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Production of paper straw from coffee (Coffea canephora) husks / by Claire Anne C. Buhay and Hanli Kalyn L. Espineli.

By:

Buhay, Claire Anne C [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2017. Cavite State University- Main Campus,Description: xiii, 61 pages : 28 cm. illustrations ; Content type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

676 B86 2017

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Includes bibliographical references.

Abstract: BUHAY, CLAIRE ANNE C., ESPINELI, HANLI KALYN L. Production of Paper Straw from Coffee Husks. Research Study, Science High School, College of Education, Cavite State University, Indang, Cavite. May 2017. Adviser: Prof. Dulce L. Ramos. The study entitled "Production of Paper Straw from Coffee (Coffea canephora) Husks" was conducted at the Pulp and Paper Testing Laboratory of the University of the Philippines Los Bafios- Forest Products Research and Development Institute primarily to produce paper straw from coffee husks. Specifically, this study aimed to l) determine the percentage fiber recovery from coffee husks; 2) ascertain the properties of the paper straws in terms of tensile strength, tear index, burst index and thickness; 3) find out the absorbing capacity of the produced paper straws; 4) identify the sensory characteristics of the produced paper straw from coffee husks in terms of color, odor, and texture; and 5) establish the level of acceptability of the produced paper straw from coffee husks. Experimental research was employed utilizing three treatments with varying amounts of coffee husks and waste paper: Tl (50% waste paper + 50% coffee husks), T2 (60% waste paper + 40% coffee husks) and T3 (65% waste paper + 35% coffee husks). Friedman Analysis of Variance was used to determine the significant differences among the three treatments. The quality of the paper straws made was evaluated in terms of color, odor, texture, and level Of acceptability by thirty (30) respondents composed of 10 teachers and 20 students from CvSU- Science High School. Forty two (42%) percent of the fiber present in coffee husks was recovered. Treatment 3 emerged first in terms of tensile strength and resistance to tear, second in terms of burst index and thickness. Treatment I was second in terms of tensile strength, third with respect to tear index and thickness but first with regard to resistance to burst. Treatment 2 was third in terms of tensile strength and burst index, second with respect to tear index but the thickest of all the treatments. Treatment 2 also had the highest absorbing capacity. Results of the sensory evaluation revealed that all three treatments are brown in color, with pleasant odor and slightly smooth in texture. Moreover, all the treatments are generally acceptable. In this study, it has been proven that the use of coffee husks is feasible in making paper and eventually paper straw

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	676 B86 2017 (Browse shelf(Opens below))		Link to resource	Room use only	RS-783		00011226

Research Study (Science High School) Cavite State University

High School

Includes bibliographical references.

BUHAY, CLAIRE ANNE C., ESPINELI, HANLI KALYN L. Production of Paper Straw from Coffee Husks. Research Study, Science High School, College of Education, Cavite State University, Indang, Cavite. May 2017. Adviser: Prof. Dulce L. Ramos.
The study entitled "Production of Paper Straw from Coffee (Coffea canephora) Husks" was conducted at the Pulp and Paper Testing Laboratory of the University of the Philippines Los Bafios- Forest Products Research and Development Institute primarily to produce paper straw from coffee husks. Specifically, this study aimed to l) determine the percentage fiber recovery from coffee husks; 2) ascertain the properties of the paper straws in terms of tensile strength, tear index, burst index and thickness; 3) find out the
absorbing capacity of the produced paper straws; 4) identify the sensory characteristics of
the produced paper straw from coffee husks in terms of color, odor, and texture; and 5) establish the level of acceptability of the produced paper straw from coffee husks.
Experimental research was employed utilizing three treatments with varying
amounts of coffee husks and waste paper: Tl (50% waste paper + 50% coffee husks), T2 (60% waste paper + 40% coffee husks) and T3 (65% waste paper + 35% coffee husks).
Friedman Analysis of Variance was used to determine the significant differences among the three treatments. The quality of the paper straws made was evaluated in terms of color, odor, texture, and level Of acceptability by thirty (30) respondents composed of
10 teachers and 20 students from CvSU- Science High School.
Forty two (42%) percent of the fiber present in coffee husks was recovered.
Treatment 3 emerged first in terms of tensile strength and resistance to tear, second in terms of burst index and thickness. Treatment I was second in terms of tensile strength, third with respect to tear index and thickness but first with regard to resistance to burst. Treatment 2 was third in terms of tensile strength and burst index, second with respect to tear index but the thickest of all the treatments. Treatment 2 also had the highest absorbing capacity.
Results of the sensory evaluation revealed that all three treatments are brown in color, with pleasant odor and slightly smooth in texture. Moreover, all the treatments are generally acceptable.
In this study, it has been proven that the use of coffee husks is feasible in making paper and eventually paper straw

Submitted copy to the University Library. 07/17/2017 RS-783