No abstract

Antimicrobial composite edible film can be a solution for environmentally friendly food packaging, which can be made from fermented cheese whey containing an antimicrobial agent and cassava peel waste that contains starch. The research aims to determine the formulation of fermented cheese whey and cassava peel waste starch, resulting in an antimicrobial composite edible film with the best physical, mechanical, and water vapour permeability (WVP) properties, as well as with high antimicrobial activity. This research was conducted using experimental methods with nine composite edible film formulation treatments with three replications. Three variations in the fermented cheese whey and cassava peel starch ratio (v/v) (1:3, 1:1, 3:1) were combined with variations in the addition of glycerol (20%, 33%, 45%) (w/w) in the production of the composite edible film. Then, the physical characteristics such as elongation at break, tensile strength, WVP, colour, and antimicrobial effect of its film-forming solution were observed. The results showed that 24 h of whey fermentation with Candida tropicalis resulted in an 18.50 mm inhibition zone towards Pseudomonas aeruginosa. The best characteristic of the film was obtained from the formulation of a whey:starch ratio of 1:3 and 33% glycerol, which resulted in a thickness value of 0.21 mm, elongation at break of 19.62%, tensile strength of 0.81 N/mm2, WVP of 3.41 × 10−10·g/m·s·Pa at a relative humidity (RH) of 100%–35%, and WVP of 9.84 × 10−10·g/m·s·Pa at a RH of 75%–35%, with an antimicrobial activity towards P. aeruginosa of 5.11 mm.

Whey is a by-product of cheese processing and is comprised of nearly 90% of the milk used. The protein content in cheese whey has the potential to create peptide and amino acids which have a functional effect in biological activity. Peptides and amino acids can be produced through fermentation with Candida tropicalis into native whey from cheese whey. The study aims to determine fermentation time in producing peptide and amino acid profiling in the fermentation of native cheese whey by Candida tropicalis. Cheese whey fermented with C. tropicalis was compared to a naturally fermented cheese whey as control at an ambient temperature for 48 hours. Peptide content identified by Folin-Ciocalteu methods and the amino acid profile is determined by high performance liquid chromatography (HPLC). Fermentation results showed that the maximum content of peptides needs a 24-hour fermentation in 10.42 ppm. Peptide content decreased with further fermentation caused by the degradation of peptides into amino acids. The amino acids that increased were aspartate, glutamate, threonine, valine, isoleucine, and lysine, while those that decreased were serine, histidine, glycine, arginine, alanine, tyrosine, and methionine.

Most of the cheese producers in Indonesia still dispose cheese-making wastes directly to the ground and water bodies and tend to cause environmental problems. The utilization of cheese-making wastes on bioconversions into bioethanol aimed to generate social economic and environmental benefits. Bioconversion of cheese-making wastes into bioethanol can be role as an alternative in wastes utilization through waste to product approach. The consideration of the three pillars such as social, economic and environmental benefit holistically and comprehensively can be implemented in solving environmental problems caused by the disposal of cheese-making wastes and in creating sustainability. Cheese-making wastes utilization to bioethanol has been done in KPBS (The Dairy Farmer Cooperatives of South Bandung). The environmental impacts determined by measuring BOD, COD and potential CO2 emission reduction. Questionnaires used to obtained community perception of three pillars plus community knowledge about cheese-making wastes bioconversions are taken to the selected respondents around KPBS by cluster random sampling with the cluster of KPBS Employee, KPBS member and affected communities. Results showed that BOD are decreased to 1920 ppm, the potential emissions of CO2 are reduced to 13.65% (422,219.67 kg CO2eq/year) and utilization of distillery wastes as organic fertilizer could reduce potential CO2 emissions of 62.42% (305,226.0 kgCO2eq/year), that resulting positives community perception towards the environmental, social and economic impacts that lead to sustainability, however lack of knowledge are still need to be improved as complement for the sustainability.

Many cheese manufacturers still have not utilized cheese whey that damages to the environment as it is directly been drained into waters. Cheese whey can be used as active packaging material to prolong the shelf-life of food products. Fermented cheese whey contains bioactive peptides which are able to improve the functional properties of cheese whey as an antimicrobial agent. The combination of cheese whey with polysaccharides, lipid, and other additional ingredients can improve the physical characteristics of the active packaging in the form of edible film. Around 20-45% of plasticizer will expose the film formed. Cheese whey with agro-industrial waste starch-based formulation can be used as an alternative way to produce an antimicrobial edible film as an active packaging. The film has shown acceptable physical characteristics and high antimicrobial activity, which makes it possible to extend the shelf life of food products. An advanced process, for example, the use of transglutaminase enzyme and Candida tropicalis mutant, is also effective. The result of that is the formation of the essential compound which can improve the active packaging quality. The utilisation of cheese whey and agro-industrial waste based on starch contributes significantly to the environmental conservation.