Agroindustrial Journal 8 (2) 2021, 550-559

Development of Biodegradable Straw using Combination

of Unused Rice and Rice Bran
Herliana Valentia Putri*,1 and Mohammad Affan Fajar Falah2
1
Agroindustrial Product Development Study Programme, Department of Bioresources Technology and
Veterinary, Faculty of Vocational College, Universitas Gadjah Mada,
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: herlianavalentia99@mail.ugm.ac.id*

Abstract
Plastics waste has been recently recognized as one of the most critical environmental issues. The most plastic is
not recycleable and it takes 300-500 years to degraded perfectly. Plastics straw also contribute these negative
impacts, so develop the biodegradable straw can be one of the solution. Natural ingredients that contain
carbohydrates can be used as biodegradable straw materials are unused rice and rice bran, with glycerin from
used cooking oil. This study aims to find out the effects of composition of unused rice flour and rice bran flour
respectively on parameters. The parameters are the tensile strength, elongation, water uptake, and the
biodegradation, then compare to the control. Statistical test were used to check, analysis, and compare between
the data. The results show that combination variations in raw material flour had a significantly effect (p<0.05) on
tensile strength, elongation, and biodegradation, but had not significantly effect (p≥0.05) on water uptake. Results
obtained from the study of biodegradable straws for tensile strength ranges from 0.21-6.19 MPa, elongation range
from 0.43-1.71%, water uptake 100%, and degraded 100%. Sample with a combination of 3 g unused rice flour
: 0.5 g rice bran flour, has the highest tensile strength and elongation value and degraded within 4 days. However,
the sample can not be used as an alternative to plastic straw because it does not have similar characteristics.
Keywords: biodegradable straw, glycerin, rice bran, unused rice, used cooking oil

1. INTRODUCTION
Plastics are made from petroleum raw materials that are limited in nature and are difficult to
renew. This type of plastic includes plastics that are difficult to decompose or degrade in the soil
because they are difficult to break down by microorganisms in the soil. Astuti et al. (2019) said that it
takes about 300 to 500 years for plastics to decompose or decompose perfectly. This can certainly
destabilize the environmental ecosystem if used without certain restrictions.
Putri (2022) said that plastics waste is still a global issue that needs a serious solution in its
handling. The high use of plastics led to various environmental campaigns that appealed to minimize
the use of plastics. One of the contents of the campaign echoed by environmental groups is reducing
the use of plastic straws by drinking without straws or can also use environmentally friendly straws.
Fatia & Sugandi (2019) said that based on data from Divers Clean Action, a non-governmental
organization focused on the problem of marine waste, at least 93 million plastic straws per day are
produced by people in Indonesia. Plastic straws are usually made of poly propylene material, so it is
difficult to degrade by soil. A good type of straws are straws made from renewable materials so that
they are widely available in nature and easy to obtain. In addition, the use of such materials is expected
to produce environmentally friendly straws to be more easily degraded in the soil, but have
characteristics that are not much different from the type of plastic straws. There is one natural
ingredient that can be used so that straws are easily degraded is all ingredients that contain
carbohydrates. According to Nur (2017), this is because carbohydrates include compounds that can be
decomposed by microorganisms. There are chains of glucose monomers in carbohydrates that are
easily removed when given interference.
In previous research Selpiana et al. (2015) stated that biofilm can be made using organic
monomer that can be found in starch, cellulose, and protein which formed become polymer. Natural
ingredients that contain carbohydrates that can be used for the material of making biodegradable

ISSN 225-6137 (print), ISSN 2302-3848 (online), doi: 10.22146/aij.v8i2.76725.

