International Journal For Multidisciplinary Research

E-ISSN: 2582-2160   •   Impact Factor: 9.24

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Biopolymer/Edible Plastic used for Seasoning Packet in Instant Noodles

Author(s) Ms. Natascha Adeline Ziliwu, Ms. Yalda Kinanti Suryasaputra
Country Indonesia
Abstract Using plastics in Indonesia has gotten out of control in the coming years because of food or drink packaging. The build-up of plastic in rivers, abandoned land, forests, open waterways, and lakes have not only affected Indonesia but the rest of the world as well. Making edible plastic seasoning packets for instant noodles edible will help reduce the amount of trash due to plastics and help create a greener and cleaner environment for us. It could also reduce flooding when the rainy season comes. We want to create plastic seasoning packets of instant noodles that are edible and which people can boil/cook with the noodles themselves.

For our investigation, we wanted to know which biopolymer is the best material in making edible plastic seasoning packets for instant noodles. We used 6 different biopolymers (gelatin, potato starch, arrowroot starch, rice flour, cornstarch, and tapioca starch). Based on our findings, we found out that potato starch is the most suitable material for making edible plastic packaging. We have chosen this specific biopolymer because of its similarity to real plastic in terms of solubility, bacteria growth because it is made by organic ingredients and shelf life. We also find that the cost of production will be lower and will therefore be a good product to market worldwide should this be further developed.
Keywords food technology, biopolymer, edible plastic, seasoning packet, instant noodles, biochemistry
Field Biology > Bio + Chemistry
Published In Volume 7, Issue 3, May-June 2025
Published On 2025-05-18
DOI https://doi.org/10.36948/ijfmr.2025.v07i03.45295
Short DOI https://doi.org/g9kvd5
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