Banana Leaves (Musa acuminata) as a Natural Alternative to

Styrofoam Tray Packaging for Vegetables.

Notre Dame RVM College of Cotabato

#74 Sinsuat Avenue, Cotabato City, 9600

School Year 2022-2023

Amin, Shareen A.

Gomonit, Angelica A.

Lim, Ellyssa Dhaze P.

Marquez, Sean Philip Jhay C.

Sinarimbo, Alianah Norraine A.

Solaiman, Emran D.

St. Blaise to the faculty and -A Science Investigatory Project submitted by Grade 12
staff of Notre Dame – RVM College of Cotabato City in Partial Fulfillment of the
Requirements in Capstone and Inquries, Investigation and Immersion.

November 2022
 CHAPTER I

INTRODUCTION

The Problem and its Background

As humanity heavily relies on synthetic packaging such as Styrofoam trays,

man is transfixed by its advantageous attributes and is blinded to its intoxicating

effects to all living organisms and the ecosystem. Styrofoam Tray's inability to

biodegrade is not only its sole flaw, it hurts the environment in numerous other ways

as well. As stated by Eco-Friendly Habits (2021), the negative aspect of Styrofoam is

that it takes more than 500 years to break down and releases dangerous chemicals

into the environment such as polystyrene. Polystyrene is a thermoplastic polymer

that is synthesized and made from the petroleum-based monomer styrene. The

ultimate product is a closed-cell foam that is lightweight but strong. Polystyrene is

used in a variety of applications, including building, modeling, insulation, and others

(Foam Factory, 2023). Polystyrene degrades slowly, and if discarded carelessly, the

foam can leach chemicals into the environment, contaminating water supplies. The

production of polystyrene generates a large amount of hazardous waste.

Furthermore, the production of polystyrene contributes significantly to global

warming (Eco-Health Child Care, 2018).

Styrofoam Tray production not only causes terrible air quality, but foam

disposal also negatively impacts the environment. Since their origin, Styrofoam tray

has been discovered in places like rivers, oceans, forests, et cetera where they

should not be and even when it is disposed of in landfills properly, it just sits there.

Products made out of foam leak harmful chemicals as they age for years in landfills.
Furthermore, Styrofoam deteriorates and presents a choking hazard to wildlife

(Wallace, 2020). Based on the International Agency for Research on Cancer (2019),

stated that Styrofoam is indeed "Carcinogenic” (a chemical, organism, or agent that

has the potential to cause cancer in humans). Styrofoam Tray is frequently tainted

with flame-retardant substances like Hexabromocyclododecane, an additive flame

retardant that promotes increased fire resistance in EPS (Expanded Polystyrene)

building and construction applications that can damage the environment and be

harmful to people's health, due to Styrofoam tray’s hazardous components, which

are styrene and benzene that tend to evaporate their fumes to the air which causes

detrimental effects to our lungs and the ozone layer. As a result, a few cities and

countries such as Andora, Aruba, Chile, Belgium, Belize, etc., have banned the use of

Styrofoam trays (Chase, 2022).

Waste management is a major issue all around the world. Increasingly more

nations are attempting to reduce the quantity of waste collected every year. The

landfill begins to mass up waste totaling numerous loads of garbage. Styrofoam,

according to Knoblauch (2022), has changed society in many ways that make life

simpler and safer, but the synthetic substance has also left negative imprints on the

environment and possibly human health. Styrofoam's diverse set of qualities has

catapulted it to an indispensable place in civilization. It can injure marine species,

contaminate the ecosystem, and put humans in danger during this period. As stated

by Mikaela Gillooley (2015), styrofoam is hazardous not only because it takes up a

significant amount of space but also takes a very long time to disintegrate in a

system that has already been overloaded. Expanded polystyrene causes malnutrition

and death in aquatic species when it is digested. As stated by “Dow Chemical

Company” (2020), it is estimated that 3 million tons of styrofoam are produced each
year in the U.S. and 2.3 million tons of foam end up in landfills each year. That

means 77% of foam produced each year ends up in landfills.

Waste Pro USA (2020) stated that styrofoam trays and containers are

extensively used in restaurants and schools around the United States. However, it is

a common mistake for individuals to dispose of these items improperly,

"contaminating" the entire load and dumping it into the landfill. Styrofoam trays are

frequently employed in business places such as up until four years ago, groceries,

supermarkets, drugstores, quick food restaurants, and wet markets. Customers were

handed styrofoam trays, whether thick or thin when they purchased goods. However,

as people became increasingly wasteful of its usage, the effects of it on the Human

health and the Ecosystem is unbearable. Polystyrene foam can be recycled by

dropping off clean, unmarked pieces at a drop-off site. However, the best way to

protect the environment would be to avoid its use in the first place. Choose not to

purchase polystyrene products or items that are packaged in polystyrene and ask for

alternative containers when eating out (Eco-Health Child Care, 2018). Thus,

styrofoam is dangerous to the environment and to the human health.

