the control sample has the highest tensile strength value (39.69 MPa),
while the GT1 sample has the lowest tensile strength value (4.41 MPa). In terms of the type of
plasticizer, biodegradable straws with sorbitol as plasticizer were generally have a higher tensile
strength value than biodegradable straws with glycerol as plasticizer. Sorbitol has a larger
molecular weight than glycerol which results in stronger intermolecular bonds that inhibit water
penetration, so the resulting of biodegradable straws become tougher (Azizaturrohmah, 2019;
Cheng et al., 2006).
Besides that, the enhancement of stirring temperature increased the tensile strength
values. The enhancement of stirring temperature causes water content in the biodegradable film
solution to decrease, therefore the molecular structure is getting closer which results in
enhancement of the tensile strength values (Hartatik, 2014). Futhermore, the process of heating
the solution causes starch gelatinization and affect the amylose bonds which it is getting close
together one another so that it will increase the tensile strength (Ginting et al., 2014).
Based on two-tailed test, the enhancement of stirring temperature and different type of
plasticizers did not affect the tensile strength value of biodegradable straws from ambon banana
peel waste (p > 0.05). Otherwise, comparison test results showed that the tensile strength value
of biodegradable straws was significantly different against of conventional boba’s straw (p < 0.05),
so it needs to proceed with duncan test The results of duncan test showed that the tensile strength
value of all biodegradable straw samples was significantly different to the conventional boba’s
straw It can be said that the tensile strength value of all the biodegradable straw samples are not
close to conventional boba’s straw.

4
 Adisurya et al./Agroindustrial Journal Vol.9 No.1 (2022), 1-12

3.1.2. Elongation
Elongation test also using universal testing machine with a speed of 10 mm/min. The
graphic below is an average of elongation value of each treatment from 4 times of replication.

Figure 3. Results of Elongation Test

Explanation:
Control : Conventional boba’s straws
GT1 : Biodegradable straws with glycerol as plasticizer and stirring temperature at 75oC.
GT2 : Biodegradable straws with glycerol as plasticizer and stirring temperature at 80 oC.
GT3 : Biodegradable straws with glycerol as plasticizer and stirring temperature at 85 oC.
ST1 : Biodegradable straws with sorbitol as plasticizer and stirring temperature at 75oC.
ST2 : Biodegradable straws with sorbitol as plasticizer and stirring temperature at 80 oC.
ST3 : Biodegradable straws with sorbitol as plasticizer and stirring temperature at 85 oC.

The elongation test results that represented on Fig.3 showed the GT1 sample has the
highest elongation value (76.88%), while the control sample has the lowest elongation value
(15.67%). Elongation has a value that inversely proportional against to tensile strength value
(Muhammad et al., 2020). This is caused by the enhancement of stirring temperature will reduce
the water content in the biodegradable film solution so that the molecular structure is more
homogeneous and closer which results in a decrease in elongation value (Hartatik, 2014).
In terms of the type of plasticizer, biodegradable straws with glycerol as plasticizer were
generally have a higher elongation value than biodegradable straws with sorbitol as plasticizer.
Glycerol is known to have a higher molecular mobility and solubility compared to sorbitol so it can
be distributed more evenly in the solution which causes a higher elongation value (Nuriyah et al.,
2018; Sinaga et al., 2014). Besides that, starch which is heated at the gelatinization temperature
causes the amylose bonds to come closer together so that their elongation will decrease (Ginting
et al., 2014).
Theoretically, the elongation value should decrease as the stirring temperature increases,
but the test results showed the opposite and tend to fluctuate value (Epriyanti et al., 2016). High
deviation of elongation value result is thought to be caused by the stirring and rolling process.
Manual stirring was also carried out using a stir rod because the viscosity of solution was quite
high. This made it possible for some samples have an uneven in stirring process which caused in a
less homogeneous of starch and plasticizers, and also an uneven distribution of chitosan that
caused the elongation value is fluctuate (Nafiyanto, 2019; Tamiogy et al., 2019). Rolling process by
manually also thought for this case because the density of sample sheet when it is rolled is not
controlled.

