PENGARUH PEMANFAATAN JENIS DAN KONSENTRASI LIPID TERHADAP SIFAT FISIK EDIBLE FILM KOMPOSIT WHEY-PORANG
ABSTRACT: The study objective
was to determine the effect of utilization various lipids with different
concentration on physical quality of whey-porang composite edible films. The
materials of the study were albumen, whey powder, porang flour and lipids
(butter, margarine, beeswax and palm oil). The type of lipids were P1
(beeswax), P2 (margarine), P3 (butter) and P4 (palm oil), and its concentration
were 5% and 10%. The variables were
moisture content, film thickness, tensile strength and percentage of
prolongation. The treatment was designed by nested completely randomized design
(CRD) and the data were analyzed by analysis of variance. The Duncan's Multiple
Range Test (DMRT) was applied if there were significant differences among
treatments. The study found that type of lipids with different concentration
had a very highly significant differences (P<0.01) on the moisture content
and the tensile strength of edible film. Meanwhile, utilization of various lipids
had a significant differences (P<0.05) on the film thickness of edible film,
but not on its different concentration. Besides, type of lipid did not
significantly influence (P<0.05) the percentage of edible film prolongation.
However, its various concentration had a very highly significant differences
(P<0.01) on the percentage of edible film prolongation. It can be concluded
that utilization of several lipids with various concentrations in whey-porang
composite edible films could reduce moisture content, tensile strength, and
percentage of composite edible films prolongation but increased the film
thickness. The study suggested to use butter lipids with 5% concentration to
produce good mechanical edible films. The study needs further experiment about
chemical quality and sensory test.
Keywords: lipid, physical
quality, whey, porang, composite edible films
Penulis: Lexy Trendy Hawa,
Imam Thohari, Lilik Eka Radiati
Kode Jurnal: jppeternakandd130085
