Coffee and Cassava Food Processing Waste to Biofilm: Application

DOI

10.2991/978-94-6463-920-9_28How to use a DOI?

Keywords

biofilm; pectin; waste valorization; glycerol; sustainable packaging

Abstract

Agro-industrial waste, such as coffee and cassava peels, represents an un-derutilized resource with high potential for value-added applications. This study aimed to valorize agro-industrial waste, specifically coffee peel and cassava peel, by extracting pectin and starch to develop biofilms as sustaina-ble packaging alternatives. The experimental design utilized starch, pectin, and glycerol as independent variables, with mass of 3.0; 3.5; and 4.0 g for starch; 2.0; 2.5; and 3.0 g for pectin; and 1.0; 1.5; and 2.0 mL for glycerol, respectively. The resulting biofilms were evaluated for tensile strength, elon-gation, water resistance, and packaging effectiveness. The thickness of the biofilms ranged from 0.17–0.24 mm. The biofilms were translucent brown with two tone variations: dark brown and light brown, caused by the pig-ments in the coffee peel pectin. The highest tensile strength obtained was 45 MPa with a composition of 3.5 g starch, 2.5 g pectin, and 1.5 mL glycerol. The highest elongation was 24%. The optimal formulation for water re-sistance was 3 g starch, 2 g pectin, and 1.5 mL glycerol, yielding 69.9% re-sistance. Packaging tests using fresh tomatoes showed that the biofilms maintained product quality for up to 14 days. This study demonstrated that a reduction in starch concentration contributes to improved water resistance of the edible biofilms. Moreover, an optimal balance among starch, pectin, and glycerol was found to be critical in achieving desirable mechanical character-istics. The developed biofilms conformed to the Indonesian National Stand-ard (SNI), highlighting their potential for industrial application. Derived from agro-industrial waste, they are biodegradable and environmentally friendly, offering a sustainable alternative to conventional plastic packaging.

Copyright

© 2025 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Meta Fitri Rizkiana
AU  - Angger Andini
AU  - Umliatus Zahro
AU  - Ratri Sekaringgalih
AU  - Merymistika Yufrani Afred
AU  - Putri Ayu Salsabila
AU  - Bekti Palupi
AU  - Istiqomah Rahmawati
AU  - Helda Wika Amini
AU  - Boy Arief Fachri
AU  - Felix Arie Setiawan
AU  - Yukti Nura-ni
PY  - 2025
DA  - 2025/12/15
TI  - Coffee and Cassava Food Processing Waste to Biofilm: Application
BT  - Proceedings of the International Conference on Recent Innovations in Sustainable Engineering Solutions 2025 (ICONRISES 2025)
PB  - Atlantis Press
SP  - 290
EP  - 299
SN  - 2352-5401
UR  - https://doi.org/10.2991/978-94-6463-920-9_28
DO  - 10.2991/978-94-6463-920-9_28
ID  - Rizkiana2025
ER  -