Optimization of the Thickness, Water Vapour Transmission Rate and Morphology of Protein-Based Films Incorporating Glycerol and Polyethylene Glycol Plasticizers
| Autor: | Fahrullah Fahrullah, Djoko Kisworo, Bulkaini Bulkaini, Wahid Yulianto, Baiq Rani Dewi Wulandani, Haryanto Haryanto, Azhary Noersidiq, Vebera Maslami, Kalisom Ulkiyah, Kartika Kartika, Lilik Rahmawati |
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| Jazyk: | English<br />Indonesian |
| Rok vydání: | 2024 |
| Předmět: | |
| Zdroj: | Jurnal Ilmu-Ilmu Peternakan, Vol 34, Iss 1, Pp 11-20 (2024) |
| Druh dokumentu: | article |
| ISSN: | 0852-3681 2443-0765 |
| DOI: | 10.21776/ub.jiip.2024.034.01.02 |
| Popis: | Edible film is a thin layer that can coat food products and protect them from physical, chemical, and microbiological disturbances. This study aimed to determine the effect of the concentration ratio and different plasticizers on the thickness, water vapour transmission rate, and morphology of protein-based edible films. The study used a completely randomized design with a factorial pattern. The experiment involved two factors: Factor A, which was the whey-gelatine concentration ratio, at three levels (A1 = 1:0.5; A2 = 1:0.75; A3 = 1:1); and Factor B, which was the plasticizer, at two levels (B1 = glycerol; B2 = polyethylene glycol (PEG)). The study revealed that the water vapour transmission rate was significantly affected (P |
| Databáze: | Directory of Open Access Journals |
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