5
 Adisurya et al./Agroindustrial Journal Vol.9 No.1 (2022), 1-12

The two-tailed test showed the enhancement of stirring temperature and different type of
plasticizers did not affect the elongation value of biodegradable straws from ambon banana peel
waste (p > 0.05). Conversely, the comparison test showed that the elongation value of
biodegradable straws was significantly different against of conventional boba’s straw (p < 0.05).
Therefore, duncan test was conducted which showed that the GT 3 sample was significantly
different to the control sample, while the GT1 sample was very significantly different to the control
sample. The elongation values of the GT 2, ST1, ST2, and ST3 samples can be said to be close to the
control samples because they are in the same subset.

3.1.3. Biodegradation
The graphic below is the average of biodegradation level from 4 times of replication. The
samples of all treatment were planted in humus soil at a depth of 2 cm for 7 days at the room
conditions.

Figure 4. Results of Biodegradation Test

Explanation:
Control : Conventional boba’s straws
GT1 : Biodegradable straws with glycerol as plasticizer and stirring temperature at 75 oC.
GT2 : Biodegradable straws with glycerol as plasticizer and stirring temperature at 80oC.
GT3 : Biodegradable straws with glycerol as plasticizer and stirring temperature at 85 oC.
ST1 : Biodegradable straws with sorbitol as plasticizer and stirring temperature at 75 oC.
ST2 : Biodegradable straws with sorbitol as plasticizer and stirring temperature at 80oC.
ST3 : Biodegradable straws with sorbitol as plasticizer and stirring temperature at 85 oC.

Based on Fig.4, it showed that the control samples did not show a degradation process, on
the other hand, biodegradable straws have shown a degradation process. On the 7th day, the GT1
sample has the highest biodegradation level (66.33%), meanwhile the control sample has a lowest
biodegradation level (-0.12%). As a disclaimer, in terms of mass measurement, there are
refracting factor in which the soil is attached to the sample and the sample fragments are already
fused with the soil. That affects the results of mass measurement and also biodegradation level.
On the 1st to 3rd day, the sample showed an increase in mass due to the water absorption
process which is the initial stage before the biodegradation occurs which results in an increase in
mass (swelling process) (Nur et al., 2020). After 7 days, the biodegradable straws with glycerol as

6
 Adisurya et al./Agroindustrial Journal Vol.9 No.1 (2022), 1-12

plasticizer showed a higher biodegradation level than biodegradable straws with sorbitol as
plasticizer. According to Lusiana et al (2019), glycerol has a higher ability than sorbitol to absorb
water so that glycerol is more hydrophilic compared to sorbitol. It cause sample with glycrol as
plasticizer have a better value in biodegradation level.
Glycerol is also known to be more hydrophilic than sorbitol plasticizer, so it can absorb
more water which results in a faster of biodegradation level. Glycerol is known to have 3 hydroxyl
groups, more than sorbitol which has 2 hydroxyl groups (Faust et al., 2021; Lee et al., 2018;
Prasetyo et al., 2012). Beside that, enhancement of stirring temperature will reduce the water
content in the biodegradable film solution which caused the molecular structure will be closer.
Therefore, the water molecules will be difficult to penetrate into biodegradable straws (Hartatik,
2014). Furthermore, Pradipa & Mawarani (2012) stated that an increase of stirring temperature
causes greater evaporation so the space of plasticizer is larger which results in reduce of water
absorption. These condition can be cause a slowing of biodegradation level.
After data is processed using two-tailed test, it can be known that the enhancement of
stirring temperature and different type of plasticizers did not affect the biodegradation level of
biodegradable straws from ambon banana peel waste (p > 0.05). Related to the comparison test,
the biodegradation level of biodegradable straws was significantly different against of conventional
boba’s straw (p < 0.05). Thus, duncan test was carried out which showed the GT 2 and GT3
samples were significantly different to the control sample, while the GT 1 sample was very
significantly different to the control sample. ST 1, ST2, and ST3 samples can be said to be close
against of the control samples because they are in the same subset.

3.1.4. Water Uptake

Water uptake test was carried out to determine the percentage of water that can be
absorbed by the sample for 30 minutes. The results that showed by graphic below is an average of
water uptake percentage from 4 times of replication.

