1

The Effect of Different Vegetable Peelings and

Additives/Chemicals Added to the Quality and

Characteristics of Bioplastics

A Thesis Presented to

Mrs. Maria Victoria Lauraya

Faculty Member of Roosevelt College

Incorporated Marikina

In Partial Fulfillment of the Requirements

Research Writing

Mioten, Airielle Ann G.

Morelos, Ronald Christan

Sabiniano, Jeremiah

February 2018
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Abstract

This study aims to evaluate the effect of these

variables to the quality and characteristic of bioplastic.

In this study, vegetable such as Potato, Taro and Sayote

were chosen as a raw material separately because of its

starchy peeling. Another set of bioplastic were made but

this time, chemicals were added such as Hydrogen Chloride

(HCl) to purify the solution (peeling paste), Sodium

Hydroxide (NaOH) in order to neutralize the pH level up to

7 and Glycerol to make the bioplastic less fragile and

partially transparent.

This research used experimental research design to

assess and compare the pure vegetable peeling bioplastic

and the bioplastic with chemicals added.

The researchers observed that among the tested

materials, potato peeling is proved to be the most

effective raw material for the production of bioplastic.

Also, there are effects in the chemicals and additives used

to the quality and characteristics of the bioplastic.

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Acknowledgement

The researchers express with honor and utmost

gratitude to the following that made this research study

possible. Mrs. Maria Victoria Lauraya, the research adviser

of the researchers who show her nonstop support by giving

all the information the researchers needed and guided them

throughout this study. Corpuz Residence who let us perform

some of our experiment and use materials inside their house

for the accomplishment of the study. Teachers, who allow

the researchers to finish their study in their class hours.

Parents, who show their support and gave the researchers

every help they need to finish this study. Our almighty

God, that let the researchers gather data and acquire new

knowledge that made this research study possible. And

lastly for the person who is reading this right now, the

researchers acknowledge you for allotting some spare of

your time reading this research study. The researchers

acknowledge your presence and gives you all the credits for

creating and completing this dissertation.

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Dedication

This research study is dedicated to the following.

Marikina City Government. For them to be aware of the use

of bioplastic that can serves as alternative to traditional

plastic. With this study, they will have background

knowledge about bioplastic using vegetable peeling and

further improve it to be truly possible to use to lessen

the bad effects brought by traditional plastic.

Residents or the Community. Knowledge about this study will

make them realize that traditional non-biodegradable

plastic must not be used as it poses threats to the

environment.

Future Researchers. They will conduct the same area of

study and with this, it will serve as a reference and

guide. Improving this study will greatly help the

community.
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Table of Contents

Abstract.................................................. i

Acknowledgement......................................... iii

Dedication............................................... ii

Table of Contents........................................ iv

List of Tables........................................... vi

CHAPTER 1 THE PROBLEM AND ITS BACKGROUND

Introduction ............................................ 1

Background of the Study ................................. 2

STATEMENT OF THE PROBLEM ................................ 4

HYPOTHESES .............................................. 5

Theoretical Framework ........ Error! Bookmark not defined.

Conceptual Framework .................................... 7

Purpose of the Study .................................... 8

Scope and Delimitation .................................. 8

Significance of the Study ............................... 8

Definition of Terms ..................................... 9

CHAPTER 2 REVIEW OF RELATED LITERATURE AND STUDY

Foreign Literature ..................................... 11

Local Literature ....................................... 13

Foreign Study .......................................... 15

Local Study ............................................ 16

Synthesis .............................................. 17
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CHAPTER 3 RESEARCH DESIGN AND METHODOLOGY

Method of Research ..................................... 19

Locale of the Study .................................... 19

Research Instrument .................................... 20

Experimental Design .................................... 20

Data Gathering Procedure ............................... 22

CHAPTER 4 PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

CHAPTER 5 SUMMARY, CONCLUSION AND RECOMMENDATION

Summary of Findings .................................... 35

Conclusion ............................................. 37

Recommendation ......................................... 39

References............................................... 40

Appendices............................................... 42

Sample Letter for City Environmental Office (CEMO) ..... 42

Gantt Chart and Proposed Budget ....................... 455

Proposed Budget ....................................... 456

Curriculum Vitae ....................................... 47

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List of Tables

Quality and Characteristics of the Bioplastic using

Different Vegetable Peeling as Raw Material.............. 24

Table 1.1 Potato Peeling as the Raw Material ........... 24

Table 1.2 Sayote Peeling as the Raw Material ........... 25

Table 1.3 Taro Peeling as the Raw Material ............. 25

Effects of Chemicals/Additives such as Hydrogen Chloride,

Sodium Hydroxide and Glycerol to the Quality and
Characteristics of Bioplastic............................ 26

Table 2.1 Effects of Chemicals: Potato Peeling as the Raw

Material ............................................... 26

Table 2.2 Effects of Chemicals: Sayote Peeling as the Raw

Material ............................................... 27

Table 2.3 Effects of Chemicals: Taro Peeling as the Raw

Material ............................................... 28

Effectiveness of the Vegetable Peelings as Raw Material for

Bioplastic............................................... 29

Table 3.1 Effectiveness of the Potato, Sayote and Taro

Peelings as Raw Material for Bioplastic ................ 29

Comparison between the Quality and Characteristics of

Bioplastic with Chemicals added and the Traditional Non-
Biodegradable Plastic.................................... 30

Table 4.1 Comparison between the Texture ............... 30

Table 4.2 Comparison between the Strengthc ............. 31

Table 4.3 Comparison between the Brittleness ........... 32

Table 4.4 Comparison between the Buoyancy .............. 33

Table 4.5 Comparison between the Porosity Plastic ...... 34

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CHAPTER 1

THE PROBLEM AND ITS BACKGROUND

This chapter includes the introduction, background of

the study, statement of the problem, hypothesis, conceptual

framework, scope and delimitation, significance of the

study and the definition of terms.

