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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Pijar MIPA
Ulkiyah, Kalisom
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Biochemistry, Genetics & Molecular Biology Chemistry Mathematics Physics Other

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Optimization of the Thickness, Water Vapour Transmission Rate and Morphology of Protein-Based Films Incorporating Glycerol and Polyethylene Glycol Plasticizers Fahrullah, Fahrullah; Kisworo, Djoko; Bulkaini, Bulkaini; Yulianto, Wahid; Wulandani, Baiq Rani Dewi; Haryanto, Haryanto; Azhary Noersidiq; Maslami, Vebera; Ulkiyah, Kalisom; Kartika, Kartika; Rahmawati, Lilik
Jurnal Ilmu-Ilmu Peternakan Vol. 34 No. 1 (2024): April 2024
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2024.034.01.02

Abstract

Edible film is a thin layer that can coat food products and protect them from physical, chemical, and microbiological disturbances. This study aimed to determine the effect of the concentration ratio and different plasticizers on the thickness, water vapour transmission rate, and morphology of protein-based edible films. The study used a completely randomized design with a factorial pattern. The experiment involved two factors: Factor A, which was the whey-gelatine concentration ratio, at three levels (A1 = 1:0.5; A2 = 1:0.75; A3 = 1:1); and Factor B, which was the plasticizer, at two levels (B1 = glycerol; B2 = polyethylene glycol (PEG)). The study revealed that the water vapour transmission rate was significantly affected (P<0.01) by the interaction between whey-gelatin and different types of plasticizers. Additionally, the film thickness was significantly affected (P<0.01) by the whey-gelatine ratio, and the water vapour transmission rate was significantly affected (P<0.01) by the different types of plasticizers used. The film made from protein had a thickness of 0.282-0.357 mm, a water vapour transmission rate of 4.27-5.55 g/mm2.h, and a homogeneous surface structure resulting from the good mixing of whey and gelatin. The concentration of whey-gelatine and the use of different plasticizers can affect the thickness, WVTR, and morphology of the film. The use of glycerol as a plasticizer resulted in a greater thickness, water vapour transmission rate (WVTR), and morphology compared to those of the PEG plasticizer when the whey-gelatin concentration was 1:1.
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.
Co-Authors Azhary Noersidiq Bulkaini (Bulkaini) Djoko Kisworo Fahrullah, Fahrullah Haryanto Haryanto Kartika Kartika Rahmawati, Lilik Vebera Maslami Wulandani, Baiq Rani Dewi Yulianto, Wahid