The Effect of Different Plasticizers on the Characteristics of Whey Composite Edible Film
DOI:
https://doi.org/10.21776/ub.jitek.2020.015.01.4Keywords:
Edible film, composite, konjac, plasticizer, wheyAbstract
The edible film is a protective coating that could be directly applied to food products. This research aims to observe the physical characteristics of whey composite edible film with different plasticizer addition (glycerol, sorbitol, polyethylene glycol). The research was conducted as a laboratory experiment and the observed variables were film thickness, tensile strength, elongation at break, water vapor transmission rate (WVTR), and followed with microstructure observation. The research was conducted in a completely randomized design and analyzed with analysis of variance (ANOVA) followed with the least significant difference (LSD) test. The physical measurement of the edible film showed that the thickness was at 0.0286-0.0308 mm, the tensile strength was at 5.72-8.20 N, the elongation at break was around 28.66-57.5%, and the WVTR was at 7.63-7.96 g/m2.day. Moreover, the microstructure observation showed that the molecules in the edible film were evenly distributed.References
Al-Awwaly, K. U., & Wahyuni, A. M. (2010). Pembuatan edible film protein whey: kajian rasio protein dan gliserol terhadap sifat fisik dan kimia. Jurnal Ilmu Dan Teknologi Hasil Ternak, 5(1), 45–56.
Chambi, H. N. M., & Grosso, C. R. F (2011). Mechanical and water vapor permeability properties of biodegradables film based on methylcellulose, glucomannan, pectin, and gelatin. Ciencia e Tecnologia de Alimentos 31(3): 739-746.
Hasnelly, D., Ina, S.N.D., & Nasution, M.E.U. (2015). Pemanfaatan whey susu menjadi edible film sebagai kemasan dengan penambahan CMC, gelatin dan plasticizer. Pasundan Food Technology Journal, 2(1), 62–69.
Huri, D., & Nisa, F. C. (2014). The effect of glycerol and apple peel waste extract concentration on the physical and chemical characteristics of edible film. Jurnal Pangan Dan Agroindustri, 2(4), 29–40.
Janjarasskul, T., Tananuwong, K., Leuangsukrerk, M., Phupoksakul, T., & Borompichaichartkul, C (2017). Effects of hasten drying and storage conditions on properties and microstructure of konjac glucomannan-whey protein isolate blend films. Food Biophysics. 13:49-59 13. https://doi.org 10.1007/s1 1483-017-9510-7.
Mudmainnah, S. (2017). Sintesis Selulosa-Polietilen Glikol (PEG) dan Aplikasinya Dalam Sistem Pelepasan Obat Ibuprofen. Bandar Lampung: Fakultas MIPA Universitas Lampung.
Olivas, G. I. I., & Barbosa-Cánovas, G. (2009). Edible films and coatings for fruits and vegetables. In Edible Films and Coatings for Food Applications (pp. 211–244). https://doi.org/10.1007 /978-0-387-92824-1_7
Osés, J., Fernández-Pan, I., Mendoza, M., & Maté, J. I. (2009). Stability of the mechanical properties of edible films based on whey protein isolate during storage at different relative humidity. Food Hydrocolloids, 23(1), 125–131. https://doi.org/10.1016/j.foodhyd.2007.12.003
Serna, P. C., & Filho, J. F. L. (2015). Biodegradable zein-based blend films:structural, mechanical, and barrier properties. Food Technol. Biotechnol, 53(3), 348-353. http://doi. org/10.17113/ftb.53.03.15.3725.
Skurtys, O., Acevedo, C., Pedreschi, F., Enronoe, J., Osorio, F., & Aguilera, J. M. (2011). Food hydrocolloid edible films and coatings. In Food Hydrocolloid Edible Films and Coatings. Nova Science Publishers, Inc.
Souza, A. C., Benze, R., Ferrao, E. S., Ditchfield, Coelho, A. C. V., & Tadini, C. C (2012). Cassava starch biodegradable films influence of glycerol and clay nanoparticles content on tensile and barrier propertiesand glass transition temperature. LWT-Food Sci Technol 46, 110-117. http://dx.doi.org/10.101 6/j.lwt.2011.10.018
Sun, Q., Sun, C., & Xiong, L (2013). Mechanical, barrier and morphological properties of pea starch and peanut protein isolate blend films. Carbohidrate Polymers, 98. 630-7. http://dx.doi.org/10.1016/j.carbpol.2013.06.040.
Wang, W. (2016). Introduction to Konjac Andi Johnson Konjac Company Ltd. In 5-403 Long Spring Garden. China: 118 Yang Bridge West Road, Fuzhou city.
Yulianti, R., & Ginting, E. (2012). Perbedaan karakteristik fisik edible film dari umbi-umbian yang dibuat dengan penambahan plasticizer. Jurnal Penelitian Pertanian Tanaman Pangan, 31(2), 131–136. https://doi. org/10.21082/jpptp.v31n2.2012.p
Downloads
Published
Issue
Section
License
Copyright (c) 2020 Fahrullah Fahrullah, Lilik Eka Radiati, Purwadi Purwadi, Djalal Rosyidi
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
