Effect of whey protein on thickness, water vapour transmission rate, and water content of gelatin film

Authors

Fahrullah Fahrullah , Lilik Rahmawati , Kartika Kartika , Kalisom Ulkiyah , Wahid Yulianto

DOI:

10.29303/jpm.v18i6.5680

Published:

2023-11-29

Issue:

Vol. 18 No. 6 (2023): November 2023

Keywords:

Edible Film, Gelatin, Packaging, Whey Protein

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Fahrullah, F., Rahmawati, L. ., Kartika, K., Ulkiyah, K., & Yulianto, W. (2023). Effect of whey protein on thickness, water vapour transmission rate, and water content of gelatin film. Jurnal Pijar Mipa, 18(6), 945–949. https://doi.org/10.29303/jpm.v18i6.5680

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Abstract

Packaging is a tool used to protect products from physical damage; edible films can improve food quality and reduce plastic-based packaging materials. This study aimed to determine the effect of adding whey protein concentration on gelatin edible film thickness, water vapour transmission rate, and moisture content. This research used a completely randomized design with 4 treatments and 3 replications. The treatments consisted of P0 (0 g whey: 2 g gelatin), P1 (0.05 g whey: 2 g gelatin), P2 (0.10 g whey: 2 g gelatin), P3 (0.15 g whey: 2 g gelatin). The addition of whey protein had a significant effect (P<0.01) on the thickness of the gelatin film. However, no significant effect (P>0.05) was found on the water vapour transmission rate and moisture content. Nonetheless, employing whey protein can reduce the water vapour transmission rate and increase the moisture content of edible gelatin film. The findings suggest that incorporating whey protein can enhance the physicochemical properties of gelatin films. Using whey protein at a concentration of 0.05 g is deemed the optimum treatment.

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Author Biographies

Fahrullah Fahrullah, Universitas Mataram

Lilik Rahmawati, Universitas Mataram

Kartika Kartika, Universitas Mataram

Kalisom Ulkiyah, Universitas Mataram

Wahid Yulianto, Universitas Mataram

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Copyright (c) 2023 Fahrullah Fahrullah, Lilik Rahmawati, Kartika Kartika, Kalisom Ulkiyah, Wahid Yulianto

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