Aisyah Khoirunnisa, Frida Kunti Setiowati, Yunita Rakhmawati
Using single-use plastic spoons contributes to environmental pollution due to plastic waste in Indonesia. The habit of using single-use plastic cutlery, one of which is a plastic spoon, needs to be reduced and eliminated. Edible spoons are a suitable solution to reduce single-use plastic spoons. An edible spoon is a disposable tablespoon that is consumable, environmentally friendly, and biodegradable. One of the potentials of local food to make edible spoons is MOCAF, with corn starch as a dough binder. This study examined the physicochemical characteristics of EDIBLE spoons based on MOCAF with the addition of corn starch, including fracture strength, melting time, moisture content, and starch content. The results of physicochemical tests were analyzed using ANOVA based on the data obtained. The determination of the best treatment is carried out using the Exponential Comparison Method (MPE) method. The best edible spoon product result is K2, where the optimum amount of corn starch addition is 40 grams. © 2025 American Institute of Physics Inc.. All rights reserved.
Department of Biology, Faculty of Mathematics and Natural Sciences, University Negeri Malang, Jl. Semarang 5, Malang, 65145, Indonesia
