Dedy Rahmad, Dwi Kemala Putri, Addin Akbar, Syafina Asra
For partial consumers, food delivery nowadays is more convenience since cooking might be considered as time-consuming activities. This shifting life style is increased the usage of single packaging such as Styrofoam. Styrofoam is common food packaging used by small scale food industries due to its cheaper price, light weight, available in many sizes and heat resistance. However, since polystyrene in Styrofoam is toxic, carcinogenic and unable to decompose, the urge to replace it onto eco-friendly foam attract many interests. This research aims to explore possibility of using natural waste from coconut and coffee pulp as substrates for fungus growth in bio-foam production. Percentage of tempeh yeast and the length of fungal fermentation arranged as independent variables towards the porosity, density, water absorption and biodegradability of the resulted biofoam. The appearance of resulted bio-foam is also examined. ANOVA shows that both factors and their interaction significantly influence on density (P≤0.05), water absorption (P≤0.01), biodegradability (P≤0.01) of resulted bio-foam. Resulted bio-foam has average density 0.22 g/cm3, average porosity 47.56%, water absorption 76.41% and biodegradability rate for 14 days averagely at 22.50%. © Published under licence by IOP Publishing Ltd.
Department of Phytochemistry Engineering, Polytechnic ATI Padang, West Sumatera, Padang, 25171, Indonesia; Department of Renewable Energy Bioprocess Engineering Technology, Polytechnic of ATI Padang, Padang, 25171, Indonesia; Department of Agricultural Product Technology, Faculty of Agriculture, University of Syiah Kuala, Banda Aceh, 23111, Indonesia
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