Production of edible straw based on banana flour and breadfruit flour binding with tapioca starch

Abstract

The accumulation of plastic waste is the biggest problems in Indonesia environmental pollution. The aimed of this research is to find out the formula for edible straws using two types of flour-based materials, banana flour and breadfruit (Artocarpus altilis) flour with the addition of tapioca starch. This research used a factorial Randomized Complete Block Design (RCBD) consisting of 2 factors, type of flour (T) and ratio of flour: tapioca (R). The parameters analyzed were amylose content of flour, water content, water absorbance (normal temperature and hot temperature) of edible straw. The amylose content of banana and breadfruit flour were 26.36% and 19.84%, respectively. The water content of edible straw made from banana flour higher (14.1%) than that of breadfruit flour (12.7%). The water absorbance from both materials showed the same trend, it increases as the longer soaked times (6h) and increased the swelling of edible straw. Immersion in higher temperature cause higher water absorbance compared to room temperature. Overall banana flour edible straw shows the lower water absorbance compared to breadfruit edible straw in both immersion water temperature.