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June 22, 2023
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May 31, 2024
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Abstract
In general, food packaging materials are divided into two major groups: bio and non-biodegradable. Currently being developed is biodegradable packaging, including edible films. The application of edible films as packaging with carriers of antioxidants and colorants. One alternative of natural antioxidant to applied in edible films is liang-tea. The liang-tea contains of alkaloids, flavonoids, phenols, and tannins, that contribute antioxidant activity. This research aims to determine the concentration of infusion liang-tea that produces the best characteristics of sodium caseinate edible film that rich antioxidant. The research used a randomized block design with a single treatment of the concentration of infused liang-tea of 0, 25, 50, 75, 100, 125, and 150% (v/w, of sodium caseinate), with 4 replications. The result indicates that the concentration of 150% (v/w) of sodium caseinate of infused liang-tea produced the best rich antioxidant edible films. The edible film had a thickness 0.20 mm, solubility 13.66%, L* colour value 88.39, a* colour value of -0.23, b* colour value of 5.01, water holding capacity 3.47 (g/g), moisture content 14.11%, and antioxidant activity 41.42%.
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Copyright (c) 2024 Utami, Yohana Sutiknyawati Kusuma Dewi, Endah
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How to Cite
Dewi, Y. S. K., Fitri, U. D., Dewi, Y. S. K., & Saputri, N. E. (2024). CHARACTERISTIC OF LIANG-TEA EDIBLE SODIUM CASEINATE FILM RICH IN ANTIOXIDANT. Jurnal Agroindustri, 14(1), 100–112. https://doi.org/10.31186/jagroindustri.14.1.100-112
References
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Abdulhadi, I. M., Shakkak, M. A., El-Balloula, M. F. M., & Dosh, K. S. (2021). Preparation of Edible Casings with Natural Biological Characteristics from Green Tea Extract. Journal of Physics: Conference Series, 1895(012043), 1–15. https://doi.org/10.1088/1742-6596/1895/1/012043
Amanto, B. S., Siswanti, & Atmaja, A. (2015). Kinetika Pengeringan Temu Giring (Curcuma heyneana Valeton & van Zijp) Menggunakan Cabinet Dryer dengan Perlakuan Pendahuluan Blanching. Jurnal Teknologi Hasil Pertanian, 8(2), 107–114. https://doi.org/10.20961/ jthp.v0i0.12900
Apriliyani, M. W., Andriani, R. D., Rahayu, P. P., Purwadi, P., & Manab, A. (2020). Mechanical, Chemical and Microstructure Properties of Composite Edible Film Added with Modified Casein. Jurnal Ilmu dan Teknologi Hasil Ternak, 15(3), 162–171. https://doi.org/10.21776/ub.jitek.2020.015.03.4
Deden, M., Rahim, A., & Asrawaty. (2020). Sifat Fisik dan Kimia Edible Film Pati Umbi Gadung Pada Berbagai Konsentrasi. Jurnal Pengolahan Pangan, 5(1), 26–33. https://doi.org/10.31970/pangan.v5i1.35
Dewi, Y. S. K. (2019). Liang Teh Kaya Antioksidan Berbasis Daun Muje (Dicliptera chinensis) dan Nanas Kerang (Rhoe discolor sw.) (Kajian Pus; Y. S. K. Dewi & Maherawati, ed.). Pontianak: Perhimpunan Ahli Teknologi Pangan Indonesia Cabang Pontianak.
Dewi, Y. S. K. (2022). The Study of Citrus Peels (Citrus amblycarpa) Mass Ratio Substitution on Physicochemical of Rich-Antioxidant of Liang Tea. Poltekita: Jurnal Ilmu Kesehatan, 16(2), 241–248. https://doi.org/10. 33860/jik.v16i2.1439
Fahrullah, F., Radiati, L. E., Purwadi, P., & Rosyidi, D. (2020). The Effect of Different Plasticizers on the Characteristics of Whey Composite Edible Film. Jurnal Ilmu dan Teknologi Hasil Ternak, 15(1), 31–37. https://doi.org/10.21776/ub.jite k.2020.015.01.4
Fauzziyah, I. N, Tri, D. W., & Endrika W. (2016). Liangteh Berbasis Cincau Hitam (Mesona Palustris Bl), Pandan (Pandanus Amaryllifolius), dan Jahe Merah (Zingiber Officinale). Jurnal Pangan Dan Agroindustri 4(2), 536–541.