550
 Putri et al./ Agroindustrial Journal 8 (2) 2021, 550-559

straws are unused rice and rice bran. Based on the Directorate General of Trash, Waste, and Hazardous
and Toxic Waste Management Ministry of Environment and Forestry (2020), the composition of food
waste by 2020 reached 40.4% of the total waste heap or a total of 1.3 million tons. This means that in
the amount of this waste is suspected any waste of leftover rice that can be converted into unused rice.
On the other hand, based on Central Agency on Statistics, Directorate of Statistics of Food Crops,
Horticulture (2021), the amount of rice plants production in Indonesia in 2020 reached 54.65 million
tons. Nelfiyanti et al. (2020) said that the amount of rice bran obtained amounted to 10% (b/b) of the
overall rice weight. This means that there are approximately 5.465 million tons of rice bran per year.
Unused rice and rice bran have a high carbohydrate content. Bahari & Cahyonugroho (2018) said
that unused rice still has a high enough starch (carbohydrate) content. Sasria et al. (2020) revealed
that the starch content of carbohydrate extraction in rice aking amounted to approximately 83.19%.
Likewise, Hadipernata et al. (2012) said that rice bran still has a carbohydrate content of 22.04%.
Astawan & Febrinda (2010) stated that the carbohydrate content in the form of starch in rice bran is
5-15%. Unused rice and rice bran are considered waste and are mostly only used as animal feed. Based
on the carbohydrate content in both ingredients, it can be used into something that can increase value
by being used as a basic material in the manufacture of biodegradable straws.
Another material that is also used in the manufacture of biodegradable straws, namely used
cooking oil that can be converted into glycerin. According to Winarno & Octaria (2020), the benefits of
glycerol/glycerin as a plasticizer is effective in lowering internal hydrogen bonds in the intermolecular
bond to make the film structure increase, the mobility of the biopolymer chain increases, and the
mechanical properties of the film become better. Additions in the manufacture of biodegradable straws
can also increase the flexibility and permeability of the film against dissolved gases, water, vapors, and
gases. Glycerin from the raw material of used cooking oil is obtained from the results of the stages of
the reaction process using alcohol. Used cooking oil is a waste from the use of cooking oil in several
uses. Used cooking oil comes from various cooking oils made of natural ingredients. One of them,
namely oil made from palm fruit. Thus, this type of oil can be used as one of the ingredients in the
manufacture of biodegradable straws.
This research is aimed to make biodegradable straws made from waste materials that are
abundant in nature because of their availability as renewable materials, namely unused rice and rice
bran. Then, mixed with glycerin from used cooking oil which is useful as a plasticizer for both main
ingredients used. The type of straws produced is expected to be more environmentally friendly, but
has characteristics that are not much different from plastic straws.
2. MATERIAL AND METHODS
2.1 Tools and Materials
The tools used for manufacturing biodegradable straws are oven (Memmert, Germany), blender
(Philips, Indonesia), baking sheet, sieve, acrylic mold, analytical balance, hot plate, magnetic stirrer,
stirring rod, pipette, and 25 ml measuring cylinder (Pyrex, Indonesia). The tools used for biodegradable
straws and plastic straws testing are Universal Testing Machine (UTM i-Strentek 1510), analytical
balance, trays, scoopula, and stationery. The materials used for manufacturing biodegradable straws
are unused rice made from the C4 varieties of leftover rice obtained from hotels/restaurants/cafes, but
in the implementation of this research conducted using raw material procurement methods, rice bran
comes from local rice varieties in Kulon Progo, Yogyakarta, used cooking oil (palm oil) obtained from
cooking oil that used by fried goods sellers in Kotagede, Yogyakarta, aquadest, alcohol 70%, acetic
acid 1%, and chitosan. The materials used for biodegradable straws and plastic straws testing are
latex gloves, tissues, aquadest, and humus soil.
2.2 Type of Research
This experimental study varies the combination amount of unused rice flour : rice bran flour (2.5
: 0.5 (A1), 3.0 : 0.5 (A2), 3.5 : 0.5 (A3), 0.5 : 2.5 (B1), 0.5 : 3.0 (B2), 0.5 : 3.5 g (B3). The sample
testing of the experimental data for biodegradable straw that comparison with plastics straw as a control
was shown in Table 1.

