Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2011 | Volume: 10 | Issue: 9 | Page No.: 884-887
DOI: 10.3923/pjn.2011.884.887
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
The Quality of Edible Film by Using Glycerol as Plastisizer
Indri Juliyarsi, Sri Melia and Ade Sukma

Abstract:
The aim of this research is to find out the effect of interaction and giving; Carboxymethyl cellulose (CMC) and Glycerol toward water quality, pH, density and solubility time at the making of Edible Film Whey Milk. Materials used in this research are 5400 ml whey, 108 gram CMC and 324 ml glycerol. Method used in this research is experimental method using the 3 x 3 factorial pattern of group random design with repeated 3 as the group. The first factor (A) is by giving CMC into whey that consists of A1 = 0.5%, A2 = 1.0% and A3 = 1.5% whereas the second factor (B) is by giving glycerol into whey that consists of B1 = 2.5%, B2 = 3.0% and B3 = 3.5%. In this research, the changing of water quality, pH, density and solubility time from the resulted Edible Film Whey Milk is point to be monitored closely. The result of this research shows that the interaction of CMC and Glycerol gives effect to density but has no effect to water quality, pH and solubility time. The addition of CMC really affects Edible Film Whey Milk’s water quality, density and solubility time. The addition of glycerol affects water quality, density and pH of Edible Film Whey Milk. The best result in the making of Edible Film Whey Milk is at the giving of 1.0% CMC (A2) and 3.0% glycerol (B2).
PDF References Citation Report Citation
How to cite this article:

Indri Juliyarsi, Sri Melia and Ade Sukma, 2011. The Quality of Edible Film by Using Glycerol as Plastisizer. Pakistan Journal of Nutrition, 10: 884-887.

DOI: 10.3923/pjn.2011.884.887

URL: https://scialert.net/abstract/?doi=pjn.2011.884.887

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 

       

       

Curve Bottom