Physical and mechanical properties of egg tray made from rosella plant stems (Hibiscus sabdariffa)
Abstract
Roselle stems contain natural fibers that are rich in cellulose, which can be processed into pulp, which is the basic
ingredient in making egg trays. This research aims to determine the characterization of egg trays made from rosella
stem fiber at different concentrations of glue. The study uses six treatment variations of Rosella Stem and glue
percentages: P0 (100% stem pulp, 0% glue), P1 (97.5% stem pulp, 2.5% glue), P2 (95% stem pulp, 5% glue), P3
(92.5% stem pulp, 7.5% glue), P4 (90% stem pulp, 10% glue), and P5 (87.5% stem pulp, 12.5% glue). The use of
organically grown rosella stems at the Astungkara Way Foundation ensures that the material is free from
contaminants that pose a risk to food safety. The concentration of glue had a significant effect on the water content
and absorbency, but did not significantly affect the thickness of the paper. The optimal concentration of glue on
egg trays is 5%, as seen from the rigidity of the egg trays that meet the standard, which is 14,100 mN·m. Egg trays
with 5% glue (P2) showed a 9.746% moisture content, 19.136% water absorption, 3.870 mm thickness, 10.220 Nm/g
tensile strength, and 677.880 mN tear resistance. Roselle stem egg trays are light to dark brown in color, with
textures varying from loose to stiff depending on the glue concentration. All treatments showed that the egg trays
were odorless. Roselle plant byproducts have the potential to be used as an alternative material for egg trays.
Keywords: eco-friendly, egg tray, glue, Rosella stem
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References
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