Characteristics based of edible film made from whey with isolated lactic acid bacteria from tempoyak as probiotics packaging

International Conference on Animal Production for Food Sustainability

生态环境科学;生物科学

Juliyarsi, Indri^1 ; Arief^1 ; Djamaan, Akmal^2 ; Purwati, Endang^1

Faculty of Animal Science, Andalas University, Padang, West Sumatera, Indonesia^1

Faculty of Pharmacy, Andalas University, Padang, West Sumatera, Indonesia^2

关键词: Edible films;    Lactic acid bacteria;    tempoyak;    Waste milks;    whey;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/287/1/012027/pdf
DOI  :  10.1088/1755-1315/287/1/012027

来源: IOP

【 摘 要 】

Edible film made from whey, a waste obtained from milk and used as primary packaging. This research aimed at isolated and identification of lactic acid bacteria derived from tempoyak, subsequently applied in the manufacture of edible film and have the properties of probiotics. Physical properties measured from the edible film are moisture content, pH, solubility and the thickness of the time. This research uses material from waste milk whey and tempoyak. The method used is an experiment using a random design group that consists of four isolates tempoyak addition, treatment A (0%), B (4%), C (8%), into a solution of whey and six replicates. Treatment results show to a thickness ranging from 0.20-0.25 mm and already meet the standards JIS 1975.