551
 Putri et al./ Agroindustrial Journal 8 (2) 2021, 550-559

Table 1. Sample Testing for Comparison of Unused Rice Flour and Rice Bran Flour of Biodegradable
Straw with Plastic Straw.
Sample Code Unused Rice Flour Rice Bran Flour
K Plastic Straw
A1 2.5 g 0.5 g
A2 3.0 g 0.5 g
A3 3.5 g 0.5 g
B1 0.5 g 2.5 g
B2 0.5 g 3.0 g
B3 0.5 g 3.5 g
Data were showed in four times repetition with standard deviation.

2.3 Manufacture of Glycerin from Used Cooking Oil

The stage of making glycerin from used cooking oil refers to (Nur, 2017). Used cooking oil that
has been obtained is filtered and ensured the filter results are only the used cooking oil only. Then,
used cooking oil and alcohol 70% are mixed with a ratio of 1:3. Then, both mixtures of solutions are
heated at a temperature of 70 °C with stirring until two phases are formed in the mixture. Then, the
mixture is transferred into a beaker glass and cooled at room temperature. Both mixtures will produce
two phases (glycerin positioned at the bottom of the mixture) which are then separated manually using
a pipette. Glycerin obtained is still placed on a beaker glass.
2.4 Manufacture of Unused Rice Flour
The stage of making unused rice flour refers to (Martina, et al., 2016). The unused rice with C4
varieties are prepared, then, drying the unused rice using an oven with temperature of 80 °C for 3
hours so that the water content is reduced to ±39%. After that, the dried unused rice will be mashed
with a blender. Then, the resulting flour will be sieved using a 100 mesh sieve, so that the resulting
particles are uniform.
2.5 Manufacture of Rice Bran Flour
The stage of making rice bran flour refers to (Nur, 2017). Rice bran that has been prepared,
sieved using 100 mesh sieve to get a really smooth and uniform bran.
2.6 Biodegradable Straws Manufacturing
The stages of making biodegradable straws refer to (Selpiana, et al., 2015), (Nur, 2017), and
(Rohmah, et al., 2020). The starch solution is made with the amount varies of unused rice flour : rice
bran flour at 20 ml of aquadest at a heating temperature of 70 °C for 5 minutes, so that the starch
gelatinizes to produce homogeneous results. Then, make a chitosan solution made with a composition
of 3 g of chitosan (hydrophobic) at 100 mL acetic acid 1% (chitosan solvent) at a heating temperature
of 70 °C for 20 minutes to produce homogeneous results. The starch solution is mixed into a chitosan
solution at a heating temperature of 70 °C for 15 minutes and stirred until it gets a homogeneous
result. Then, add 1.5 mL of glycerin (plasticizer) to a mixture solution that is 70 °C while stirring for a
homogeneous mixture. Then, print the dough on an acrylic mold and put it in a 70 °C oven for 2.5
hours. After that, continued with the drying at room temperature 25 °C until the biofilm can be peeled
from the mold and cut with a length x width ± 12x12 cm. Then, the biofilm is rolled up to obtain the
form of a biodegradable straw resembling a type of straight straw. Then, biofilms that have been rolled
up into biodegradable straws are re-ovened for 1 hour at 70 °C to dry biodegradable straws.
2.7 Sample Testing
Data obtained from this research are the results of tensile strength, elongation, water uptake,
and biodegradation of the sample testing that is presented in Table 1 mentioned above. Then the
analysis was conducted using Statistical Product and Service Solutions (SPSS) version 25.0 with the
One-Way-ANOVA method with a significance level of 5%. The ANOVA test is used to determine whether
or not the effect of variations in the composition of unused rice flour and rice bran flour on the
characteristics of biodegradable straws. If there is a real or very real difference then duncan will be

