Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

The Physical Characteristics of Whey Based Edible Film Added with Konjac

Fahrullah Fahrullah^1,2, Lilik Eka Radiati¹, Purwadi¹, Djalal Rosyidi^1*

¹Faculty of Animal Science, University of Brawijaya, Malang, Indonesia, 65145
²Faculty of Agricultural Science, Muhammadiyah University of Gorontalo, Indonesia, 96181

Corresponding Author Email: djalal_tht@ub.ac.id

Abstract:

This research aims to observe the physical characteristics of whey-based edible film added with konjac at different levels (2%; 2.5%; and 3%). The research was conducted as laboratory experiment, and the observed variables were film thickness, tensile strength, elongation at break, water vapour transmission rate (WVTR), and followed with microstructure observation. The research was conducted in a completely randomized design and analyzed with analysis of variance followed with least significant different test. The physical measurement of the edible film showed that the thickness was at 2.94 – 3.70 x 10-3 mm, the tensile strength was at 5.72 – 7.44 N, the elongation at break was around 57.50 – 70.93%, and the WVTR was at 7.96 – 8.45 g.mm-2 .day-1. Moreover, the microstructure observation showed that the molecules in the edible film were distributed evenly. The research concludes that the addition of konjac could improve the physical characteristics of whey-based edible film and the best konjac addition was at 2.5%.

Keywords:

Film; Konjac; Physical Properties; Whey

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