Mechanical Properties of Whey Composite Edible Film with the Addition of Clove Essential Oil and Different Types of Plasticizer
The purpose of this study was to determine the mechanical properties of the composite whey edible film with the addition of clove oil and different types of plasticizers. This research was conducted as a laboratory experiment and the variables observed were the mechanical properties of the composite...
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| Veröffentlicht in: | IOP conference series. Earth and environmental science 2021-04, Vol.755 (1), p.12004 |
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| creator | Fahrullah Ervandi, M Indrianti, M A Suparwata, D O Yasin, I A Gobel, Y A Mokoolang, S Mokoginta, M M |
| description | The purpose of this study was to determine the mechanical properties of the composite whey edible film with the addition of clove oil and different types of plasticizers. This research was conducted as a laboratory experiment and the variables observed were the mechanical properties of the composite whey edible film. This research was conducted using a Factorial Completely Randomized Design consisting of Factor A (clove oil concentration: 5%; 10% and 15%) and Factor B (a type of plasticizer): sorbitol and polyethylene glycol. The results showed that the percentage value of elongation with the use of clove oil was 46.00-63.01% and the use of plasticizers resulted in 49.56-57.33%. The value of tensile strength using clove oil resulted in 7.76-7.9 N and the use of plasticizers from 7.74-8.05N. WVTR film with the use of clove oil 7,00-7,31 g/m2.day-1 and the use of plasticizer resulted in a value of 7,09-7,16 g/m2.day-1, for the microstructures showed a film surface that still showed oil droplets and no homogenization process but no cracks occurred in the film. Composite whey edible film with the addition of clove oil and a different type of plasticizer can produce good film mechanical properties. |
| doi_str_mv | 10.1088/1755-1315/755/1/012004 |
| format | Article |
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This research was conducted as a laboratory experiment and the variables observed were the mechanical properties of the composite whey edible film. This research was conducted using a Factorial Completely Randomized Design consisting of Factor A (clove oil concentration: 5%; 10% and 15%) and Factor B (a type of plasticizer): sorbitol and polyethylene glycol. The results showed that the percentage value of elongation with the use of clove oil was 46.00-63.01% and the use of plasticizers resulted in 49.56-57.33%. The value of tensile strength using clove oil resulted in 7.76-7.9 N and the use of plasticizers from 7.74-8.05N. WVTR film with the use of clove oil 7,00-7,31 g/m2.day-1 and the use of plasticizer resulted in a value of 7,09-7,16 g/m2.day-1, for the microstructures showed a film surface that still showed oil droplets and no homogenization process but no cracks occurred in the film. Composite whey edible film with the addition of clove oil and a different type of plasticizer can produce good film mechanical properties.</description><identifier>ISSN: 1755-1307</identifier><identifier>EISSN: 1755-1315</identifier><identifier>DOI: 10.1088/1755-1315/755/1/012004</identifier><language>eng</language><publisher>Bristol: IOP Publishing</publisher><subject>Design factors ; Elongation ; Essential oils ; Food packaging ; Mechanical properties ; Plasticizers ; Polyethylene glycol ; Sorbitol ; Tensile strength ; Whey</subject><ispartof>IOP conference series. Earth and environmental science, 2021-04, Vol.755 (1), p.12004</ispartof><rights>2021. This work is published under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c2834-fe28fdc6295bdee0f667db14bf1bdf590c12c905ee238375be2aec65523b46d13</citedby><cites>FETCH-LOGICAL-c2834-fe28fdc6295bdee0f667db14bf1bdf590c12c905ee238375be2aec65523b46d13</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Fahrullah</creatorcontrib><creatorcontrib>Ervandi, M</creatorcontrib><creatorcontrib>Indrianti, M A</creatorcontrib><creatorcontrib>Suparwata, D O</creatorcontrib><creatorcontrib>Yasin, I A</creatorcontrib><creatorcontrib>Gobel, Y A</creatorcontrib><creatorcontrib>Mokoolang, S</creatorcontrib><creatorcontrib>Mokoginta, M M</creatorcontrib><title>Mechanical Properties of Whey Composite Edible Film with the Addition of Clove Essential Oil and Different Types of Plasticizer</title><title>IOP conference series. Earth and environmental science</title><description>The purpose of this study was to determine the mechanical properties of the composite whey edible film with the addition of clove oil and different types of plasticizers. This research was conducted as a laboratory experiment and the variables observed were the mechanical properties of the composite whey edible film. This research was conducted using a Factorial Completely Randomized Design consisting of Factor A (clove oil concentration: 5%; 10% and 15%) and Factor B (a type of plasticizer): sorbitol and polyethylene glycol. The results showed that the percentage value of elongation with the use of clove oil was 46.00-63.01% and the use of plasticizers resulted in 49.56-57.33%. The value of tensile strength using clove oil resulted in 7.76-7.9 N and the use of plasticizers from 7.74-8.05N. WVTR film with the use of clove oil 7,00-7,31 g/m2.day-1 and the use of plasticizer resulted in a value of 7,09-7,16 g/m2.day-1, for the microstructures showed a film surface that still showed oil droplets and no homogenization process but no cracks occurred in the film. Composite whey edible film with the addition of clove oil and a different type of plasticizer can produce good film mechanical properties.