Introduction

Traditional plastics that are petroleum based are most

commonly used by people not only in the Philippines but all

over the world. Most of the things people buy in the

supermarkets and public markets use traditional plastics

for packaging. But traditional plastics pose a threat to

the environment because the breakdown of different types of

plastic leads to the release of various toxic chemicals

Despite of the benefits and advantages that lead to

people’s convenience, traditional plastic have many

disadvantages and drawback.

One is that; it causes environmental problem such as

air pollution that poisons the atmosphere. Also, through

plastic production, oil is widely used. According to an

article “Production of Bioplastic from Vegetable Waste”,

200,000 barrels of oil are used each day to make plastic

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packaging for the United States alone. These oil-based

plastics cannot be easily dissolved and can create

landfills and different type of environmental pollution.

With these disadvantages of petroleum or oil-based

plastic, scientist and even ordinary people are searching

and finding solution to come up with an alternative

plastic. This is called the Bioplastic or the Biodegradable

plastic.

Background of the Study

Bioplastic are also known Biodegradable plastic,

meaning this kind of plastic will decay for a short-period

of time not like the traditional one. According to

Wikipedia, “Bioplastic are plastics derived from renewable

biomass sources, such as vegetable fats and oils, corn

starch, or microbiota”. Bioplastic from vegetable peeling

is possible as vegetables especially the green ones are

rich in starch.

Using bioplastic, it naturally decomposes in the

environment. This is achieved when microorganisms in the

environment metabolize and break down the structure of the

biodegradable plastic or bioplastic. The end result is one

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which is less harmful to the environment than traditional

plastic.

Biodegradable plastic or bio plastics are made from

all-natural fruit and plant materials that includes fruit

peelings, corn oil, and starch. Traditional plastic has a

chemical substance that can be harmful to the environment

when released when it is burnt or melted down while in

biodegradable plastic or bioplastic, a substance made from

natural resources that doesn’t have any other chemical

substance can be used rather than the traditional plastic

which risk to the environment is extremely immense.

In this study, bioplastic using vegetable peeling

including potato, sayote and taro (gabi) is the main focus.

Also, the researchers want to know what’s the effect of

using different vegetable peelings and chemicals/additive

to the quality and the overall characteristic of the

bioplastic.
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Statement of the Problem

1. What quality and characteristics of bioplastic using

different vegetable peeling as the raw material?

1.1 Potato peeling

1.2 Taro peeling

1.3 Sayote Peeling

2. What will be the effect of chemicals/additives such as

sodium hydroxide, hydrogen chloride and glycogen to the

quality and characteristics of bioplastic?

3. Which vegetable peeling will be highly effective in

creating a bioplastic among the given three raw materials.

4. What is the difference between bioplastic and the

traditional one in terms of:

3.1 Texture

3.2 Strength

3.3 Brittleness

3.4 Buoyancy

3.5 Porosity
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Hypotheses

1. The quality of these bioplastics is based on how much

starch that each peeling contain.

2. There are effects if chemicals such as hydrogen

chloride, sodium hydroxide and glycerol will be added to

bioplastic making procedure.

3. Taro/Gabi peeling among the three is the most effective

raw material in creating a bioplastic.

4. There is a difference between bioplastic and the

traditional plastic in terms of texture, strength,

brittleness, buoyancy and porosity.

Theoretical Framework

This study was anchored to the theory of Manimaran et

al. (2016), remarks that these days’ plastics are designed

with little attention for their last disposability or

recyclability. This has led to mounting worldwide issues

over the environmental results of such substances once they

enter the waste move after their intended makes use of, Of

particular challenge are polymers used in single use,

disposable plastic packages. Plastics are strong, light-

weight, inexpensive, easily processable and strength

efficient. They have outstanding barrier properties. They

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may be disposable, and very durable. but, it's far these

very attributes of electricity and indestructibility that

cause problems while those materials input the waste

stream. Biodegradable plastics are a new technology of

polymers rising on the arena market. Biodegradable plastics

have an increasing range of capacity applications, and

pushed by means of the growing use of plastics in packaging

and the notion that biodegradable plastics are

‘environmentally friendly’. According to the Packaging

bulletin magazine's January issue, it is a proven fact that

starch and cellulose are important raw materials use, in

the biodegradable plastic industry (Packaging bulletin,

2009) For this experiment we use different type of material

and that is banana peel because it also rich in starch. The

propane-1- 2- 3-triol used, in the experiment functions as

a plasticizer, an additive use, to develop or improve the

plasticity of a material. The hydrochloric acid is used in

the hydrolysis of amylopectin which is needed in order to

aid the process of film formation due to the H-bonding

amongst the chains of glucsoe in starch, since amylopectin

restricts the film formation. The sodium hydroxide used in

the experiment is simply use in order to neutralize the pH

of the mediums.
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The effect of different peelings and

additives/chemicals added to the quality and
characteristics of bioplastic

Different peelings Quality and

and different kind characteristics of
of additives bioplastic
(sodium hydroxide (strength,
etc.) plasticity etc.)

Figure 1.1 Research Paradigm

Conceptual Framework

The paradigm shows that the study was conducted to

know the The effect of different peelings and

additives/chemicals added to the quality and

characteristics of bio plastic.

