Production of Edible Film from Isolate Soy Protein with Addition of Palmitic/Lauric Acids

Firnanda Rayyan Muhammad; Vita Paramita

doi:10.14710/jvsar.v5i2.21382

DOI: https://doi.org/10.14710/jvsar.v5i2.21382

Production of Edible Film from Isolate Soy Protein with Addition of Palmitic/Lauric Acids

Firnanda Rayyan Muhammad - Departement of Industrial Technology, Vocational School, Universitas Diponegoro, Jl. Gubernur Mochtar, Tembalang, Semarang Indonesia 50275, Indonesia

*Vita Paramita - Departement of Industrial Technology, Vocational School, Universitas Diponegoro, Jl. Gubernur Mochtar, Tembalang, Semarang Indonesia 50275, Indonesia

Citation Format:

Abstract

Abstract – On the structure, physical and functional properties of soy protein isolate/sodium alginate films, the influence of chain length and concentration of various fatty acids (palmitic acid and lauric acid) was evaluated. The fatty acid content of the films was validated by Fourier transform infrared spectroscopy. The opacity of films treated with fatty acids increases with increasing fatty acid chain length or concentration. The ability of a film to act as a moisture barrier is strongly influenced by the type and concentration of fatty acids. Films impregnated with stearic acid outperform other films in terms of effectiveness. Compared with films integrating stearic acid, those containing lauric acid showed greater elongation at break. Insoluble particles and greater roughness were seen in scanning electron micrographs of films containing fatty acids. These findings suggest that appropriate fatty acids can be used to create biopolymer-based films with the required characteristics. From this research it was found that the most optimal conditions for making edible film made from protein isolate with the addition of lauric acid and palmitic acid are a fatty acid ratio of 2:3, drying at a temperature of 75°C and drying for 3 hours to obtain a tensile strength value of 0.97 MPa and elongation of 24%.

Note: This article has supplementary file(s).

Fulltext View|Download | Research Results

Result

Subject
Type	Research Results
	Download (529KB) Indexing metadata

Keywords: Edible film, fatty acids, palmitic, lauric,isolate soy protein

Article Metrics:

Article Info

Section: Articles

Language : EN

In Volume 5, Issue 2, Year 2023 (October 2023)

Recent articles

Efficiency of Betacyanin and Betaxanthin Extraction from Red Beets (Beta vulgaris L.) using Microwave-Assisted Extraction (MAE) Assessing the Impact and Utilization of Three-Wheeled Cargo Motorcycles by MSMEs in Central Java Nata De Coco Production with Addition of Antocyanin from Mangosteen Peel Extract More recent articles

Amado, L. R., Silva, K. de S., & Mauro, M. A. (2020). Effects of interactions between soy protein isolate and pectin on properties of soy protein-based films. Journal of Applied Polymer Science, 137(21), 48732. https://doi.org/https://doi.org/10.1002/app.48732
Chen, H., Wu, C., Feng, X., He, M., Zhu, X., Li, Y., & Teng, F. (2022). Effects of two fatty acids on soy protein isolate / sodium alginate edible films: Structures and properties. Lwt, 159, 113221. https://doi.org/10.1016/j.lwt.2022.113221
Eka Putri, I., Edhi Suyatma, N., & Dewantari Kusumaningrum, H. (2018). Film Edibel Antibakteri Berbasis Isolat Protein Kedelai Dengan Ekstrak Kunyit Dan Nanopartikel Seng Oksida. Jurnal Teknologi Dan Industri Pangan, 29(1), 85–92. https://doi.org/10.6066/jtip.2018.29.1.85
Fadilah, R. (2020). Analisis Kekuatan Tarik Dan Struktur Mikro Material Komposit Pada Body Mobil Listrik Prosoe Kmhe 2019. Jurnal Teknik Mesin, 9(1), 129. https://doi.org/10.22441/jtm.v9i2.6199
Febriyanti, R. (2014). Pengaruh Konsentrasi Asam Strearat sebagai Basis terhadap Sifat Fisik Sabun Transparan Minyak Jerut Purut ( Oleum Citrus hyatrixD. C.) dengan Metode Destilasi. Jurnal Ilmiah Farmasi, 3, 1–4
Hashemi Gahruie, H., Mostaghimi, M., Ghiasi, F., Tavakoli, S., Naseri, M., & Hosseini, S. M. H. (2020). The effects of fatty acids chain length on the techno-functional properties of basil seed gum-based edible films. International Journal of Biological Macromolecules, 160, 245–251. https://doi.org/https://doi.org/10.1016/j.ijbiomac.2020.05.136
Hasriandy Asyhari, M., Sri Palupi, N., & Nur Faridah, D. (2018). Karakteristik Kimia Konjugat Isolat Protein Kedelai-Laktosa Yang Berpotensi Dalam Penurunan Alergenisitas. Jurnal Teknologi Dan Industri Pangan, 29(1), 39–48. https://doi.org/10.6066/jtip.2018.29.1.39
Ismaya, F. C., Fithriyah, N. H., & Hendrawati, T. Y. (2021). Pembuatan Dan Karakterisasi Edible Film Dari Nata De Coco Dan Gliserol. Jurnal Teknologi, 13(1), 81–88. https://dx.doi.org/10.24853/jurtek.13.1.81-88
Karnila, R., Putra, M. R., Bintang, M. I. S. P., & MC, U. A. (2006). Asam lemak jenuh. 39–46
Maulinda, L., ZA, N., & Nurbaity, N. (2018). Hidrolisis Asam Lemak Dari Buah Sawit Sisa Sortiran. Jurnal Teknologi Kimia Unimal, 6(2), 1. https://doi.org/10.29103/jtku.v6i2.471
Munasir, M., Triwikantoro, T., Zainuri, M., & Darminto, D. (2012). UJI XRD DAN XRF PADA BAHAN MENERAL (BATUAN DAN PASIR) SEBAGAI SUMBER MATERIAL CERDAS (CaCO3 DAN SiO2). Jurnal Penelitian Fisika Dan Aplikasinya (JPFA), 2(1), 20. https://doi.org/10.26740/jpfa.v2n1.p20-29
Prasetyo, A. E., Widhi, A., & Widayat, W. (2012). Potensi Gliserol Dalam Pembuatan Turunan Gliserol Melalui Proses Esterifikasi. Jurnal Ilmu Lingkungan, 10(1), 26. https://doi.org/10.14710/jil.10.1.26-31
Pratiwi, I., Pardi, & Yunus, M. (2018). Pemisahan Asam Laurat dari Virgin Coconut Oil (VCO) dengan Metode Saponifikasi dan Sonikasi. Proceeding Seminar Nasional Politeknik Negeri Lhokseumawe, 2(1), 235–239
Putriyana, R. S., Abdulah, I., Purwaningsih, I., & Silvia, L. (2018). Sintesis Natrium Alginat dari Sargassum sp. Dengan Proses Leaching. 9th Industrial Research Workshop and National Seminar, 9, 89–93
Setyoaji, M. I., Subehi, M., . S., & Nugrahani, R. A. (2019). PEMBUATAN NATRIUM ALGINAT DARI ALGA COKLAT (Phaeophyta) DAN PENGARUH PENAMBAHANNYA PADA SIFAT ANTIBAKTERIAL SABUN MINYAK DEDAK PADI (RICE BRAN OIL). Jurnal Rekayasa Dan Manajemen Agroindustri, 7(3), 370. https://doi.org/10.24843/jrma.2019.v07.i03.p04
Sogut, E., Ili Balqis, A. M., Nur Hanani, Z. A., & Seydim, A. C. (2019). The properties of κ-carrageenan and whey protein isolate blended films containing pomegranate seed oil. Polymer Testing, 77, 105886. https://doi.org/https://doi.org/10.1016/j.polymertesting.2019.05.002
STUCHELL, Y. M., & KROCHTA, J. M. (1994). Enzymatic Treatments and Thermal Effects on Edible Soy Protein Films. Journal of Food Science, 59(6), 1332–1337. https://doi.org/https://doi.org/10.1111/j.1365-2621.1994.tb14709.x
Utami, A. N., & Anjani, G. (2016). Substitusi Isolat Protein Kedelai pada Daging Analog Kacang Merah. Journal of Nutrition College, 5(Jilid 3), 402–411
Yusuf, M., Prabowo, & Prastowo, T. (2014). Pengembangan Instrumen Dalammemecahkan Masalah Fisika Dasar

