Optimization of Making Edible Films based on Glycerol, Corn Oil and Whey Cheese using Rotatable Central Composite Design

Public awareness is getting higher about the importance of consuming healthy and safe food, as well as a sense of care for the surrounding environment. This opens up opportunities for the application of food preservation technology, including in packaging systems that are safe for food and safe for the environment. In food packaging, plastic is generally used as packaging, but with so much plastic being wasted, plastic packaging is one of the largest contributors to the volume of non-biodegradable waste. So it is necessary to seek alternatives to substitute plastic packaging, especially for food. Food products packaged by utilizing natural materials and waste into edible films will provide added value because they can be consumed. This study aims to make edible films made from glycerol, CaCO3, corn oil and whey cheese and to optimize to obtain edible films that have tensile strength that meets Japanese Industrial Standards (1975) using Rotatable Central Composite Design (RCCD). The conditions of optimum tensile strength predicted were glycerol of 5.40%, CaCO3 of 0.52 g/mL, corn oil of 5% and whey cheese of 15.10%. These factors gave an optimum tensile strength of 5.9592 MPa. The significant model terms are glycerol. Analysis of variance (ANOVA) indicates that the Rotatable Central Composite Design (RCCD) model was significant as evidenced from R2 of 0.8520 and the model F-value of 6.58. Therefore, the Rotatable Central Composite Design (RCCD) model can be used to predict the tensile strength in making edible films.