The Quality of Edible Film by Using Glycerol as Plastisizer

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).