Edible Film Whey-Gelatin: Lama Gelasi, Solubilitas dan Mikrostruktur dengan Penggabungan Bubuk Teh Hijau
DOI:
https://doi.org/10.21776/ub.jpa.2025.013.01.4Keywords:
Film, Gelatin, Green Tea, Whey, Teh HijauAbstract
Edible film adalah alternatif ramah lingkungan yang menjanjikan untuk menggantikan bahan kemasan plastik sintetis. Penelitian ini bertujuan mengevaluasi pengaruh bubuk teh hijau terhadap karakteristik edible film berbasis whey-gelatin. Penelitian menggunakan rancangan acak lengkap dengan tiga perlakuan: P1 (5%), P2 (10%), dan P3 (15%), masing-masing dengan tiga ulangan. Hasil menunjukkan penggabungan bubuk teh hijau secara signifikan memengaruhi waktu gelasi dan kelarutan film (P<0,01). Waktu gelasi berkisar antara 9 menit 56 detik hingga 17 menit 32 detik, sementara nilai kelarutan berkisar antara 43,31% hingga 45,87%. Penambahan teh hijau juga memengaruhi mikrostruktur film, memperbaiki fitur permukaan dan memperkuat matriks polimer. Konsentrasi optimal bubuk teh hijau adalah 5%, menghasilkan waktu gelasi lebih singkat (9 menit 56 detik) dengan kelarutan 45,87%. Temuan ini mendukung potensi edible film berbasis whey-gelatin sebagai bahan kemasan ramah lingkungan yang biodegradable.
References
Abdelhedi, O., Nasri, R., Mora, L., Jridi, M., Toldrá, F., and Nasri, M. (2018). In silico analysis and molecular docking study of angiotensin I-converting enzyme inhibitory peptides from smooth-hound viscera protein hydrolysates fractionated by ultrafiltration. Food Chemistry, 239. https://doi.org/10.1016/j.foodchem.2017.06.112
Adilah, A. N., Jamilah, B., Noranizan, M. A., and Hanani, Z. A. N. (2018). Utilization of mango peel extracts on the biodegradable films for active packaging. Food Packaging and Shelf Life, 16. https://doi.org/10.1016/j.fpsl.2018.01.006
Al-Hassan, A. A. (2022). Development and characterization of gelatin films derived from camel skin: effects of camel age and plasticizes. Journal of Food Measurement and Characterization, 16(6). https://doi.org/10.1007/s11694-022-01577-x
Ayunita, N., and Fahrullah, F. (2024). Protein-based films with different glycerol concentrations : thickness , gelation time and microstructure. Jurnal Biologi Tropis, 24(2). https://doi.org/10.29303/jbt.v24i2.6890
Benbettaïeb, N., Kurek, M., Bornaz, S., and Debeaufort, F. (2014). Barrier, structural and mechanical properties of bovine gelatin-chitosan blend films related to biopolymer interactions. Journal of the Science of Food and Agriculture, 94(12). https://doi.org/10.1002/jsfa.6570
Caroline, C., and Pratiwi, A. R. (2018). Biopreservatif Alami dalam Pembuatan Edible Film Karagenan Eucheuma cottonii dengan Polietilen Glikol Sebagai Plasticizer. Jurnal Agroteknologi, 11(02). https://doi.org/10.19184/j-agt.v11i02.6523
Chen, D., Stone, S., Ilavsky, J., and Campanella, O. (2024). Effect of polyphenols on the rheology, microstructure and in vitro digestion of pea protein gels at various pH. Food Hydrocolloida, 151. https://doi.org/10.1016/j.foodhyd.2024.109827
Cofelice, M., Cuomo, F., and Chiralt, A. (2019). Alginate films encapsulating lemongrass essential oil as affected by spray calcium application. Colloids and Interfaces, 3(3). https://doi.org/10.3390/colloids3030058
de Jesus, G. L., Baldasso, C., Marcílio, N. R., and Tessaro, I. C. (2020). Demineralized whey–gelatin composite films: Effects of composition on film formation, mechanical, and physical properties. Journal of Applied Polymer Science, 137(42). https://doi.org/10.1002/app.49282
Fahrullah, Ervandi, M., and Rosyidi, D. (2021). Characterization and antimicrobial activity of whey edible film composite enriched with clove essential oil. Tropical Animal Science Journal, 44(3). https://doi.org/10.5398/tasj.2021.44.3.369
Fahrullah, F. (2021). Penggunaan minyak cengkeh dalam aplikasi edible film whey terhadap karakteristik kimiawi dan mikrobiologis keju gouda. Agrointek, 15(2). https://doi.org/10.21107/agrointek.v15i2.10060
Fahrullah, F., Bulkaini, B., Kisworo, D., Yulianto, W., Wulandani, B. R. D., and Haryanto, H. (2023). The water content , solubility , and optical properties of whey-gelatin multilayer films enriched with green tea powder. Jurnal Biologi Tropis, 23(4), 491–499.