Bananas are one of the world's most abundant crops, so banana leaves are

plentiful. Many ancient and cultural cuisines were stored in banana leaves. These

thick, glossy leaves retain moisture and do not degrade quickly, making them an

excellent food saver (Wilson, 2019). The antibacterial qualities of banana leaves are

thought to help prevent food from becoming contaminated by germs or bacteria.

Thus, the food on these leaves lacks any germs or contaminants, promoting your

health and lowering the likelihood that you will become sick (Sahoo, 2022). Banana

leaves' resistance to water also makes harmless chemical liquid fertilizers less

detrimental because it does not stick to the surface. Additionally, washing the leaves
before eating has no health hazards. The consumers can eat by using banana leaves

without worrying even if they live in a dirty or low-lying area. As a result, banana

leaves are sanitary and secure.

With its natural foldable structure and capacity to hold water, banana leaf is

one of the most popular materials for natural food packaging. It is used in the

modern food business and has mostly been discontinued and replaced by Styrofoam

and other synthetic materials (Nature's Produce, 2018). In addition to reducing the

negative effects of styrofoam on animals and landfills, utilizing preserved banana

leaf items reduces the possibility of plastic byproducts and chemicals leaking into

food and beverages, making them considerably healthier cookware, tableware, and

food storage option to plastic. Furthermore, following their primary purpose, they can

be used as garden fertilizers to improve soil fertility (Barret, 2019).

The solution that the researchers came up with to solve all of the problems

that were stated in the previous paragraphs is to make packaging out of banana

leaves. Banana leaves have long been practiced as packaging here in the Philippines.

However, it was solely used for cooked viands. Banana leaves are tough, watertight,

and sanitary. Bananas are also one of the world's most abundant crops, thus banana

leaves are plentiful. Many traditional and ethnic dishes were stored in banana leaves.

These thick, glossy leaves retain moisture and do not decay rapidly, making them an

excellent food saver (Wilson, 2019).

Objectives

This study investigates the utility of banana leaves (Musa acuminata) as a

natural alternative packaging. Its specific goal is to create packaging out of banana

leaves. Ascertain the shelf life and durability of the banana leaf packaging. Evaluate
whether there is a significant difference between banana leaf packaging and

commercial packaging

1. Make a tray packaging using Banana leaves.

2. Analyze the durability and shelf life of the packaging made of Banana leaves.

3. Examine if the packaging constructed from Banana leaves varies significantly

from the ones sold in the commercialized packaging.

Hypothesis

H01: Banana leaves are unable to be a natural packaging for vegetables.

Ha1 Banana leaves are able to have natural packaging for vegetables.

H02: The shelf life and durability of banana leaf packaging are undetermined.

Ha2: The shelf life and durability of banana leaf packaging can determine.

H03: It is unable to determine whether there is a significant difference between

packaging made of banana leaf and commercial ones.

Ha3: It can determine whether there is a significant difference between

packaging

m made of banana leaves and commercial ones.

Significance of the study

This study aims to produce natural, eco-friendly, and budget-friendly

packaging made from banana leaves. This study is beneficial for the following:

Consumers. Using preserved banana leaf goods reduces the threats of Styrofoam

leaching byproducts and chemicals into the vegetables, making them a far healthier
packaging alternative for consumers to utilize than Styrofoam.

Environment. This will help to lessen environmental problems including trash-

related land contamination. Unlike regular Styrofoam, which can take up to 500

years to degrade, banana leaves decompose into natural materials that blend

harmlessly with soil. In contrast to styrofoam which remains in the environment for

almost 730,000 days, this processed biomaterial is completely chemical-free, animal

feed, economical, 100% biodegradable, and returns to nature when thrown in 28 days.

By resolving this issue, 200 million land and aquatic animals would not be killed or

subjected to torture, which would otherwise result in ever-rising piles of waste that

would be nearly as high as Mount Everest and equal to more than 1 billion tons of

garbage annually.

Future researchers. The study will serve as a reference for other researchers who

want to utilize it as a source for additional research. This research will be a useful

reference for researchers who would plan to make any related study precisely the

students under the STEM strand and it can also help future researchers by giving

them an idea of how the product is made. Furthermore, the methods and ideas

employed in this paper may be improved upon by other scholars.

