Proceedings of the 3rd International Conference on Environmentally Sustainable Animal Industry 2022 (ICESAI 2022)

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Physical Quality and Microstructure of Casein-Sodium Tripholyphosphate Edible Film Making

Authors
Imam Thohari1, Mulia Winirsya Apriliyani1, *, Ayunitasari Rachmawati1, Eka Nur Rakhmawati Ningsih1, Putri Masfufah Aminuzzuhriyah1
1Animal Product Technology, Faculty of Animal Science, University of Brawijaya, Malang, Indonesia
*Corresponding author. Email: muliaapriliyani@ub.ac.id
Corresponding Author
Mulia Winirsya Apriliyani
Available Online 8 March 2023.
DOI
10.2991/978-94-6463-116-6_19How to use a DOI?
Keywords
edible film; casein; moisture content; solubility; swelling
Abstract

Edible film is a natural packaging that is environmentally friendly (biodegradable) which is strong and elastic, resembling plastic packaging. Cow’s milk has component fractionation capabilities that produce a variety of functional ingredients for applications in the food industry. Cow’s milk has properties, among others, as an antibacterial agent. Sodium tripholyphosphate (STTP) is one of the additives to improve the integrity of edible films. The purpose of this study was to observe the effect of using different casein on the characteristics of the edible film (film thickness, transparency, water content, solubility in water, and swelling). Edible films were made from different formulations of chitosan, casein, and Sodium Tripholyphosphate (STPP) (1:3:0, 2:3:0, 1:3:3, 2:3:3, 1:10:7, 1:5:1). The manufacture of edible films is carried out through the process of dissolving, mixing, printing, and drying. The results showed that the edible film based on chitosan, casein, and STPP had a significant effect (P < 0.01) on water content, water solubility, and swelling, but did not significantly affect the thickness of the edible film and transparency.

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 3rd International Conference on Environmentally Sustainable Animal Industry 2022 (ICESAI 2022)
Series
Advances in Biological Sciences Research
Publication Date
8 March 2023
ISBN
978-94-6463-116-6
ISSN
2468-5747
DOI
10.2991/978-94-6463-116-6_19How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Imam Thohari
AU  - Mulia Winirsya Apriliyani
AU  - Ayunitasari Rachmawati
AU  - Eka Nur Rakhmawati Ningsih
AU  - Putri Masfufah Aminuzzuhriyah
PY  - 2023
DA  - 2023/03/08
TI  - Physical Quality and Microstructure of Casein-Sodium Tripholyphosphate Edible Film Making
BT  - Proceedings of the 3rd International Conference on Environmentally Sustainable Animal Industry 2022 (ICESAI 2022)
PB  - Atlantis Press
SP  - 147
EP  - 154
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-116-6_19
DO  - 10.2991/978-94-6463-116-6_19
ID  - Thohari2023
ER  -