Research Article
The Effect of Whey Protein addition on the Physical Properties of Alginate-Based Edible Films from Brown Algae (Sargassum sp.) as Halal Edible Film Alternative
@INPROCEEDINGS{10.4108/eai.11-7-2019.2298054, author={Vina Amalia and Hadya Ayu Hajayasti and Asep Supriadin and Gina Giftia Azmiana Delilah and Nisa Nur Khasanah}, title={The Effect of Whey Protein addition on the Physical Properties of Alginate-Based Edible Films from Brown Algae (Sargassum sp.) as Halal Edible Film Alternative}, proceedings={Proceedings of the 1st International Conference on Islam, Science and Technology, ICONISTECH 2019, 11-12 July 2019, Bandung, Indonesia.}, publisher={EAI}, proceedings_a={ICONISTECH}, year={2021}, month={1}, keywords={alginate biodegradable edible film hydrophilic properties whey protein}, doi={10.4108/eai.11-7-2019.2298054} }- Vina Amalia
Hadya Ayu Hajayasti
Asep Supriadin
Gina Giftia Azmiana Delilah
Nisa Nur Khasanah
Year: 2021
The Effect of Whey Protein addition on the Physical Properties of Alginate-Based Edible Films from Brown Algae (Sargassum sp.) as Halal Edible Film Alternative
ICONISTECH
EAI
DOI: 10.4108/eai.11-7-2019.2298054
Abstract
Edible film serves to protect food so that it remains fresh and durable, but it can also be consumed together with the food it packs. Edible film is an option to reduce plastic, because it is biodegradable. Edible films can be made from polysaccharides, proteins or fats. One of the polysaccharides that can be used as raw material for edible film is alginate from brown algae (Sargassum sp.). Edible film from these algae, more halal guaranteed than edible film from fat material, but Alginate-based edible film is hydrophilic that not good for holding water. Other ingredients need to be added to decrease the hydrophilic properties, including whey protein. In this study, whey protein added on alginate-based edible film to obtain edible film has good properties. The results of this research show the addition of whey protein causes a decrease in the value of water absorption, increase the value of tensile strength, and elongation. This shows that the addition of whey protein can reduce hydrophilic properties and can increase the elasticity of edible alginate films. Keywords: Alginate, biodegradable, edible film, hydrophilic properties, whey protein.
