THE PROPERTIES OF EDIBLE FILM DERIVED FROM BOVINE SPLIT HIDE GELATIN WITH ISOLATED SOY PROTEIN USING VARIOUS LEVELS OF GLYCEROL IN THE PRESENCE OF TRANSGLUTAMINASE
ABSTRACT: This study examined
the characteristics of the edible film derived from a combination of bovine split
hide gelatin and isolated soy protein, cross-linked using transglutaminase
enzyme with various levels of glycerol as a plasticizer. The materials used in
this research were bovine split hide gelatin, isolated soy protein,
transglutaminase enzyme, and glycerol. Data were analyzed by using completely
randomized design, and each treatment was replicated three times, and glycerol
levels as a treatment were 10, 20, and 30%. The results showed that the
glycerol levels significantly affected by the thickness, elongation, solubility,
degree of cross-linking, and water vapor transmission rate (WVTR), but not on
the tensilestrength. The addition of glycerol made the film more elastic and
the surface of the film was more homogeneous and compact. In conclusion, the
increase of glycerol level up to 30% affected on the increase of mechanical
properties of the edible film.
Key words: Bovine split hide,
Edible film, Gelatin, Isolated soy protein,Transglutaminase enzyme
Penulis: Dwi Wulandari
Kode Jurnal: jppeternakandd170204