Florentina, D. V., Dewi, Y. S. K., & Priyono, S. (2023). Karakteristik Mutu Sensori dan Kimia Liang Teh Pontianak Kaya Antioksidan pada Berbagai Suhu Pengeringan. Jurnal Al-Azhar Indonesia Seri Sains dan Teknologi, 8(1), 49–57. https://doi. org/10.36722/sst.v8i1.1432
Fortin, G. A., Dewi, Y. S. K., & Hartanti, L. (2023). Physicochemical Characteristics of Edible Film Sodium Caseinate with Sappan Wood Extract Addition. Food ScienTech Journal, 5(1), 26. https://doi.org/10.33512/fsj.v5i1.16956
Harnis, P., Sari, Y. A., & Rahman, M. A. (2019). Segmentasi Citra Kue Tradisional menggunakan Otsu Thresholding pada Ruang Warna CIE LAB. Jurnal Pengembangan Teknologi Informasi dan ilmu Komputer, 3(7), 6799–6808. Diambil dari http://j-ptiik.ub.ac.id
Huri, D., & Choirun Nisa, F. (2014). Pengaruh Konsentrasi Gliserol dan Ekstrak Ampas Kulit Apel terhadap Karakteristik Fisik dan Kimia Edible Film. Jurnal Pangan dan Agroindustri, 2(4), 29–40. Diambil dari https://jpa.ub.ac.id/index.php/ jpa/article/view/75
Hutabarat, J., Bimantio, M. P., & Widyowanti, R. A. (2023). Karakteristik Edible Film Komposit Protein Biji Karet (Hevea Brasiliensis) dan
Kitosan dengan Penambahan Gliserol sebagai Plasticizer. Biofoodtech : Journal of Bioenergy and Food Technology, 1(02), 76–94. https://doi.org/10.551 80/biofoodtech.v1i02.300
Indrarti, L., & Indriyati. (2016). Incorporation of Citrus Essential Oils into Bacterial Cellulose-Based Edible Films and Assessment of their Physical Properties. IOP Conf. Series: Earth and Environmental Science, 60, 1–6. https://doi.org/10. 1088/1742-6596/755/1/011001
Kadam, S. U., Pankaj, S. K., Tiwari, B. K., Cullen, P. J., & O’Donnell, C. P. (2015). Development of Biopolymer-Based Gelatin and Casein Films Incorporating Brown Seaweed Ascophyllum nodosum extract. Food Packaging and Shelf Life, 6, 68–74. https://doi.org/10.1 016/j.fpsl.2015.09.003
Liang, S., & Wang, L. (2018). A Natural Antibacterial-Antioxidant Film from Soy Protein Isolate Incorporated with Cortex Phellodendron Extract. Polymers, 10(1), 1–13. https://doi.org/10.339 0/polym10010071
Lindriati, T., Praptiningsih, Y., & Wijayanti, D. F. (2014). Physical Characteristics of Edible Film Gel Made under Various pH and Ratio of Casein and Tapioca. Jurnal Ilmu Dasar, 15(1), 51–58. https://doi.org /10.19184/jid.v15i1.614
Marrudin, F., Ako, A., Hajrawati, & Taufik, M. (2017). Karakteristik Edible Film Berbahan Whey dan Kasein yang Menggunakan Jenis Plasticizer Berbeda. Jurnal Ilmu dan Teknologi Peternakan, 5(2), 97–101. https://doi.org/10.20956/jit p.v5i2.3081
Miranda, M., Pratama, Y., & Hintono, A. (2018). Karakteristik Edible Film Aloe vera dengan Emulsi Extra Virgin Olive Oil. Agritech, 38(4), 381–387. https://doi.org/http://doi. org/10.22146/agritech.34499 ISSN
Muin, R., Anggraini, D., & Malau, F. 2017. Karakteristik Fisik dan Antimikroba Edible Film dari Tepung Tapioka dengan Penambahan Gliserol dan Kunyit Putih. Jurnal Teknik Kimia, 23 (3), 191-198.
