The edible film is an alternative that can be used as eco-friendly packaging material (biodegradable) as a plastic substitute. The material that can be used in making edible films is glucomannan, which can dissolve easily but is less elastic. The development of the necessary edibles that can be applied to foodstuffs requires a combination of ingredients that are easy to dissolve in water. These materials can be used derived from hydrocolloids or polysaccharides. The research to obtain edible film formulated glucomannan and gelatin with the best physical quality, fast sealing and fast dissolving. The research material used glucomannan and gelatin with different concentrations designed by 5 treatments and 3 replications consisting of T1: 0,5% gelatin, T2: 0.625% gelatin, T3: 0.75% gelatin, T4: 0,875 gelatin and T5: 1% gelatin. The variables tested were solubility, total soluble matter, swelling, water content, thickness, L*, a*, b* color, browning index and whiteness index. The research method was experimental, analyzed with Analysis of Variance using Completely Randomized Design and if there were differences continued using Duncan’s Multiple Range Test. The results showed highly significant differences (P<0.01) on swelling and thickness. The results showed significant differences (P<0.05) on total soluble matter, water content and L* color. However, there were no significant differences (P>0.05) on solubility, a* color, b* color, browning index and whiteness index. The results of the data based on physical quality consist of solubility ranging from 11.2-24.5%, total soluble matter 27.6-60.6%, swelling 3.49-7.75%, water content 11.5-12.15%, thickness 0.09-0.14 mm, L* color 91.3-92.5, a* color 0.78-1, b* color 1.52-2.81, browning index 2.23-3.7 and whiteness index 94.51-99.34. In conclusion, the use of edible films formulated with glucomannan and gelatin with a concentration of 0.5% produces the best physical quality, the resulting edible film has high solubility and is easy to seal.

Meniran plants were wild plants commonly used as herbal medicines, they contained several chemical compounds consisting of flavonoids, polyphenols, philanthine, etc. The use of meniran extract as immunomodulatory can protected from free radical attacks. Whey Protein Isolate (WPI) had role as foam maker and protein source. Casein hydrolysate had role as encapsulant. The interaction between proteins and phenolic compounds results in the modifications of the functional properties of proteins and phenolics. The interaction can result in foaming properties. The research objective determined the fortification of whey protein with meniran extract encapsulated casein hydrolysate on foam overrun, foam stability, particle size and optical microscopy of powdered milk. The method used an experimental method used a Completely Randomized Design. The data obtained were analyzed using analysis of variance and optical microscopy data analyzed descriptively. The addition of casein hydrolysate with different percentages showed no significant difference in foam overrun and particle size. However, there was a highly significant difference in foam stability and a significant difference in optical microscopy. The results in T2 with the addition of casein hydrolysate as much as 4 percent resulted in foam overrun 301.67, foam stability 300.83, particle size 1.73 and optical microscopy produced uniform bubble size. In conclusion, the fortification of whey protein with meniran extract encapsulated casein hydrolysate due to the interaction between polyphenols and protein increase foaming power and produce stable bubbles of powdered milk. It can produce meniran milk powder as a potential food, many health benefits and increase the body's resistance.