The study used the different peeling such as potato,

sayote and taro; and different kind of additives such as

sodium hydroxide and sodium metabisulphite to show the

effect of these aforementioned variables to the quality and

characteristics of bioplastic such as strength, plasticity

and plastic decay time.

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Purpose of the Study

The purpose of the study is to inform the society and

provide them tons of information about the use of vegetable

peelings such as potato, sayote and taro as bioplastic. The

overall purpose of this study is to evaluate the quality

and characteristic of these bioplastic based on the

vegetable peeling or the raw material and chemicals and

additives present in the production of it.

Scope and Delimitation

The study will determine the effectiveness of a

selected peeling and additives/chemicals. The application

of additives/chemicals will recognize the quality and

characteristics of bioplastic. This study limits itself to

determination of the result of selected peelings and

additives/chemicals as source of bioplastic.

Significance of the Study

This study aims to help the following:

Marikeños. This study will help the Marikeños or residents

of Marikina City to gain knowledge and awareness about the

use of vegetable peeling such as potato, sayote and taro as

bioplastic that can be used as an alternative to

traditional plastic.
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Marikina City officials. This study will be useful for the

city officials as they will have background information

about bioplastic made from vegetable peeling. With those

information, they can create their own study and it could

possibly lead to bioplastic production and implementation

throughout the city instead of paper bag which is too

costly.

Community. The community will highly benefit from this

study especially that Marikina is one of the cities that

prohibits the use of traditional plastics.

Future Researcher. This study shall help the future

researchers in choosing the topic they will work on.

Likewise, this will serve as a guide or reference for the

students.

Definition of Terms

For further understanding of the research, the

following term were defined.

Traditional plastics. These are non-biodegradable plastic

that tends to decompose for almost 20 years leading to

environment problems.

Bioplastic. Biodegradable plastic is plastic that

decomposes naturally in the environment. The end result is

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one which is less harmful to the environment than

traditional plastics.

Hydrogen Chloride. Chemical used in the hydrolysis of

amylopectin which is needed in order to aid the process of

film formation.

Sodium Hydroxide. Chemical simply used in order to

neutralize the pH of the mediums.

Propan-1-2-3-triol. Chemical used as to improve plasticity.

Glycogen. An alternative chemical for propan-1-2-3-triol.

Starch. The main ingredient that the raw material should

contain in order to produce bioplastic.

Texture. The feel, appearance, or consistency of a surface

or a substance.

Strength. The quality or state of being strong/ tensile

strength in particular.

Brittleness. The quality or state of being hard but liable

to break or shatter easily.

Buoyancy. The ability or tendency to float in water or air

or some other fluid.

Porosity. The ability of a certain object to absorbs water.

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CHAPTER 2

REVIEW OF RELATED LITERATURE AND STUDY

This chapter presents the review of related foreign

and local studies, related foreign and local literature,

synthesis, and the list of references.

Foreign Literature

According to the study of Bayer (2014), global plastic

production has risen from 1.5 million tons per year in the

1950s to 288 million tons a year in 2012. This staggering

increase has been driven by the low cost and range of

mechanical properties that plastics can provide. However,

the waste generated can be devastating to ecosystems. All

five major oceanic gyres contain substantial amounts of

plastic waste, which can injure or kill wildlife and spread

invasive species. Furthermore, plastic does not biodegrade

but remains in the environment for hundreds of years. While

biodegradable alternatives to plastic cannot solve this

problem, they may help to reduce these harmful impacts on a

longer time scale. In this study, researchers investigated

the possibilities of using agricultural vegetable waste.

Europe alone produces 24 million tons of vegetable waste,

such as stems or husks, every year. This material contains

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cellulose, a natural polymer—or chain of molecules—that can

be used to mimic non-biodegradable plastics. The

researchers used parsley and spinach stems, cocoa pod husks

and rice hulls from local industrial producers. These were

dried and then soaked in trifluoroacetic acid. Once

dissolved, the researchers were able to use the solutions

to produce both plastic film coatings and plastic which can

be used, for example, to make carrier bags.

According to Perroto et al., (2018), the

valorization of vegetable waste can create opportunities to

produce new valuable bioplastics. In this journal, a one-step

process to fully convert a variety of vegetable waste

materials into bioplastic films is reported. The process is

carried out in a diluted aqueous HCl solution at room

temperature, it is easily scalable, and with no environmental

concerns associated with the use of organic or dangerous

chemicals. The generated bioplastics are completely

biodegradable and environmentally friendly. Freestanding,

flexible bioplastic films were obtained from vegetable waste

like carrot, parsley, radicchio and cauliflower. They have

similar mechanical properties with other bioplastics, like

thermoplastic starch, and showed to have little migration in a

food simulant.
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According to the news article by Harrington (2010),

researchers in Malaysia said they have developed a

biodegradable plastic packaging from tropical fruits skins

that is durable and economic to produce. The Fruitplast

product has been pioneered at the University Sain Malaysia

(USM) and made from the skin of tropical fruits such as

bananas, rambutans, and chempedak. Team leader professor

Hanafi Ismail said the idea to produce plastic from fruit

waste came about because of the perceived potential for

bio-degradable plastic which is forecast to grow by up to

30 percent a year. “This innovation also has huge

commercial prospects not only in Malaysia but also world-

wide because it is based on the concept of sustainability

is cheap and excellent for the packaging industry.” Added

Hanafi. “The durability of the plastic also has met the

standards that have been determined and if it is not

exposed to the elements (soil and weather), Fruitplast can

remain in its original condition for up to two years.”

