The Effect of Cornstarch on the Physicochemical Characteristics of Edible Spoons on MOCAF Based
Aisyah Khoirunnisa^1, Yunita Rakhmawati2, a), and Frida Kunti Setiowati 3

1-3Department Biology, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang
Jl. Semarang 5 Malang 65145, Indonesia

Abstract

Abstract. Disposable plastic products are widely used in the cutlery industry, one of which is plastic spoons. The use of single-use plastic spoons contributes to the problem of environmental pollution due to plastic waste in Indonesia. The habit of using disposable plastic cutlery, one of which is plastic spoons, in the community needs to be reduced and eliminated. The solution that can be applied as an effort to reduce the use of disposable plastic spoons is the use of edible spoons. Edible spoons are disposable spoons that can be consumed, ecofriendly, and biodegradable. This type of research is experimental research with Completely Randomized Design (CRD) method. The factor tested was the variation in the number of additions of cornstarch with 4 levels of treatment and 6 replications. Based on the data obtained, the results of the fracture strength, melting time, and moisture content were analyzed using ANOVA (Analysis of Variance). Determination of the best treatment is done using the Exponential Comparison Method (MPE). The result of the best edible spoon product is K2, where the optimum amount of cornstarch addition is 40 grams.

Keywords: sendok plastik, edible spoon, MOCAF, maizena

Topic: Biochemistry