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All Journal Jurnal Biologi Tropis SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan JITPI : Jurnal Ilmu Dan Teknologi Peternakan Indonesia (Indonesian Journal of Animal Science and Technology) Journal of Microbiology, Biotechnology and Conservation Jurnal Veteriner
Wahid Yulianto
Universitas Mataram
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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KARAKTERISTIK FISIK FILM WHEY DENGAN PENAMBAHAN MINYAK ATSIRI KULIT LEMON Fahrullah Fahrullah; Fatimah Fatimah; Djoko Kisworo; Wahid Yulianto; Bulkaini Bulkaini; Sukirno Sukirno; Baiq Rani Dewi Wulandani
Jurnal Ilmu Dan Teknologi Peternakan Indonesia (JITPI) Indonesian Journal of Animal Science and Technology) Vol 12 No 1 (2026): June 2026
Publisher : Faculty of Animal Husbandry, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jitpi.v12i1.273

Abstract

Efforts to improve food quality, particularly those emphasizing sustainability and health aspects, have become a major focus in the food processing industry. This study aimed to determine the effect of different concentrations of lemon peel essential oil on the physical characteristics of whey-based films. The research was conducted using a Completely Randomized Design (CRD) with three replications. The treatments consisted of varying concentrations of lemon peel essential oil: 0% (L1), 2% (L2), and 4% (L3). Data were analyzed using Analysis of Variance (ANOVA), and when significant differences were observed, further analysis was performed using Duncan’s Multiple Range Test (DMRT). The results showed that the addition of essential oil had no significant effect (P>0.05) on film thickness and elongation, but had a significant effect (P<0.05) on tensile strength. The thickness values ranged from 0.14 to 0.16 mm, elongation ranged from 62.10% to 62.77%, and tensile strength ranged from 5.20 to 5.51 MPa. Increasing the concentration of essential oil tended to decrease the tensile strength of the film due to disruption of intermolecular protein interactions and the formation of a discontinuous phase within the film matrix. Meanwhile, the plasticizing effect of the essential oil contributed to increased film flexibility at certain concentrations, although it did not meet the minimum elongation standard. Thus, the addition of lemon essential oil affects the mechanical properties of whey-based edible films, particularly by reducing tensile strength.
Co-Authors Amrina Rosada Azhary Noersidiq Baiq Rani Dewi Wulandani Bulkaini (Bulkaini) Dewi Anggraini Djoko Kisworo Fahrullah Fahrullah Fatimah Fatimah Fitrah Nurhidayah Fitri Haryanto Haryanto Haryanto KA I Nyoman Tirta Ariana Novita Fatmasari Rabyatul Auliah Sukirno Sukirno Vebera Maslami