Scope and Delimitation

The general purpose of this study is to find out how effective banana leaves

are and how they might possess some impact on the ecosystem. The study will also

look at how successful plant-based goods are as a non-toxic alternative to

Styrofoam-based packaging. The study will be immensely advantageous not just to

entrepreneurs, but also to our environment by lowering our reliance on Styrofoam.

Banana Leaves (Musa acuminata) have the potential to replace the traditional

packaging setting, even though it lacks some qualities when compared to

Commercialized Packaging. Banana leaves have some antibacterial and antioxidant

properties which are Polyphenols, that Commercialized packaging lacks.

The procedure upon making a natural alternative to Styrofoam tray packaging

for vegetables includes; Cutting of banana leaves into little cubes so that it can be

easily blended. Put the cube like banana leaves into the blender. To acquire the

powder, sift the blended banana leaves. Peel the jackfruit and extract the sap by

using a barbeque stick roll and roll until you can have enough adhesive necessary.

Mix the powdered banana leaves (200g) with cornstarch (50g) and Jackfruit sap

(60g), these three are the major components that are necessary to produce a tray

packaging material. Knead the three materials using barehanded. Knead them

thoroughly until it becomes flexible. Molding process; to give a particular shape

using a rigid frame. After that, sun drying is the final step, it plays a critically

important role in enhancing global food security. By removing the moisture to a safe

level, the drying process can prevent the growth and reproduction of microbial

proliferation, mitigate moisture-mediated and deteriorative biochemical reactions.

The drawback of the study is that banana leaves have an odd smell that is pungent

and it is not waterproof. However, during testing, the quality of this study will

exclusively focus on enhancing shelf life and durability by applying all-natural

components such as banana leaves, corn starch, and jackfruit sap. The product will

take at least 3 days to finish. The research will be conducted in San Pablo

Maguindanao Cotabato City.

Definition of terms

Powdered Banana Leaves. The main material in making the tray packaging.

Cornstarch. The material that will harden the banana leaves in making it more durable.

Jackfruit sap. The material that will help the cornstarch in making the tray more durable.
 CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDIES

Related Literature

As stated by Pratama and Junianto (2021), in her article “Banana Leaves as A

Natural Food Packaging”, Banana leaf’s natural features of folding structure and

capacity to store water, banana leaves are one of the most commonly used

materials for natural food packaging. Plastic and other synthetic materials have

largely supplanted it in the modern food business. The researchers demonstrated

that banana leaves have the potential to be utilized as an eco-friendly and natural

option for packing containers. They stated in their article that banana leaves had

features that synthetic packaging does not have, such as their capacity to

decompose quickly. In food industry banana leaves also revealed to have a special

property for fermentation as Dangke Cheese that was packaged by banana leaves

reduced microbial contamination than the plastic material (Zakariah et al.

2019). According to Statista Research Department (2021), in the article “Production

volume of bananas in the Philippines from 2012 to 2021” In 2021, the volume of

bananas produced in the Philippines amounted to approximately 9.1 million metric

tons and the total land area production is around 30 million hectares.

Wilson (2019), in their article “Can Banana Leaves Replace Traditional Plastic

Packaging?” Banana leaves are tough, waterproof, and hygienic. Bananas are one of

the most widely grown crops in the world, thus they are easily accessible. Banana

leaves were used to wrap several traditional dishes from the past for storage. These

large, glossy leaves are the ideal food saver since they retain moisture and are

difficult to decompose. Naturally, this also implies that a lot of cultures are already
accustomed to the notion of using banana leaves as a kind of packaging and are

thus ready to accept them in stores. In places like Thailand, banana leaves are

already widely used.

Banana leaves contain large amounts of Polyphenols which are natural

antioxidants. Polyphenols, which are plant-based antioxidants, are prominent in

banana leaves, especially the specific type of polyphenol called EGCG, or

epigallocatechin gallate. Numerous meals derived from plants include polyphenols, a

kind of natural antioxidant. In actuality, epigallocatechin gallate is a member of the

catechin family. It possesses three phenol rings and potent antioxidant qualities.

Polyphenols, are said to protect against a variety of lifestyle diseases, are absorbed

by food served on banana leaves that may prevent or delay types of cell damage. It

was stated that Banana leaves are high in antioxidants, and that eating meals on a

banana leaf is one of the cheapest and least expensive options (Siran, 2021). Large,

pliable, and waterproof describe banana leaves. They give food that is cooked in

them or served on them a scent; steaming food with banana leaves gives it a mild,

sweet flavor and perfume. The leaf may be kept in its original green color for up to a

year, and its shelf life can be extended to three years.