Last update:

No citation recorded.

Last update:

No citation recorded.

Journal of Vocational Studies on Applied Research are published under the terms of the Creative Commons Attribution-ShareAlike. Authors retain the copyright to their work. Users may read, copy and distribute the work in any medium provided the authors and the journal are appropriately credited.

Below you may find the full text of the license signed by authors.

LICENSE TO PUBLISH

1. License
The non-commercial use of the article will be governed by the Creative Commons Attribution-ShareAlike license as currently displayed on http://creativecommons.org/licenses/by-sa/4.0/. Without prejudice to the foregoing, the author hereby grants Journal of Vocational Studies on Applied Research the exclusive license for commercial use of the article according to section 2 below, and sections 4 through 9 below, throughout the world, in any form, in any language, for the full term of copyright, effective upon acceptance for publication.

2. Author’s Warranties
The author warrants that the article is original, written by stated author/s, has not been published before, contains no unlawful statements, does not infringe the rights of others, is subject to copyright that is vested exclusively in the author and free of any third party rights, and that any necessary written permissions to quote from other sources have been obtained by the author/s.

3. User Rights
Under the Creative Commons Attribution-ShareAlike license, the author(s) and users are free to share (copy, distribute and transmit the contribution).

4. Rights of Authors
Authors retain the following rights:

copyright, and other proprietary rights relating to the article, such as patent rights,
the right to use the substance of the article in future own works, including lectures and books,
the right to reproduce the article for own purposes, provided the copies are not offered for sale,
the right to self-archive the article.

5. Co-Authorship
If the article was prepared jointly with other authors, the signatory of this form warrants that he/she has been authorized by all co-authors to sign this agreement on their behalf, and agrees to inform his/her co-authors of the terms of this agreement.

6. Termination
This agreement can be terminated by the author or Journal of Vocational Studies on Applied Research upon two months’ notice where the other party has materially breached this agreement and failed to remedy such breach within a month of being given the terminating party’s notice requesting such breach to be remedied. No breach or violation of this agreement will cause this agreement or any license granted in it to terminate automatically or affect the definition of Journal of Vocational Studies on Applied Research.

7. Royalties
This agreement entitles the author to no royalties or other fees. To such extent as legally permissible, the author waives his or her right to collect royalties relative to the article in respect of any use of the article by Journal of Vocational Studies on Applied Research or its sublicensee.

8. Miscellaneous
Journal of Vocational Studies on Applied Research will publish the article (or have it published) in the Journal, if the article’s editorial process is successfully completed and Journal of Vocational Studies on Applied Research or its sublicensee has become obligated to have the article published. Journal of Vocational Studies on Applied Research may conform the article to a style of punctuation, spelling, capitalization and usage that it deems appropriate. The author acknowledges that the article may be published so that it will be publicly accessible and such access will be free of charge for the readers. Journal of Vocational Studies on Applied Research will be allowed to sublicense the rights that are licensed to it under this agreement.