Sustainability Efforts for Green Packaging as an Eco-Friendly Alternative Based on a Life Cycle Assessment Approach in the Food Product Supply Chain
DOI:
https://doi.org/10.51601/ijse.v6i3.787Abstract
The increasing use of plastic packaging in food supply chains poses environmental concerns due to resource consumption and the potential generation of plastic waste. This study aims to evaluate the environmental impacts of plastic packaging using Life Cycle Assessment (LCA), identify critical impact hotspots, and develop a green packaging alternative based on starch bioplastic. The LCA was conducted using a cradle-to-gate system boundary with SimaPro and the Eco-costs 2024 V1 method across three packaging scenarios: polyethylene (PE), multilayer packaging, and polylactide (PLA). The bioplastic was developed using three formulations: F1 (glycerol), F2 (glycerol and CMC), and F3 (glycerol, CMC, and ginger extract), and was evaluated based on thickness, tensile strength, and elongation at break. The LCA results showed single score values of €14.6 for PE, €28.2 for PLA, and €65.9 for multilayer packaging, with carbon footprint identified as one of the major contributors to the environmental impact of the multilayer scenario. The bioplastic testing results showed thicknesses of 0.40, 0.50, and 0.40 mm for F1, F2, and F3, respectively, with tensile strength values of 4.28, 5.16, and 4.73 MPa and elongation at break values of 48.35%, 68.42%, and 57.26%, respectively. Among the three formulations, F2 demonstrated the best mechanical performance. The integration of LCA and mechanical testing indicates that the development of green packaging should consider a balance between material performance and environmental impacts. This approach supports Sustainable Development Goals (SDGs) 9 and 12 and provides a basis for developing more sustainable packaging systems toward a circular economy
Downloads
References
[1] Y. Adicita and A. S. Afifah, “Analisis Sistem Pemilihan dan Daur Ulang Sampah Rumah Tangga di Daerah Perkotaan Menggunakan Pendekatan Life Cycle Assessment (LCA),” J. Ilmu Lingkung., vol. 20, no. 2, pp. 406–413, 2022, doi: 10.14710/jil.20.2.406-413.
[2] N. P. E. P. Suarnitha, N. P. B. W. Antari, and N. L. M. Ayu Mirayani Pradnyadari, “Pengaruh Green Product, Green Packaging dan Green Promotion Terhadap Purchase Decision Pada Produk Sensatia Botanical Bali,” Nata Palemahan J. Environ. Eng. Innov., vol. 1, no. 1, pp. 21–32, 2024, doi: 10.38043/natapalemahan.v1i1.5319.
[3] M. I. R. Envirous and S. Q. Z. N. Envirous, “Potensi Dampak Lingkungan Pengelolaan Sampah Domestik di Industri Galangan Kapal dengan Metode Life Cycle Assessment,” Envirous, vol. 4, no. 1, pp. 39–45, 2023, doi: 10.33005/envirous.v4i1.159.
[4] N. A. Putri and F. A. Cahyani, “Sosialisasi dan Edukasi Pengenalan Green Product Berbasis Talas Beneng sebagai Upaya Mewujudkan Sustainable Development Goals,” Probono Community Serv. J., vol. 3, no. 2, pp. 28–40, 2024.
[5] A. N. Priambudi and Y. Deliana, “Hubungan Pengetahuan Dengan Perilaku Penggunaan Green Packaging Di Masyarakat Dki Jakarta,” Mimb. Agribisnis J. Pemikir. Masy. Ilm. Berwawasan Agribisnis, vol. 7, no. 1, p. 49, 2021, doi: 10.25157/ma.v7i1.3865.
[6] C. K. A. Suryadi, E. Setijawaty, A. R. Utomo, and I. R. A. P. Jati, “The utilization of Konjac as Smart Biodegradable Film Packaging with Butterfly Pea Flower Extract and Eggshell Flour as Active Agent,” JITIPARI (Jurnal Ilm. Teknol. dan Ind. Pangan UNISRI), vol. 9, no. 2, pp. 189–204, 2024, doi: 10.33061/jitipari.v9i2.10234.
[7] S. T. Ramadhani, Z. Aulia, P. A. Nurpratiwi, A. B. Syamsuddin, A. A. Setianingrum, and S. F. Maulani, “Analisis Pengaruh Ketebalan, Kuat Tarik Dan Pemanjangan Pada Edible Film Pati Tapioka,” J. Ilm. Pangan Halal, vol. 7, no. 1, pp. 27–35, 2025.