Putri, C. I., Warkoyo, W., & Siskawardani, D. D. (2022). Karakteristik Edible Film Berbasis Pati Bentul (Colacasia Esculenta (L) Schoott) dengan Penambahan Gliserol dan Filtrat Kunyit Putih (Curcuma zedoaria Rosc). Food Technology and Halal Science Journal, 5(1), 109–124. https://doi.org/10.22219/f ths.v5i1.18785
Rusli, A., Metusalach, Salengke, & Tahir, M. M. (2017). Karakterisasi Edible Film Karagenan dengan Pemlastis Gliserol. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(2), 219–229. https://doi.org/10.17844/jphpi. v20i2.17499
Sabil, S., Maruddin, F., Wahyuni, T., & Taufik, M. (2021). Edible Film Characteristics at different Casein Concentrations. IOP Conference Series: Earth and Environmental Science, 788(012115), 1–6. https:// doi.org/10.1088/1755-1315/788/1/ 012115
Santoso, B. (2020). Edible Film : Teknologi Pangan dan Aplikasinya (Cetakan Pe; T. S. Kebela & Haryono, ed.). Palembang: NoerFikri.
Santoso, B., Marsega, A., Priyanto, G., & Pambanyun, R. (2016). Perbaikan Sifat Fisik, Kimia, dan Antibakteri Edible Film Berbasis Pati Ganyong. Agritech, 36(4), 379–386. https:// doi.org/10.22146/agritech.16759
Santoso, B., Tampubolon, O. H., Wijaya, A., & Pambayun, R. (2014). Interaksi pH dan Ekstrak Gambir pada Pembuatan Edible Film Anti Bakteri. Agritech, 34(01), 8–13. https://doi.org/10.22146/agritech.9516
Sherlirianti, Dewi, Y. S. K., & Fadly, D. (2023). Enkapsulan Ekstrak Liang Teh Hasil Seduhan Pada Berbagai pH Sistem Sebagai Bahan Inti:
Karakteristik Fisikokimia. Jurnal Teknologi dan Industri Hasil Pertanian, 28(1), 54–65. https://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/6270
Sidik, G., Marsigit, W., & Syafnil. (2022). Pengaruh Kitosan sebagai Edible Coating terhadap Mutu Fisik dan Kimia Jeruk Rimau Gerga Lebong Selama Penyimpanan. Jurnal Agroindustri, 12(2), 72–85. https:// doi.org/10.31186/jagroindustri.12.2.72-85
Singh, T. P., Chatli, M. K., & Sahoo, J. (2015). Development of Chitosan Based Edible Films: Process Optimization Using Response Surface Methodology. Journal of Food Science and Technology, 52(5), 2530–2543. https://doi.org/1 0.1007/s13197-014-1318-6
Suput, D., Lazic, V., Popovic, S., & Hromis, N. (2015). Edible Films and Coatings: Sources, Properties and Application. Food and Feed Research, 42(1), 11–22. https://doi .org/10.5937/ffr1501011s
Togas, C., Berhimpon, S., Montolalu, R. I., Dien, H. A., & Mentang, F.. 2017. Karakteristik Fisik Edible Film Komposit Karaginan dan Lilin Lebah Menggunakan Proses Nanoemulsi. Jurnal Pengolahan Hasil Perikanan Indonesia, 20, 468–77.