</description><subject>Design factors</subject><subject>Elongation</subject><subject>Essential oils</subject><subject>Food packaging</subject><subject>Mechanical properties</subject><subject>Plasticizers</subject><subject>Polyethylene glycol</subject><subject>Sorbitol</subject><subject>Tensile strength</subject><subject>Whey</subject><issn>1755-1307</issn><issn>1755-1315</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNo9kE1Lw0AQhoMoWKt_QRY8x-xHNh_HElsVKu2h4nFJdmfJljQbd1OlXvzrJkY8zcvMwzvwBMEtwfcEZ1lEUs5DwgiPhhCRCBOKcXwWzP4P5_8Zp5fBlfd7jJM0Zvks-H4BWZetkWWDts524HoDHlmN3mo4ocIeOutND2ipTNUAWpnmgD5NX6O-BrRQyvTGtiNfNPZjwLyHtjdD28Y0qGwVejBagxuWaHfqpuptU_reSPMF7jq40GXj4eZvzoPX1XJXPIXrzeNzsViHkmYsDjXQTCuZ0JxXCgDrJElVReJKk0ppnmNJqMwxB6AsYymvgJYgE84pq-JEETYP7qbeztn3I_he7O3RtcNLQTmN8zjJ8nygkomSznrvQIvOmUPpToJgMcoWo0cxOhW_QUyy2Q-BwXNq</recordid><startdate>20210401</startdate><enddate>20210401</enddate><creator>Fahrullah</creator><creator>Ervandi, M</creator><creator>Indrianti, M A</creator><creator>Suparwata, D O</creator><creator>Yasin, I A</creator><creator>Gobel, Y A</creator><creator>Mokoolang, S</creator><creator>Mokoginta, M M</creator><general>IOP Publishing</general><scope>AAYXX</scope><scope>CITATION</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>PATMY</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PYCSY</scope></search><sort><creationdate>20210401</creationdate><title>Mechanical Properties of Whey Composite Edible Film with the Addition of Clove Essential Oil and Different Types of Plasticizer</title><author>Fahrullah ; Ervandi, M ; Indrianti, M A ; Suparwata, D O ; Yasin, I A ; Gobel, Y A ; Mokoolang, S ; Mokoginta, M M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2834-fe28fdc6295bdee0f667db14bf1bdf590c12c905ee238375be2aec65523b46d13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Design factors</topic><topic>Elongation</topic><topic>Essential oils</topic><topic>Food packaging</topic><topic>Mechanical properties</topic><topic>Plasticizers</topic><topic>Polyethylene glycol</topic><topic>Sorbitol</topic><topic>Tensile strength</topic><topic>Whey</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Fahrullah</creatorcontrib><creatorcontrib>Ervandi, M</creatorcontrib><creatorcontrib>Indrianti, M A</creatorcontrib><creatorcontrib>Suparwata, D O</creatorcontrib><creatorcontrib>Yasin, I A</creatorcontrib><creatorcontrib>Gobel, Y A</creatorcontrib><creatorcontrib>Mokoolang, S</creatorcontrib><creatorcontrib>Mokoginta, M M</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>Environmental Science Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Environmental Science Collection</collection><jtitle>IOP conference series. Earth and environmental science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Fahrullah</au><au>Ervandi, M</au><au>Indrianti, M A</au><au>Suparwata, D O</au><au>Yasin, I A</au><au>Gobel, Y A</au><au>Mokoolang, S</au><au>Mokoginta, M M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Mechanical Properties of Whey Composite Edible Film with the Addition of Clove Essential Oil and Different Types of Plasticizer</atitle><jtitle>IOP conference series. Earth and environmental science</jtitle><date>2021-04-01</date><risdate>2021</risdate><volume>755</volume><issue>1</issue><spage>12004</spage><pages>12004-</pages><issn>1755-1307</issn><eissn>1755-1315</eissn><abstract>The purpose of this study was to determine the mechanical properties of the composite whey edible film with the addition of clove oil and different types of plasticizers. This research was conducted as a laboratory experiment and the variables observed were the mechanical properties of the composite whey edible film. This research was conducted using a Factorial Completely Randomized Design consisting of Factor A (clove oil concentration: 5%; 10% and 15%) and Factor B (a type of plasticizer): sorbitol and polyethylene glycol. The results showed that the percentage value of elongation with the use of clove oil was 46.00-63.01% and the use of plasticizers resulted in 49.56-57.33%. The value of tensile strength using clove oil resulted in 7.76-7.9 N and the use of plasticizers from 7.74-8.05N. WVTR film with the use of clove oil 7,00-7,31 g/m2.day-1 and the use of plasticizer resulted in a value of 7,09-7,16 g/m2.day-1, for the microstructures showed a film surface that still showed oil droplets and no homogenization process but no cracks occurred in the film. Composite whey edible film with the addition of clove oil and a different type of plasticizer can produce good film mechanical properties.</abstract><cop>Bristol</cop><pub>IOP Publishing</pub><doi>10.1088/1755-1315/755/1/012004</doi><oa>free_for_read</oa></addata></record> |
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| subjects | Design factors Elongation Essential oils Food packaging Mechanical properties Plasticizers Polyethylene glycol Sorbitol Tensile strength Whey |
| title | Mechanical Properties of Whey Composite Edible Film with the Addition of Clove Essential Oil and Different Types of Plasticizer |
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