SERVING EDIBLE WATER IN ISLAMIC EVENT TO REDUCE

PLASTIC BOTTLE IN THE SEA

1st Aretha Puspa Indriani, 2nd Reinata Cecilia Abeline Chelsea Krisdianti, 3rd Khansa
Nova Ramadhani, 4th Nasywa Adinda Ayu Naila Tsani
1) Leader, MTsN 3 Malang, Malang, Indonesia (arethapuspa23@gmail.com)
2) Author, MTsN 3 Malang, Indonesia ( ifaabeline@gmail.com)
3) Author, MTsN 3 Malang, Malang, Indonesia (khansanova.r08@gmail.com)
4) Author, MTsN 3 Malang, Malang, Indonesia (nasyawaadinda99@gmail.com)

ABSTRACT
Long time ago people serve drink use cup, day by day the people wants something simple they do not
use glass for serving the water but use soft drink with plastic bottle so they don’t Need to wash the dishes. But
the packaging of this drink can also have a bad impact because not all plastic can be decomposed, if one family
(during Eid Al-Fitr) consumes 50 plastic bottled mineral water, it is estimated that 100 families can donate 5,000
plastic waste? They have an impact on the terrestrial and marine environment such as being polluted and a lot of
plastic waste. It’s thrown into the sea so that it does not decompose completely. Plastic waste that is not recycled
eventually ends up in the sea and can be eaten by fish, indirectly humans consume fish that has been
contaminated with micro plastic. In that case it can automatically make human health decline. Most of the plastic
packaging is designed in such a way that it must be thrown away after a single use. 9% of the total plastic
produced in the world is recycled and the rest is only disposed of in landfills that are completely exposed to the
environment. This study aims to find out the process of making edible water used to reduce plastic bottle waste
during the Eid al-Fitr period. This study uses a qualitative approach with Research and Development (R&D)
research methods with data collection techniques using observations, questionnaires, and interviews. The data
analysis technique in this study was to describe all the suggestions, opinions, and responses of the validators
obtained from the criticism and suggestions sheet. Data from the questionnaire is qualitative data which is
quantified using a linkert scale with 4 levels of criteria then analyzed by calculating the percentage of item
scores in each answer to each question in the questionnaire.. The results showed that from 15 respondents that 5
(33.3%) stated that edible water is very delicious; 7 (46,6%) stated that edible water is delicious; 3 (20%) stated
that edible water is quite testy to drink. The result of developing stage in this research is the creation of edible
water using the main ingredients, mineral water, sweet tea, Strawberry flavored Fanta, Orange flavored Fanta,
and Coca Cola.

