THE PROPERTIES OF EDIBLE FILM DERIVED FROM BOVINE SPLIT HIDE GELATIN WITH ISOLATED SOY PROTEIN USING VARIOUS LEVELS OF GLYCEROL IN THE PRESENCE OF TRANSGLUTAMINASE
This study examined the characteristics of the edible film mixture gelatin bovine split hide and soy protein isolate, cross-linked using transglutaminase enzyme with addition level of glycerol as a plasticizer.The material used gelatin combination (Gelatin bovine split hide: soy proteinisolate = 90...
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| Main Authors: | , , , |
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| Format: | EJournal Article |
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Faculty of Animal Science, Universitas Gadjah Mada,
2017-08-30.
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| Online Access: | Get Online |
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| LEADER | 02296 am a22003133u 4500 | ||
|---|---|---|---|
| 001 | BuletinPeternakan_UGM_24329_pdf | ||
| 042 | |a dc | ||
| 100 | 1 | 0 | |a Wulandari, Dwi |e author |
| 100 | 1 | 0 | |e contributor |
| 700 | 1 | 0 | |a Erwanto, Yuny |e author |
| 700 | 1 | 0 | |a Pranoto, Yudi |e author |
| 700 | 1 | 0 | |a Rusman, Rusman |e author |
| 245 | 0 | 0 | |a THE PROPERTIES OF EDIBLE FILM DERIVED FROM BOVINE SPLIT HIDE GELATIN WITH ISOLATED SOY PROTEIN USING VARIOUS LEVELS OF GLYCEROL IN THE PRESENCE OF TRANSGLUTAMINASE |
| 260 | |b Faculty of Animal Science, Universitas Gadjah Mada, |c 2017-08-30. | ||
| 500 | |a https://jurnal.ugm.ac.id/buletinpeternakan/article/view/24329 | ||
| 520 | |a This study examined the characteristics of the edible film mixture gelatin bovine split hide and soy protein isolate, cross-linked using transglutaminase enzyme with addition level of glycerol as a plasticizer.The material used gelatin combination (Gelatin bovine split hide: soy proteinisolate = 90: 10 with 30 Utransglutaminase enzyme levels ), and glycerol. Data were analyzed using completely randomized design each treatment was replicated thrice of glycerol as a treatment level ( 10%, 20% dan 30%). The results showed that the glycerol level significantly affected the thickness, elongation, solubility, degree of cross-linking and WVTR, but not the tensile strength.The addition of glycerol causing the film becomes more elastic and the surface is more homogeneous and compact. Increasing the level to 30% glycerol affects the mechanical properties of an edible film. | ||
| 540 | |a Copyright (c) 2017 Buletin Peternakan | ||
| 540 | |a http://creativecommons.org/licenses/by-sa/4.0 | ||
| 546 | |a eng | ||
| 690 | |a Bovine split hide, Edible film, Enzyme transglutaminase, Gelatin, , Soy Protein Isolate | ||
| 655 | 7 | |a info:eu-repo/semantics/article |2 local | |
| 655 | 7 | |a info:eu-repo/semantics/publishedVersion |2 local | |
| 655 | 7 | |a Peer-reviewed Article |2 local | |
| 786 | 0 | |n Buletin Peternakan; Vol 41, No 3 (2017): BULETIN PETERNAKAN VOL. 41 (3) AGUSTUS 2017; 319-327 | |
| 786 | 0 | |n 2407-876X | |
| 786 | 0 | |n 0126-4400 | |
| 786 | 0 | |n 10.21059/buletinpeternak.v41i3 | |
| 787 | 0 | |n https://jurnal.ugm.ac.id/buletinpeternakan/article/view/24329/pdf | |
| 856 | 4 | 1 | |u https://jurnal.ugm.ac.id/buletinpeternakan/article/view/24329/pdf |z Get Online |