Sifat Barrier Film Layak Makan Berbasis Isolat Protein Sebagai Produk Kemasan

Rina Mirdayanti, Sari Wardani, Amalia Effendy


One important factor in packaging products is its resistance to water, air and gas. So food is not easily degraded with oxygen which can cause damage. So far, plastic food packaging from conventional plastic has good water vapor permeability, but if it interacts with food for too long it will cause contamination of the plastic constituent substances into food so it is not good for health. This study aims to analyze the properties of barrier edible films with protein isolates. Samples were analyzed to determine the nature of water vapor resistance to film by comparing solutions without using protein isolates and by using protein isolates. Centrifugation of protein extraction and water vapor transmission tests were carried out by the saucer method. The results showed the value of the water vapor transmission rate showed a very significant comparison, the films using water vapor transmission protein isolates were 0.00176 gr / m2 / day smaller than the films without using protein isolates at 0.00864 / m2 / day .

Full Text:



Deanti, H., Hulu, J. M., Setyaji, A., Eliyanti, R. N., Aliya, K., & Dewi, E. N. (2018). The Quality of Edible Film Made from Nile Tilapia (Oreochromis niloticus) Skin Gelatin with Addition of Different Type Seaweed Hydrocolloid. IOP Conference Series: Earth and Environmental Science, 116(1), 8–15.

GONTARD, N., GUILBERT, S., & CUQ, J. ‐L. (1993). Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten Film. Journal of Food Science, 58(1), 206–211.

Mirdayanti, R., Effendy, A., & 2019. (n.d.). Pengaruh Preparasi Isolat Protein dari Ektraksi Limbah Cair Pengolahan Tahu terhadap Kuat Tarik Plastik Biodegradable. Serambi Saintia Jurnal Sains Dan Aplikasi, VII(2), 53–58.

Mirdayanti, R., Wirjosentono, B., & Marlianto, E. (2018). Analisis Edible Film dari Campuran Keratin dan Pati Jagung. Jurnal Serambi Engineering.

Pertanian, J. T., Pertanian, F. T., Mada, U. G., Teknologi, J., Pertanian, H., Pertanian, F. T., & Mada, U. G. (2014). SIFAT FISIK, MEKANIK DAN BARRIER EDIBLE FILM BERBASIS PATI UMBI KIMPUL (Xanthosoma sagittifolium) YANG DIINKORPORASI DENGAN KALIUM SORBAT. Agritech, 34(01), 72–81.

Seung, Y. C., & Rhee, C. (2004). Mechanical properties and water vapor permeability of edible films made from fractionated soy proteins with ultrafiltration. LWT - Food Science and Technology, 37(8), 833–839.

Supeni, G., & Irawan, S. (2014). Pengaruh Penggunaan Kitosan Terhadap Sifat Barrier Edible Film Tapioka Termodifikasi. Jurnal Kimia Dan Kemasan, 34(1), 199.


  • There are currently no refbacks.