Figure 5. Results of Water Uptake Test

Explanation:
Control : Conventional boba’s straws
GT1 : Biodegradable straws with glycerol as plasticizer and stirring temperature at 75 oC.
GT2 : Biodegradable straws with glycerol as plasticizer and stirring temperature at 80 oC.
GT3 : Biodegradable straws with glycerol as plasticizer and stirring temperature at 85oC.
ST1 : Biodegradable straws with sorbitol as plasticizer and stirring temperature at 75 oC.
ST2 : Biodegradable straws with sorbitol as plasticizer and stirring temperature at 80 oC.
ST3 : Biodegradable straws with sorbitol as plasticizer and stirring temperature at 85 oC.

7
 Adisurya et al./Agroindustrial Journal Vol.9 No.1 (2022), 1-12

Data that represented on Fig.5 showed the ST3 sample has the highest water uptake value
(4.52%), while the control sample has the lowest water uptake value (0.00%). The use of
plasticizer causes water uptake in biodegradable straws to be high. Plasticizers have hydrophilic
characteristic so the material will easily absorb the water (Putra et al., 2017). The enhancement of
stirring temperature will also reduce the water content in the biodegradable film solution so that
the molecular structure is more homogeneous and closer which results in a decrease in water
uptake value (Hartatik, 2014). This is supported by Pradipa & Mawarani (2012) that stated an
increase of stirring temperature causes greater evaporation so the space of plasticizer is larger
which results in reduce of water absorption.
Theoretically, the water uptake of biodegradable straws with sorbitol as plasticizer should
be lower than glycerol. This caused by sorbitol is known to have a larger molecular weight than
glycerol which will strengthen intermolecular bonds so that water is more difficult to penetrate
(Azizaturrohmah, 2019; Hartatik, 2014). Moreover, glycerol has a higher ability than sorbitol to
absorb water so that glycerol is more hydrophilic compared to sorbitol (Lusiana et al (2019).
However, the data from water uptake test showed the opposite. According to Nur et al., (2020),
the water uptake value is also influenced by the thickness of biodegradable film. That is thought to
causing the biodegradable straws with sorbitol as plasticizer to show an increasing trend of water
absorption even though the stirring temperature has increased. When the samples were to be
rolled, there were 2 samples of ST2 and ST3 respectively were too dry on one side. These sample
must trim out which influenced the thickness of the samples and thought caused an increase in
water uptake value even though the stirring temperature has increased.
The two-tailed test results showed that the enhancement of stirring temperature and
different type of plasticizers did not affect the water uptake value of biodegradable straws from
ambon banana peel waste (p > 0.05). On the other hand, the comparison test showed that the
water uptake value of biodegradable straws was significantly different against of conventional
boba’s straw (p < 0.05). From the duncan test results, it can be shown that the GT 1, GT2, GT3, and
ST1 samples were significantly different from to control samples. Besides that, the ST 2 sample
showed a very significant difference to the control sample and the ST 3 sample showed a highly
significant difference to the control sample.
Compared with another study, Putri & Falah (2020) have developed biodegradable straw
using combination of unused rice and rice bran. The study showed that biodegradable straw that
made by unused rice and rice brand has a higher value in water uptake and biodegradation value,
but lower in elongation value compared with biodegradable straw from ambon banana peel waste.
Moreover, biodegradable straw from unused rice and rice brand has water update value of 100%
and completely degraded in 4 days. This is presumably because the unused rice and rice brand
have more hydrophilic properties than ambon banana peel waste. Nevertheless, the characteristic
of both biodegradable straws statistically are not close to conventional straw which is used as a
control variable in each study, but more environmentally friendly because it can be degraded in a
matter of days.
The availability of ambon bananas in Indonesia is quite abundant. Ambon banana are often
used as a consumption fruit or processed into chips, juice, and “salé pisang”. So, it can be said that
there are good prospects related to the sustainable development of biodegradable straw from
ambon banana peel waste, especially in Indonesia. The procurement of ambon banana peel waste
can be carried out with a cooperation scheme with industry/small and medium enterprise so as to
facilitate the procurement of raw materials while preventing the wasting of ambon banana peel
waste into the environment which can cause contamination. In addition, biodegradable straw
products, especially those intended for boba drinks, have not yet been widely developed.
Therefore, there are good prospects for conducting further research and development related to
the functional aspects of biodegradable straw from ambon banana peel waste that expected to be
mass produced in the future as an environmentally friendly boba’s straw.

