Article Per Year (5 Year)
p-Index From 2020 - 2025
1.235
P-Index
This Author published in this journals
All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Biologi Tropis Jurnal Pengabdian Magister Pendidikan IPA Jurnal Pijar MIPA CELEBES Agricultural Journal of Microbiology, Biotechnology and Conservation
Yulianto, Wahid
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Education Environmental Science Immunology & microbiology Mathematics Physics Other

Published : 7 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Jurnal Pijar MIPA

 1 
Effect of whey protein on thickness, water vapour transmission rate, and water content of gelatin film Fahrullah, Fahrullah; Rahmawati, Lilik; Kartika, Kartika; Ulkiyah, Kalisom; Yulianto, Wahid
Jurnal Pijar Mipa Vol. 18 No. 6 (2023): November 2023
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v18i6.5680

Abstract

Packaging is a tool used to protect products from physical damage; edible films can improve food quality and reduce plastic-based packaging materials. This study aimed to determine the effect of adding whey protein concentration on gelatin edible film thickness, water vapour transmission rate, and moisture content. This research used a completely randomized design with 4 treatments and 3 replications. The treatments consisted of P0 (0 g whey: 2 g gelatin), P1 (0.05 g whey: 2 g gelatin), P2 (0.10 g whey: 2 g gelatin), P3 (0.15 g whey: 2 g gelatin). The addition of whey protein had a significant effect (P<0.01) on the thickness of the gelatin film. However, no significant effect (P>0.05) was found on the water vapour transmission rate and moisture content. Nonetheless, employing whey protein can reduce the water vapour transmission rate and increase the moisture content of edible gelatin film. The findings suggest that incorporating whey protein can enhance the physicochemical properties of gelatin films. Using whey protein at a concentration of 0.05 g is deemed the optimum treatment.
Microstructure Characterization of Whey Films Using Different Concentrations of Chia Seeds and 35% Sorbitol as Plasticizer Fahrullah, Fahrullah; Kisworo, Djoko; Noersidiq, Azhary; Bulkaini, Bulkaini; Yulianto, Wahid; Wulandani, Baiq Rani Dewi; Maslami, Vebera
Jurnal Pijar Mipa Vol. 19 No. 2 (2024): March 2024
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v19i2.6589

Abstract

SEM testing was used to evaluate the homogeneity of the film, including pores, cracks, and surface structure, as well as to determine the cross-section and surface structure and the homogeneity of the film solution mixture. The study aims to determine the microstructure characteristics of whey film by adding different concentrations of chia seed and 35% sorbitol as a plasticizer. This study employed three treatments: P1 with 0.5% chia seed, P2 with 0.75% chia seed, and P3 with 1% chia seed. The research method used was descriptive, providing a detailed description of the process. The results indicate that adding more polymer increases the viscosity of the film suspension during the gelatinization process. The film's microstructure was determined by the heating and drying process, as well as the contribution of chia seed gel to the whey film structure. All treatments achieved a Homogeneous film microstructure, but the 1% concentration treatment resulted in a swollen surface structure. The chia seed was evenly mixed into the whey protein matrix, resulting in a uniform structure.
Co-Authors Azhary Noersidiq Baeti, Husnul Bulkaini (Bulkaini) Dewi Wulandani, Baiq Rani Djoko Kisworo Fahrullah Fahrullah Fahrullah, Fahrullah Fitri Haryanto Haryanto Kartika Kartika Malta, Lilik Rahmawati, Lilik Septian, I Gede Nano Ulkiyah, Kalisom Vebera Maslami Wulandani, Baiq Rani Dewi