Ulfah, M., Salsabila, A., & Rohmawati, I. (2017). Characteristics of Water Solubility and Color on Edible Film from Bioselulosa Nata Nira Siwalan with the Additional of Glycerol. IOP Conf. Series: Journal of Physics: Conf. Series, 983(012191), 1–5. https://doi.org/10.1088/1742-6596/983/1/012191
Zahrah, S., Dewi, Y. S. K., & Hartanti, L. 2023. Supplementation of Antioxidant Liang Tea Extracts on Goat Milk Cream Cheese. Industria: Jurnal Teknologi Dan Manajemen Agroindustri, 12(2),169–79. doi: 10.21776/ub. industria.2023.012.02.6
References
Abdulhadi, I. M., Shakkak, M. A., El-Balloula, M. F. M., & Dosh, K. S. (2021). Preparation of Edible Casings with Natural Biological Characteristics from Green Tea Extract. Journal of Physics: Conference Series, 1895(012043), 1–15. https://doi.org/10.1088/1742-6596/1895/1/012043
Amanto, B. S., Siswanti, & Atmaja, A. (2015). Kinetika Pengeringan Temu Giring (Curcuma heyneana Valeton & van Zijp) Menggunakan Cabinet Dryer dengan Perlakuan Pendahuluan Blanching. Jurnal Teknologi Hasil Pertanian, 8(2), 107–114. https://doi.org/10.20961/ jthp.v0i0.12900
Apriliyani, M. W., Andriani, R. D., Rahayu, P. P., Purwadi, P., & Manab, A. (2020). Mechanical, Chemical and Microstructure Properties of Composite Edible Film Added with Modified Casein. Jurnal Ilmu dan Teknologi Hasil Ternak, 15(3), 162–171. https://doi.org/10.21776/ub.jitek.2020.015.03.4
Deden, M., Rahim, A., & Asrawaty. (2020). Sifat Fisik dan Kimia Edible Film Pati Umbi Gadung Pada Berbagai Konsentrasi. Jurnal Pengolahan Pangan, 5(1), 26–33. https://doi.org/10.31970/pangan.v5i1.35
Dewi, Y. S. K. (2019). Liang Teh Kaya Antioksidan Berbasis Daun Muje (Dicliptera chinensis) dan Nanas Kerang (Rhoe discolor sw.) (Kajian Pus; Y. S. K. Dewi & Maherawati, ed.). Pontianak: Perhimpunan Ahli Teknologi Pangan Indonesia Cabang Pontianak.
Dewi, Y. S. K. (2022). The Study of Citrus Peels (Citrus amblycarpa) Mass Ratio Substitution on Physicochemical of Rich-Antioxidant of Liang Tea. Poltekita: Jurnal Ilmu Kesehatan, 16(2), 241–248. https://doi.org/10. 33860/jik.v16i2.1439
Fahrullah, F., Radiati, L. E., Purwadi, P., & Rosyidi, D. (2020). The Effect of Different Plasticizers on the Characteristics of Whey Composite Edible Film. Jurnal Ilmu dan Teknologi Hasil Ternak, 15(1), 31–37. https://doi.org/10.21776/ub.jite k.2020.015.01.4
Fauzziyah, I. N, Tri, D. W., & Endrika W. (2016). Liangteh Berbasis Cincau Hitam (Mesona Palustris Bl), Pandan (Pandanus Amaryllifolius), dan Jahe Merah (Zingiber Officinale). Jurnal Pangan Dan Agroindustri 4(2), 536–541.
