Development of Whey-Chitosan Edible Films with Yellow Pumpkin Extract
Development of Whey-Chitosan Edible Films with Yellow Pumpkin Extract
Dimas Wiryawan1, Abdul Manab2*, Agus Susilo2
ABSTRACT
Edible film made from whey protein isolate (WPI) and chitosan with adding yellow pumpkin extract has demonstrated excellent potential ability to make edible film that can extend food shelf life. The purpose of this study is to determine the characteristics of edible film. The method of this study used a completely random design with four treatments, namely without the addition of yellow pumpkin extract or control (T0), the addition of yellow pumpkin extract as much as 2.5% (T1), 5% (T2), and 7.5% (T3) and four replicates. The values obtained were collected through Microsoft Excel and processed using variety analysis (ANOVA); then, the data that showed significantly different results will be further tested with a Duncan test, while FTIR is analyzed qualitatively. The results of this study showed that the addition of yellow pumpkin extract had a highly significant effect (P < 0.01) increased opacity, WVTR, Permeance, color a*, b* color change, and yellowness index, but highly significant (P < 0.01) decreased swelling rate, L* color and whiteness index. Other properties like thickness, moisture content, tensile, elongation, young modulus, and WVP didn’t show any significant results (P > 0.05). FTIR analysis shows that adding 7.5% of yellow pumpkin extract has a higher absorption band peak than other treatments. The addition of yellow pumpkin extract generally affects the characteristics of edible film.
Keywords | Edible film, Whey protein isolate, Chitosan, Yellow pumpkin extract
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