Abstract
The edible film is a protective coating that could be directly applied to food products. This research aims to observe the physical characteristics of whey composite edible film with different plasticizer addition (glycerol, sorbitol, polyethylene glycol). The research was conducted as a laboratory experiment and the observed variables were film thickness, tensile strength, elongation at break, water vapor transmission rate (WVTR), and followed with microstructure observation. The research was conducted in a completely randomized design and analyzed with analysis of variance (ANOVA) followed with the least significant difference (LSD) test. The physical measurement of the edible film showed that the thickness was at 0.0286-0.0308 mm, the tensile strength was at 5.72-8.20 N, the elongation at break was around 28.66-57.5%, and the WVTR was at 7.63-7.96 g/m 2 .day. Moreover, the microstructure observation showed that the molecules in the edible film were evenly distributed.
Highlights
The edible film is a protective coating that could directly be applied to the food products
Materials The materials used in this research were 8% (w/v) whey protein powder, 2% (w/v) konjac, sorbitol, glycerol, and polyethylene glycol (PEG), aquadest, silica gel, aluminum foil, plastic wrap, paper label, plastic, and tissue
This showed that the different plasticizer at the same concentration (30%) resulted in similar edible film thickness
Summary
The edible film is a protective coating that could directly be applied to the food products. The application of edible film with better protective abilities offers a better approach to the development of the food coating industry. The application of edible film could improve the food product qualities and prolonging the shelf-life of the product by inhibiting moisture, lipid, aroma and gas transfer. Various polymers such as protein, polysaccharides, and lipids could be used to make the edible film (Wang et al, 2010). One of the promising edible film materials is whey protein, a derivative product from the cheese processing industry. The utilization of whey protein as polymers would produce transparent, soft and flexible film added with aroma barrier properties as well
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