Florentina, D. V., Dewi, Y. S. K., & Priyono, S. (2023). Karakteristik Mutu Sensori dan Kimia Liang Teh Pontianak Kaya Antioksidan pada Berbagai Suhu Pengeringan. Jurnal Al-Azhar Indonesia Seri Sains dan Teknologi, 8(1), 49–57. https://doi. org/10.36722/sst.v8i1.1432
Fortin, G. A., Dewi, Y. S. K., & Hartanti, L. (2023). Physicochemical Characteristics of Edible Film Sodium Caseinate with Sappan Wood Extract Addition. Food ScienTech Journal, 5(1), 26. https://doi.org/10.33512/fsj.v5i1.16956
Harnis, P., Sari, Y. A., & Rahman, M. A. (2019). Segmentasi Citra Kue Tradisional menggunakan Otsu Thresholding pada Ruang Warna CIE LAB. Jurnal Pengembangan Teknologi Informasi dan ilmu Komputer, 3(7), 6799–6808. Diambil dari http://j-ptiik.ub.ac.id
Huri, D., & Choirun Nisa, F. (2014). Pengaruh Konsentrasi Gliserol dan Ekstrak Ampas Kulit Apel terhadap Karakteristik Fisik dan Kimia Edible Film. Jurnal Pangan dan Agroindustri, 2(4), 29–40. Diambil dari https://jpa.ub.ac.id/index.php/ jpa/article/view/75
Hutabarat, J., Bimantio, M. P., & Widyowanti, R. A. (2023). Karakteristik Edible Film Komposit Protein Biji Karet (Hevea Brasiliensis) dan
Kitosan dengan Penambahan Gliserol sebagai Plasticizer. Biofoodtech : Journal of Bioenergy and Food Technology, 1(02), 76–94. https://doi.org/10.551 80/biofoodtech.v1i02.300
Indrarti, L., & Indriyati. (2016). Incorporation of Citrus Essential Oils into Bacterial Cellulose-Based Edible Films and Assessment of their Physical Properties. IOP Conf. Series: Earth and Environmental Science, 60, 1–6. https://doi.org/10. 1088/1742-6596/755/1/011001
Kadam, S. U., Pankaj, S. K., Tiwari, B. K., Cullen, P. J., & O’Donnell, C. P. (2015). Development of Biopolymer-Based Gelatin and Casein Films Incorporating Brown Seaweed Ascophyllum nodosum extract. Food Packaging and Shelf Life, 6, 68–74. https://doi.org/10.1 016/j.fpsl.2015.09.003
Liang, S., & Wang, L. (2018). A Natural Antibacterial-Antioxidant Film from Soy Protein Isolate Incorporated with Cortex Phellodendron Extract. Polymers, 10(1), 1–13. https://doi.org/10.339 0/polym10010071
Lindriati, T., Praptiningsih, Y., & Wijayanti, D. F. (2014). Physical Characteristics of Edible Film Gel Made under Various pH and Ratio of Casein and Tapioca. Jurnal Ilmu Dasar, 15(1), 51–58. https://doi.org /10.19184/jid.v15i1.614
Marrudin, F., Ako, A., Hajrawati, & Taufik, M. (2017). Karakteristik Edible Film Berbahan Whey dan Kasein yang Menggunakan Jenis Plasticizer Berbeda. Jurnal Ilmu dan Teknologi Peternakan, 5(2), 97–101. https://doi.org/10.20956/jit p.v5i2.3081
Miranda, M., Pratama, Y., & Hintono, A. (2018). Karakteristik Edible Film Aloe vera dengan Emulsi Extra Virgin Olive Oil. Agritech, 38(4), 381–387. https://doi.org/http://doi. org/10.22146/agritech.34499 ISSN
Muin, R., Anggraini, D., & Malau, F. 2017. Karakteristik Fisik dan Antimikroba Edible Film dari Tepung Tapioka dengan Penambahan Gliserol dan Kunyit Putih. Jurnal Teknik Kimia, 23 (3), 191-198.
