The Application of Whey Edible Film Coating With Addition of Lemongrass Essential Oil on Halloumi Cheese during Storage

Abstract

The effect of whey edible film with the different concentrations of lemongrass essential oil with halloumi cheese shelf life was investigated. This study aims to examine the physical characteristics of halloumi cheese to the application of edible film whey with the addition of lemongrass essential oil as an antimicrobial, especially fungal attacks during storage. The experiment was designed with a complete randomized design (RAL) with 3 repeats consisting of 5 concentration treatments of lemongrass essential oil, namely halloumi without film (P0), edible film whey control (P1), edible film whey + 0.1% essential oil of kitchen lemongrass (P2), edible film whey + 0.5% essential oil of kitchen lemongrass (P3), and edible film whey + 1% essential oil of kitchen lemongrass (P4) with storage in a room (temperature 28.5 C; RH 61%). The results showed that cheese coated with edible whey film with the addition of essential oils of kitchen lemongrass P3 and P4 was able to extend the shelf life of halloumi cheese up to 6 days with a moisture content of 21.34% and 32.27%, respectively. The hardness of halloumi cheese decreased during storage. The identification of the fungus found in halloumi cheese during the storage process is Aspergillus sp.

Keywords:   edible film, lemongrass essential oil, storage of halloumi