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All Journal Jurnal Ilmu Lingkungan Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Biologi Tropis Jurnal Pengabdian Magister Pendidikan IPA Bioscientist : Jurnal Ilmiah Biologi Jurnal Kolaboratif Sains AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pijar MIPA CELEBES Agricultural Jurnal Pendidikan dan Pengabdian Masyarakat
Djoko Kisworo
Pusat Teknologi Bahan Bakar Nuklir (PTBBN), BATAN Kawasan Puspiptek-Tangerang Selatan 15314, Banten
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Journal : Jurnal Pijar MIPA

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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 AA Sudharmawan, AA Abrori, Muh. Muazdzamzam Lil Agil, Alwi Aini, Aini Alfian G. M, Aji Andayani, I Gusti Ayu Sri Ariana, Tirta Astawa, Astawa Azhary Noersidiq Baeti, Husnul Bq. Rani, DW Bulkaini (Bulkaini) Bulkaini , Bulkaini Depamede, Sulaiman N Dewi Wulandani, Baiq Rani Dewi, Ni Made Aryani Saraswati Enny Yuliani Fahrullah Fahrullah Fiarani, Mesil Gina, Fina Alimatul HARYANTO Haryanto Haryanto Hasma Hasma Humaero, Siti I Ketut Sumadi Ichsan Ichsan Iswaini, Dedy Kartika Kartika Ketut Gde, Wiryawan Khairunnisah Made Sriasih, Made Makmur, Baitul Malta, Lilik Maskur Maskur Maulana, Ardian Maulida, Nurhidayatul Muhaemin Muhaemin MUHAMMAD ALI Muhammad Ashari Mursyid, Muhammad Hipzul Naksabandi, Roydatul Robbi Novizar Nazir O. B. I. P. A, Yanesti Permatasari, Lina Pertiwi, Eva Amalia Pertiwi, Indah Cahya Rabiatul Adawiyah Rahmawati, Lilik Rosyidi, A. Rosyidi, Muhammad Subhan Bahruddin Salahuddin Salahuddin Salma, Qothrunnada Amira Sari, Sri Mutia Septian, I Gede Nano Sukarne, Sukarne SUKIRNO Sulaiman Ngongu Depamede Sumadi, I. K Sutaryono, Yusuf Sutaryono, Yusuf Ahkyar Syamsuhaidi, Syamsuhaidi Ulkiyah, Kalisom Umrah Umrah Utami, Rosdiana Vebera Maslami Wariata, Wayan Wulandani, Baiq Rani Dewi Yulianto, W Yulianto, Wahid