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Abstract
Today, the problems related to waste and waste are still unsolved. The National
Plastic Action Partnership (NPAP) recorded that around 4.8 million tons of plastic
waste in Indonesia is not managed properly. In addition, industrial waste such as whey has not been widely used so that it has a high potential to cause environmental pollution. For this reason, this research was carried out to overcome this problem
by making edible films from whey dangke with the addition of carrageenan, 35%
sorbitol plasticizer and red galangal (Alpinia purpurata) essential oil as quality
enhancers. This research is expected to reduce plastic waste and industrial waste by utilizing dangke whey processed into environmentally friendly edible films. This
study uses qualitative methods as material content analysis and quantitative in
determining the concentration of quality enhancing ingredients. Dangke whey waste
was chosen as the main ingredient of edible film because 80-90% of the milk
volume is whey and contains about 55% of the total nutrition of milk. The addition
of carrageenan is intended to reduce cracks because the surface is flat and to balance the flexibility, 35% sorbitol is added. To inhibit the activity of bacteria (E. coli and
S. aureus) 0.1% red galangal essential oil (A. purpurata) was added. From here,
edible films can be produced by using whey dangke waste which is bacteria
resistant, minimally cracked, but still flexible and friendly to health.
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- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).