Keywords: edible water, Islamic event

1. Introduction being polluted and a lot of plastic waste. It’s

A. Background
The most of Islamic people in the world have
traditions visiting their family in Eid Al-Fitr.
This tradition is known as halal bi halal. Long
time ago people serve drink use cup, day by day
the people wants something simple they do not
use glass for serving the water but use soft drink
with plastic bottle so they don’t Need to wash
the dishes.
But the packaging of this drink can also have a
bad impact because not all plastic can be
decomposed, if one family (during Eid Al-Fitr)
consumes 50 plastic bottled mineral water, it is
estimated that 100 families can donate 5,000
plastic waste? They have an impact on the
terrestrial and marine environment such as
thrown into the sea so that it does not
decompose completely. Plastic waste that is not
recycled eventually ends up in the sea and can
be eaten by fish, indirectly humans consume
fish that has been contaminated with micro
plastic. In that case it can automatically make
human health decline. Most of the plastic
packaging is designed in such a way that it must
be thrown away after a single use. 9% of the
total plastic produced in the world is recycled
and the rest is only disposed of in landfills that
are completely exposed to the environment.
Single-use plastics (SUPs) are made primarily
from fossil fuel–based chemicals and are meant
to be disposed of right after use.
Plastic is found in an almost infinite number of
applications, while packaging contributes the
most to the demand for plastic.
 Around 300 million plenty of plastic is design which then conducts field tests, evaluates
produced annually worldwide, half which is for and makes improvements so that certain
single-use items (Courtney Lindwall, 2020). require-ments for effectiveness, quality and
Due to their improper recycling, SUPs are standards can be met.
causing an increase in pollution.
“ooho! Bubbles” was the first product that was In line with this, the researchers made Edible
developed based on the concept of “edible water Water which is expected to be an alternative Eid
bubbles”, by the Skipping Rocks Lab. The drink dish that can contribute to reducing plastic
bubble is formed as an edible seaweed waste in Indonesia.
membrane, made from alginates and calcium
solutions, by a method known as spherification B. Development Approaches And Procedures
(Amy Frearson, 2019). The main aim of these
The development of edible water that will be
edible bubbles is to reduce the use of single use
served on Eid al-Fitr uses research and
plastic bottles, and in turn reduce pollution.
development methods in this study. This
In an effort to reduce plastic waste in Indonesia,
Research and Development research aims to
edible water balls are one such solution that
produce new products through the development
cannot completely reverse the damage but can
process. The edible water development
provide temporary assistance to stop an
procedure refers to the Research and
impending disaster. Seaweed packaging
Development procedure, with the steps that the
material can be made from sodium alginate
author will take to achieve the research
which is easily extracted from Brown Seaweed
objectives.
which is available in the sea and can be grown
easily. 1) Needs analysis
Analysis is research on something to reach
B. Problem Formulation the truth of something to be achieved. In
the research data obtained from direct
Based on the existing background, the
interviews with parents of students. Based
researchers determined the formulation of the
on the data obtained, innovations are
problem as follows: "How is the process of
needed that can reduce plastic waste from
making edible water used to reduce plastic
packaged drinks
bottle waste during the Eid al-Fitr period?"
2) Development procedure
C. Research Objectives This development procedure is a
procedure that researchers will do in
The purpose of this study is as follows: "To find
developing edible water according to the
out the process of making edible water used to
reduce plastic bottle waste during the Eid al-Fitr development model used. In this study, the
period ". author uses a 4D model development
model (define, design, develop, and
D. Research Benefits disseminate). The 4D model is a
systematic development model.
This research is expected to:
1. Reducing the potential for plastic bottle
Define
waste during the Eid al-Fitr period which
can cause environmental pollution.
2. Inspire Indonesian youth to produce and
Design
market edible water.
3. Improving the quality of public health
Develop
2. Research Methodology
A. Method
Disseminate
In this study, the researcher used this type of
research: Research & Development (R&D).
Image 1: 4D development model
This type of research is a method research used (Arywiyantari, 2015)
to develop and validate a product that leads to
development with focus on the field design or
3) Data analysis technique
 The data obtained were then analyzed. The
data analysis technique in this study was to
describe all the suggestions, opinions, and
responses of the validators obtained from
the criticism and suggestions sheet. Data
from the questionnaire is qualitative data
which is quantified using a linkert scale
with 4 levels of criteria then analyzed by
calculating the percentage of item scores
in each answer to each question in the
questionnaire.
4) Rsearch schedule
the research plan will be carried out for 2
months, from April 2022 to May 2022
C. Edible Water Tools and Materials
Sodium alginate is the main chemical used in
this process, which is a polysaccharide naturally
obtained from marine brown algae.
Sodium alginate, Calcium chloride and Calcium
lactate salts of food graded brands were
purchased. Purified water and regular tap water
were used for different trials.
Equipment
Measuring Cups, Spoons and Tufferware
Materials needed:
Water (Drinkable)
3. Results and Discussion
1 gram sodium alginate
5 grams of calcium lactate
D. How to make edible water:
1) Take 1 gram of sodium alginate and add it
to 1 cup of water and mix well.
2) Make sure the sodium alginate is
completely mixed with the water and let it
sit for about 15 minutes so that there are
no air bubbles. Wait until the dough
becomes clear from the white solution.
3) Now add 5 grams of calcium lactate to 4
cups of water in another container. Mix
properly and make sure that the calcium
lactate is completely dissolved.
4) Take a round spoon and take the sodium
alginate solution and carefully drop it into
the bowl containing the calcium lactate
solution. This will instantly form a ball of
water in the bowl.
5) More than one spoon can be added to one
