Hasanuddin University

Effect of dangke whey/pectin ratio and aroma on physical, mechanical and barrier properties of films

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dc.contributor.author Syarifuddin, Adiansyah
dc.contributor.author Hamsiohan, Pratiwi
dc.contributor.author Bilang, Mariyati
dc.date.accessioned 2018-07-03T07:43:44Z
dc.date.available 2018-07-03T07:43:44Z
dc.date.issued 2018-07-03
dc.identifier.uri http://repository.unhas.ac.id/handle/123456789/27360
dc.description.abstract Dangke whey is a by-product of dangke processing that has not been widely utilized. In this work, dangke whey and pectin cast into edible films having butter aroma. The influences of different ratios of dangke whey/pectin and addition of aroma on physical, mechanical and barrrier properties of films were investigated. The aims of this study were: 1) to produce films from blends of dangke whey and pectin with aroma addition, 2) to evaluate the effects of dangke whey/pectin ratio and aroma addition on physical, mechanical and barrrier properties, 3) to determine dangke whey/pectin ratios and aroma concentration that result in films with better mechanical properties and water vapor permeability. Edible films were prepared according to full factorial design with two levels of ratio dangke whey/pectin (1:4 and 2:3) and three levels of aroma concentration (without aroma, 1% and 2%). The samples were then characterized by means of physical and mechanical properties such as moisture content, water solubility, thickness, water vapor transmission rate, tensile strength and percent elongation at break. It was shown that both ratio of dangke whey/pectin and addition of aroma induced changes in physical, mechanical and barrier properties. In addition, a significant lowering of water vapor transmission rate was induced by decreasing ratio dangke whey to pectin (1:4) and aroma concentration. These findings confirmed that the use of lower ratio of dangke whey to pectin combined with aroma concentration have potential to improve mechanical and barrier properties of films. Keywords: dangke whey, pectin, aroma, edible film, water vapor transmission rate en_US
dc.description.sponsorship PU-PT Desentralisasi Unhas en_US
dc.language.iso en en_US
dc.subject Research Subject Categories::FORESTRY, AGRICULTURAL SCIENCES and LANDSCAPE PLANNING en_US
dc.title Effect of dangke whey/pectin ratio and aroma on physical, mechanical and barrier properties of films en_US
dc.type Article en_US
dc.UNHAS.email adiansyah@unhas.ac.id en_US
dc.UNHAS.Fakultas Pertanian en_US
dc.UNHAS.Prodi Ilmu dan Teknologi Pangan en_US
dc.UNHAS.idno 197705272003121001 en_US


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