The research was to develop environmental packaging from composite materials hyacinth fiber rice husk and coconut fiber for temperature preservation to replace the use of foam packaging that cannot be degraded naturally. In the composite materials water hyacinth fiber rice husk and coconut fiber at the ratios 7: 1: 2 1 : 1 : 2 and 1: 1: 1 were extruded by heat using isocyanate glue as a solder and testing the physical and biological properties of composite materials as fiberboard. For testing of temperature preservation of the bio packaging heat transfer test to obtain the bio-packaging for the environment the composite materials of fiber water hyacinth rice husk and coconut fiber at the ratio of 7 : 1 : 2 was the most appropriate type. Since it had a density of 0.7 grams per cubic centimeter strength of 26.76 MPa moisture content of 3.8 percent ages and swelling of 26.63 percent ages. In dry condition at room temperature it could store heat for 2 hours and could retain the cold temperature as shown for the temperatures rising from 4 to 30.7 degree Celsius within 2 hours. This research therefore presents a new alternative method of natural fiber composite materials application for temperature preservation in order to reduce the use of foam containers and increase cost value to natural bio waste materials.

This research examined the green packaging development from banana fiber for instant food products.The purposes wrer to construct approve and develop the sketch design; to develop banana fiber package prototypes that protect food products inside in order to eliminate packaging environment problems; and to save energy in package processing in the next decade.It was found that as for packaging design for instant banana food products such as stand-up pouchpaper box paper cupand zip lock paper bag the satisfaction of every factor was at a good level (4.12) and every packaging pattem conformed to the identity design in structural and graphical packaging As a result of studying structural packaging factorsthey were at an excellent satisfaction level in every packaging pattern including aesthetic and elegant packages(4.63) identity packages(4.56) and souvenir packages(4.53). The satisfaction for graphical packaging factors was at an excellent satisfaction level such as identity brand letters(4.65) and easier to recognize as follow.

This research examined the green packaging development from banana fiber for instant food products. The purposes of this study were (1) to construct approve and develop the sketch design (2) to develop banana fiber package prototypes that protect food products inside (3) to eliminate packaging environment problems prevent natural resource and save energy in package processing and (4) to design packaging for instant banana food products. Method and procedure of this study were divided into 2 categories: Part I Studying banana fiber properties data suitable for making packaging and Part II Studying consensus data to develop green packaging from banana fiber for instant food products using a questionnaire after testing packages such as stand-up pouch paper box paper cup and zip lock bag to survey the appropriateness and the suitability for practical green packaging for instant banana food products. The findings were as follows: (1) Satisfaction of every factors were good level and every packaging patterns conformed to the identity design in structural and graphical packaging. (2) As a result of studying structural packaging factors it indicated factors that had excellent satisfaction level in every packaging patterns were packaging with aesthetic and elegant ones identity packaging and souvenir packaging. The least satisfaction in every patterns were average in storage packaging because of its easier to biodegradation. (3) For studying graphical packaging factors it found that all of factors in every patterns had excellent satisfaction level such as identity brand alphabet and easier to recognize as follow.