The purpose of this research was to extract tea leaf phenols using Microwave Assisted Extraction (MAE) method at 3 levels of microwave power (high, medium high and medium) and investigated the influence of physco chemical properties of whey protein and gelatine biopolymer using tea leaf extract as crosslink materials at different concentration (5%, 10% and 15% (v/v)). MAE method gave significantly effect on phenolic content. High level power of MAE gave higher phenolic content of tea leaves extracts. Tea leaves extracts as crosslinked agent of biopolymer gave highly significant effect on the stability of the emulsion, the emulsion activity and foaming power. SDS-PAGE protein profile showed increase molecular weight with the addition of tea leaf extract, it can be presumed presence crosslinked both on whey protein or gelatine.

The objectives of this study was to characterize moisture content, swelling, opacity and transparency of casein solution addition chitosan as edible films/coatings.The effect of chitosan solutions on edible films/coating was chitosan solution 4% of the amount of casein solution. The thickness average value of the casein chitosan edible film is 0.076-0.087 mm. The EFC4 treatmentwas obtained in the lowest moisture content 29.24%, swelling degree 5.48% and opacity 0.078%. High moisture content in the edible film will affect the resistance of the film produced and the packaged product. The lowest average value was found in the EFC4 treatment and EFC2 treatment with a value of transparency 0.63%. The highest concentration of chitosan solutions will tend to decrease the value of moisture content, swelling and opacity edible films/coating.

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Modified porang flour by lactic acid and conventional heating using waterbath (PAW) and microwave radiation (PAM) were determined its functional group using FTIR, the chemical structure were studied using H 1 NMR, molecular weight were measured using HPLC-SEC and its microstructure were studied using SEM, particles size were measured using PSA and rheology characteristics were determined using Rheometer. The results showed that modified porang either PAW and PAM showed changes on functional group peaks compared to one of native porang flour included OH, CH 3 , C-C, C = O, C-O-C, mannose and glucose groups. H 1 NMR spectra of modified porang flour (PAW and PAM) were similar mainly in proton of CH 3 and CH 2 , molecular weight were higher at PAW 2.0×10 6 and PAM 3.0×10 6 , while particles size of PAW and PAM were smaller. The microstructure of PAW and PAM were porous and spongy indicated that PAW and PAM had higher moisture accessability on the amorph site. Storage modulus (G') dan loss modulus (G") PAW and PAM decreasing with the increased temperature. Lower G ' compared to G " and modulus (G' and G") did not showed crossing indicated that PAW and PAM have a stable visco-elasticity. It can be concluded that functional group peaks of modified porang flour (PAW and PAM) changed differently compared to native porang flour, H 1 -NMR spectra of modified porang flour were similar, with bigger moleculer weight of PAM than PAW, the microstructure were porous and spongy and rheology characteristics indicated that an unchanged visco-elastic system by thermal treatments.

Edible film is potentially applied to replace non-biodegradable packaging for animal products, e.g. meat and meat products. The overall objective of this study was to observe the effect of different addition levels of modified casein hydrolysate (casein-catechin complexes) on mechanical (film thickness, water vapor permeability, tensile strength, elasticity), chemical (moisture content, water activity, and solubility) and microstructure properties of composite edible casein film. The edible films were formulated according to different combinations of modified casein hydrolysate and casein film solution (0.50:0.25, 0.50:0.50, 0.75:0.25, and 0.75:0.50) and compared with control (without addition of modified casein). No significant effects of the treatment were found on film thickness, water vapor permeability, tensile strength, elasticity, moisture content, water activity, and solubility of the composite edible film. However, the micrographs show that the amount of polymer was higher as the proportion of catechin was increased. In conclusion, the addition of catechin-added casein (modified casein) to casein edible film solution at up to 0.5% did not alter the mechanical properties, moisture content, water activity and solubility of the composite edible film.