Local Literature

According to the news article of Panela (2013), Pinoy

scientists develop biodegradable plastics using coconut

oil. "Scientists at the University of the Philippines

Natural Science Research Institute (UP-NSRI) and the UP

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Institute of Chemistry have developed a biodegradable

plastic from coconut oil," said Filipino physicist Dr.

Nathaniel Hermosa II in an email. Hermosa, a postdoctoral

researcher at the Institut de Ciencies Fotoniques in Spain,

was referring to UP scientists Marlon Conato and Florentino

Sumera's research, published in the Journal of Polymers and

the Environment in March 2012. Conato and Florentino used a

major fatty acid from coconut oil to prepare biodegradable

polymers like clay, plastic and rubber. They found that the

plastic they made is more biodegradable than plastic

derived from petroleum. However, the study also showed that

coconut oil-derived biodegradable plastic is not as

biodegradable as newspapers.

Anonymous (2014), a Negros-based sugar mill is

studying the possible production of biodegradable plastic

from sugarcane, according to the Philippines' Visayan Daily

Star newspaper. Archimedes Amarra, president and chief

operating officer of Central Azucarera de la Carlota, said

they have inked a Memorandum of Agreement with the

University of the Philippines in Los Baños to do the

research on bio plastics production. Sugar Regulatory

Administrator Ma. Regina Bautista said she is pushing for

more sugarcane mills in the country to go into the

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production of bio plastics as an added measure to boost

earnings. Bautista pointed out that Brazil and Thailand are

also producing bio plastics from sugarcane, that have a

huge market.

Foreign Study

According to The Packaging Bulletin Magazine’s January

issue, stated by the study of Bilgin (2012), it is a proven

fact that starch and cellulose are important raw materials

used in the bioplastic industry. Since they are rich with

starch and this starch is very easy to extract, potatoes

are the most commonly used raw materials. In RSC’s “Making

plastic from potato starch” experiment, a simple way of

making plastic from potato starch is introduced and the

chemical basis of the process is explored in depth. The

propane-1,2,3-triol used in the experiment functions as a

plasticizer, an additive used to develop or improve the

plasticity of a material. It disconnects the polymer chains

from one another; restraining them from becoming rows of

chains and acquiring a crystalline structure. The formation

of the crystalline structure is undesired because it is a

brittle and fragile structure which makes the plastic

brittle and fragile as well. Instead of the crystalline

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structure, the formation of film (not becoming rows of

chains of polymers) is desired.

Local Study

Based on the study of Bustillos (2015), using

glutinous rice in developing biodegradable plastics is one

big step to lessen, if not totally eliminate our global

concerns. “Malagkit” is the tagalog word for glutinous

rice. Here in the Philippines, glutinous rice is grown

mostly in Central Luzon and Southern Tagalog as very

popular food ingredient in the Philippines. It is widely

used in making native delicacies such as suman, puto, biko

and etc. It is so sticky as it all comes down to starch

content: the starch in rice has two components; amylose and

amylopectin. Medium and long-grain rice have a higher

proportion of amylose, whereas the starch in short-grain

glutinous rice is almost all amylopectin, contributing to

its moist and stickier texture.

According to the study of Duran et al., (2013), as a

major source of starch in tropical and subtropical regions,

cassava is a promising raw material for the development

of biodegradable plastics in these areas. Starch is a

natural polymer andis biodegradable and is used in this

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research because it is renewableand cheap. Also, it is pure

and can be blended with other polymers tomake cheap

biodegradable plastic.

Synthesis

Bioplastic are helpful to minimize the threats that

the traditional plastic poses. This can be created or

produced in many different ways. One of these is the

presence of starch in a certain object which was performed

by many researchers not only in the country but all over

the world.

According to The Packaging Bulletin Magazine’s January

issue, stated by the study of Bilgin (2012), it is a proven

fact that starch and cellulose are important raw materials

used in the bioplastic industry. Since they are rich with

starch and this starch is very easy to extract, potatoes

are the most commonly used raw materials.

Another study made by Perroto et al., (2018), the

valorization of vegetable waste can create opportunities to

produce new valuable bioplastics. In this journal, a one-step

process to fully convert a variety of vegetable waste

materials into bioplastic films is reported.

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A news article conducted by Panela (2013), involves

Pinoy scientists develop biodegradable plastics using

coconut oil. Marlon Conato and Florentino Sumera's used a

major fatty acid from coconut oil to prepare biodegradable

polymers like clay, plastic and rubber. They found that the

plastic they made is more biodegradable than plastic

derived from petroleum.

According to the study of Duran et al., (2013), as a

major source of starch in tropical and subtropical regions,

cassava is a promising raw material for the development

of biodegradable plastics in these areas.

To sum it all up, there might be different ways to

produce bioplastic to successfully replace the traditional

non-biodegradable one, but one thing is for sure, all of it

are implemented or performed to reduce and mitigate the

risks and threats in the environment that the traditional

plastic have.
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CHAPTER 3

RESEARCH DESIGN AND METHODOLOGY

This chapter includes the method of research,

respondents of the study, locale of the study, validity of

research instrument, data gathering procedure and sampling

technique.

Method of Research

In this study, the researchers used the experimental

method. It is the most appropriate method that fitted the

research topic which is “The Effect of Different Peelings

and Additives/Chemicals Added to the Quality and

Characteristics of Bioplastics”. The study used

experimental method to assess and describe the effects of

different vegetable peelings including potato, sayote and

taro and chemicals and additives to the quality and

characteristics of bioplastic.