Putri, C. I., Warkoyo, W., & Siskawardani, D. D. (2022). Karakteristik Edible Film Berbasis Pati Bentul (Colacasia Esculenta (L) Schoott) dengan Penambahan Gliserol dan Filtrat Kunyit Putih (Curcuma zedoaria Rosc). Food Technology and Halal Science Journal, 5(1), 109–124. https://doi.org/10.22219/f ths.v5i1.18785
Rusli, A., Metusalach, Salengke, & Tahir, M. M. (2017). Karakterisasi Edible Film Karagenan dengan Pemlastis Gliserol. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(2), 219–229. https://doi.org/10.17844/jphpi. v20i2.17499
Sabil, S., Maruddin, F., Wahyuni, T., & Taufik, M. (2021). Edible Film Characteristics at different Casein Concentrations. IOP Conference Series: Earth and Environmental Science, 788(012115), 1–6. https:// doi.org/10.1088/1755-1315/788/1/ 012115
Santoso, B. (2020). Edible Film : Teknologi Pangan dan Aplikasinya (Cetakan Pe; T. S. Kebela & Haryono, ed.). Palembang: NoerFikri.
Santoso, B., Marsega, A., Priyanto, G., & Pambanyun, R. (2016). Perbaikan Sifat Fisik, Kimia, dan Antibakteri Edible Film Berbasis Pati Ganyong. Agritech, 36(4), 379–386. https:// doi.org/10.22146/agritech.16759
Santoso, B., Tampubolon, O. H., Wijaya, A., & Pambayun, R. (2014). Interaksi pH dan Ekstrak Gambir pada Pembuatan Edible Film Anti Bakteri. Agritech, 34(01), 8–13. https://doi.org/10.22146/agritech.9516
Sherlirianti, Dewi, Y. S. K., & Fadly, D. (2023). Enkapsulan Ekstrak Liang Teh Hasil Seduhan Pada Berbagai pH Sistem Sebagai Bahan Inti:
Karakteristik Fisikokimia. Jurnal Teknologi dan Industri Hasil Pertanian, 28(1), 54–65. https://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/6270
Sidik, G., Marsigit, W., & Syafnil. (2022). Pengaruh Kitosan sebagai Edible Coating terhadap Mutu Fisik dan Kimia Jeruk Rimau Gerga Lebong Selama Penyimpanan. Jurnal Agroindustri, 12(2), 72–85. https:// doi.org/10.31186/jagroindustri.12.2.72-85
Singh, T. P., Chatli, M. K., & Sahoo, J. (2015). Development of Chitosan Based Edible Films: Process Optimization Using Response Surface Methodology. Journal of Food Science and Technology, 52(5), 2530–2543. https://doi.org/1 0.1007/s13197-014-1318-6
Suput, D., Lazic, V., Popovic, S., & Hromis, N. (2015). Edible Films and Coatings: Sources, Properties and Application. Food and Feed Research, 42(1), 11–22. https://doi .org/10.5937/ffr1501011s
Togas, C., Berhimpon, S., Montolalu, R. I., Dien, H. A., & Mentang, F.. 2017. Karakteristik Fisik Edible Film Komposit Karaginan dan Lilin Lebah Menggunakan Proses Nanoemulsi. Jurnal Pengolahan Hasil Perikanan Indonesia, 20, 468–77.