552
 Putri et al./ Agroindustrial Journal 8 (2) 2021, 550-559

tested further. In addition, the test results of all treatment group samples were compared with the data
of the test results of the control group samples (plastic straws). This comparison aims to analyze the
extent of the suitability of the characteristics of biodegradable straws of unused rice and rice bran with
plastic straws.
3. RESULTS AND DISCUSSION
3.1 Product Description
The appearance of biodegradable straw samples from unused rice and rice bran using glycerin
from used cooking oil can be found in Fig.1. In appearance, the entire sample of biodegradable straw
resembles the shape of a control plastic straw, a straight cylinder. There are 2 types of biodegradable
straw treatment groups, namely A and B. Group A is a variation of unused rice flour with the same
amount of rice bran flour and group B is a variation of rice bran flour with the same amount of unused
rice flour. In both treatment groups, glycerin from used cooking oil and chitosan were added in each
treatment group. Biodegradable straws from unused rice and rice bran using glycerin plasticizer from
used cooking oil are printed on acrylic molds and dried. Then, the resulting biofilm is rolled up and
dried back to resemble the shape of a control plastic straw (straight straw).

A1 B1

A2 B2

A3 B3

553
 Putri et al./ Agroindustrial Journal 8 (2) 2021, 550-559

Figure 1. Product Biodegradable Straws from Combinations of Unused Rice Flour and Rice Bran Flour
(2.5 : 0.5, A1), (3.0 : 0.5, A2), (3.5 : 0.5, A3), (0.5 : 2.5, B1), (0.5 : 3.0, B2), (0.5 : 3.5, B3),
respectively.
Based on the manual visual appearance of the color of the entire sample, it is seen that the
biodegradable straw with the treatment group A has a brighter color compared to the biodegradable
straw with the treatment group B. The more the amount of unused rice flour in the biodegradable straw
of the treatment group A, the brighter the sample color, while the more amount of rice bran flour added
to the biodegradable straw of the treatment group B, the color of the resulting sample is getting darker.
Based on the physical appearance of the surface of biodegradable straws, the treatment group A has
a rougher surface compared to the biodegradable straw treatment group B.
3.2 Tensile Strength
According to Aritonang et al. (2020), tensile strength is the maximum voltage that can be held
by biodegradable straws when pulled. The tensile strength value of the straws is found in Fig.2. The
tensile strength value of biodegradable straws ranges from 0.21 MPa to 6.19 MPa. Based on the
statistical analysis of the ANOVA test, the variation of two flours amount combination has a real effect
(p<0.05) on the tensile strength value of biodegradable straws.

Figure 2. Tensile Strength of Straw Samples from Combinations of Unused Rice Flour and Rice Bran
Flour respectively.
Fig.2 shows the tensile strength value of biodegradable straws with combination variations that
have more amount of unused rice flour than rice bran flour is worth higher than biodegradable straws
with combination variations that have more amount of rice bran flour than unused rice flour. This is
also supported by duncan's follow-up test results that appeared in Fig.2. The tensile strength of A2 and
A3 samples differ significantly from B2 and B3 samples. However, the A1 sample is not significantly
different from other biodegradable straw samples.
Based on Fig.2 showed that the highest tensile strength value is 6.19 Mpa from the biodegradable
straw A2 with a combination variation of unused rice flour 3.0 g : rice bran flour 0.5 g. The lowest
tensile strength value is 0.21 Mpa from biodegradable straw B3 with a combination variation of unused
rice flour 0.5 g : rice bran flour 3.5 g. The tensile strength value of biodegradable straw A2 is higher
than biodegradable straw B3, it is suspected that the more dominant combination of unused rice flour
contains more amylose. Purnavita et al. (2020) stated that the higher the content of amylose as a
biofilm constituent material causes the film to be stronger so that the greater the force required per
unit surface area of the film.
The process of gelatinization of starch from the combination of unused rice flour and rice bran
flour also affects the tensile strength value of biodegradable straws. Biodegradable straws with a
combination of the more dominant amount of rice bran flour are thought to have not been engaged
during the process of making a starch solution. This results in the resulting biodegradable straw is

