Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Pijar MIPA
Ulkiyah, Kalisom
Unknown Affiliation
Biochemistry, Genetics & Molecular Biology Chemistry Mathematics Physics Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Jurnal Pijar MIPA

 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