Locale of the Study

The study will be conducted at the Roosevelt

College-Incorporated Marikina, a private non-sectarian

educational institution located along J.P. Rizal St.

Lamuan, Marikina City. This school was built in 1933

and was formerly known as Roosevelt College Marikina.

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It is now currently part of the FEU Group of School and

under the management of Far Eastern University.

Research Instrument

The researchers used experimentation to acquire the

needed information for this topic. It is the most

appropriate research instrument to assess the effect of

different vegetable peeling as raw material and

additives/chemicals added to the quality and

characteristics of bioplastic.

Experimental Design

The researchers prepared the following materials

and followed the procedure below to perform the experiment.

Materials needed:

- Glass pipette

- Beakers

- Bunsen Burner

- Glass stirring rod

- Petri Dish

- Gauze pad

- Spring scale

Chemicals and Additives:

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- Sodium Hydroxide

- Hydrogen Chloride

- Glycerol

Preparation of raw material (Taro, Sayote, Potato) skins:

1. Peels of the raw material (Taro, Sayote, Potato) were

removed using a stainless steel knife.

2. 800 mL beaker was filled with distilled water and

placed over a Bunsen burner.

3. The raw material (Taro, Sayote, Potato) peels was

placed in the beaker and boiled for 40-60 minutes.

4. After the boiling process, the beaker was removed from

the Bunsen burner and the peels were placed off the

water. It was covered with dry gauze pad for 30

minutes to make it dry.

5. After the peels were dried, Potato, Sayote and Taro

peeling were mashed using a hand blender until a fluid

paste was formed.

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Production of the plastic:

In this part, same amount of solutions/additives are to

be considered.

a. 25 mL of vegetable peeling, Taro, Sayote, and Potato

paste is placed in 50 mL beaker (these beakers contain

Gabi, Sayote, and Potato paste separately).

b. 5 mL of hydrogen chloride is added in each beaker and

mix it using a glass stirring rod.

c. 5 mL of sodium hydroxide is added in each beaker and

were mixed again.

d. 5 mL of glycerol was added to each beaker and was

stirred again.

e. The mixtures were poured into a petri dish

(separately) and were dried using direct sunlight for

3-4 days.

Data Gathering Procedure

To gather the data needed for this study, the

researchers followed a procedure. The researcher first

looked and searched for the topic of their study. They have

watched videos and red a lot of articles and other study

that are fascinating and quite significant. They come up

with this topic which is vegetable peeling for bioplastic

 23

as they have seen a very relevant study conducted in

Istanbul, Turkey wherein banana peeling which contains

starch was the raw material for the production of

bioplastic. Then, the researchers searched for other

vegetable or fruit that have starchy peelings and come up

with Potato, Sayote and Taro. After which, the researcher

constructed an experimentation to test which among the

three vegetable peelings is the most effective raw material

for bioplastic. Afterwards, another set of bioplastic were

made but this time, chemicals such as Hydrogen Chloride

(HCl), Sodium Hydroxide (NaOH), and Glycerol were added to

see if these chemicals have huge effects to the quality and

characteristics of bioplastic.
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CHAPTER 4

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter includes the presentation, analysis and

interpretation of the data gathered.

Quality and Characteristics of the Bioplastic using

Different Vegetable Peeling as Raw Material

Table 1.1

Quality and Characteristics of the Bioplastic using Potato

Peeling as the Raw Material

Characteristics Description

Texture Rough and Opaque

Strength 10N+

Brittleness Very Brittle

Buoyancy Least Buoyant

Porosity (90 minutes) Absorbs water

Table 1.1 shows the quality and characteristics of

bioplastic using Potato peeling as the raw material. This

implies that the bioplastic using potato peeling is rough

and opaque, had strength of 10N+ which was measured using a

spring balance, very brittle, had the least buoyancy among

the 3 vegetable peelings and absorbs water.

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Table 1.2

Quality and Characteristics of the Bioplastic using Sayote

Peeling as the Raw Material

Characteristics Description

Texture Rough and Opaque

Strength 10N+

Brittleness Brittle

Buoyancy Buoyant

Porosity (90 minutes) Absorbs water

Table 1.2 shows the quality and characteristics of

bioplastic using Sayote peeling as the raw material. This

implies that the bioplastic using sayote peeling is rough

and opaque, had strength of 10N+ which was measured using a

spring balance, brittle, buoyant and absorbs water.

Table 1.3

Quality and Characteristics of the Bioplastic using Taro

Peeling as the Raw Material

Characteristics Description

Texture Rough and Opaque

Strength 10N+

Brittleness Very Brittle

Buoyancy Less Buoyant

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Porosity (90 minutes) Absorbs water

Table 1.3 shows the quality and characteristics of

bioplastic using Taro peeling as the raw material. This

implies that the bioplastic using Taro peeling is rough and

opaque, had strength of 10N+ which was measured using a

spring balance, very brittle, less buoyant and absorbs

water.

Effects of Chemicals/Additives such as Hydrogen Chloride,

Sodium Hydroxide and Glycerol to the Quality and
Characteristics of Bioplastic

Table 2.1

Effects of Chemicals to the Characteristics of Bioplastic

using Potato Peeling as the Raw Material

Characteristics Without Chemicals With Chemicals

Texture Rough and Opaque Smooth and

Partially

Transparent

Strength 10N+ 3N

Brittleness Very brittle Less Brittle

Buoyancy Least Buoyant Least Buoyant

Porosity (90 Absorbs water Absorbs water;

minutes) break
 27

Table 2.1 shows the effects of chemicals to the

characteristics of bioplastic using Potato peeling as the

raw material. It can be seen that the chemicals added

brought changes to the characteristic of potato peeling

bioplastic. This implies that the chemicals added including

HCl, NaOH and Glycerol improved the quality of bioplastic

especially the texture, brittleness and porosity wherein

bioplastic absorbs water causing it to break.