554
 Putri et al./ Agroindustrial Journal 8 (2) 2021, 550-559

having a strong tensile value lower than the biodegradable straw with a combination variation of the
more dominant amount of rice flour. This is because biodegradable straws with variations in the
combination of rice bran flour are more dominantly suspected to have different amylose and
amylopectin content that require different gelatinization temperature and different gelatinization
process times. Coniwanti et al. (2014) said that the gelatinization temperatures in each type of starch
varies is different because the amount of amylose and amylopectin content in each type of starch also
varies. In line with what Nisah (2018) said that the comparison of amylose and amylopectin levels can
affect the solubility and degree of gelatinization of starch.
Based on Duncan's further tests found in Fig.2, the highest tensile strength of biodegradable
straw in this study differs significantly from control plastic straw. This means that the tensile strength
value of the A2 biodegradable straw has not come close to the control plastic straw.
3.3 Elongation
Sari et al. (2019) said that elongation is the maximum strain experienced by the film when
subjected to force or can be referred as a percent increase in film length. The elongation value of the
straws can be found in Fig.3. The elogation value of biodegradable straws ranges from 0.43% to 1.71%.
Based on the statistical analysis of the ANOVA, the variation of two flours amount combination has a
real effect (p<0.05) on the elongation value of biodegradable straws.

Figure 3. Elongation of Straw Samples from Combinations of Unused Rice Flour and Rice Bran Flour
respectively.
Fig.3 shows the elongation of biodegradable straws with combination variations that have more
amount of unused rice flour than rice bran flour is worth greater than biodegradable straws with
combination variations that have more amount of rice bran flour than unused rice flour. This is also
supported by duncan's follow-up test results contained in Fig.3. A1 and A2 samples differ significantly
from those of B1, B2 and B3. However, A3 sample has no different from biodegradable straw samples
B1, B2, and B3.
Based on Fig.3 indicated that the highest elongation value is 1.71% from the biodegradable straw
A2 with a combination variation of unused rice flour 3.0 g : rice bran flour 0.5 g. The lowest elongation
value is 0.43% of biodegradable straw B2 with a combination variation of unused rice flour 0.5 g : rice
bran flour 3.0 g. According to Syura (2020), the highest value of percent elongation indicates that the
biodegradable plastic that has been produced will not be easily broken because it can to withstand the
load and attractiveness given. This means that biodegradable A2 straws are at least easily disconnected
compared to other biodegradable straws.
The elongation’s value has value that is inversely proportional to the tensile strength value
(Coniwanti, et al., 2014). Therefore, theoretically biodegradable straws with a more amount of unused
rice flour combination should have a lower elongation value. However, the test results showed that
biodegradable straws with a more amount of unused rice flour combination were resulting in higher

555
 Putri et al./ Agroindustrial Journal 8 (2) 2021, 550-559

elongation value with fluctuating trends. If referring to the analysis contained in poin 3.2, the bias of
the elongation value that is not theoretically suitable as a result of the solution of starch on
biodegradable straws with variations of the combination of rice bran flour is more dominant has not
been eroded.
In addition, the stirring process carried out also affects the elongation value so that it has a
fluctuating trend. The process of stirring a combination starch solution and a chitosan solution at the
time of the mixing process using a magnetic stirrer. However, the mixing process is also done by stirring
manually using a stirring rod because the solution that becomes viscous inhibits the magnetic stirrer to
function stirring normally. The process of manually stirring is done by not paying attention to the
intensity or speed of stirring. This allows in some samples biodegradable straw replication to produce
samples with a less even solution that causes starch and plasticizer to be less homogeneous, and the
distribution of chitosan becomes less evenly and results in elongation values that show fluctuating
trends (Nafiayanto, 2019).
Based on Duncan's further tests found in Fig.3, the highest biodegradable straw elongation in
this study differs significantly from control plastic straw. This means that the elongation value of the
A2 biodegradable straw has not come close to the control plastic straw.
3.4 Water Uptake
According to Putra & Saputra (2020), a water uptake test is conducted to determine the presence
of bonds in polymers that occur as well as the regularity or level of bonding in polymers that can be
caused through the percentage of polymer weight gain after the occurrence of swelling. The water
uptake percentage value of straws can be found in Fig.4. The water uptake value for 30 minutes of
soaking the entire sample of the biodegradable straws is worth 100%. Based on the statistical analysis
of the ANOVA test, the variation of two flours amount combination has no real effect (p≥0.05) on the
water uptake of biodegradable straw samples.

