Amalia, Vina and Hajayasti, Hadya and Supriadin, Asep and Delilah, Gina and Khasanah, Nisa (2021) The Effect of Whey Protein addition on the Physical Properties of Alginate-Based Edible Films from Brown Algae (Sargassum sp.) as Halal Edible Film Alternative. In: Proceedings of the 1st International Conference on Islam, Science and Technology, ICONISTECH 2019, 11-12 July 2019, Bandung, Indonesia..
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Abstract
Edible film serves to protect food so that it remains fresh and durable, but it can also be consumed together with the food it packs. Edible film is an option to reduce plastic, because it is biodegradable. Edible films can be made from polysaccharides, proteins or fats. One of the polysaccharides
| Item Type: | Conference or Workshop Item (UNSPECIFIED) |
|---|---|
| Date Deposited: | 04 Mar 2026 13:57 |
| Last Modified: | 17 Apr 2026 09:42 |
| URI: | http://eprints.eai.eu/id/eprint/32408 |
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