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Yohana Sutiknyawati Kusuma Dewi
a:1:{s:5:"en_US";s:22:"Tanjungpura University";}
Agriculture, Biological Sciences & Forestry Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering

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KARAKTERISTIK EDIBLE FILM SODIUM CASEINATE LIANG-TEH KAYA ANTIOKSIDAN Yohana Sutiknyawati Kusuma Dewi; Utami Destia Fitri Fitri; Yohana Sutiknyawati Kusuma Dewi; Nur Endah Saputri
Jurnal Agroindustri Vol. 14 No. 1 (2024): May 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.1.100-112

Abstract

In general, food packaging materials are divided into two major groups: bio and non-biodegradable. Currently being developed is biodegradable packaging, including edible films. The application of edible films as packaging with carriers of antioxidants and colorants. One alternative of natural antioxidant to applied in edible films is liang-tea. The liang-tea contains of alkaloids, flavonoids, phenols, and tannins, that contribute antioxidant activity. This research aims to determine the concentration of infusion liang-tea that produces the best characteristics of sodium caseinate edible film that rich antioxidant. The research used a randomized block design with a single treatment of the concentration of infused liang-tea of 0, 25, 50, 75, 100, 125, and 150% (v/w, of sodium caseinate), with 4 replications. The result indicates that the concentration of 150% (v/w) of sodium caseinate of infused liang-tea produced the best rich antioxidant edible films. The edible film had a thickness 0.20 mm, solubility 13.66%, L* colour value 88.39, a* colour value of -0.23, b* colour value of 5.01, water holding capacity 3.47 (g/g), moisture content 14.11%, and antioxidant activity 41.42%.
Co-Authors Nur Endah Saputri Utami Destia Fitri Fitri Yohana Sutiknyawati Kusuma Dewi