Figure 4. Water Uptake of Straw Samples from Combinations of Unused Rice Flour and Rice Bran
Flour respectively.
Fig.4 shows a 100% water uptake value because after testing the biodegradable straw samples,
it can not be measured the mass after the soaking of 30 minutes, so it is considered to be worth 100%.
Biodegradable straw samples are not only have maximum water uptake, but also dissolve 100% in the
testing media in the form of aquadest. Fig.4 shows the water uptake value of biodegradable straw with
combination variations that have more amount of unused rice flour than rice bran flour is worth as
much as the biodegradable straws with combination variations that have more amount of rice bran
flour than unused rice flour. This is also supported by duncan's follow-up test results contained in Fig.4
that the water uptake of the entire biodegradable straw samples is not differ significantly. The entire
samples have a high water uptake value allegedly because the combination of aking rice flour and rice
bran increased the amount of starch content. This is in line with Budiman et al. (2018) statement that

556
 Putri et al./ Agroindustrial Journal 8 (2) 2021, 550-559

starch is hydrophilic, so it causes high water uptake in biodegradable straws. The higher the number
of starches used, the higher the percentage value of water uptake in biodegradable straws. This is also
a result of the still large content of the OH- hydroxyl group derived from starch (Tamiogy, et al., 2019).
In addition, the composition of the amount of chitosan used is also less so that the hydrophobic
properties of chitosan can not decrease the water uptake value of biodegradable straws. If the
composition of the amount of chitosan used is increased then biodegradable straws will experience a
decrease in the percentage value of water uptake because chitosan is hydrophobic (Nafiayanto, 2019).
Due to the water uptake of biodegradable straws is maximum, it may be possible to be given other
additives that can improve the hydrophobic properties of biodegradable straws.
Based on Duncan's further tests found in Fig.4, the water uptake of all biodegradable straws in
this study is significantly different from control plastic straw. This means that the water uptake of the
entire biodegradable straw samples has not come close to the control plastic straw.
3.5 Biodegradation
Rozikhin et al. (2020) said that biodegradation is how long time need for plastic that is made can
be degraded by microorganisms, so that they can be referred to as plastic that is environmentally
friendly. Biodegradable straws biodegradation is viewed based on the percent of weight loss per day
and the total length of time the sample is perfectly degraded. The biodegradation value of the straws
is found in Fig.5. The length of biodegradation testing lasts for 7 days. Based on the statistical analysis
of the ANOVA test, the variation of two flours amount combination has a real effect (p<0.05) on the
biodegradation value of biodegradable straws.

Figure 5. Biodegradation of Straw Samples from Combinations of Unused Rice Flour and Rice Bran
Flour respectively.
Fig.5 shows negative biodegradation values due to cylinder-shaped biodegradable straw
samples, so that during the biodegradation process takes place a lot of humus soil that is still attached
to the sample and can not be cleaned as a whole resulting in the addition of sample mass. Biodegradable
straws biodegradation with combination variations that have more amount of unused rice flour than
rice bran flour have a longer time to degraded perfectly than biodegradable straws with combination
variations that have more amount of rice bran flour than unused rice flour. Biodegradable straw samples
A1, A2, and A3 degraded within 4 days, while biodegradable straw samples B1, B2, and B3 degraded
within 1 day. Control plastic straw sample was not degraded for a period of 7 days. The length of

