Microstructure Characterization of Whey Films Using Different Concentrations of Chia Seeds and 35% Sorbitol as Plasticizer
DOI:
10.29303/jpm.v19i2.6589Published:
2024-03-30Issue:
Vol. 19 No. 2 (2024): March 2024Keywords:
Chia Seed; Film; Sorbitol; Microstructure; WheyArticles
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Abstract
SEM testing was used to evaluate the homogeneity of the film, including pores, cracks, and surface structure, as well as to determine the cross-section and surface structure and the homogeneity of the film solution mixture. The study aims to determine the microstructure characteristics of whey film by adding different concentrations of chia seed and 35% sorbitol as a plasticizer. This study employed three treatments: P1 with 0.5% chia seed, P2 with 0.75% chia seed, and P3 with 1% chia seed. The research method used was descriptive, providing a detailed description of the process. The results indicate that adding more polymer increases the viscosity of the film suspension during the gelatinization process. The film's microstructure was determined by the heating and drying process, as well as the contribution of chia seed gel to the whey film structure. All treatments achieved a Homogeneous film microstructure, but the 1% concentration treatment resulted in a swollen surface structure. The chia seed was evenly mixed into the whey protein matrix, resulting in a uniform structure.
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Author Biographies
Fahrullah Fahrullah, Universitas Mataram
Djoko Kisworo, Universitas Mataram
Azhary Noersidiq, Universitas Mataram
Bulkaini Bulkaini, Universitas Mataram
Wahid Yulianto, Universitas Mataram
Baiq Rani Dewi Wulandani, Universitas Mataram
Vebera Maslami, Universitas Mataram
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Copyright (c) 2024 Fahrullah Fahrullah, Djoko Kisworo, Azhary Noersidiq, Bulkaini Bulkaini, Wahid Yulianto, Baiq Rani Dewi Wulandani, Vebera Maslami
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