Production of paper straw from coffee (Coffea canephora) husks / by Claire Anne C. Buhay and Hanli Kalyn L. Espineli.
Material type: TextLanguage: English Publication details: Indang, Cavite : 2017. Cavite State University- Main Campus,Description: xiii, 61 pages : 28 cm. illustrations ; Content type:- text
- unmediated
- volume
- 676 B86 2017
- Includes bibliographical references.
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