The banana or Musa acuminata belongs to the Musaceae family and is one of

the most important tropical and subtropical fruit crops (Kumar & Majee, 2021). It is

grown on more than 9 million hectares of land worldwide. There are numerous uses

for this plant's leaves, including the preparation, storage, and serving of food. And

people rarely use it because it is considered impractical, unsafe, and not durable.

Apart from that, many people still use banana leaves for food packaging since it has

characteristics that cannot be compared if it is wrapped in synthetic packaging. A

significant tropical and subtropical fruit crop is the banana (Musa acuminata), which
is a member of the Musaceae family, cultivated on over 9 million hectares of land

worldwide (Padam, Tin, Chye, and Abdullah, 2012).

The main source of energy organ of a banana plant is the leaf. It is made up of

the leaves and stems, which shrink into a petiole, and the leaf blade. The blade is

split into two lamina halves by the midrib, which develops from the petiole. From

midrib to margin, the lamina veins form a long S shape that runs parallel to one

another (Vezina, 2020). The leaves of this plant have a wide range of uses, including

food preparation, packaging, and serving in a variety of tropical and subtropical

cuisines (Mohapatra, Mishra, & Sutar, 2010). With their inherent benefits for natural

food packaging, banana leaves are one of the most popular materials. Hemicellulose,

which makes up roughly 12.4% of the fiber in banana leaves, may help in the

formation of hydrogen bonds because it includes groups of carboxylic acids

(Preechawong, Peesan, Supaphol, & Rujiravanit, 2005). Since Hemicellulose is a non-

crystalline polymer with hydrophilic characteristics, which might also help with the

fiber's ability to swell and improve the flexibility of the packing material (Karimah,

Ridho, Munwar, Adi, Damayanti, Subiyanto, & Fudholi, 2021).

With their natural foldable structure and capacity to hold water, banana leaves

are one of the most popular materials for natural food packaging. It is used in the

modern food business and has mostly been discontinued and replaced by styrofoam

and other synthetic materials (Nature's Produce, 2018). The foldable design and

water-holding capacity. Banana leaves are frequently used as a substitute for

Indonesian food and are packaged with modern synthetic materials. However, there

is a limitation to this, because some Indonesian traditional foods rely on natural food

packaging. Some foods, such as peanuts, come with their packaging and cannot be
prepared without them. "Ba Chang/Bakcang/Zongzi," is a type of meat dumpling in

which the leaves are 'processed' or boiled before being used to wrap the meat. The

wrapping is so crucial that there are 57 known leaf types specifically for it, according

to the record (Lin, Luo, Long, & Long, 2019).

Food packaging materials serve to increase food's shelf life and mechanically

guard it against chemical as well as biological pollutants. The safest food packaging

materials to utilize include natural components such as leaves. Considering leaves

have a positive effect on the environment, they make excellent natural packaging

materials. for consumers and the environment because they are readily available, do

not contain toxic chemicals, are produced easily, and impart a mouthwatering scent

to food (Astuti, 2009). The leaves of Klutuk banana leaf of susu and Wulung are

good as food packaging material as their sample of the third leaf stalk (petiole)

based on its mechanical properties, color, and antioxidant activity (Rahmadhia &

Juwitningtyas, 2020). The highest antioxidant activity is found in the first leaf bud

(shoot) of Klutuk banana leaves of susu and Wulung cultivars. In research about

organoleptic properties, banana leaves packaging was revealed to provide

organoleptic properties, especially in terms of aroma, color, taste, and texture on

fermented cassava or tape with the others sample being plastic packaging and jar

packaging (Hidayah & Basiran, 2021). Easily decomposing into natural polymers,

biodegradable materials are one such category within a short length of time

following disposal, under the influence of microorganisms (Babu, Connor, & Seeram,

2013).

Products from Banana Leaf Technology (2021), have several advantages.

Aside from reducing the negative effects on wildlife and landfills, using preserved
banana leaf products reduces the risk of Styrofoam byproducts and toxins leaching

into food and beverages, making them a far healthier cookware, dinnerware, and

food storage alternative to plastic. Furthermore, after their primary use, they can be

used as animal feed or garden fertilizer to improve soil fertility. Any new initiatives

and efforts are underway to reduce and eliminate the use of Styrofoam tray, and

many new ideas are on the way, and "Banana leaves for packaging food" is one of

those ideas that we've implemented to save our mother earth from pollution and to

serve healthy food to our customers. Since banana leaves are available free of cost

and are massive in the tropics, they save the expenses of plastic for store owners

too.

