Mechanical Properties of Whey Composite Edible Film with the Addition of Clove Essential Oil and Different Types of Plasticizer

Abstract

The purpose of this study was to determine the mechanical properties of the composite whey edible film with the addition of clove oil and different types of plasticizers. This research was conducted as a laboratory experiment and the variables observed were the mechanical properties of the composite whey edible film. This research was conducted using a Factorial Completely Randomized Design consisting of Factor A (clove oil concentration: 5%; 10% and 15%) and Factor B (a type of plasticizer): sorbitol and polyethylene glycol. The results showed that the percentage value of elongation with the use of clove oil was 46.00-63.01% and the use of plasticizers resulted in 49.56-57.33%. The value of tensile strength using clove oil resulted in 7.76-7.9 N and the use of plasticizers from 7.74-8.05N. WVTR film with the use of clove oil 7,00-7,31 g/m2.day-1 and the use of plasticizer resulted in a value of 7,09-7,16 g/m2.day-1, for the microstructures showed a film surface that still showed oil droplets and no homogenization process but no cracks occurred in the film. Composite whey edible film with the addition of clove oil and a different type of plasticizer can produce good film mechanical properties.