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The Effect of Butter Addition and pH Treatment on Chemical Characteristic of Edible Gluten Film

The purpose of this research to study the effect of the addition of butter and pH treatment on chemical characteristic of edible gluten film. The result showed that the addition of butter to edible gluten film gave a highly significant effect (P

Journal Title: Jurnal Ilmu dan Teknologi Hasil Ternak 01 February 2012, Vol.3(1), pp.24-34
Main Author: Eny Sri Widyastuti
Other Authors: Abdul Manab , Ria Ayunda Puspitasari
Format: Electronic Article Electronic Article
Language: ind
Quelle: Directory of Open Access Journals (DOAJ)
ID: ISSN: 1978-0303 ; E-ISSN: 2338-1620
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recordid: doaj_soai_doaj_org_article_c1cf6884ccfb453cac1f8b34f07b2cff
title: The Effect of Butter Addition and pH Treatment on Chemical Characteristic of Edible Gluten Film
format: Article
creator:
  • Eny Sri Widyastuti
  • Abdul Manab
  • Ria Ayunda Puspitasari
ispartof: Jurnal Ilmu dan Teknologi Hasil Ternak, 01 February 2012, Vol.3(1), pp.24-34
description: The purpose of this research to study the effect of the addition of butter and pH treatment on chemical characteristic of edible gluten film. The result showed that the addition of butter to edible gluten film gave a highly significant effect (P
language: ind
source: Directory of Open Access Journals (DOAJ)
identifier: ISSN: 1978-0303 ; E-ISSN: 2338-1620
fulltext: fulltext_linktorsrc
issn:
  • 1978-0303
  • 19780303
  • 2338-1620
  • 23381620
url: Link


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titleThe Effect of Butter Addition and pH Treatment on Chemical Characteristic of Edible Gluten Film
creatorEny Sri Widyastuti ; Abdul Manab ; Ria Ayunda Puspitasari
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identifierISSN: 1978-0303 ; E-ISSN: 2338-1620
descriptionThe purpose of this research to study the effect of the addition of butter and pH treatment on chemical characteristic of edible gluten film. The result showed that the addition of butter to edible gluten film gave a highly significant effect (P<0.01) on protein solubility, and gave a significant effect (P<0.05) on water content and lipid content, and didnot gave significant effect (P>0.05) on water activity. pH treatment gave a highly significant effect (P<0.01) on protein solubility and didnot gave significant (P>0.05) on water content, water activity and lipid content of edible gluten film. The interaction of addition of butter and pH treatment gave a highly significant effect (P<0.01) on protein solubility and give no significant (P>0.05) on water content, water activity and lipid content of edible gluten film. It could be concluded that the addition of butter and pH treatment decreased the water content and water activity, but increased lipid content and protein solubility.   Keywords : edible film, gluten, butter, pH
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