The effect of Palm Oil Addition on Whey Protein Edible Film Characteristic

The effect of Palm Oil Addition on Whey Protein Edible Film Characteristic

The aim of this research was to find out palm oil effect on whey protein edible film characteristic. This research used completely randomized design, consisted of three different concentration of palm oil were 5%, 10% and 15% (w/v), each treatment hold on three repetition.The result showed that ther...

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Main Author: Abdul Manab
Format: Article
Language:Indonesian
Published: University of Brawijaya 2012-02-01
Series:Jurnal Ilmu dan Teknologi Hasil Ternak
Online Access:http://jitek.ub.ac.id/index.php/jitek/article/view/127
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spelling doaj-4d95c6f7943d4a39aec682849bb430fb2020-11-24T20:45:51ZindUniversity of BrawijayaJurnal Ilmu dan Teknologi Hasil Ternak1978-03032338-16202012-02-0132816123The effect of Palm Oil Addition on Whey Protein Edible Film CharacteristicAbdul Manab0Teknologi Hasil Ternak Fakultas Peternakan Universitas BrawijayaThe aim of this research was to find out palm oil effect on whey protein edible film characteristic. This research used completely randomized design, consisted of three different concentration of palm oil were 5%, 10% and 15% (w/v), each treatment hold on three repetition.The result showed that there was highly significant effect (P<0.01) on wvp (water vapor permeability), protein solubility, and water content. 15% Palm oil addition gave lower value of wvp and protein solubility. Scanning electron microscopy revelaed that palm oil gave uniform microstructure of edible film whey protein.   Keywords: edible film whey protein, palm oil, wvp, protein solubility, water content, microstructurehttp://jitek.ub.ac.id/index.php/jitek/article/view/127
collection DOAJ
language Indonesian
format Article
sources DOAJ
author Abdul Manab
spellingShingle Abdul Manab
The effect of Palm Oil Addition on Whey Protein Edible Film Characteristic
Jurnal Ilmu dan Teknologi Hasil Ternak
author_facet Abdul Manab
author_sort Abdul Manab
title The effect of Palm Oil Addition on Whey Protein Edible Film Characteristic
title_short The effect of Palm Oil Addition on Whey Protein Edible Film Characteristic
title_full The effect of Palm Oil Addition on Whey Protein Edible Film Characteristic
title_fullStr The effect of Palm Oil Addition on Whey Protein Edible Film Characteristic
title_full_unstemmed The effect of Palm Oil Addition on Whey Protein Edible Film Characteristic
title_sort effect of palm oil addition on whey protein edible film characteristic
publisher University of Brawijaya
series Jurnal Ilmu dan Teknologi Hasil Ternak
issn 1978-0303
2338-1620
publishDate 2012-02-01
description The aim of this research was to find out palm oil effect on whey protein edible film characteristic. This research used completely randomized design, consisted of three different concentration of palm oil were 5%, 10% and 15% (w/v), each treatment hold on three repetition.The result showed that there was highly significant effect (P<0.01) on wvp (water vapor permeability), protein solubility, and water content. 15% Palm oil addition gave lower value of wvp and protein solubility. Scanning electron microscopy revelaed that palm oil gave uniform microstructure of edible film whey protein.   Keywords: edible film whey protein, palm oil, wvp, protein solubility, water content, microstructure
url http://jitek.ub.ac.id/index.php/jitek/article/view/127
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