8
 Adisurya et al./Agroindustrial Journal Vol.9 No.1 (2022), 1-12

4. CONCLUSIONS
The development of biodegradabl boba’s straw from ambon banana peel waste is an
innovation to produce boba’s straws that are more environmentally friendly and has the potential
to replace the use of plastic straw in the future. Biodegradable boba’s straw that have been
developed has a colour of black, being rigid, with a length of 13 cm and an external diameter of
1.2 cm. The colour and external diameter of biodegradable boba’s straw looks similar with
conventional boba’s straw but shorter in length. Based on sample testing, the enhancement of
stirring temperature and different type of plasticizer did not significantly affect the characteristics
of biodegradable straw from ambon banana peel waste (p > 0.05).

ACKNOWLEDGEMENT
We acknowledge all support received from the Agroindustrial Product Development Study
Program, Vocational College, Universitas Gadjah Mada, and Department of Agroindustrial
Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada. We also want to thank
all the parties who support this research, from the procurement of raw materials, manufacture and
sample testing, to the preparation of this manuscript.

REFERENCES
Adisurya, I. P. K. 2022. Development of Biodegradable Straws from Ambon Banana Peel Waste
Based on Stirring Temperature and Plasticizer Type (in Bahasa: Pengembangan Sedotan
Biodegradable dari Limbah Kulit Pisang Ambon Berdasarkan Suhu Pengadukan dan Jenis
Pemlastis. Thesis. Yogyakarta: Universitas Gadjah Mada.
Azizaturrohmah. 2019. Comparison of Glycerol and Sorbitol Plasticizers in Sago Starch ( Metroxylon
Sp.) Bioplastics with the Addition of Sweet Orange Peel Oil ( Citrus sinensis L.) (in Bahasa:
Perbandingan Plasticizer Gliserol dan Sorbitol Pada Bioplastik Pati Sagu ( Metroxylon Sp.)
dengan Penambahan Minyak Kulit Jeruk Manis ( Citrus sinensis L.) sebagai Antioksidan.
Surabaya: Universitas Islam Negeri Sunan Ampel.
Azzahra, M. 2020. Synthesis of Starch-based Green Packaging Films from Pisang Raja Peels (in
Bahasa: Sintesis Film Green Packaging Berbasis Pati dari Kulit Pisang Raja (Musa
paradisiaca Var. Raja)). Thesis. Jakarta: Universitas Pertamina.
Badan Litbang Pertanian (The Agency for Agricultural Research and Development). 2007. Prospects
and Directions of Banana Agribusiness Development: Second Edition (in Bahasa: Prospek
dan Arah Pengembangan Agribisnis Pisang: Edisi Kedua). Jakarta: Badan Litbang
Pertanian.
Badan Pusat Statistik (Central Agency on Statistics). 2020. Production of Fruit Crops (in Bahasa:
Produksi Tanaman Buah-buahan). (https://www.bps.go.id/indicator/55/62/1/produksi-
tanaman-buah-buahan.html). Accessed on 13 September 2021.
Cheng, L. H., Karim, A. A., Norziah, M. A., Fazilah, A., Zeow, C. C. 2006. Interactive Effects of
Water-Glycerol and Water-Sorbitol on Physical Properties of Konjac Glucomannan Films.
Food Research International. Volume: 71(2). pp. 1-26.
Doi:10.1016/j.foodhyd.2005.02.004.
Epriyanti, N. M. H., Jarsojuwono, B. A., Arnata, I. W. 2016. Effect of Temperature and Drying Time
on the Characteristics of Biodegradable Plastic Composites of Cassava Peel Starch and
Chitosan (in Bahasa: Pengaruh Suhu dan Lama Pengeringan Terhadap Karakteristik
Komposit Plastik Biodegradable dari Pati Kulit Singkong dan Kitosan). Jurnal Rekayasa dan
Manajemen Agroindustri, Volume: 4(1), pp. 21–30.
Fatia, D., Sugandi, Y. S. 2019. No Straws Movement: Avoid Environmental Damage (in Bahasa:
Gerakan Tanpa Sedotan: Hindari Kerusakan Lingkungan). Sosioglobal: Jurnal Pemikiran
dan Penelitian Sosiologi, Volume: 3(2), pp. 66–75. Doi:
10.2473/shigentosozai1953.81.922_235.
Faust, S., Foerster, J., Lindner, M., Schmid, M. 2021. Effect of Glycerol and Sorbitol on The
Mechanical and Barrier Properties of Films Based on Pea Protein Isolate Produced by High-
Moisture Extrusion Processing. Polymer Engineering and Science, pp. 1–8.
Doi:10.1002/pen.25836.

