Edible film characteristics at different casein concentrations
| Main Authors: | S Sabil, S Sabil, F Maruddin, F Maruddin, T Wahyuni, T Wahyuni, M Taufik, M Taufik |
|---|---|
| Format: | Article PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2021
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| Subjects: | |
| Online Access: |
http://repository.unhas.ac.id/id/eprint/6049/ |
Daftar Isi:
- The edible film is a coating material in the form of a sheet that is used as packaging to wrap a food product. The concentration of casein given as a base material can affect the characteristics of the edible film produced. The research objective was to determine the characteristics of the yield value, thickness and tensile strength of the edible film made using different casein concentrations. The study used 3 treatments of casein concentration, i.e., 7.5%; 8.5%, and 9.5%, respectively, and 3 replications each. The results showed that higher casein concentrations had significantly increased the edible file yield from 10.59% to 13.38. This measure was followed by the increase of thickness value of edible film produced ranging from 0.0534 to 0.0611 mm. Moreover, the high-level concentrations of casein used as material for the edible film produced a higher tensile strength value, reach 22.51 N at 9.5% casein. In conclusion, the use of casein as a material up t0 9.5% can increase the yield, thickness, and tensile strength of the edible film produced.