Characterization of Edible Film Whey with Addition of Curcuma Extract (Curcuma domestica val.) on Moisture, Water Vapor Absorption, Solubility Time, and Antioxidant Activity

• Published in: IOP conference series. Earth and environmental science Vol. 515; no. 1; pp. 12050 - 12055
• Main Authors: Juliyarsi, I, Tanifal, M, Melia, S, Arief, Djamaan, A, Purwati, E
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.06.2020
• Subjects: Absorption; Antioxidant; Antioxidants; Carboxymethyl cellulose; Carboxymethylcellulose; Cellulose; Curcuma; Curcuma Extract; Edible Film; Food packaging; Glycerol; Moisture; Packaging materials; Solubility; Water vapor; Whey
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/515/1/012050

Edible film is a thin layer made from edible material as a packaging material or coating for food products. The addition of curcuma extract (Curcuma domestica Val.) is a spice ingredient that is useful as an antioxidant in edible films. This study aims for determine the effect of adding curcuma extract (Curcuma domestica Val.) to moisture, water vapor absorption and solubility time edible film whey. This research is using 1300 ml of whey, 1000 g of curcuma 3% glycerol and 1% Carboxymethyl Cellulose (CMC). The method used is a Randomized Block Design (RBD) method consisting of 4 treatments and 5 replications. The treatment in this study was the addition of curcuma extracts namely A (0%), B (0.2%), C (0.4%) and D (0.6%). The result of the research showed that edible film whey with the addition of curcuma extract had no effect (P>0.05) on moisture, water vapor absorption and solubility time, but has a significant effect (P<0.05) in antioxidant activity.