Proceedings of the 11th International Conference of Innovation in Animal Science (ICIAS 2024)

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Characteristics of Edible Film Based on Whey Protein with the Addition of Oleogel

Authors
Angelina Nawangwulan1, Garry Kandi Ratulintang1, Maniek Eirry Sawitri1, Ria Dewi Andriani1, Abdul Manab1, Premy Puspitawati Rahayu1, Aris Sri Widati1, *
1Faculty of Animal Science, Universitas Brawijaya, Malang, 65145, Indonesia
*Corresponding author. Email: ariswidfptub@ub.ac.id
Corresponding Author
Aris Sri Widati
Available Online 31 October 2025.
DOI
10.2991/978-94-6463-880-6_13How to use a DOI?
Keywords
Characteristics; Edible Film; Oleogel; Whey Protein
Abstract

Whey protein film has disadvantages such as easy to tear, high solubility in water, low transparency, low strength and low water vapor resistance. Hydrophobic components such as oleogel are needed to increase stability in the edible film. This study was conducted to investigate the effects of the addition oleogel to the quality of whey protein film. The research method was an experiment using a Completely Randomized Design (CRD) with 6 treatments oleogel concentrations (0%, 1%, 2%, 3%, 4% and 5%) and 3 replications. The observed variables were thickness, solubility, swelling, elongation, elasticity, FTIR and microscopy. The research data obtained was analyzed using analysis of variance (ANOVA). The results showed that the addition of oleogel in whey protein film had very significant effect (P<0.01) on a thickness, solubility, swelling, elongation and elasticity. The average value of thickness is 0.21-0.24 mm, solubility is 65.21-73.12%, swelling is 27.22-35.83%, elongation is 189.64-225.74% and elasticity is 1.2-2,93 Mpa. In this study, it can be concluded that the addition of oleogel can help increase the physical quality of whey protein film.

Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 11th International Conference of Innovation in Animal Science (ICIAS 2024)
Series
Advances in Biological Sciences Research
Publication Date
31 October 2025
ISBN
978-94-6463-880-6
ISSN
2468-5747
DOI
10.2991/978-94-6463-880-6_13How to use a DOI?
Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Angelina Nawangwulan
AU  - Garry Kandi Ratulintang
AU  - Maniek Eirry Sawitri
AU  - Ria Dewi Andriani
AU  - Abdul Manab
AU  - Premy Puspitawati Rahayu
AU  - Aris Sri Widati
PY  - 2025
DA  - 2025/10/31
TI  - Characteristics of Edible Film Based on Whey Protein with the Addition of Oleogel
BT  - Proceedings of the 11th International Conference of Innovation in Animal Science (ICIAS 2024)
PB  - Atlantis Press
SP  - 112
EP  - 125
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-880-6_13
DO  - 10.2991/978-94-6463-880-6_13
ID  - Nawangwulan2025
ER  -