557
 Putri et al./ Agroindustrial Journal 8 (2) 2021, 550-559

degraded time of biodegradable straws is thought to be caused by hydrophilic starch. This is in line
with the statement of (Pratami, et al., 2021), that one of the factors that influence the length of
biodegradation time is the hydrophilic properties of biodegradable starch-based. The hydrophilic
properties cause absorbed water molecules to cause microorganisms in the environment to enter the
biodegradable straw matrix, so that biodegradable straws are easily decomposed.
Based on the length of time the sample was degraded, the entire biodegradable straw sample in
this study was very different from the control plastic straw. This means that the biodegradation value
of the entire biodegradable straw sample exceeds that of control plastic straw.
4. CONCLUSIONS
Based on the comparison of characteristics of biodegradable straw samples with a combination
of unused rice flour : rice bran flour, 3.0 g : 0.5 g, has the highest tensile strength and elongation value
compared to other biodegradable straw samples and can be degraded within 4 days. However, the
sample has maximum water uptake value. All biodegradable straw samples do not yet has any
characteristic similarities approaching to control plastic straw, even though they can be degraded
perfectly. So, they can not be used as an alternative to control plastic straw.
REFERENCES
Aritonang, D., Hartiati, A. & Harsojuwono, B., 2020. Karakteristik Komposisi Bioplastik pada Variasi
Rasio Pati Ubi Talas Belitung (Xanthosoma sagittifolium) dan Karagenan. Jurnal Rekayasa dan
Manajemen Agroindustri , 8(3), pp. 348-359.
Astawan, M. & Febrinda, A., 2010. Potensi Dedak dan Bekatul Beras Sebagai Ingredient. Journal
Pangan, 19(1), pp. 14-21.
Astuti, A., Kusuma, H. & Kumila, B., 2019. Biodegradable Berbahan Dasar Ampas Ubi Kayu. Journal of
Materials Science, Geophysics, Instrumentation and Theoretical Physics, 2(11), pp. 119-128.
Bahari, D. & Cahyonugroho, O., 2018. Potensi Tepung Nasi dan Serta Limbah Daun Sebagai Alternatif
Bahan Plastik Biodegradable. Jurnal Environtek, 10(2), pp. 50-54.
Budiman, J., Nopianti, R. & Lestari, S., 2018. Karakteristik Bioplastik dari Pati Buah Lindur (Bruguiera
gymnorrizha). Jurnal FistecH, 7(1), pp. 49-59.
Coniwanti, P., Laila, L. & Alfira, M., 2014. Pembuatan Film Plastik Biodegradabel dari Pati Jagung dengan
Penambahan Kitosan dan Pemplastis Gliserol. Jurnal Teknik Kimia, 20(4), pp. 22-30.
Direktorat Statistik Tanaman Pangan, H. D., 2021. Luas Panen dan Produksi Padi di Indonesia 2020
(Hasil Kegiatan Statistik Pendataan Pertanian Tanaman Pangan Terintegrasi dengan Metode
Kerangka Sampel Area). Badan Pusat Statistik.
Fatia, D. & Sugandi, Y., 2019. Gerakan Tanpa Sedotan: Hindari Kerusakan Lingkungan. Jurnal Pemikiran
dan Penelitian Sosiologi, 3(2), pp. 66-75.
Hadipernata, M., Supartono, W. & Falah, M., 2012. Proses Stabilisasi Dedak Padi (Oryzae sativa L.)
Menggunakan Radiasi Far Infra RED (FIR) sebagai Bahan Baku Minyak Pangan. Jurnal Aplikasi
Teknologi Pangan, 1(4), pp. 103-107.
Kementerian, L. H. d. K., 2020. Capaian Kinerja Pengelolaan Sampah.
Available at: https://sipsn.menlhk.go.id/sipsn/
Martina, S., Masturi & Yulianti, I., 2016. Analisis Plastik Biodegradable Berbahan Dasar Nasi Aking. JIPF
(Jurnal Ilmu Pendidikan Fisika), 1(1), pp. 9-12.
Nafiayanto, I., 2019. 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, 7(1), pp. 75-89.
Nisah, K., 2018. Study Pengaruh Kandungan Amilosa dan Amilopektin Umbi-umbian terhadap
Karakteristik Fisik Plastik Biodegradable dengan Plastizicer Gliserol. Biotik: Jurnal Ilmiah Biologi
Teknologi dan Kependidikan , 5(2), pp. 106-113.
Nur, M., 2017. Pemanfaatan Bonggol Pisang dan Dedak Padi dalam Pembuatan Plastik Biodegradable
dengan Plasticizer Gliserin dari Minyak Jelantah. UIN Alauddin Makassar.