9
 Adisurya et al./Agroindustrial Journal Vol.9 No.1 (2022), 1-12

Ginting, M. H. S., Sinaga, R. F., Hasibuan, R., Ginting, G. 2014. Effect of Starch Gelatinization
Temperature Variation on Tensile Strength and Elongation at Break Properties of Taro
Tuber Starch Bioplastics (in Bahasa: Pengaruh Variasi Temperatur Gelatinisasi Pati
Terhadap Sifat Kekuatan Tarik dan Pemanjangan pada Saat Putus Bioplastik Pati Umbi
Talas). Seminar Nasional Sains dan Teknologi. pp. 1–3. Doi:10.20431/2349-0403.0505003.
Hartatik, Y. D. 2014. Effect of Chitosan Composition on Mechanical and Biodegradable Properties of
Bioplastics (in Bahasa: Pengaruh Komposisi Kitosan Terhadap Sifat Mekanik dan
Biodegradable Bioplastik). Thesis. Malang: Universitas Brawijaya.
Hassan, H. F., Hassan, U. F., Usher, O. A., Ibrahim, A. B., Tabe, N. N. 2018. Exploring The
Potentials of Banana (Musa sapietum) Peels in Feed Formulation. International Journal of
Advanced Research in Chemical Science (IJARCS), Volume: 5(5), pp. 10–14.
Kementerian Lingkungan Hidup dan Kehutanan (Ministry of Environment and Forestry of the
Republic of Indonesia). 2020. Capaian Kinerja Pengelolaan Sampah. (SIPSN.Menlhk.Go.Id.
sipsn.menlhk.go.ig/sipsn/). Accessed on 21 Oktober 2021.
Lee, S. H., Shin, S. R., Lee, D. S. 2018. Sorbitol as a Chain Extender of Polyurethane Prepolymers
to Prepare Self-healable and Robust Polyhydroxyurethane Elastomers. Molecules, Volume:
23(10), pp. 1–13. Doi:10.3390/molecules23102515.
Lusiana, S. W., Putri, D., Nurazizah, I. Z., Bahruddin. 2019. Bioplastic Properties of Sago-PVA
Starch with Glycerol and Sorbitol Plasticizers. Journal of Physics: Conference Series.
Doi:10.1088/1742-6596/1351/1/012102.
Melani, A., Putri, D., Robiah. 2019. Bioplastics from Plantain Peel Starch with Various Adhesives (in
Bahasa: Bioplastik dari Pati Kulit Pisang Raja dengan Berbagai Bahan Perekat). Distilasi,
Volume: 4(2), pp. 1–7. Doi:10.1088/1742-6596/1351/1/012102.
Muhammad, Ridara, R., Masrullita. 2020. Synthesis of Bioplastics from Avocado Seed Starch with
Chitosan Filler (in Bahasa: Sintesis Bioplastik dari Biji Pati Alpukat dengan Bahan Pengisi
Kitosan). Jurnal Teknologi Kimia Unimal, Volume: 9(2), pp. 1–11.
Doi:10.29103/jtku.v9i2.3340.
Musita, N. 2012. Assessment of the Content and Characteristics of Resistant Starch from Various
Banana Varieties (in Bahasa: Kajian Kandungan dan Karakteristiknya Pati Resisten dari
Berbagai Varietas Pisang). Jurnal Dinamika Penelitian Industri, Volume: 23(1), pp. 57–65.
Doi:10.28959/jdpi.v23i1.557.
Nafiyanto, I. 2019. Preparation of Biodegradable Plastic from Kepok Banana Pod Waste with
Glycerol Plasticizer from Used Cooking Oil and Chitosan Composite from Snail Shell Waste
(Achatina fullica) (in Bahasa: Pembuatan Plastik Biodegradable dari Limbah Bonggol Pisang
Kepok dengan Plasticizer Gliserol dari Minyak Jelantah dan Komposit Kitosan dari Limbah
Cangkang Bekicot (Achatina fullica)). Integrated Lab Journal, Volume: 07(01), pp. 75–89.
Doi:10.5281/zenodo.2656812.
Nerissa, N. 2020. The Effect of Product Quality and Brand Image on KOI Thé Customer Loyalty at
Neo Soho Mall Jakarta (in Bahasa: Pengaruh Kualitas Produk dan Citra Merek Terhadap
Loyalitas Pelanggan KOI Thé di Neo Soho Mall Jakarta). Thesis. Jakarta: Universitas Agung
Podomoro.
Nur, R. A., Nazir, N., Taib, G. 2020. Characteristics of Bioplastics from Durian Seed Starch and
Cassava Starch Using MCC (Microcrystalline Cellulose) Filler from Cocoa Peel (in Bahasa:
Karakteristik Bioplastik dari Pati Biji Durian dan Pati Singkong yang Menggunakan Bahan
Pengisi MCC (Microcrystalline Cellulose) dari Kulit Kakao). Jurnal Gema Agro, Volume:
25(01), pp. 1–10. Doi:10.22225/ga.25.1.1713.01-10
Nurfauzy, R. A., Farhah, U. 2017. Preparation of Thermoplastic Starch Composites from Sorghum
Flour and Waste Newsprint (in Bahasa: Pembuatan Komposit Thermoplastic Starch dari
Tepung Sorghum dan Kertas Koran Bekas). Thesis. Bandung: Politeknik Negeri Bandung.
Nuriyah, L., Saroja, G., Ghufron, M., Razanata, A., Rosid, N. F. 2018. Tensile Strength and
Elongation Characteristics of Bioplastics Made from Cilembu Sweet Potato Starch with
Variaous Types of Plasticizer (in Bahasa: Karakteristik Kuat Tarik dan Elongasi Bioplastik
Berbahan Pati Ubi Jalar Cilembu dengan Variasi Jenis Pemlastis. Natural B, Volume: 4(4),
pp. 177–182.
Plastics Europe - Association of Plastic Manufacturers. (2020). Plastics – The Facts 2020. In
PlasticEurope.

