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All Journal Jurnal Pangan dan Agroindustri Jurnal Biologi Tropis
Basriani, Basriani
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology

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Edible Film Whey-Gelatin: Lama Gelasi, Solubilitas dan Mikrostruktur dengan Penggabungan Bubuk Teh Hijau Fahrullah, Fahrullah; Basriani, Basriani; Anita, Cis; Febryanti, Farah; Fitriyani, Fitriyani
Jurnal Pangan dan Agroindustri Vol. 13 No. 1 (2025): January 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.01.4

Abstract

Edible film adalah alternatif ramah lingkungan yang menjanjikan untuk menggantikan bahan kemasan plastik sintetis. Penelitian ini bertujuan mengevaluasi pengaruh bubuk teh hijau terhadap karakteristik edible film berbasis whey-gelatin. Penelitian menggunakan rancangan acak lengkap dengan tiga perlakuan: P1 (5%), P2 (10%), dan P3 (15%), masing-masing dengan tiga ulangan. Hasil menunjukkan penggabungan bubuk teh hijau secara signifikan memengaruhi waktu gelasi dan kelarutan film (P<0,01). Waktu gelasi berkisar antara 9 menit 56 detik hingga 17 menit 32 detik, sementara nilai kelarutan berkisar antara 43,31% hingga 45,87%. Penambahan teh hijau juga memengaruhi mikrostruktur film, memperbaiki fitur permukaan dan memperkuat matriks polimer. Konsentrasi optimal bubuk teh hijau adalah 5%, menghasilkan waktu gelasi lebih singkat (9 menit 56 detik) dengan kelarutan 45,87%. Temuan ini mendukung potensi edible film berbasis whey-gelatin sebagai bahan kemasan ramah lingkungan yang biodegradable.
Modification of Protein-Based Edible Film Characteristics with Different Glycerol Concentrations: A Study on Thickness, Gelation, and Microstructure Fahrullah, Fahrullah; Basriani, Basriani; Anita, Cis; Febryanti, Farah; Fitri, Fitri
Jurnal Biologi Tropis Vol. 24 No. 4 (2024): Oktober - Desember
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v24i4.7806

Abstract

A thin layer of material added directly to food products that comes from consumable sources is called an edible film. Proteins can be used to create edible films with barrier qualities against oxygen, moisture, and smell, making them appropriate for use as packaging materials that improve product appearance and have preservation effects. Finding out how different glycerol concentrations affect the thickness, gelation duration, and microstructure of protein-based films is the aim of this investigation. A completely randomized design with three treatments and three replications was used in this investigation. The treatments comprised distinct glycerol concentrations, designated as P1 (35%), P2 (40%), and P3 (45%). The protein-based films exhibited thickness values of 0.108–0.113 mm, gelation times of 16.00–20.67 minutes, and a uniform microstructure. At higher concentrations, such as 45%, glycerol resulted in increased porosity and aggregation within the polymer matrix, which in turn led to a reduction in the homogeneity and mechanical strength of the films.  A glycerol concentration of 35% proved to be the most effective treatment for the production of a whey-gelatin-based edible film, resulting in a smooth surface and an even distribution of glycerol within the protein matrix. This approach effectively reduced the occurrence of cracks or irregularities.
Co-Authors Anita, Cis Fahrullah Fahrullah Fahrullah, Fahrullah Febryanti, Farah Fitri Fitri Fitriyani Fitriyani