Table 2.2

Effects of Chemicals to the Characteristics of Bioplastic

using Sayote Peeling as the Raw Material

Characteristics Without Chemicals With Chemicals

Texture Rough and Opaque Partially Smooth

and Opaque

Strength 10N+ 4N

Brittleness Brittle Less Brittle

Buoyancy Buoyant Buoyant

Porosity (90 Absorbs water Absorbs water

minutes)

Table 2.2 shows the effects of chemicals to the

characteristics of bioplastic using Sayote peeling as the

raw material. It can be seen that the chemicals added

brought changes to the characteristic of sayote peeling

 28

bioplastic. This implies that the chemicals added including

HCl, NaOH and Glycerol improved the quality of bioplastic

especially the texture and brittleness.

Table 2.3

Effects of Chemicals to the Characteristics of Bioplastic

using Taro Peeling as the Raw Material

Characteristics Without Chemicals With Chemicals

Texture Very Rough and Partially Smooth

Opaque and Opaque

Strength 10N+ 1N

Brittleness Very Brittle Brittle

Buoyancy Buoyant Buoyant

Porosity (90 Absorbs water Absorbs water;

minutes) break

Table 2.3 shows the effects of chemicals to the

characteristics of bioplastic using Taro peeling as the raw

material. It can be seen that the chemicals added brought

changes to the characteristic of Taro peeling bioplastic.

This implies that the chemicals added including HCl, NaOH

and Glycerol improved the quality of bioplastic such as the

texture and porosity.

 29

Effectiveness of the Vegetable Peelings as Raw Material for

Bioplastic

Table 3.1

Effectiveness of the Potato, Sayote and Taro Peelings as

Raw Material for Bioplastic

Vegetable Potato Sayote Taro

Peeling Peeling Peeling Peeling

Effectiveness Most Effective Least

Effective Effective

Table 3.1 shows the effectiveness of the three

vegetable peelings namely potato, sayote and taro as raw

material for the production of bioplastic. Potato peeling

is said to be the most effective raw material because of

its texture that become smooth and partially transparent,

its least buoyant characteristic wherein when put in water,

it will not float, instead it will sink and its porosity

wherein it absorbs water causing it to break and dissolve.

These characteristics show how effective potato peeling

bioplastic is. Using this will be useful specifically to

lessen the risk of flood, it will no longer the cause of

clogged and blocked drainage as when soak in water, potato

peeling bioplastic will break and turn into very small

 30

particles not like the traditional non-biodegradable

plastic. This was been observed by the researchers based on

the results of the experiment.

Comparison between the Quality and Characteristics of

Bioplastic with Chemicals added and the Traditional Non-
Biodegradable Plastic

Table 4.1

Comparison between the Texture of Bioplastic with Chemicals

added and the Traditional Non-Biodegradable Plastic

Type of Plastic Texture

Potato Peeling Bioplastic Smooth; Partially Transparent

Sayote Peeling Bioplastic Partially Smooth; Opaque

Taro Peeling Bioplastic Partially Smooth; Opaque

Traditional Non-Biodegradable Very Smooth; Transparent

Plastic (Control Group)

Table 4.1 shows the comparison between the texture of

bioplastic with chemicals added and the traditional non-

biodegradable plastic which is the control group. It can be

seen that potato peeling has the closest texture with the

traditional plastic, its texture is much the same as it is

smooth and partially transparent not like sayote and taro

which are both partially smooth and opaque.

 31

Table 4.2

Comparison between the Strength of Bioplastic with

Chemicals added and the Traditional Non-Biodegradable
Plastic

Type of Plastic Texture

Potato Peeling Bioplastic 3N

Sayote Peeling Bioplastic 4N

Taro Peeling Bioplastic 1N

Traditional Non-Biodegradable 4N

Plastic (Control Group)

Table 4.2 shows the comparison between the strength of

bioplastic with chemicals added and the traditional non-

biodegradable plastic which is the control group. It can be

seen that sayote peeling has the same strength with

traditional non-biodegradable plastic that both have 4N

which was measured using a spring balance. Potato and

sayote peeling bioplastic have only 3N and 1N respectively.

 32

Table 4.3

Comparison between the Brittleness of Bioplastic with

Chemicals added and the Traditional Non-Biodegradable
Plastic

Type of Plastic Texture

Potato Peeling Bioplastic Least Brittle

Sayote Peeling Bioplastic Less Brittle

Taro Peeling Bioplastic Brittle

Traditional Non-Biodegradable Not Brittle

Plastic (Control Group)

Table 4.3 shows the comparison between the brittleness

of bioplastic with chemicals added and the traditional non-

biodegradable plastic which is the control group. It can be

seen that potato peeling has the least brittleness that is

closely the same with traditional non-biodegradable

plastic.
 33

Table 4.4

Comparison between the Buoyancy of Bioplastic with

Chemicals added and the Traditional Non-Biodegradable
Plastic

Type of Plastic Texture

Potato Peeling Bioplastic Least Buoyant

Sayote Peeling Bioplastic Buoyant

Taro Peeling Bioplastic Buoyant

Traditional Non-Biodegradable Very Buoyant

Plastic (Control Group)

