Edible film

Physical Quality of Edible Film with the Addition of Isolate Whey Protein on Water Content, Solubility, Thickness and Transparency

Ulya Rafa Zul’adhar, Khothibul Umam Al Awwaly, Eny Sri Widyastuti, Imam Thohari & Mulia Winirsya Apriliyani · Asian Food Science Journal · 2024

Edible film is a thin layer used to coat food, which functions as a barrier against mass transfer, such as water, oxygen, and fat. Edible film is a packaging material formed first in the form of a thin layer (film) before being applied to food ingredients and products. Adding whe...

Open access Research Article 10.9734/afsj/2024/v23i10746

Physical Characteristics of the Development of Edible Film Gelatin-Xylitol Using Butterfly Pea Extract as an Antioxidant

Imam Ghiffari, Manik Eirry Sawitri & Dan Abdul Manab · Asian Food Science Journal · 2023

The study aims to determine a gelatin-xylitol edible film with the addition of butterfly pea extract (Clitoria ternatea L) using the Microwave Assisted Extraction method with optimal physical characteristics of the edible film. The research method uses the experimental method wit...

Open access Research Article 10.9734/afsj/2023/v22i9660

Physical Quality of Fast Sealing Dissolving Edible Films as Food Packaging Based Glucomannan and Gelatin

Rischa Amalia Saleha, Fera Novitasari, Nazma Putri Andrianita, Abdul Manab, Manik Eirry Sawitri, Ria Dewi Andriani & Premy Puspitawati Rahayu · Asian Food Science Journal · 2023

The edible film is an alternative that can be used as eco-friendly packaging material (biodegradable) as a plastic substitute. The material that can be used in making edible films is glucomannan, which can dissolve easily but is less elastic. The development of the necessary edib...

Open access Research Article 10.9734/afsj/2023/v22i3625