Fahrullah, F., Eka Radiati, L., Purwadi, and Rosyidi, D. (2020). The physical characteristics of whey based edible film added with konjac. Current Research in Nutrition and Food Science, 8(1). https://doi.org/10.12944/CRNFSJ.8.1.31
Fahrullah, F., Kisworo, D., Bulkaini, B., Yulianto, W., Wulandani, B. R. D., Ulkiyah, K., Kartika, K., and Rahmawati, L. (2024). Optimization of the Thickness , water vapour transmission rate and morphology of protein-based films incorporating glycerol and polyethylene glycol plasticizers. 34(1), 11–20. https://doi.org/10.21776/ub.jiip.2024
Fahrullah, F., Kisworo, D., and Noersidiq, A. (2023). Edible film based on whey-chia seed: physical characterization with addition of different plasticizers. Jurnal Penelitian Pendidikan IPA, 9(10), 8554–8562. https://doi.org/10.29303/jppipa.v9i10.4978
Fahrullah, F., Noersidiq, A., and Maruddin, F. (2022). Effects of glycerol plasticizer on physical characteristic of whey-konjac films enriched with clove essential oil. Journal of Food Quality and Hazards Control, 9, 226–233. https://doi.org/10.18502/jfqhc.9.4.11377
Fahrullah, F., Radiati, L. E., Purwadi, P., and Rosyidi, D. (2020). The effect of different plasticizers on the characteristics of whey composite edible film. Jurnal Ilmu Dan Teknologi Hasil Ternak, 15(1). https://doi.org/10.21776/ub.jitek.2020.015.01.4
Figueroa-Lopez, K. J., Castro-Mayorga, J. L., Andrade-Mahecha, M. M., Cabedo, L., and Lagaron, J. M. (2018). Antibacterial and barrier properties of gelatin coated by electrospun polycaprolactone ultrathin fibers containing black pepper oleoresin of interest in active food biopackaging applications. Nanomaterials, 8(4). https://doi.org/10.3390/nano8040199
Fitrah, Q., and Fahrullah, F. (2024). Analysis of thickness , WVTR , and microstructure of Whey-Gelatin protein ased film with variation in chia seed ( Salvia hispanica L .) concentration. Jurnal Biologi Tropis, 24(4). https://doi.org/10.29303/jbt.v24i4.7806
Garrido, T., Peñalba, M., de la Caba, K., and Guerrero, P. (2019). A more efficient process to develop protein films derived from agro-industrial by-products. Food Hydrocolloids, 86. https://doi.org/10.1016/j.foodhyd.2017.11.023
Gianfredi, V., Nucci, D., Abalsamo, A., Acito, M., Villarini, M., Moretti, M., and Realdon, S. (2018). Green tea consumption and risk of breast cancer and recurrence—A systematic review and meta-analysis of observational studies. Nutrients, 10(12). https://doi.org/10.3390/nu10121886
Gontard, N., Duchez, C., Cuq, J. L, and Guilbert, S. (1994). Edible composite films of wheat gluten and lipids: water vapour permeability and other physical properties. International Journal of Food Science & Technology, 29(1). https://doi.org/10.1111/j.1365-2621.1994.tb02045.x
Hamann, D., Puton, B. M. S., Comin, T., Colet, R., Valduga, R., Zeni, j., Steffens, J., Junges, A., Backes, G. C., and Cansian, R. L. (2022). Active edible films based on green tea extract and gelatin for coating of fresh sausage. Meat Science, 194. https://doi.org/10.1016/j.meatsci.2022.108966
