KARAKTERISTIK FISIK DAN MEKANIK EDIBLE FILM BERBASIS WHEY KEJU DENGAN PENAMBAHAN PATI SINGKONG TERMODIFIKASI SEBAGAI PENGEMAS BUMBU MINYAK MIE INSTAN

Edible film can be used as seasoning packaging for instant noodle oil that is safe for the environment and consumption. Cheese whey contains 0.85% protein that has the potential to become an edible film material. Edible film from whey protein has good resistance to fat and oil. Cheese whey edible film is difficult to dissolve so a hydrophilic material such as cassava starch is needed. Cassava starch edible film has a low tensile strength value, is not resistant to high temperatures and acidic conditions, so chemical modification of crosslinking using Sodium Tripolyphosphate (STPP) is required. The purpose of this study was to determine the physical and mechanical properties of edible film variations in cheese whey concentration with the addition of modified cassava starch. This study used a simple Completely Randomized Design (CRD) with different concentrations of cheese whey, namely 10%, 20%, 30%, 40% (b/v). The data obtained were analyzed using analysis of variance and continued with DMRT (Duncan Multiple Range Test) test with α=5% level. The results showed a significant effect on the parameters of thickness, water solubility, tensile strength, and elongation. The best edible film treatment was obtained with 40% cheese whey concentration with a thickness value of 0.232 mm, water solubility of 49.167%, water vapor transmission rate of 0.147 g/m2.24 hours, tensile strength of 0.275 MPa, and elongation of 10.798%. The triangular test results of the oil seasoning solution using edible film packaging cannot be distinguished from the oil seasoning solution using commercial packaging, so edible film can be used as a solution as an instant noodle oil seasoning packaging.