Garuda - Garba Rujukan Digital

M. Taufik

STTP Gowa

Author-ID : 2735000

Computer Science & IT

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Characteristics of Edible Film Made from Dangke Whey and Agar Using different Percentage of Glicerol . Fatma; R. Malaka; M. Taufik
Jurnal Ilmu dan Teknologi Peternakan Vol. 4 No. 2 (2015)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Composites of whey dangke and agar can form edible film. The downside of this edible film are fragile, brittle and inflexible. Addition of glycerol, which is one of plasticizers, may improve characteristics of edible film to be more elastic, flexible and not easy to become fragile. The proper use of glycerol will affect the characteristics of the edible film. The purpose of this study was to determine the effect of the percentage of glycerol to the edible film characteristics, including yield, thickness, tensile strength, elongation, and color. This study was carried out according to completely randomized design consisted of three levels of glycerol concentrations, i.e. 25%, 35%, and 45% as treatments. Each treatment was repeated 5 times. The results study indicated that the thickness of edible film ranged from 0.024 mm to 0.035 mm, the yield varied from 7.26% to 7.87%, the tensile strength was between 13.60 and to 4.20 N, elongation was from 33.33 to 80%, and the color of L was 88.86 to 88.81, the value for “a” was between (-1.48) and (-0.94), and “b” was from 4.19 to 5.56. An increase in the percentage of glycerol decreased tensile strength but increased elongation. The addition of 45% glycerol caused “a” color change value (reduced green color). The addition of 35% glycerol caused changes in color values “b” (reduced yellow color), but the increase in the percentage of glycerol did not change the thickness and brightness values (L) of edible film. It was concluded that the higher the percentage of glycerol added in manufacturing edible film made from a composite whey dangke and agar decreased the tensile strength, increased the elongation and changed the color values of “a” and “b”, but did not change the thickness and rendemen of edible film.

KARAKTERISTIK EDIBLE FILM BERBAHAN WHEY DAN KASEIN YANG MENGGUNAKAN JENIS PLASTICIZER BERBEDA (Characteristics of Edible Film Made from Whey Dangke and Casein that uses different types of Plasticizer) F. Maruddin; A. Ako; Hajrawati hajrawati; M. Taufik
Jurnal Ilmu dan Teknologi Peternakan Vol. 5 No. 2 (2017)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

The combination of materials from dangke whey and casein can form an edible flm. The addition of a plasticizer such as glycerol, sorbitol and polyethylene glycol (PEG), in the manufacture of the edible flm can improve the characteristics of the edible flm becoming elastic, fexible and not easily fragile. The purpose of this research was to study the effect of plasticizer glycerol, sorbitol and polyethylene glycol (PEG) to the edible flm characteristics such as thickness, yield, and color (* L, * a and * b). This study was run according to completely randomized design with plasticizer types as the treatment consisted of glycerol, sorbitol, and polyethylene glycol (PEG) with a concentration of 35%. Each treatment was repeated 5 times. The results obtained indicated that the type of plasticizer did not affect the thickness of the edible flm. The yield of edible flm was 26.45 ± 0.34%, 24.53 ± 0.29%, and 22.56 ± 0.30% for glycerol, PEG, and sorbitol, respectively. The color value (*L) of edible flm was 88.40 ± 0.33 for sorbitol, 87.28 ± 0.25 for PEG, and 88.40 ± 0.33 for glycerol. The color value (*a) was 5.97 ± 0.10, 3.86 ± 0.13, and 0.09 ± 0.02, for glycerol, PEG, and sorbitol, respectively. While the color value (*b) of edible flm was 4.36 ± 0.10 for PEG, 1.32 ± 0.36 for sorbitol, and 1.10 ± 0.13 for glycerol. It was concluded that the use of sorbitol would increase brightness (*L) and the yield of edible flm. The use of glycerol has an efect on the reddish color of the edible flm (*a), while the PEG increase the yellowish color of the edible flm (*b).

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