Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Jurnal Mutu Pangan : Indonesian Journal of Food Quality
Anjelin Novita Sari
Program Studi Teknologi Pangan, Institut Teknologi Sumatera, Lampung
Agriculture, Biological Sciences & Forestry Chemistry Public Health

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Karakteristik Fisik dan Antikapang Edible Film Whey Protein dengan Bubuk Rempah Sebagai Pembungkus Kopi Syahrizal Nasution; Finna Fathin Fadilla; Anjelin Novita Sari; Lasuardi Permana
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 13 No. 1 (2026): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2026.13.1.60

Abstract

Whey protein–based edible films represent an environmentally friendly alternative to conventional plastic packaging. The incorporation of natural bioactive compounds may further enhance their functional properties, including antimicrobial activity. This study aimed to evaluate the effects of ginger (Zingiber officinale) and cinnamon (Cinnamomum sp.) powder at different concentrations on the physical characteristics and antifungal activity of whey protein–based edible films intended for coffee powder packaging. Two types of edible films were prepared using the casting method: films containing ginger powder and films containing cinnamon powder, each formulated at concentrations of 0, 1, 2, and 3% (w/w). The films were evaluated for thickness, biodegradability, tensile strength, elongation, brewing time of ground coffee, and antifungal activity against Aspergillus niger. The results showed that ginger powder did not significantly affect film thickness, biodegradability, or elongation (p>0.05), but significantly influenced brewing time, tensile strength, and antifungal activity (p<0.05). The film containing 3% ginger exhibited the fastest brewing time (3.16 s), the lowest tensile strength (0.35 MPa), and the largest inhibition zone against A. niger (18.42 mm). Cinnamon powder significantly affected thickness, brewing time, tensile strength, and antifungal activity, but not biodegradability or elongation. The 3% cinnamon formulation produced the largest inhibition zone (18.67 mm), while the 1% formulation showed the highest tensile strength (0.93 MPa). Overall, the incorporation of ginger and cinnamon powders enhanced the antifungal functionality of whey protein–based edible films, indicating their potential as sustainable packaging materials for coffee powder.
Co-Authors Finna Fathin Fadilla Lasuardi Permana Syahrizal Nasution