Banana leaves are completely eco-friendly and sustainable, and they are ideal

for organic fruits and vegetables. Many businesses are abandoning single-use

Styrofoam trays in favor of perishable and eco-friendly packaging. Banana leaves are

an excellent alternative to Styrofoam for food packaging. They are cheap, because

banana leaves are easily available everywhere and are easily accessible too. They

cost nothing to grow, and they are already growing in existing distribution channels.

They are clean. The rapid form of banana leaves means they are easy to clean and

waterproof. If we talk about other leaves, they may not be clean enough to be used

for food. They are attractive. Banana leaves are brightly colored, and they retain that

bright color for a longer time, so if fruits and vegetables are packed in banana leaves

they look fresh and new for few days. They are compostable. No special procedures

are required to throw out or remove the banana leaves; they can be thrown in the

trash or you can easily compost them outside. It is an excellent step toward creating

a chemical-free environment. Banana leaves are light, healthy, and visually appealing.

Many people who are sensitive to Styrofoam can benefit from the use of banana
leaves. One solution to Styrofoam packaging is to use banana leaves as an

alternative to Styrofoam trays because they do not transmit harmful chemicals to

food. Using banana leaves to package fresh fruits and vegetables is also beneficial.

It encourages consumers to be environmentally conscious.

In conclusion, Banana Leaves are inexpensive, widely available, and

biodegradable. Banana leaves are also known to be utilized as natural packaging

with antioxidant, antimicrobial, and organoleptically pleasant properties, which is

why they are one of the most commonly used leaf packaging materials. Banana

leaves contain a plant-based substance called polyphenols, which is recognized for

its antioxidant effects. As it is difficult to digest, eating the banana leaf itself is not a

good idea, but packing food in banana leaves allows the food to absorb the

polyphenols that help your meal be healthy and full of disease-fighting antioxidants

(Patom, 2019).

Related Studies

In the study of Rahiman (2015), It is stated that soaking a raw banana leaf in a

glycerol solution at various ratio values, 1:1, 1:2, and 1:3—with various soaking

times—namely, 4, 6, 8, 10, and 12 seconds—is effective. The glycerol solution had a

temperature range of 40, 60, 80, and 100°C as well. With a ratio of 1:1, a solution

temperature of 100°C, and a soaking time of 10 seconds, the film exhibits less water

absorption and exhibits better tensile strength, ripping strength, and folding

endurance than other films. Glycerin is a humectant, which means it preserves

moisture in the same way as water does. It is essential to many products in the food,

pharmaceutical, and cosmetic industries due to its sweet and preservation

properties (Mezzoni Foods, 2022). It acts as a preservative for plant leaves and food-

based substances. Without it, many of these products' shelf lives would be

decreased since plant or food leaves and extracts would definitely support the

growth of bacteria, mold, or fungi. Banana leaves are a sustainable option for food

packaging since they can contain moisture and water within and decompose after

being removed and bananas are one of the most widely grown crops in the world,

making them readily available. Banana leaves are also water and moisture-resistant,

they are simple to clean and reuse without the need for additional chemical

processing to improve any of those qualities. Banana leaves may eventually

deteriorate and turn into a type of organic compost (Mendes & Pedersen, 2020). The

banana, is a prominent tropical and subtropical fruit that belongs to the Musaceae

family and has been farmed for many years and is one of many plants whose leaves

are used as natural food packaging. Due to the waxy material coating’s hydrophobic

properties, it has a water-holding capacity that enables it to hold thick soupy dishes

(Ramadhan, Wardana, & Fadhilah, 2020). In addition to that, locating them is easy

and accessible. Since banana leaves are flexible and waterproof you can wrap a

variety of reasonably sized food items, and they can often serve as a serving utensil

due to their size. Using banana leaves is one of the most economical and affordable

options to go for (Wilson, 2019).

A study conducted by Boko, Heideveld, & Elsen (2018) said that people from

developing nations have improved the archaic practice of using leaves to package

food through cultivation, treatment, etc. – biodegradable packaging is already a part

of daily life. For example, a supermarket called Rimping in Chang Mai, Thailand has

recently been acknowledged for using banana leaves as eco-friendly packaging for
their goods. The Planet Voice (2021) confirmed that using banana leaves for

packaging fresh fruits and vegetables has a great deal of value too. It encourages

the consumer to care for the environment. It decreases the risks of leaching toxins

into your fruits and vegetables. Making them a healthier option. Banana leaves as

packaging are beneficial, healthy, and safe for individuals and communities. Which

motivates consumers to protect the environment (Barret, 2019). In Asian regions,

banana leaves are considered a traditional food medium and are used for food

packaging. But the limited shelf life and properties were no match for its alternatives.

