| dc.description.abstract | Gelation from casein and tapioca take place in the edible film making. An interaction of
carbohydrate and protein in the formation of gel could be affect on the physical properties of
edible film gel. An appropriate ratio of casein-tapioca and pH was expected to produce physical
characteristics of edible film gel. The aims of this research were to know the influence of caseintapioca
ratio,
pH
and
the
interaction
of
casein-tapioca
ratio
and
pH
to
produce
edible
film
gel.
The
research
was conducted by randomized completely block design with two factors. The first factor
was casein-tapioca ratio (0:100; 20:80; 40:60; 60:40; 80:20; 100:0) and the second factor was pH
(4; 7; 9). The parameter of observation were colour (lightness and chroma), moisture content,
WHC, precipitation and viscosity of edible film gel. The data analysis uses minitab V.1.6 carried
on Tukey test. The result shows that casein-tapioca ratio influenced on colour (lightness and
chroma), moisture content, WHC, precipitation and viscosity of edible film gel. The treatment of
pH influenced on colour (lightness and chroma), moisture content, WHC and precipitation of
edible film gel. An interaction between the ratio of casein-tapioca and pH influenced on colour
(lightness and chroma), moisture content, WHC and precipitation of edible film gel. | en_US |
