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...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Universitas Gadjah Mada
2017-08-01
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| Series: | Buletin Peternakan |
| Subjects: | |
| Online Access: | https://jurnal.ugm.ac.id/buletinpeternakan/article/view/24329 |
| _version_ | 1828554439356579840 |
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| author | Dwi Wulandari Yuny Erwanto Yudi Pranoto Rusman Rusman |
| author_facet | Dwi Wulandari Yuny Erwanto Yudi Pranoto Rusman Rusman |
| author_sort | Dwi Wulandari |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-12T05:35:53Z |
| format | Article |
| id | doaj.art-68714033357d4c38aac880ec310a113f |
| institution | Directory Open Access Journal |
| issn | 0126-4400 2407-876X |
| language | English |
| last_indexed | 2024-12-12T05:35:53Z |
| publishDate | 2017-08-01 |
| publisher | Universitas Gadjah Mada |
| record_format | Article |
| series | Buletin Peternakan |
| spelling | doaj.art-68714033357d4c38aac880ec310a113f2022-12-22T00:36:08ZengUniversitas Gadjah MadaBuletin Peternakan0126-44002407-876X2017-08-0141331932710.21059/buletinpeternak.v41i3.2432917695THE PROPERTIES OF EDIBLE FILM DERIVED FROM BOVINE SPLIT HIDE GELATIN WITH ISOLATED SOY PROTEIN USING VARIOUS LEVELS OF GLYCEROL IN THE PRESENCE OF TRANSGLUTAMINASEDwi Wulandari0Yuny Erwanto1Yudi Pranoto2Rusman Rusman3Politeknik ATK YogyakartaUniversitas Gadjah MadaUniversitas Gadjah MadaUniversitas Gadjah MadaThis 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.https://jurnal.ugm.ac.id/buletinpeternakan/article/view/24329bovine split hide, edible film, enzyme transglutaminase, gelatin, , soy protein isolate |
| spellingShingle | Dwi Wulandari Yuny Erwanto Yudi Pranoto Rusman Rusman 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 Buletin Peternakan bovine split hide, edible film, enzyme transglutaminase, gelatin, , soy protein isolate |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | properties of edible film derived from bovine split hide gelatin with isolated soy protein using various levels of glycerol in the presence of transglutaminase |
| topic | bovine split hide, edible film, enzyme transglutaminase, gelatin, , soy protein isolate |
| url | https://jurnal.ugm.ac.id/buletinpeternakan/article/view/24329 |
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