An edible cutleries using green materials: sorghum flour
Plastic cutlery may be a convenient alternative and detrimental to the health. The presence of toxins and carcinogens that can quickly be ingested into the body is a petroleum by-product. As toxins and carcinogens can leech into food through the natural ecosystem, the processing of plastic cutler...
| Main Authors: | , , , , |
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| Other Authors: | |
| Format: | Book Section |
| Language: | English |
| Published: |
Springer Link
2022
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| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/6814/1/C3775_98fad7f5d3785714d0df687c315771b2.pdf |
| _version_ | 1825710258573541376 |
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| author | Kabir, Mohd Hafizalrisman Hamidon, Nuramidah Awang, Mariah Abdul Rahman, Mohammad Ashraf Adnan, Suraya Hani |
| author2 | Hassan, Rohana |
| author_facet | Hassan, Rohana Kabir, Mohd Hafizalrisman Hamidon, Nuramidah Awang, Mariah Abdul Rahman, Mohammad Ashraf Adnan, Suraya Hani |
| author_sort | Kabir, Mohd Hafizalrisman |
| collection | UTHM |
| description | Plastic cutlery may be a convenient alternative and detrimental to the
health. The presence of toxins and carcinogens that can quickly be ingested into
the body is a petroleum by-product. As toxins and carcinogens can leech into food
through the natural ecosystem, the processing of plastic cutlery has become harmful
for the environment. Therefore, to minimize the negative impact towards the envi�ronment, and to support the green materials product, this study proposes an edible
cutlery from sorghum flour. This study aims to calculate the exact quantity of the
product used to manufacture edible cutlery, to identify the expense of making edible
cutlery, and to compare the ability of edible cutleries and plastic cutleries to resist
water absorption test and soil burial test. The edible cutleries are produced from the
combination of natural ingredients like green materials, which are sorghum flour,
wheat flour and rice. The tests involved in this study are soil burial test and water
absorption test. Thus, from this study, it can minimize the negative impact towards the
environment and be able to replace the conventional plastic cutleries. For commer�cialized purposes in future, the edible cutlery should be moulded in perfect shape
and size to get the same quality for every single unit. |
| first_indexed | 2024-03-05T21:54:53Z |
| format | Book Section |
| id | uthm.eprints-6814 |
| institution | Universiti Tun Hussein Onn Malaysia |
| language | English |
| last_indexed | 2024-03-05T21:54:53Z |
| publishDate | 2022 |
| publisher | Springer Link |
| record_format | dspace |
| spelling | uthm.eprints-68142022-03-22T01:20:08Z http://eprints.uthm.edu.my/6814/ An edible cutleries using green materials: sorghum flour Kabir, Mohd Hafizalrisman Hamidon, Nuramidah Awang, Mariah Abdul Rahman, Mohammad Ashraf Adnan, Suraya Hani TP Chemical technology Plastic cutlery may be a convenient alternative and detrimental to the health. The presence of toxins and carcinogens that can quickly be ingested into the body is a petroleum by-product. As toxins and carcinogens can leech into food through the natural ecosystem, the processing of plastic cutlery has become harmful for the environment. Therefore, to minimize the negative impact towards the envi�ronment, and to support the green materials product, this study proposes an edible cutlery from sorghum flour. This study aims to calculate the exact quantity of the product used to manufacture edible cutlery, to identify the expense of making edible cutlery, and to compare the ability of edible cutleries and plastic cutleries to resist water absorption test and soil burial test. The edible cutleries are produced from the combination of natural ingredients like green materials, which are sorghum flour, wheat flour and rice. The tests involved in this study are soil burial test and water absorption test. Thus, from this study, it can minimize the negative impact towards the environment and be able to replace the conventional plastic cutleries. For commer�cialized purposes in future, the edible cutlery should be moulded in perfect shape and size to get the same quality for every single unit. Springer Link Hassan, Rohana Abdul Hamid, Nor Hayati Arshad, Ahmad Kamil Alisibramulisi, Anizahyati Muhd Sidek, Muhd Norhasri Mohamad Bhkari, Norshariza Shaffie, Ekarizan 2022 Book Section PeerReviewed text en http://eprints.uthm.edu.my/6814/1/C3775_98fad7f5d3785714d0df687c315771b2.pdf Kabir, Mohd Hafizalrisman and Hamidon, Nuramidah and Awang, Mariah and Abdul Rahman, Mohammad Ashraf and Adnan, Suraya Hani (2022) An edible cutleries using green materials: sorghum flour. In: Green Infrastructure. Springer Link, pp. 305-317. ISBN 978-981-16-6382-6 https://doi.org/10.1007/978-981-16-6383-3 |
| spellingShingle | TP Chemical technology Kabir, Mohd Hafizalrisman Hamidon, Nuramidah Awang, Mariah Abdul Rahman, Mohammad Ashraf Adnan, Suraya Hani An edible cutleries using green materials: sorghum flour |
| title | An edible cutleries using green
materials: sorghum flour |
| title_full | An edible cutleries using green
materials: sorghum flour |
| title_fullStr | An edible cutleries using green
materials: sorghum flour |
| title_full_unstemmed | An edible cutleries using green
materials: sorghum flour |
| title_short | An edible cutleries using green
materials: sorghum flour |
| title_sort | edible cutleries using green materials sorghum flour |
| topic | TP Chemical technology |
| url | http://eprints.uthm.edu.my/6814/1/C3775_98fad7f5d3785714d0df687c315771b2.pdf |
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