558
 Putri et al./ Agroindustrial Journal 8 (2) 2021, 550-559

Pratami, N., Hartiati, A. & Harsojuwono, B., 2021. Karakteristik Komposit Bioplastik dalam Variasi Rasio
Pati Gadung (Dioscoreahispida D.) - Glukomanan dan Suhu Gelatinisasinya. Jurnal Rekayasa dan
Manajemen Agroindustri, 9(2), pp. 166-173.
Purnavita, S., Subandriyo, D. & Anggraeni, A., 2020. Penambahan Gliserol terhadap Karakteristik
Bioplastik dari Komposit Pati Aren dan Glukomanan. Metana, 16(1), pp. 19-25.
Putra, E. & Saputra, H., 2020. Karakteristik Plastik Biodegradable dan Pati Limbah Kulit Pisang Muli
dengan Plasticizer Sorbitol. Jurnal Teknologi Pertanian Andalas, 24(1), pp. 29-36.
Putri, H., 2022. Pengembangan Sedotan Biodegradable Menggunakan Kombinasi Nasi Aking dan Dedak
Padi Menggunakan Pemlastis Gliserin dari Minyak Jelantah. Universitas Gadjah Mada.
Rohmah, D., Luketsi, W. & Windarwati, S., 2020. Analisis Organoleptik Edible Straw dari Buah Nanas
(Ananas Comosus L.) Subgrade Varietas Queen. Agrointek, Volume 14, pp. 24-35.
Rozikihin, Zalfiatri, Y. & Hamzah, F., 2020. Pembuatan Plastik Biodegradable dari Pati Biji Durian dan
Pati Biji Nangka. Chempublish Journal , 5(2), pp. 151-165.
Sari, D., Utami, S. & Bahruddin, 2019. Pembuatan Bioplastik Berbasis Pati Sagu dengan Modifikator
Asam Sitrat dan Filler Carboxymethyl Cellulose (CMC). Jom FTEKNIK, 6(1), pp. 1-6.
Sasria, N. et al., 2020. Sintesis dan Karakterisasi Plastik Biodegradable Berbasis Pati Nasi Aking dan
Kitosan Cangkang Udang. Teknika: Jurnal Sains dan Teknologi, 16(2), pp. 231-236.
Selpiana, Riansya, J. & Yordan, K., 2015. Pembuatan Plastik Biodegradable dari Tepung Nasi Aking.
Seminar Nasional Added Value of Energy Resources Avoer VII, pp. 130-138.
Syura, I., 2020. Pembuatan dan Karakterisasi Film Bioplastik Pati Porang dan Kitosan dengan Plasticizer
Sorbitol. s.l., Universitas Sumatera Utara.
Tamiogy, W., Kardisa, A., Hisbullah , H. & Aprilia, S., 2019. Pemanfaatan Selulosa dari Limbah Kulit
Buah Pisang sebagai Bahan Baku Pembuatan Bioplastik. Jurnal Rekayasa Kimia dan Lingkungan,
Volume 14, pp. 63-71.
Winarno, F. & Octaria, A., 2020. Bahan dan Kemasan Alami Perkembangan Kemasan Edible. PT.
Gramedia Pustaka Utama.

559