Advancing Utilization of Sugarcane Bagasse (Saccharum Officinarum L.) and Cassava Starch (Amylum Manihot) in the Manufacture of Biodegradable Foam: A Participatory Community Empowerment and Technology Transfer Model

Abstract

This study investigated the effects of cassava starch-to-sugarcane bagasse cellulose ratio and polyvinyl alcohol (PVA) concentration on biodegradable foam properties. Samples were produced by thermopressing at 180°C for 1 minute using starch-to-cellulose ratios of 1:1–5:1 (w/w) and PVA concentrations of 5% and 10%. We evaluated water absorption, tensile strength, and biodegradation. Formulation significantly affected foam characteristics. Water absorption ranged from 7.40% to 21.05%, with the lowest value obtained at a 1:1 ratio and 10% PVA. The highest tensile strength (2.084 MPa) occurred at a 2:1 ratio and 5% PVA. The highest measured biodegradation was 41.49%, while complete degradation occurred within 34 days. These findings demonstrate the potential of cassava starch and sugarcane bagasse cellulose combined with PVA for developing biodegradable packaging foam. Contribution to Sustainable Development Goals (SDGs): SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 6: Clean Water and Sanitation SDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production