10
 Adisurya et al./Agroindustrial Journal Vol.9 No.1 (2022), 1-12

Pradipta, I. M. D., Mawarani, L. J. 2012. Preparation and Characterization of Environmentally

Friendly Polymer Based on Porang Tuber Glucomannan (in Bahasa: Pembuatan Dan
Karakterisasi Polimer Ramah Lingkungan Berbahan Dasar Glukomanan Umbi Porang).
Prosiding Pertemuan Ilmiah Ilmu Pengetahuan dan Teknologi Bahan 2012. pp. 83-89.
Prasetyo, A. E., Widhi, A., Widayat. 2012. Potential of Glycerol in the Preparation of Glycerol
Derivatives through Esterification Process (in Bahasa: Potensi Gliserol dalam Pembuatan
Turunan Gliserol Melalui Proses Esterifikasi). Jurnal Ilmu Lingkungan, Volume: 10(1), pp.
26–31. Doi:10.14710/jil.10.1.26-31.
Putra, A. D., Johan, V. S., Efendi, R. 2017. Addition of Sorbitol as Plasticizer in the Preparation of
Sukun Starch Edible Film (in Bahasa: Penambahan Sorbitol sebagai Plasticizer dalam
Pembuatan Edible Film Pati Sukun). Jom Fakultas Pertanian, Volume: 4(2), pp. 1–15.
Putri, H. V., & Falah, M. A. F. 2020. Development of Biodegradable Straw using Combination of
Unused Rice and Rice Bran. Agroindustrial journal, Volume 8(2), pp. 550-559.
Doi:10.22146/aij.v8i2.76725.
Rahmawati, A. D. 2018. Effect of Glycerol and Chitosan Composition Variation on the Quality of
Biodegradable Plastic from Bran (in Bahasa: Pengaruh Variasi Komposisi Gliserol dan
Kitosan Terhadap Kualitas Plastik Biodegradable dari Bekatul). Thesis. Surakarta:
Universitas Muhammadiyah Surakarta.
Rifaldi, A., Hs, I., Bahruddin. 2017. Properties and Morphology of Sago Starch Based Bioplastics
with Addition of Clay Filler and Glycerol Plasticizer (in Bahasa: Sifat dan Morfologi Bioplastik
Berbasis Pati Sagu dengan Penambahan Filler Clay dan Plasticizer Gliserol). Jom FTEKNIK,
Volume: 4(1), pp. 1–7.
Rosid, I. A., Putra, I. R., Tontowi, A. E. 2019. Mechanical Properties of Tensile and Bending
Strength Analysis in Biocomposite [SAGOO/PMMA] Material. Conference SENATIK STT
Adisutjipto Yogyakarta Volume: 5. pp. 507–513. Doi:10.28989/senatik.v5i0.371
Safitri, I., Riza, M., & Syaubari, S. 2016. Mechanical Testing of Biodegradable Plastic from Sago
Starch and Poly(Nipam)-Kitosan Grafting with the Addition of Cinnamon Oil (Cinnamomum
burmannii) as Antioxidant (in Bahasa: Uji Mekanik Plastik Biodegradable dari Pati Sagu dan
Grafting Poly(Nipam)-Kitosan dengan Penambahan Minyak Kayu Manis ( Cinnamomum
burmannii) sebagai Antioksidan). Jurnal Litbang Industri, Volume: 6(2), pp. 107–116.
Doi:10.24960/jli.v6i2.1914.107-116.
