Effectiveness of Jackfruit Seeds (Artocarpus Heterophyllus) as Biodegradable Paper Plate

Abstract

The increasing environmental burden of plastic waste necessitates the development of sustainable alternatives, particularly in disposable tableware. This study explores the effectiveness of Jackfruit (Artocarpus Heterophyllus) Seeds as a biodegradable paper plate material. This study aimed to explore the characteristics of Jackfruit (Artocarpus Heterophyllus) Seeds’ durability, appearance, and biodegradability—and compare its performance with traditional paper plates in terms of durability, resistance, absorption, and shelf life. Employing an experimental design, systematically processing jackfruit seeds into prototypes using natural and recycled materials. Findings revealed the jackfruit-based plates exhibited notable durability, withstanding weights up to 200 grams, and degraded within three weeks under natural conditions. Statistical comparisons indicated no significant difference in performance compared to traditional paper plates, supporting the potential viability of jackfruit seeds as a sustainable material for disposable tableware. This research highlights the environmental benefits of utilizing organic waste for product development, offering a viable alternative to reduce plastic pollution. Further refinements in production processes may enhance its commercial applicability.

Introduction

Plastic pollution is a major environmental issue, with disposable tableware being a significant contributor. This study explores the use of jackfruit seeds (Artocarpus heterophyllus) as a sustainable material for producing biodegradable paper plates, offering an alternative to plastic and conventional paper products. Jackfruit seeds are rich in starch and have superior mechanical properties compared to other starch sources.

Using a quantitative experimental design, the researchers produced plates by combining jackfruit seed starch with recycled paper, cornstarch, eggshells, egg whites, glue, and water. The plates were tested for durability, appearance, and biodegradability, using foods of various weights.

Key Findings:

• The plates successfully held cooked rice (83g), mashed potatoes (105g), and boiled bananas (184g) without damage, demonstrating high durability.

• A one-sample t-test showed no significant difference in durability from a predefined standard, supporting their robustness.

• Additives like cornstarch, eggshells, and egg whites improved strength, impact resistance, and cohesion.

• The plates also exhibited water resistance and withstood drop tests from 1–3 meters.

Conclusion

The study successfully highlighted the durability of jackfruit (Artocarpus Heterophyllus) seeds as a viable material for biodegradable paper plates. The experimental findings demonstrated that these plates could withstand substantial weight without tearing, affirming their mechanical resilience. Comparatively, the durability of jackfruit seed-based plates paralleled that of traditional paper plates, suggesting their potential to serve as a sustainable alternative. The incorporation of starch from jackfruit seeds and other organic materials contributed significantly to the structural integrity of the prototypes, ensuring a practical and reliable end product. Moreover, repeated experiments and refinements in the preparation and production methods enabled the researchers to improve the plates’ thickness, texture, and overall functionality. Adjusting the proportions of binding agents, such as egg white and cornstarch, and optimizing drying conditions led to the creation of plates with enhanced durability. This iterative process underscored the adaptability of jackfruit seeds as a raw material for disposable tableware, especially in settings demanding robustness and longevity. While the results are promising, further research is needed to evaluate the plates’ performance under varied conditions, such as exposure to heat, moisture, and prolonged storage. Additionally, exploring cost-effective production methods and scaling up the process would be essential for commercial viability. By addressing these factors, jackfruit seed-based plates could emerge as a practical and environmentally friendly solution to reducing plastic waste in everyday consumer products.

References

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Copyright

Copyright © 2025 Matias, Emman Joshua D., Lugtu, Jenny G., Martin, John Gabriel D., Reyes, Clark Ken G., Soliman, Jens Nickel T., Tabago, Ahriela B., Tolentino, Khurt Dhavid S., Guarin, Vi Briza E.. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.