Abstract
Tofu is one the most common foodstuff consumed mainly in developing countries. Yet, tofu waste produced is also quite large in each process. Tofu liquid waste is the most obtained waste in making tofu and can still be utilized as a base material in making edible films. This study aims to determine the characteristics of edible films including thickness, tensile strength, elongation and water vapor transmission rate with the addition of glycerol and find out the best formulations made for edible film using whey as material bases. This study used a completely randomized design (CRD) with three treatments (addition of glycerol with variations of 0.5%, 1.5% and 2.5% respectively) and three replicates. The parameters tested were thickness, tensile strength, elongation and water vapor transition rate. Data from this study indicate that the value of thickness edible film obtained is about 0.078-0.095 mm, the tensile strength value is around 56.9832 kgF/cm2-59.3125 kgF/cm2, elongation between 170.58-208.5533% and the rate water vapor transmission around 6.21-12.02 g / m2/hour. The addition of glycerol variations did not have a significant effect (p> 0.05) on the value of thickness, tensile strength, elongation and water vapor transmission rate. A good glycerol formulation to produce edible film based on whey is a concentration of 0.5%.
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