Sari, L. 2016. Effect of Stirring Temperature on the Characteristics of Biodegradable Plastic from
Suweg Tuber (Amorphophallus campanulatus) with the Addition of Glycerol and CMC
(Carboxy Methyl Cellulose) (in Bahasa: Pengaruh Temperatur Pengadukan Terhadap
Karakteristik Plastik Biodegradable dari Umbi Suweg (Amorphophallus campanulatus)
dengan Penambahan Gliserol dan CMC (Carboxy Methyl Cellulose)). Thesis. Yogyakarta:
Universitas Islam Negeri Sunan Kalijaga.
Sinaga, R. F., Ginting, G. M., M. Hendra S Ginting, Hasibuan, R. 2014. Effect of Glycerol Addition
on Tensile Strength and Elongation at Break Properties of Bioplastics from Taro Tuber
Starch (in Bahasa: Pengaruh Penambahan Gliserol Terhadap Sifat Kekuatan Tarik dan
Pemanjangan Saat Putus Bioplastik dari Pati Umbi Talas). Jurnal Teknik Kimia USU,
Volume: 3(2), pp. 19–24. Doi:10.32734/jtk.v3i2.1608.
Suparno, O., Kartika, I. A., Muslich. 2013. Science and Technology of Oil/Fat and Samoan Leather
(Chamois leather) Production Process (in Bahasa: Sains dan Teknologi Proses Produksi
Minyak/Lemak dan Kulit Samoa (Chamois leather)). Bogor: IPB Press.
Tamiogy, W. R., Kardisa, A., Aprilia, S. 2019. Utilization of Cellulose from Areca Peel Waste as Filler
in Bioplastic Manufacturing (in Bahasa: Pemanfaatan Selulosa dari Limbah Kulit Buah
Pinang Sebagai Filler pada Pembuatan Bioplastik). Jurnal Rekayasa Kimia Dan Lingkungan,
Volume: 14(1), pp. 63–71. Doi:10.23955/rkl.v14i1.11517.
Veronica, M. T., Ilmi, I. M. B. 2020. A Popular Drink Among Students in Depok and Jakarta (in
Bahasa: Minuman kekinian di kalangan mahasiswa Depok dan Jakarta). Indonesian Jurnal
of Health Development, Volume: 2(2), pp. 83–91. Doi:10.52021/ijhd.v2i2.48.
Wahyuni, S. 2018. Adisurya, I. P. K. 2022. Development of Biodegradable Straws from Ambon
Banana Peel Waste Based on Stirring Temperature and Plasticizer Type (in Bahasa:
Pengembangan Sedotan Biodegradable dari Limbah Kulit Pisang Ambon Berdasarkan Suhu
Pengadukan dan Jenis Pemlastis. Thesis. Yogyakarta: Universitas Gadjah Mada.

11
 Adisurya et al./Agroindustrial Journal Vol.9 No.1 (2022), 1-12

Wahyuningrum, M. R., & Probosari, E. 2012. Effect of Papaya Fruit ( Carica Papaya L.)
Administration on Triglyceride Levels in Sprague Dawley Rats With Hypercholesterolemia
(In Bahasa: Pengaruh Pemberian Buah Pepaya (Carica papaya L.) Terhadap Kadar
Trigliserida Pada Tikus Sprague Dawley Dengan Hiperkolesterolemia). Journal of Nutrition
College, Volume: 1(1), pp. 192–198.

12