It has been used for a hundred years in Asian regions for packaging. However, due to

its poor shell life, people rather use plastic packaging because of its ability to

increase shell life and prevent the deterioration of goods (Hoeven, 2019).

Conceptual Framework

This study will determine the potential of banana leaves as a natural

packaging. The potentiality will be tested by dependent variables such as its

durability and shelf life. The experiment will determine if the independent variables

are compatible matters in the production of banana packaging.

(Independent
Variable) (Dependent Variable)

-Banana Leaves

-Jackfruit Sap -Durability

-Cornstarch -Shelf life

Figure 1 The schematic diagram showing the independent and dependent variable/s

of the study.

CHAPTER III

METHODOLOGY

Research Design

This study utilizes This study utilizes a quantitative methodology with an

experimental research design. According to Fleetwood (2023), quantitative research

is a in the study of phenomena. Through sending out online questionnaires, surveys,

and polls, and by using sample methods, quantitative research gathers data from

current and future clients. Experimental research design is a research method of

doing research in a methodical, controlled manner—known as the experimental

design—ensures that precision is maximized and that specific conclusions about a

hypothesis statement could be made. Usually, the goal is to determine how much

effect a factor, independent variable, or dependent variable has on another one. (Bell,

2019). Science-based research projects or topics of study are referred to as science

investigatory projects (SIPs), and typically are carried out by young, the middle, or

high school students. These scientific investigations are designed to be either group

projects for in-class science fairs or individual works for exhibits. The purpose of

these tasks is to provide younger students with an enjoyable, captivating, and

engaging approach to learn about science and research in a manner that is

comparable to that of Ph.D. students and graduate researchers. (Collins, 2021). The

researchers will conduct a series of tests to assess the efficacy of the banana leaf

tray. Each test includes three (3) trials because the researchers want to achieve the

best possible results. The researchers will carefully monitor the set of tests. These

experiments will determine the durability, efficacy, and shelf life of the banana leaf

tray.

Study Area

The study will be experimented with in one of our group members' households

in Cotabato City. The area is locally known for its vast number of Banana trees which

is the main requirement of the study.

Procedure
A. Gathering of Materials

The banana leaves will be obtained from one of the researcher's homes,

which has a sufficient supply of banana crops. The natural rubber will be obtained

from South Upi, a Municipality in the province of Maguindanao del Sur, the

Philippines, which is known to have a large supply of rubber. Other material such as

cornstarch will be obtained on the local supermarket.

B. Research Instrument

This research used the making of using Banana Leaves as a natural

alternative to styrofoam tray packaging for vegetables.

C. Procedure

1. The researchers will cut the Banana Leaves into little squares for it to be

easily shredded by the blender.

2. To acquire the powdered leaves, sift the blended banana leaves. To make

the most of it, blend the shredded banana leaves again. Repeat the procedure

until the shredded banana leaves are completely free of powder.

3. To make a slurry that will help in the sticking of the powdered banana

leaves, combine water and cornstarch. Combine the powdered banana leaves

well into the slurry.

4. Add the Jackfruit Sap onto the mixture. Mix until well combined.

5. Pour the mixture into the molder. Wait until it dries out.

5. Place the manufactured paste into into the mold.

 6. Wait for 3 days for it to completely dry.

Materials and Equipment:

Large Material/s Equipment Other Materials

Banana Leaves Blender Jackfruit Sap

Scissors Cornstarch

Sifter

Bowls

Styrofoam Tray (mold)

Data Gathering

The product will be examined by the researchers through an observational

study and some testing to determine the product's shelf life and durability. Banana

Leaves, Cornstarch, and Jackfruit Sap will be used in one of the tests to determine

whether the product can achieve the requisite durability. The goal of this experiment

is to ascertain whether the product can be made with the aforementioned tools with

enough tenacity to serve as packaging. If Banana Leaves do not last because of

putting Cornstarch and jackfruit Sap, that means that it is not compatible with each

other. The purpose of this experiment is to find out how long the product's

endurance can last. The researchers will utilize vegetables to test the Banana

Leaves' capacity as packaging. The Banana Leaves test is used to gauge a material's

tensile strength by looking at how long it will last and function as a wrap.

Temperature fluctuations can also be used to gauge the consistency of Banana

Leaves. The researchers will examine the outcomes of the other four trials to

evaluate the product's overall quality before assessing its overall efficacy.

