Optimization of Eggshell Calcium Use for Improving the Physical Quality of Whey Protein Isolate-Based Edible Films Herly Evanuarini*, Agus Susilo, Premy Puspitawati Rahayu
Animal Product Technology Department, Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia
Abstract
Edible films based on biopolymers are increasingly popular as environmentally friendly and functional food packaging alternatives. One approach to improving the physical properties of edible films is by incorporating calcium derived from eggshell waste. This study aims to develop and characterize edible films made from whey protein isolate (WPI) with the addition of eggshell calcium at various concentrations. The study employed a completely randomized experimental design with four treatments: the addition of eggshell calcium at 0%, 0.5%, 1.0%, and 1.5% (w/v) of the total volume of the film-forming solution, with five replicates per treatment. Characterization included measurements of thickness, water solubility, transparency, degree of swelling, moisture content, and color parameters (L*, a*, b*). ANOVA results showed that the addition of eggshell calcium had a highly significant effect (p<0.01) on solubility, thickness, transparency, degree of swelling, moisture content, and L* value in the edible film. As calcium concentration increases, film thickness and transparency values increase, accompanied by decreases in solubility and moisture content, as well as significant changes in swelling degree and color parameters. The optimal percentage is at the 1.0%-1.5% level, where the film exhibits structural stability, good transparency, and increased resistance to water solubility. The research results indicate that eggshell calcium can be utilized as a functional additive to improve the physical properties of WPI-based edible films, while also adding value to agroindustrial waste.
Keywords: edible film, whey protein isolate, eggshell, calcium, agroindustrial waste
