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Research Article Open access CC BY 4.0

Physical Quality of Edible Film with the Addition of Isolate Whey Protein on Water Content, Solubility, Thickness and Transparency

Ulya Rafa Zul’adhar, Khothibul Umam Al Awwaly, Eny Sri Widyastuti, Imam Thohari, Mulia Winirsya Apriliyani

Asian Food Science Journal · pp. 28–34 · Published 19 Oct 2024

10.9734/afsj/2024/v23i10746

Abstract

Edible film is a thin layer used to coat food, which functions as a barrier against mass transfer, such as water, oxygen, and fat. Edible film is a packaging material formed first in the form of a thin layer (film) before being applied to food ingredients and products. Adding whey protein isolate (WPI) to edible film can improve its physical quality. This research aims to determine the effect of adding whey protein isolate to edible film on the physical quality of edible film. The method used in this research was a completely randomized laboratory experimental design with five treatments and four replications. The addition of WPI 0.3%, 0.6%, 0.9%, and 1.2% to Edible Film gave a high significant effect (P<0.01) on solubility, degree of swelling, thickness, and transparency, and gave no significant effect (P>0.05) on water content. The results of testing edible films made from chitosan with the addition of 0.3%, 0.6%, 0.9% and 1.2% isolate whey proteine produced a water content 16.60-20.64%, solubility of 17.44-23.08%, swelling degree 71.08-76.42%, thickness 0.0725-0.0975 mm, and transparency 0.20-1.69. The addition of whey protein isolate (WPI) to edible film is thought to improve the physical quality of edible film.

Edible film whey protein isolate solubility thickness swelling transparency

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Cited by 2

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