Mixture 1 Test Type Instruments Procedure Result

used in Trials

Trial No. 1 Test for None The

Durablility researches will

-2 cup of
observe if the
Banana
Banana leaf
Leaves
tray is durable
-1 cup of
enough to
cornstarch
protect

vegetables

when

packaged. If

the Banana

leaf tray does

not break or

crumble this
 assures the

product’s

durability.

Test for -None The

Shelflife researchers

will evaluate if

the product’s

shelf life can

last for a

month, if the

product will

deteriorate for

only a week

this indicate

that the

product is a

failure.

Trial No. 2 The

researches will

observe if the

Banana leaf

tray is durable

enough to

protect

vegetables
 when

packaged. If

the Banana

leaf tray does

not break or

crumble this

assures the

product’s

durability.

Trial No. 3 The

researchers

will evaluate if

the product’s

shelf life can

last for a

month, if the

product will

deteriorate for

only a week

this indicate

that the

product is a

failure.

Mixture 2 Test Type Instruments Procedure Results

used in Trials
Trial No. I Test for Shelf -None The

life researchers

will evaluate if

the product’s

shelf life can

last for a

month, if the

product will

deteriorate for

only a week

this indicate

that the

product is a

failure.

Test for The

Durabilty researches will

observe if the

Banana leaf

tray is durable

enough to

protect

vegetables

when

packaged. If

the Banana
 leaf tray does

not break or

crumble this

assures the

product’s

durability.

Trial No. 2 Test for Shelf None The

life researchers

will evaluate if

the product’s

shelf life can

last for a

month, if the

product will

deteriorate for

only a week

this indicate

that the

product is a

failure.

Trial No. 3 Test for None The

Durability researches will

observe if the

Banana leaf

tray is durable
 enough to

protect

vegetables

when

packaged. If

the Banana

leaf tray does

not break or

crumble this

assures the

product’s

durability.

CHAPTER IV

RESULTS AND DISCUSSIONS

This chapter provides a detailed presentation of the data collected throughout the

product's testing. Additionally, this chapter presents, evaluates, and analyses the

data gathered for the science investigation project. In order to further explain the

data and results that are relevant to the issues that the researchers have previously

discussed/in the study objectives, the results will be presented in a descriptive

manner. The various findings are discussed and analyzed together with supporting

justifications. A table with the findings from the three trials displays each piece of
information gathered for each treatment. A detailed commentary is given after the

table to further explain and elaborate the outcome.

Treatment 1: Banana Leaf Tray Packaging with 2 cups of Shredded Banana leaves,
1 cup of Cornstarch

Table 2. Table showing the data gathered form each trial of Banana Leaf Tray
Packaging with 2 cups of Powdered Banana leaves, 1 cup of Cornstarch.

2 cups of Shredded Banana leaves, 1 cup of Cornstarch

TRIAL 1 TRIAL 2 TRIAL 3

Durability Shelfife Durability Shellife Durability Shelflife

The trays The tray last The trays The tray last The trays The tray last

adhesive for at least adhesive for at least adhesive for at least

strength was 15 days. strength was 15 days. strength was 15 days.

weak. weak. weak.

For the results of treatment 1, all three (3) trials were able to produce a tray

packaging. For trial one (1), the durability of Banana leaf tray can easily be crumbled

but for the shelf life, the researchers were able to determine that it can last for at

least 15 days. For the second trial, the durability of Banana leaf can easily be

crumbled but for the shelf life, the researchers were able to determine that it can last

for at least 15 days. Lastly, for the second trial, the durability of Banana leaf can

easily be crumbled but for the shelf life, the researchers were able to determined that

it can last for at least 15 days. The Treatment 1: Banana Leaf Tray Packaging with 2

cups of Shredded Banana leaves, 1 cup of Cornstarch, the tray can last half a month

and its durability is considerably weak.

Treatment 2: Banana Leaf Tray Packaging with 2 cups of Powdered Banana leaves,
1/2 cup of Cornstarch and 1 cup of Jackfruit Sap

Table 3. Table showing the data gathered form each trial of Banana Leaf Tray
Packaging with 2 cups of Powdered Banana leaves, 1 cup of Cornstarch and 1 cup of
Jackfruit Sap.

2 cups of Powdered Banana Leaves, 1/2 cups of Cornstarch, and 1 cup of

Jackfruit Sap

TRIAL 1 TRIAL 2 TRIAL 3

Shelf life Durability Shelf life Durability Shelf life Durability

The The durability The The durability The The durability

packaging improved but packaging improved but packaging improved but

did not needs further did not needs further did not needs further

deteriorate development. deteriorate development. deteriorate development.

quickly. quickly. quickly.

