Elucidation of Carbon Dioxide Generated Via Biodegradation of Bioplastic Derived from Local Banana Peel

Much research has recently focused on sustainable substitutes for traditional petroleum-based plastics due to the worldwide environmental crisis and the growing plastic waste problem.Bioplastics have become a possible alternative to lessen the adverse environmental effects of conventional plastics.Thus, conventional plastics are primarily linked to pollution and ecological deterioration throughout their lifecycle, exacerbating environmental problems.This research responds to the necessity to look into sustainable alternatives.This study aims to achieve sustainable development by effectively utilizing banana peel wastes from different stages of ripening to lessen carbon footprints and greenhouse gas emissions.This study used five characterization methods: sensory evaluation test, ATR-FTIR analysis, water solubility, soil burial test, and aerobic biodegradation measurement.Observation recorded that the ripe bioplastic has a sweet scent due to 90% of the total esters in the film.The texture of each film can have a different impact on the water solubility.ATR-FTIR analysis evaluated the functional groups in the films at specific bands, such as C-O and C-H stretching.The results showed that only minimally existing unripe and overripe peaks are at wavenumber 2250-2100 cm -1.A few parameters, including soil moisture, pH, and temperature, were thoroughly assessed as part of a biodegradability study of the bioplastic generated.This research shows that bioplastic from all stages of ripening degrades more quickly in wet soil and at high temperatures.Bioplastics undergo degradation by microorganisms, which generate gases, biomass, and water when buried in soil.Aerobic biodegradation measurement was conducted by titrating KOH and HCI with the presence of phenolphthalein for five consecutive weeks to determine the amount of released CO2.Among all these tests, only overripe bioplastic exhibits the highest rate of degradation, followed by ripe and unripe.