<![CDATA[ABSTRAK Edible film dari protein whey memiliki sifat baik sebagai bahan pengemas karena memiliki keunggulan seperti transparan, lunak, tidak berbau serta mampu menahan aroma produk pangan yang dikemas. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan konsentrasi karagenan dan jenis plasticizer sorbitol 35% terhadap mikrostruktur edible film berbahan dasar whey dangke. Metode penelitian yang digunakan adalah eksperimental desain dan variabel yang diamati adalah pengamatan mikrostruktur. Perlakuan menggunakan konsentrasi karagenan yang berbeda, terdiri dari konsentrasi karagenan A1=2%; A2=2,5%; A3=3% dan A4=3,5%. Hasil penelitian yang diperoleh dianalisis menggunakan metode deskriptif dengan memberikan gambaran secermat mungkin. Hasil penelitian menunjukkan bahwa adanya polimer yang semakin meningkat maka akan berperan dalam meningkatkan viskositas suspensi film selama terjadinya proses gelatinisasi, sehingga edible film yang dihasilkan memiliki mikrostruktur yang semakin baik dengan peningkatan karagenan. Disimpulkan bahwa mikrostruktur edible film yang lebih homogen diperoleh dengan menggunakan rasio karagenan 3% dimana distribusi karagenan tercampur ke dalam matriks protein whey secara merata.Kata kunci: edible film, karagenan, sorbitol, whey dangkeMicrostructure of Whey Dangke's Edible Film with Karageenan and 35% Plasticizer Sorbitol AdditionABSTRACTEdible film from whey protein has good properties as a packaging because it has advantages including being transparent, soft, odorless, and able to withstand the aroma of the food product it is coated with. This study aims to determine the effect of the addition of carrageenan concentration and the type of sorbitol plasticizer 35% on the edible film made from whey dangke microstructure. The research was conducted as a laboratory experiment and the observed variable was microstructure observation. The treatments used different carrageenan concentrations, consisting of carrageenan concentration A1 = 2%; A2 = 2.5%; A3 = 3% and A4 = 3.5%. The results obtained were analyzed using descriptive methods by providing a picture as carefully as possible. The results showed that the presence of an increasing polymer would play a role in increasing the viscosity of the film suspension during the gelatinization process so that the resulting edible film had a better microstructure with the increase in carrageenan. It was concluded that a more homogeneous edible film microstructure was obtained using a carrageenan ratio of 3% where the distribution of carrageenan was evenly mixed into the whey protein matrix.Keywords: edible film, carrageenan, sorbitol, whey dangke]]>
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