Utilization of Bacterial Cellulose of Nata de Soya as an Alternative Raw Material for Honeycomb Paper Wrap

Denisda Nabhan Azis, Sharfina Rani Aziza, Isnania Puspitaningtyas, Mohammad Syafiq Alika Putra, Margono Margono

Abstract

ABSTRACT. The growing production of wood-based paper has contributed to deforestation and environmental pollution, underscoring the urgent need for alternative, sustainable raw materials. Bacterial cellulose derived from nata de soya presents a promising non-wood source for paper production. This study investigated the utilization of bacterial cellulose from nata de soya as a raw material for honeycomb paper wrap applications. Bacterial cellulose obtained from 18-day-old nata de soya was processed into paper with the addition of kaolin and tapioca as functional additives. Four formulations were evaluated: Formula 1 (100% bacterial cellulose), Formula 2 (62% bacterial cellulose and 38% kaolin), Formula 3 (76% bacterial cellulose and 24% tapioca), and Formula 4 (52% bacterial cellulose, 32% kaolin, and 16% tapioca). The resulting papers were characterized in terms of thickness, grammage, moisture content, tensile strength, and load-bearing capacity. The results demonstrated that Formula 4 exhibited the most favorable performance, with a thickness of 0.43 mm and a grammage of 191 g/m², complying with packaging paper standards (SNI 8218:2015). The moisture content was 5.66%, within the acceptable limit specified by SNI 7274:2008, and the tensile strength reached 1.659 kN/m, exceeding the minimum standard requirement. Furthermore, the honeycomb paper wrap produced using Formula 4 showed a load-bearing capacity comparable to that of commercial products. These findings indicate that bacterial cellulose paper formulated with a combination of kaolin and tapioca has strong potential as a sustainable alternative material for honeycomb paper wrap.

Keywords:

Bacterial cellulose, Deforestation, Honeycomb paper wrap, nata de soya, Tofu wastewater


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DOI: https://doi.org/10.20961/equilibrium.v9i1.92905

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