Herrera‐vázquez, S. E., Dublán‐garcía, O., Arizmendi‐cotero, D., Gómez‐oliván, L. M., Islas‐flores, H., Hernández‐navarro, M. D., and Ramírez‐durán, N. (2022). Optimization of the physical, optical and mechanical properties of composite edible films of gelatin, whey protein and chitosan. Molecules, 27(3). https://doi.org/10.3390/molecules27030869
Janjarasskul, T., and Suppakul, P. (2018). Active and intelligent packaging: The indication of quality and safety. Critical Reviews in Food Science and Nutrition, 58(5). https://doi.org/10.1080/10408398.2016.1225278
Jeevahan, J., Chandrasekaran, M., Venkatesan, S. P., Sriram, V., Britto Joseph, G., Mageshwaran, G., and Durairaj, R. B. (2020). Scaling up difficulties and commercial aspects of edible films for food packaging: A review. Trends in Food Science and Technology, 100. https://doi.org/10.1016/j.tifs.2020.04.014
Kowser, M. A., Hossain, S. M. K., Amin, M. R., Chowdhury, M. A., Hossain, N., Madkhali, O., Rahman, M. R., Chani, M. T. S., Asiri, A. M., Uddin, J., and Rahman, M. M. (2023). Development and characterization of bioplastic synthesized from ginger and green tea for packaging applications. Journal of Composites Science, 7(3). https://doi.org/10.3390/jcs7030107
Maniglia, B. C., De Paula, R. L., Domingos, J. R., and Tapia-Blácido, D. R. (2015). Turmeric dye extraction residue for use in bioactive film production: Optimization of turmeric film plasticized with glycerol. LWT, 64(2). https://doi.org/10.1016/j.lwt.2015.07.025
Maruddin, F., Ratmawati, R., Fahrullah, F., and Taufik, M. (2018). Karakterisitik edible film berbahan whey dangke dengan penambahan karagenan. Jurnal Veteriner, 19(2). https://doi.org/10.19087/jveteriner.2018.19.2.291
Ming, Y., Chen, L., Khan, A., Wang, H., and Wang, C. (2020). Effects of tea polyphenols on physicochemical and antioxidative properties of whey protein coating. Food Science and Biotechnology, 29(12). https:doi.org/10.1007/s10068-020-00824-5
Miskiyah, M., Sasmitaloka, K. S., and Budiyanto, A. (2022). Pengaruh lama waktu perendaman terhadap arakteristik gelatin ceker ayam. Agrointek : Jurnal Teknologi Industri Pertanian, 16(2). https://doi.org/10.21107/agrointek.v16i2.11846
Moeini, A., Pedram, P., Fattahi, E., Cerruti, P., and Santagata, G. (2022). Edible polymers and secondary bioactive compounds for food packaging applications: Antimicrobial, mechanical, and gas barrier properties. Polymers, 14(12). https://doi.org/10.3390/polym14122395
Munir, M., Qayyum, A., Raza, S., Siddiqui, N. R., Mumtaz, A., Safdar, N., Shible, S., Afzal, S., and Bashir, S. (2017). Nutritional Assessment of basil seed and its utilization in development of value added beverage. Pakistan Journal of Agricultural Research, 30(3). https://doi.org/10.17582/journal.pjar/2017.30.3.266.271
Munir, S., Javed, M., Hu, Y., Liu, Y., and Xiong, S. (2020). The effect of acidic and alkaline ph on the physico-mechanical properties of surimi-based edible films incorporated with green tea extract. Polymers, 12(10). https://doi.org/10.3390/polym12102281
Nunes, C. J., Melo, P. T. S., Aouada, F., Aouada, M. R. M., Lorevice, M. V. (2020). Effect of green tea extract on gelatin-based films incorporated with lemon essential oil. Journal of Food Science and Technology, 58(1). https://doi/10.1007/s13197-020-04469-4
