Characteristics based of edible film made from whey with isolated lactic acid bacteria from tempoyak as probiotics packaging

Abstract

Edible film made from whey, a waste obtained from milk and used as primary packaging. This research aimed at isolated and identification of lactic acid bacteria derived from tempoyak, subsequently applied in the manufacture of edible film and have the properties of probiotics. Physical properties measured from the edible film are moisture content, pH, solubility and the thickness of the time. This research uses material from waste milk whey and tempoyak. The method used is an experiment using a random design group that consists of four isolates tempoyak addition, treatment A (0%), B (4%), C (8%), into a solution of whey and six replicates. Treatment results show to a thickness ranging from 0.20-0.25 mm and already meet the standards JIS 1975.