Coagulation of Natural Rubber Latex Using Star Fruit Juice‐A Pilot Study

The coagulation process is an essential step in the production of dry rubber, as it separates the rubber particles from the liquid. Several coagulation techniques of Natural Rubber (NR) latex have been reported and are known to farmers, most of which have been experimented effectively. In the present study, traditional coagulants such as formic acid, acetic acid, etc are replaced with the eco‐friendly star fruit juice. 100 g of fresh NR latex samples are being coagulated with 50 and 60 g of ripened and tender star fruit juice, with and without heating. The use of star fruit juice is explored as a natural coagulation method for rubber latex. It is found that natural rubber latex could be coagulated using star fruit juice, which produced dry rubber content (DRC) of 27.10 ± 0.26% and 15.03 ± 0.15% before heating, and 30.07 ± 0.21% and 19.97 ± 0.25% after heating, for ripened and tender juices, respectively. These values are comparable in quantity with those produced by a conventional coagulation method. Also, the dry rubber samples thus produced have competent mechanical properties compared with those prepared using a conventional coagulant. This experiment is projected as a novel method to provide a sustainable and greener alternative for the coagulation of NR latex and production of dry rubber from it. The harmful effects of chemicals are being avoided by using a natural coagulant having comparable DRC and mechanical properties, to protect the environment and human health.