Characteristics of Casein Paper with the Addition of Porang Flour (Amorphophallus muelleri) at Different Concentrations

Abstract

Abstract Casein paper is a type of edible film based on milk protein that has potential as an environmentally friendly food coating. However, the mechanical characteristics and color of this film still need to be improved. This study aims to evaluate the effect of adding porang flour ( Amorphophallus muelleri ) in various concentrations on the physical characteristics and color of casein paper. The experimental design used was a Completely Randomized Design (CRD) with four treatments (0%, 1%, 2%, and 3% of porang flour) and five replications. The parameters observed included thickness, tensile strength, elongation, and color values L*, a*, and b*. The results showed that the addition of porang flour had a very significant effect (P < 0.01) on all observed parameters. The addition of up to 3% of porang flour increased the film thickness, tensile strength, and b* value, while reducing the a* value and slightly decreasing brightness (L* value). The use of a combination of 9% casein and 2% of porang flour provided the best characteristics with a balance between mechanical strength and visual properties. This study shows that porang flour can be used as a potential additive to improve the performance of casein paper.

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