Table 4.4 shows the comparison between the buoyancy of

bioplastic with chemicals added and the traditional non-

biodegradable plastic which is the control group. It can be

seen that potato peeling has the least buoyancy which means

that it will not float in water, thus it will sink not like

the traditional plastic which is very buoyant that is

considered a negative characteristic because it do not

allow water to break or dissolve it as it only floats in

water.
 34

Table 4.5

Comparison between the Porosity of Bioplastic with

Chemicals added and the Traditional Non-Biodegradable
Plastic

Type of Plastic Texture

Potato Peeling Bioplastic Absorbs water; Break

Sayote Peeling Bioplastic Absorbs water

Taro Peeling Bioplastic Absorbs water; Break

Traditional Non-Biodegradable Did not absorb water; Did not

Plastic (Control Group) break

Table 4.5 shows the comparison between the porosity of

bioplastic with chemicals added and the traditional non-

biodegradable plastic which is the control group. It can be

seen that potato peeling and taro peeling both absorb water

but in potato peeling, it breaks the moment it sunk in

water not like in taro that break after 60 minutes in

water. It is a good point that potato peeling absorbs water

and break unlike the traditional non-biodegradable that did

not absorb water and did not break. It implies that

traditional non-biodegradable has a high possibility of

being the source of clogged and blocked drainage as it do

not absorbs water and break or dissolve into small

particles.
 35

CHAPTER 5

SUMMARY, CONCLUSION AND RECOMMENDATION

This chapter presents the summary of the study, the

findings, the conclusions, and the recommendations made for

the further use of this study in the mere future and the

resolution of the problem related to this study.

Summary of Findings

The overriding purpose of this study was to determine

the effects of different vegetable peeling such as potato,

sayote and taro as the raw material and chemicals added to

the quality and characteristics of bioplastic. In order to

accomplish that goal it becomes necessary to reach some

prerequisite goals. Determined what made such vegetable

peeling chosen as the raw material for the production of

bioplastic and that is Starch. Starch is one of the most

common and easily obtained natural polymers, making it

attractive as a potential bio-based alternative to

synthetic polymers. The plasticization of starch is complex

due to the extensive hydrogen bonding between chains.

Related to that effort it becomes necessary to reach an

understanding about the nature of these peelings and the

chemicals added to it.

 36

The study used experimental research design to obtain

the necessary information. Necessary materials were

prepared prior to the experiment and series of steps and

procedures were followed. The experimentation research

instrument was also used as it is the most appropriate

research instrument to assess the effect of different

vegetable peeling as raw material and additives/chemicals

added to the quality and characteristics of bioplastic.

The created bioplastic using pure peeling of potato,

sayote and taro have strength of 10N above and were

measured using spring scale balance. When 5 mL each of

hydrogen chloride, sodium hydroxide and glycogen were

added, their strength decreases to 3N, 4N and 1N

respectively. It only shows that the chemicals added to the

bioplastic has effects on its characteristics and quality.

It also affect the texture, brittleness, buoyancy and

porosity of the bioplastic.

 37

Conclusion

Based on the data gathered, the researchers were able

to conclude the following. The bioplastic using pure potato

peeling is rough and opaque, had strength of 10N+ which was

measured using a spring balance, very brittle, had the

least buoyancy among the 3 vegetable peelings and absorbs

water. Using pure sayote peeling, bioplastic is rough and

opaque, had strength of 10N+ which was measured using a

spring balance, brittle, buoyant and absorbs water. And the

bioplastic using Taro peeling is rough and opaque, had

strength of 10N+ which was measured using a spring balance,

very brittle, less buoyant and absorbs water.

Potato peeling bioplastic with chemicals added on it

such as sodium hydroxide, hydrogen chloride and glycerol is

smooth and partially transparent, had strength of 3N which

was measured using a spring balance, less brittle, had the

least buoyancy among the 3 vegetable peelings and absorbs

water causing it to break. This implies that chemicals

improved the quality of bioplastic especially the texture,

brittleness and porosity. Using sayote peeling with

chemicals added on it, bioplastic is partially smooth and

opaque, had strength of 4N which was measured using a

spring balance, less brittle, buoyant and absorbs water.

 38

This implies that the chemicals added improved the quality

of bioplastic especially the texture and brittleness. And

the bioplastic using Taro peeling with chemicals added on

it is partially smooth and opaque, had strength of 1N which

was measured using a spring balance, brittle, buoyant and

absorbs water. This implies that the chemicals added

improved the quality of bioplastic such as the texture and

porosity.

Lastly, bioplastic using vegetable peeling with chemicals

added on it were compared to the traditional non-

biodegradable plastic. Based on the table shown in the

forth chapter, potato peeling is the best bioplastic that

could replace the traditional one. Its texture is smooth

and partially transparent, it has a strength of 3N, whereas

traditional plastic has 4N, it is less brittle, had a least

buoyancy that traditional plastic do not have as it only

floats in water and lastly it absorbs water that causes it

to break that most traditional plastic do not do. It

implies that traditional non-biodegradable has a high

possibility of being the source of clogged and blocked

drainage as it do not absorbs water and break or dissolve

into small particles unlike the potato peeling bioplastic.

 39

Recommendation

The following are the recommendation of the

researchers to the following set of individuals stated

below:

To Marikina City Government. Further study about bioplastic

must be performed as it will highly help the community. For

the City Environmental Management Office (CEMO) in

Marikina, the potato peeling bioplastic is the best one to

considerate for further study and research.

