Proceedings of the 11th International Conference of Innovation in Animal Science (ICIAS 2024)

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Effect of Oleogel Addition on the Characteristics of Whey Protein Based Smart Film

Authors
Garry Kandi Ratulintang1, Angelina Nawangwulan1, Premy Puspitawati Rahayu1, Manik Eirry Sawitri1, Ria Dewi Andriani1, Abdul Manab1, Aris Sri Widati1, *
1Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia
*Corresponding author. Email: arisdwifptub@ub.ac.id
Corresponding Author
Aris Sri Widati
Available Online 31 October 2025.
DOI
10.2991/978-94-6463-880-6_17How to use a DOI?
Keywords
Addition; Edible Film; Oleogel; Whey Protein
Abstract

The purpose of this study was to determine the effect of oleogel in an edible film on antioxidant properties, antimicrobial activity against Escherichia coli and Lactobacillus casei, pH sensitivity, ammonia sensitivity, and H2S sensitivity. The research material was an edible film made from whey protein with the addition of oleogel. The method used was a laboratory experiment using a completely randomized design (CRD) consisting of 6 treatments and 3 replications: P0 (without oleogel), P1 (1% oleogel addition), P2 (2% oleogel addition), P3 (3% oleogel addition), P4 (4% oleogel addition), and P5 (5% oleogel addition). The data obtained were analyzed using analysis of variance (ANOVA) and if significant differences will continue with Duncan’s Multiple Range Test (DMRT). The addition of oleogel resulted a very significant difference (P<0.01) in antimicrobial activity against E. coli and a significant difference (P<0.05) in antimicrobial activity against L. casei. The lowest value of antimicrobial activity against E. coli is 0.633±0.141, L. casei is 0.803±0.253, and antioxidant properties is 5.15±1.55. pH sensitivity, ammonia sensitivity, and H2S sensitivity were consistent across all parameters. The conclusion of this study indicate that the addition of oleogel can increase physical and microbiological qualities of whey protein edible film.

Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 11th International Conference of Innovation in Animal Science (ICIAS 2024)
Series
Advances in Biological Sciences Research
Publication Date
31 October 2025
ISBN
978-94-6463-880-6
ISSN
2468-5747
DOI
10.2991/978-94-6463-880-6_17How to use a DOI?
Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Garry Kandi Ratulintang
AU  - Angelina Nawangwulan
AU  - Premy Puspitawati Rahayu
AU  - Manik Eirry Sawitri
AU  - Ria Dewi Andriani
AU  - Abdul Manab
AU  - Aris Sri Widati
PY  - 2025
DA  - 2025/10/31
TI  - Effect of Oleogel Addition on the Characteristics of Whey Protein Based Smart Film
BT  - Proceedings of the 11th International Conference of Innovation in Animal Science (ICIAS 2024)
PB  - Atlantis Press
SP  - 155
EP  - 166
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-880-6_17
DO  - 10.2991/978-94-6463-880-6_17
ID  - Ratulintang2025
ER  -