Abstract: This study aimed to characterize Calamondin (Citrofortunella microcarpa) in paper making using green binders. This also aimed to produce sustainable and eco-friendly products utilizing agro-waste materials. It also specifically sought to evaluate the physical characteristics, acceptability and significant difference in terms of appearance, texture, foldability, fiber dispersion, and opacity of paper from Calamansi pulp using green binders. Developmental research design was used, formulating three treatments.

The participants of the study were composed 25 professionals (handmade paper maker, interior designer, architectural and drafting instructors, and local artists) and 25 students (BIndTech drafting students). Score cards with Five-point Likert Scale was used to obtain the data. The mean and Analysis of Variance (ANOVA) were used to analyze the data into alpha level set at 0.05.

Results of the data collected revealed that the physical characteristics of the calamondin (Citrofortunella microcarpa) in paper making using green binders, in terms of appearance, Treatment B (500g calamondin fruit pulp with 500g taro runner pulp) is the best. In terms of texture, foldability, fiber dispersion, and opacity, Treatment A (500g calamondin fruit pulp with 387g malabar spinach stem pulp) got the highest mean scores. The product also revealed that there is no significant difference in terms of appearance and fiber dispersion, however, in terms of texture, foldability and opacity has significant difference. Treatment A (500g calamondin fruit pulp with 387g malabar spinach stem pulp) turned out to be “Very Acceptable” in terms of appearance, texture, foldability, fiber dispersion, and opacity.

Better heavy pressing equipment and more other product conversions and developments were suggested and recommended by the experts to further enhance the quality and to maximize the functionality of the calamondin handmade paper with green binders.

Keywords: Handmade paper, Green Binders, Eco-friendly, Sustainable, Agro-waste, Product Conversion.

| DOI: 10.17148/IARJSET.2025.12636