solution at a time but care must be taken
that the water balls do not touch each other
as there is a chance they could stick
together. Let the whole thing settle for 3
minutes and can stir the solution in
between a few times. (Amount of time
affects layer thickness i.e. less time for
thinner layers while more time for thicker
layers).
6) To stop further reactions, carefully remove
each ball of water and store it in another
container with water.
7) The edible water ball is now ready. Inside
each ball will be drinkable water.
Image 2: the process of making edible water
A. The result of developing edible water
Based on the research process that has been
carried out starting from interviews, distributing
questionnaires (questionnaires), and field
observations as a data collection process, the
next step the researcher describes the data that
has been obtained.
1) Result of defining stage (Define)
a. Parents of students need Eid dishes that
can reduce the use of plastic packaging
b. Parents of students love the taste of
edible water
c. The process of making edible water
does not take a long time
2) Result of designing stage (Design)
The purpose of the planning stage is to
design a good looking edible water. The
result of this research is the creation of
edible water using mineral water as the
main ingredient.
3) Result of developing stage (Develop)
The purpose of the developing stage is to
develop edible water with various flavors
that are favored by the community. The
result of this research is the creation of
edible water using the main ingredients,
 mineral water, sweet tea, Strawberry
flavored Fanta, Orange flavored Fanta, and
Coca Cola.
4) Result of disseminating stage
(Disseminate)
The purpose of the disseminating stage is
to disseminate edible water to the teacher
and student of MTsN 3 Malang. The result
of this research is the teachers and students
of MTsN 3 Malang have new solution to
reduce plastic bottle in the sea by serving
edible water in in Islamic events.
Image 3: edible water is ready to be served
B. Discussion
Did you know that if one family (during Eid)
consumes 50 plastic bottled mineral water, it is
estimated that 100 families can donate 5,000
plastic waste? They have an impact on the
terrestrial and marine environment such as
being polluted and a lot of plastic waste. In fact
they can be partially or completely replaced
with edible water!
Spherification is a popular and innovative
process of molecular gastronomy, also known
as an encapsulation technique that involves the
creation of semi-solid spheres with thin
membranes out of liquids, filled with a non-
gelled liquid core. The sphere membrane, if not
consumed, degrades naturally in few weeks,
thus causing no pollution.
In this work, trials to develop edible water
bubbles using the spherification process was
done.
Spherification is known to be one among the
popular processes of Molecular Gastronomy
(MG) and English food scientist William J. S.
Peschardt is being credited for the invention of
spherification, who patented the technique in
the 1940s (Bethany Halford, 2014).
Molecular gastronomy (MG) can be defined as
the scientific activity consisting in looking for
the mechanisms of phenomena occurring during
dish preparation and consumption.
Spherification is an old technique in the
modernist cuisine world, which was pioneered
at El Bulli in 2003. As an innovative technique
of molecular gastronomy, spherification can be
applied to create foods with high quality,
sensory properties and degree of consumer
satisfaction and acceptance. Spherification
involves the creation of semi-solid spheres with
thin membranes out of liquids, filled with a non-
gelled liquid, to attain a bursting-the-mouth
effect. i.e., it is simply the process of trapping a
liquid inside of a gelled sphere. Spheres made
by this technique can be in various sizes and
firmness. Flavour and texture can be enhanced
by
the technique of spherification. The physical
properties of alginate balls such as its diameter
and gel membrane thickness are affected in a
wide range by the sodium alginate concentration
and gelling time. (Gaikwad SA et al, 2019)
From the respondents, student parents of MTsN
3 Malang gave various responses in the trial of
the edible water product, which is illustrated as
follows:
7.5
6.5
5.5
4.5
3.5
2.5
1.5
0.5
Graph 1: Flavor of Edible Water
 The results obtained from 15 respondents that 5
(33.3%) stated that edible water is very
delicious; 7 (46,6%) stated that edible water is
delicious; 3 (20%) stated that edible water is
quite testy to drink
The edible water bottle is one of the smartest
eco-friendly alternatives to plastic ever
invented.
Edible water is the Future of Drinking. The
casing has no natural taste, but it can be
flavored or colored to meet specific
requirements.
To enjoy edible water! All you need to do is
peel the thicker outer layer like fruit and pop it
in your mouth. But you can also bite a hole in it
and drink the water without eating the seaweed-
based capsule.
The next goal is to develop a machine that is
capable of producing hundreds of edible water
balls per hour so that they can be used on
Islamic events anywhere in the world.
4. Conclusion
The concept of edible water bubbles packaging
was initiated to reduce the usage of single use
plastics. Spherification, which was used mainly
to produce fruit caviars or small pods of juices
meant for an appealing look and immediate
consumption, can now be studied further and
modified in an attempt to reduce one of the
most crucial issues in the modern world plastic
pollution. This type of edible packaging can be
done for a wide range of liquid foods later.
More research can be done on the other
parameters required to enhance the physical
properties of the gel membrane, thus making the
spheres durable and resistant to physical stress,
expand shelf life of the product etc. Further
research and development in this field can make
edible packaging for most food products, a
reality in Indonesia.
5. Acknowledgments
This report was completed with the support of
many parties. Our best gratitude to; Dra. Hj.
Warsi, M.Pd. as the school principle of MTs
Negeri 3 Malang, Ahmad Wahani Adid, M.Pd.
as the Chair Person of Research at MTs Negeri
3 Malang, Erick Kemal, M.M.Pd. supervisor of
research work and all beloved teachers of
MTsN 3 Malang for their support and prayers.
“We never know how God will answer our
prayers, but we can hope that He will involve us
in His plan to get the answers. If we are true
intercessors, we must be prepared to take part in
God's work on behalf of others people we pray
for."
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