[8] L. Z. Fauziyah, N. F. Suhara, S. Yunita, D. Priyandoko, and H. K. Surtikanti, “Keunggulan pati kulit singkong (Manihot esculenta) sebagai bahan pembuatan edible film ramah lingkungan,” Appl. Environ. Sci., vol. 1, no. 2, pp. 103–111, 2024, doi: 10.61511/aes.v1i2.2024.347.
[9] N. Kumar et al., “Recent Trends in Edible Packaging for Food Applications — Perspective for the Future,” Food Eng. Rev., vol. 15, no. 4, pp. 718–747, 2023, doi: 10.1007/s12393-023-09358-y.
[10] Y. Zhou, X. Wu, J. Chen, and J. He, “Effects of cinnamon essential oil on the physical, mechanical, structural and thermal properties of cassava starch-based edible films,” Int. J. Biol. Macromol., vol. 184, no. June, pp. 574–583, 2021, doi: 10.1016/j.ijbiomac.2021.06.067.
[11] J. Basnur, M. Fakhri, F. Putra, S. Vee, A. Jayusman, and Z. Zulhilmi, “ASEAN Journal for Science and Engineering in Materials Sustainable Packaging : Bioplastics as a Low-Carbon Future Step for the Sustainable Development Goals ( SDGs ),” vol. 3, no. 1, pp. 51–58, 2024.
[12] D. Nawang, Triyani, and D. Astuti, “Integrasi Aspek Lingkungan dan Ekonomi dalam Evaluasi Kelayakan Penggunaan Green Packaging dalam Masyarakat,” J. Ekon. dan Bisnis Digit. , vol. 2, no. 3, pp. 1483–1488, 2025.
[13] Nurgita Shelvi, Selfi Nafita, Nurlin, and Rizqi Hidayatullah, “Tensile Strenght dan Elongation at Break Edible Film Pati Singkong dengan Variasi Bahan Tambahan,” J. Pengabdi. Masy. dan Ris. Pendidik., vol. 3, no. 4, pp. 2847–2851, 2025, doi: 10.31004/jerkin.v3i4.871.
[14] S. Nasution et al., “Pengembangan Edible Film dari Pati Singkong dengan Penambahan Berbagai Rempah Sebagai Kemasan Kopi Instan untuk Meningkatkan Sifat Fungsional Minuman Kopi,” Pro Food, vol. 11, no. 1, pp. 1–15, 2025, doi: 10.29303/profood.v11i1.494.
[15] S. S. Lawati, R. D. D. Utama, T. Ulfah, M. S. Ajijah, M. Ramadiyanti, and R. Adiputra, “Aktivitas antibakteri ekstrak jahe merah (Zingiber officinale) dalam aplikasi edible film berbasis pati kulit singkong (Manihot esculenta),” Compos. J. Ilmu Pertan., vol. 7, no. 2, pp. 165–176, 2025, doi: 10.37577/composite.v7i2.894.
[16] K. Haryani, M. Shaumi Al Anshar, and V. Hermansyah, “Penambahan pektin dan gliserol terhadap karakteristik edible film dari pati singkong,” Semin. Nas. Sains dan Teknol., no. November, pp. 1–10, 2022.
[17] E. Azwar, P. Asmara, and Y. Darni, “Karakterisasi Edible Film Dari Pati Jagung Dengan Plastisizer Gliserol Dan Filler CMC Sebagai Bahan Pengemas Makanan,” J. Teknol. dan Inov. Ind., vol. 3, no. 1, 2022, doi: 10.23960/jtii.v3i1.40.
[18] T. Gozali and W. P. Wijaya, “Pengaruh Konsentrasi Cmc Dan Konsentrasi Gliserol Terhadap Karakteristik Edible Packaging Kopi Instan Dari Pati Kacang Hijau (Vigna radiata L.),” Pas. Food Technol. J., vol. 7, no. 1, pp. 1–9, 2020, doi: 10.23969/pftj.v7i1.2690.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Eka Lailita Eti Varina, Siti Hanan, Romdhoni
This work is licensed under a Creative Commons Attribution 4.0 International License.