To the citizens of Marikina City. Avoid using traditional

non-biodegradable plastic as it will only cause clogged and

blocked drainage when disposed improperly.

To the future researchers. Same of the outcome of this

research may not be 100 percent accurate because of the

limited resources of the researchers while conducting the

research study. You are welcome to criticize and improve

the research study. Kindly improve the study by finding

other chemicals that can be added to the potato peeling

bioplastic that will improve its quality and

characteristics but always consider the pros and cons in

doing so.
 40

References

Anonymous. (2014, November 21). PHILIPPINES: Mill exploring

bio-plastic production. SugarOnline News.

Bayer, I. S., Guzman-Puyol, S., Heredia-Guerrero, J. A.,

.et al. (2014). Direct Transformation of

EdibleVegetable Waste into Bioplastics.

Macromolecules. 47, 5135−5143. DOI: 10.1021/ma5008557.

Bilgin, E. (2013). Google Science Fair. Retrieved January

14, 2018, from Going Bananas!-Using Banana Peels in

the Production of Bio-Plastic As A Replacement of the

Traditional Petroleum Based Plastic:

https://www.googlesciencefair.com/en/projects/ahJzfnNj

aWVuY2VmYWlyLTIwMTJyRAsSC1Byb2plY3RTaXRlIjNhaEp6Zm5Oam

FXVnVZMlZtWVdseUxUSXdNVEp5RUFzU0IxQnliMnBsWTNRWW9ZR0tB

UXcM

Bustillos, C. (2015). Academia.edu. Retrieved March 1,

2018, from Comparing the Effectivity of Glutinous Rice

Starch and Cassava Starch in Making Biodegradable

Plastic:

https://www.academia.edu/27806109/BACKGROUND_OF_THE_ST

UDY
 41

Duran, K., Nermal, J., Villarete, T., Nermal, J., Dioneo,

S., & Villanueva, F. (2013, August 7). Scribd.

Retrieved March 7, 2018, from Cassava Starch As A

Major Component In Making Biodegradable Plastic:

https://www.scribd.com/doc/158669509/Cassava-Starch-

As-A-Major-Component-In-Making-Biodegradable-Plastic

Harrington, R. (2010, May 27). Bioplastic Packaging made

from Fruit Skins. William Reed Business Media Ltd.

Panela, S. (2013, January 15). Pinoy scientists develop

biodegradable plastic from coconut oil. GMA News.

Perotto, G., Ceseracciu, L., Simonutti, R., Paul, U.,

Guzman-Puyol, S., Tran, T.-N., et al. (2018).

Bioplastics from vegetable waste via an eco-friendly

water-based process. Green Chemistry, 20.

 42

Appendices

Sample Letter for City Environmental Office (CEMO)

City Environmental Management Office (CEMO)

 43

Gil Fernando Ave.,

Brgy. Sto Nino, Marikina City

February 27, 2018

Mrs. Gloria C. Bueneventura,

City Environmental Officer

Greetings!

The undersigned are Grade 12 STEM students of Roosevelt

College Inc.- Marikina; we are conducting an Investigatory
Project entitled “The Effect of Different Peelings and
Chemicals/Additives Added to The Quality and
Characteristics of Bioplastic” in partial fulfillment of
the requirement in Research and Writing.

We would like to conduct an interview with you on March 1,

2018, Thursday in the afternoon (if feasible) regarding the
formation of plastic, the chemicals added to its production
and why the city of Marikina prohibits the use of it and
other information and data that could be used in our
investigatory project.

We look forward to your positive response for this request.

Thank you and God bless!

Signed by:

Airielle Ann G. Mioten Maria Victoria Linco-Lauraya

Researcher Subject-Teacher

Ronald Morelos Maria Teresa S. Angeles

 44

Researcher Campus Directress

Jeremiah Sabiniano

Researcher
 45

Gantt Chart or Timetable

Days Task

Taro
peeling
1
was
(Feb
tried
6.2018)
to
2
Finish
(Feb
one
12.
product
2018)
3 First
(Feb try of
13.2018 experim
) e-nt
Repair
4
of
(Feb
Damaged
19.2018
bottles
Tested
3
5 differe
(Feb nt size
20.2018 of
) filtrat
i-on
device
Collec
ting
6
sample
(Feb
of
26.
filter
2018)
ed
water
7 Test
(March the
5.2018 water
 46

in
terms
of pH
level

8
(March
6.2018)

Proposed Budget

The proposed budget in this study is not that

applicable or necessary as the main ingredient or materials

are just peelings from potato, taro and sayote. However,

the researchers have bought these vegetable simultaneously

to control other factors that may affect the study.

1 kilogram of potato --- 40 php

1 kilogram of sayote --- 20 php

1 kilogram of taro --- 40 php

TOTAL: 100 php

Chemicals that were added to the production of

bioplastic such as hydrogen chloride, sodium hydroxide and

glycogen were obtained from the Science Laboratory of

Roosevelt College Inc-Marikina.

 47

Curriculum
Vitae

Name: Airielle Ann G. Mioten

Grade & Section: 12 STEM-A

Birthdate: September 23,1999

 48

Age: 18 years old

Address: 29 C Mohawk St. Saint Claire 1 Subdivision

Concepcion 1 Marikina City

Mother’s name: Ritchel Ann Mioten

Father’s name: Rolando A. Mioten

E-mail Address: airiellemioten@icloud.com

Motto in Life: “Aim High, dream high! There’s nothing wrong

with that anyway.”

Ambition: To become an awesome Civil Engineer