Ulfah, M., Salsabila, A., & Rohmawati, I. (2017). Characteristics of Water Solubility and Color on Edible Film from Bioselulosa Nata Nira Siwalan with the Additional of Glycerol. IOP Conf. Series: Journal of Physics: Conf. Series, 983(012191), 1–5. https://doi.org/10.1088/1742-6596/983/1/012191
Zahrah, S., Dewi, Y. S. K., & Hartanti, L. 2023. Supplementation of Antioxidant Liang Tea Extracts on Goat Milk Cream Cheese. Industria: Jurnal Teknologi Dan Manajemen Agroindustri, 12(2),169–79. doi: 10.21776/ub. industria.2023.012.02.6
Amanto, B. S., Siswanti, & Atmaja, A. (2015). Kinetika Pengeringan Temu Giring (Curcuma heyneana Valeton & van Zijp) Menggunakan Cabinet Dryer dengan Perlakuan Pendahuluan Blanching. Jurnal Teknologi Hasil Pertanian, 8(2), 107–114. https://doi.org/10.20961/ jthp.v0i0.12900
Apriliyani, M. W., Andriani, R. D., Rahayu, P. P., Purwadi, P., & Manab, A. (2020). Mechanical, Chemical and Microstructure Properties of Composite Edible Film Added with Modified Casein. Jurnal Ilmu dan Teknologi Hasil Ternak, 15(3), 162–171. https://doi.org/10.21776/ub.jitek.2020.015.03.4
Deden, M., Rahim, A., & Asrawaty. (2020). Sifat Fisik dan Kimia Edible Film Pati Umbi Gadung Pada Berbagai Konsentrasi. Jurnal Pengolahan Pangan, 5(1), 26–33. https://doi.org/10.31970/pangan.v5i1.35
Dewi, Y. S. K. (2019). Liang Teh Kaya Antioksidan Berbasis Daun Muje (Dicliptera chinensis) dan Nanas Kerang (Rhoe discolor sw.) (Kajian Pus; Y. S. K. Dewi & Maherawati, ed.). Pontianak: Perhimpunan Ahli Teknologi Pangan Indonesia Cabang Pontianak.
Dewi, Y. S. K. (2022). The Study of Citrus Peels (Citrus amblycarpa) Mass Ratio Substitution on Physicochemical of Rich-Antioxidant of Liang Tea. Poltekita: Jurnal Ilmu Kesehatan, 16(2), 241–248. https://doi.org/10. 33860/jik.v16i2.1439
Fahrullah, F., Radiati, L. E., Purwadi, P., & Rosyidi, D. (2020). The Effect of Different Plasticizers on the Characteristics of Whey Composite Edible Film. Jurnal Ilmu dan Teknologi Hasil Ternak, 15(1), 31–37. https://doi.org/10.21776/ub.jite k.2020.015.01.4
Fauzziyah, I. N, Tri, D. W., & Endrika W. (2016). Liangteh Berbasis Cincau Hitam (Mesona Palustris Bl), Pandan (Pandanus Amaryllifolius), dan Jahe Merah (Zingiber Officinale). Jurnal Pangan Dan Agroindustri 4(2), 536–541.
Florentina, D. V., Dewi, Y. S. K., & Priyono, S. (2023). Karakteristik Mutu Sensori dan Kimia Liang Teh Pontianak Kaya Antioksidan pada Berbagai Suhu Pengeringan. Jurnal Al-Azhar Indonesia Seri Sains dan Teknologi, 8(1), 49–57. https://doi. org/10.36722/sst.v8i1.1432
Fortin, G. A., Dewi, Y. S. K., & Hartanti, L. (2023). Physicochemical Characteristics of Edible Film Sodium Caseinate with Sappan Wood Extract Addition. Food ScienTech Journal, 5(1), 26. https://doi.org/10.33512/fsj.v5i1.16956
Harnis, P., Sari, Y. A., & Rahman, M. A. (2019). Segmentasi Citra Kue Tradisional menggunakan Otsu Thresholding pada Ruang Warna CIE LAB. Jurnal Pengembangan Teknologi Informasi dan ilmu Komputer, 3(7), 6799–6808. Diambil dari http://j-ptiik.ub.ac.id
Huri, D., & Choirun Nisa, F. (2014). Pengaruh Konsentrasi Gliserol dan Ekstrak Ampas Kulit Apel terhadap Karakteristik Fisik dan Kimia Edible Film. Jurnal Pangan dan Agroindustri, 2(4), 29–40. Diambil dari https://jpa.ub.ac.id/index.php/ jpa/article/view/75
Hutabarat, J., Bimantio, M. P., & Widyowanti, R. A. (2023). Karakteristik Edible Film Komposit Protein Biji Karet (Hevea Brasiliensis) dan
Kitosan dengan Penambahan Gliserol sebagai Plasticizer. Biofoodtech : Journal of Bioenergy and Food Technology, 1(02), 76–94. https://doi.org/10.551 80/biofoodtech.v1i02.300
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