For the results of treatment 2, all three (3) trials were able to produce a tray

packaging. For trial one (1), the durability of Banana leaf tray has improved but

needs further development. The researchers were able to determine that it can last

for at least 17 days. For the second trial, the banana leaf tray has improved but

needs further development. The researchers were able to determine that it can last

for at least 17 days. Lastly, for the third trial, the durability of banana leaf has

improved but needs further development. The researchers were able to determine

that it can last for at least 17 days. The Treatment 2: Banana Leaf Tray Packaging

with 2 cups of Powdered Banana leaves, 1 cup of Cornstarch and 1 cup of Jackfruit

Sap.
Treatment 3: Banana Leaf Tray Packaging with 200g Powdered Banana leaves 50g
of Cornstarch and 60g of Jackfruit Sap

Table 4. Table showing the data gathered from each trial of Banana Leaf Tray
Packaging with 2 cups of 1 cup of Cornstarch and 1 cup of Jackfruit Sap.

200g Powdered Banana leaves 50g of Cornstarch and 70g of Jackfruit Sap

TRIAL 1 TRIAL 2 TRIAL 3

Durability Shelfife Durability Shellife Durability Shelflife

The trays The tray last The trays The tray last The trays The tray last

adhesive for at least adhesive for at least adhesive for at least

strength is approximately strength is 26 days. strength is 28 days.

satisfactory. 24 days satisfactory. satisfactory.

For the results of treatment 3, all three (3) trials were able to produce a tray

packaging. For trial one (1), the durability of Banana leaf tray was strong and were

able to hold the banana leaves just like the commercialized packaging. For the shelf

life, the researchers were able to determined that it can last for at least 24 days

when exposed to sun. For the second trial, the durability of Banana leaf tray can

easily be crumbled but for the shelf life, the researchers were able to determine that

it can last for at least 26 days. Lastly, for the third trial, the durability of Banana leaf

tray was strong. For the shelf life, the researchers were able to determine that it can

last for at least 28 days. Treatment 3: Banana Leaf Tray Packaging with 200g

Powdered Banana leaves 50g of Cornstarch and 70g of Jackfruit Sap.

Durability Test
 Trial Type Materials Used Procedure Result

No. of Test

Trial Drop Cellphone The researchers will The tray did not break

No. Test place the cellphone down hence the

1 on the tray while cellphone did not fall

holding it up high. onto the ground.

Trial Drop Manufactured Drop the tray from a The tray did not

No. Test tray high place. shatter into pieces.

CHAPTER V

SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATION

Summary of Findings

The results acquired in this science investigatory project were evaluated in

accordance with the study’s objectives. The results of this study showed that
Banana leaves as a tray packaging is indeed effective and shows good packing

potential, therefore successfully making it possible to use Banana leaves as a tray

packaging. The researchers observed that the Banana leaf tray smelled strongly to

the commercially produced one's. This study has three (3) treatments with three (3)

trials each to compare the durability of the product and observe its safety and

deterioration. For each treatment, there is a variation in measurements, and the

components of the product further elaborate the relationship of the independent

variables with the dependent variables when made into a tray packaging. After

conducting three (3) trials, each shows different results, which were further

elaborated and observed in the results and discussions.

Conclusion

The data acquired from the three (3) treatments showed up in the results of each

trial. The result shows the Banana leaves, jackfruit sap and cornstarch, which are

independent factors, have a significant impact on the safety and effectiveness of the

banana leaves (musa acuminata) tray. The most important conclusion of the study is

that the jackfruit sap and cornstarch have a strong impact on banana leaf trays and

that this effect is time and concentration dependent. The researchers can

confidently state that the banana leaves tray is better than the Styrofoam tray.

Another thing is that the banana leaves tray is absolutely safe to be used for

vegetables, since none of the trials produced dirt. After countless trials based on

information gathered, the researchers can therefore conclude that the safest and

most effective trials is the third treatment with 200g powdered Banana leaves, 50g

of Cornstarch, 60g of Jackfruit sap, according to the objectives of this study.

1. Banana leaves (Musa acuminata) with Jackfruit sap and Cornstarch is effective as
a natural alternative Banana leaves tray.

2. Banana leaves (Musa acuminata) with Jackfruit sap and Cornstarch is safe to use.

3. Banana leaves (Musa acuminata) tray did not break down.

Recommendation

The researchers recommend the following:

1. The researchers recommend to future researchers to find a better adhesive other

than cornstarch as it is weak when exposed to liquid components.

2. The researchers recommend to future researchers to find a component that will

lessen the pungent smell of the banana leaf tray.

3. The researchers recommend to future researchers to use a tray molder to make

the packaging more visually appealing and attractive.

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