Prgomet, I., Goncalves, B., Domínguez-Perles, R., Pascual-Seva, N., and Barros, A. I. R. N. A. (2017). Valorization challenges to almond residues: Phytochemical composition and functional application. Molecules, 22(10). https://doi.org/10.3390/molecules22101774
Romani, V. P., Olsen, B., Pinto Collares, M., Meireles Oliveira, J. R., Prentice-Hernández, C., and Guimarães Martins, V. (2019). Improvement of fish protein films properties for food packaging through glow discharge plasma application. Food Hydrocolloids, 87. https://doi.org/10.1016/j.foodhyd.2018.09.022
Shah, Y. A., Bhatia, S., Al-Harrasi, A., Afzaal, M., Saeed, F., Anwer, M. K., Khan, M. R., Jawad, M., Akram, N., and Faisal, Z. (2023). Mechanical Properties of protein-based food packaging materials. Polymers, 15(7). https://doi.org/10.3390/polym15071724
Sitompul, A. J. W. S., and Zubaidah, E. (2017). Pengaruh jenis dan konsentrasi plasticizer terhadap sifat fisik edible film kolang kaling (Arenga pinnata). Jurnal Pangan Dan Agroindustri, 5(1).
Spotti, M. L., Cecchini, J. P., Spotti, M. J., and Carrara, C. R. (2016). Brea Gum (from Cercidium praecox) as a structural support for emulsion-based edible films. LWT, 68. https://doi.org/10.1016/j.lwt.2015.12.018
Sukhija, S., Singh, S., and Riar, C. S. (2016). Analyzing the effect of whey protein concentrate and psyllium husk on various characteristics of biodegradable film from lotus (Nelumbo nucifera) rhizome starch. Food Hydrocolloids, 60. https://doi.org/10.1016/j.foodhyd.2016.03.023
Taktak, W., Kchaou, H., Hamdi, M., Li, S., Nasri, M., Karra-Chaâbouni, M., and Nasri, R. (2020). Design of bioinspired emulsified composite European eel gelatin and protein isolate-based food packaging film: Thermal, microstructural, mechanical, and biological features. Coatings, 10(1). https://doi.org/10.3390/coatings10010026
Tan, H. L., Ojukwu, M., Lee, L. X., and Mat Easa, A. (2023). Quality characteristics of green Tea’s infusion as influenced by brands and types of brewing water. Heliyon, 9(2). https://doi.org/10.1016/j.heliyon.2022.e12638
Unsa, L. K., and Paramastri, G. A. (2018). Kajian jenis plasticizer campuran gliserol dan sorbitol terhadap sintesis dan karakterisasi edible film pati bonggol pisang sebagai pengemas buah apel. Jurnal Kompetensi Teknik, 10(1).
Valdés, A., Martínez, C., Garrigos, M. C., and Jimenez, A. (2021). Multilayer films based on poly(Lactic acid)/gelatin supplemented with cellulose nanocrystals and antioxidant extract from almond shell by-product and its application on hass avocado preservation. Polymers, 13(21). https://doi.org/10.3390/polym13213615
Wu, J., Chen, S., Ge, S., Miao, J., Li, J., and Zhang, Q. (2013). Preparation, properties and antioxidant activity of an active film from silver carp (Hypophthalmichthys molitrix) skin gelatin incorporated with green tea extract. Food Hydrocolloids, 32(1). https://doi.org/10.1016/j.foodhyd.2012.11.029
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Fahrullah Fahrullah, Basriani Basriani, Cis Anita, Farah Febryanti, Fitriyani Fitriyani
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
