Abstract :

The purpose of this study was to determine the best level of gelatin addition in the manufacture of edible film. The materials used were casein hydrolyzate, chitosan with different percentage of gelatin. This research method is a complete randomized laboratory experimental design with four replications and five treatments including without gelatin and with gelatin 0.25%, 0.5%, 1% and 1.5%. Variables included solubility, swelling, moisture content, water vapor permeability, water vapor transmission rate, thickness, tensile strength and scanning electron microscopy. Data were analyzed using Analysis of Variance and followed by Duncan’s Multiple Range Test. The results showed that there were significant differences (P<0.05) in solubility and water vapor permeability. There were very significant differences (P<0.01) in swelling, water content, water vapor transmission rate, thickness and tensile strength. SEM testing resulted in a smooth surface structure. The conclusion of this study is the best result with the addition of 0.25% gelatin.

---

Keywords :

edible film, edible film quality, gelatin

---

References :

1. Atef, , Rezaei, M and Behrooz, R. 2015. Characterization of Physical, Mechanical, and Antibacterial Properties of Agarcellulose Bionanocomposite Films Incorporated with Savory Essential Oil. Food Hydrocolloids. 45(1): 150-157.
2. Bonnaillie, L. M., Zhang,, Akkurt, S., Yam, K. L and Tomasula, P. M. 2014. Casein Films: The Effects of Formulation, Environmental Conditions and The Addition of Citric Pectin on The Structure and Mechanical Properties. Polymers. 6(7): 2018-2036.
3. Bourtoom, T and Chinnan, M. S. 2008. Preparation And Properties Of Rice Starch–Chitosan Blend Biodegradable Film. Food science and Technology. 41(9): 1633-1641.
4. Cahyo, N. A. D., Warkoyo dan Anggriani, R. 2021. Karakteristik Fisik dan Mekanik Edible Film Berbasis Pati Kacang Merah (Phaseoulus vulgaris) dan Gel Okra (Abelmoschus esculentus L). Food Technology and Halal Science Journal. 4(1): 82-93.
5. Diova, D. A., Darmanto, Y. S dan Rianingsih, L. 2013. Karakteristik Edible Film Komposit Semirefined Karaginan Dari Rumput Laut Eucheuma cottonii dan Beeswax. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan. 2(4): 1-10.
6. Dwimayasanti, R. 2016. Pemanfaatan Karagenan Sebagai Edible Film. Oseana. 41(2):8-13.
7. Febriana, L. G., Stannia, N. A. S., Fitriani, A.N dan Putriana, N. A. 2021. Potential of Gelatin from Fish Bones as an Alternative to Capsule Shells Made From Halal: Characteristics And Pre-Formulation. Pharmaceutical Magazine. 6(3): 223-233.
8. Felycia dan Tarigan, S. Pengaruh Pelapisan Kitosan Pada Basis Gigi Tiruan Resin Akrilik Polimerisasi Panas Terhadap Penyerapan Air dan Kekuatan Transversal. Padjadjaran Journal of Dental Researchers and Students. 5(1): 57-63.
9. Fitriana, R. A., Septiana, R dan Darni, Y. Pengaruh Filler Terhadap Karakteristik Mekanik dan Permeabilitas Uap Air dari Edible film Berbasis Low Methoxyl Pectin. Jurnal Teori dan Aplikasi Fisika. 5(2): 103-110.
10. Flores,R. N., Gimenez, B., Martin F. F., Caballero, M. E. L., Montero, M. P and Guillen, M. C. G. 2012. Role of Lignosulphonate in Properties of Fish Gelatin Films. Food Hydrocolloids. 27(1): 60–71.
11. Gohargani, M., Lashkari, H and Shirazinejad, A. Study on Biodegradable Chitosan-Whey Protein-Based Film Containing Bionanocomposite TiO₂ and Zataria multiflora Essential Oil. Journal of Food Quality. 1(1): 1-11.
12. Gustian, A. R. P., Alauhdin, M dan Pratjojo, W. Sintesis dan Karakterisasi Membran Kitosan-Peg (Polietilen Glikol) Sebagai Pengontrol Sistem Pelepasan Obat. Indonesian Journal of Chemical Science. 2(3):230-234.
13. Hamzah, N., Fadhlurrahman, M., Ningsi, S dan Haeria. 2019. Profil Indeks Pengembangan Ikatan-Silang Gelatin-Kitosan. ad-Dawaa’Journal of Pharmaceutical Sciences. 2(2): 77-87.
14. Harumarani, S., Ma’ruf, W. F dan Romadhon. 2016. Pengaruh Perbedaan Konsentrasi Gliserol Pada Karakteristik Edible film Komposit Semirefined Karagenan Eucheuma Cottoni dan Beeswax. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan. 5(1): 101-105.
15. Hasdar, M., Erwanto, Y dan Triatmojo, S. 2011. Karakteristik Edible Film yang Diproduksi dari Kombinasi Gelatin Kulit Kaki Ayam dan Soy Protein Isolate. Buletin Peternakan. 35(3): 188-196.
16. Indriyanto, I., Wahyuni, S dan Pratjojo, W. Pengaruh Penambahan Kitosan Terhadap Karakteristik Plastik Biodegradable Pektin Lidah Buaya. Indonesian Journal of Chemical Science. 3(2): 168-173.
17. Jacoeb, A. M., Nugraha, R dan Utari, S. P. S. D. 2014. Pembuatan Edible Film dari Pati Buah Lindur dengan Penambahan Gliserol dan JPHPI. 17: 14–21.
18. Japanesse Industrial 1975. Japanese Standards Association. 2: 1707.
19. Katili, S., Harsunu, T. B dan Irawan, S. 2013. Pengaruh Konsentrasi Plasticizer Gliserol dan Komposisi Kitosan Dalam Zat Pelarut Terhadap Sifat Fisik Edible Film dari Khitosan. Jurnal Teknologi. 6(1): 29–38.
20. Khwaldia, K., Arab Tehrany, E and Desobry, S. 2010. Biopolimer Coatings on Paper Packaging Material. Comprehensive Reviews in Food Science and Food Savety. 9(1): 82-91.
21. Kusumawati, D. H dan D. R. Putri. 2013. Karakteristik Fisik dan Kimia Edible Film Pati Jagung yang Diinkorporasi dengan Perasan Tebu Hitam. Jurnal Pangan dan Agroindustri. 1(1): 90-100.
22. Kweon, D. K and Han, J. A. 2023. Development of Hyaluronic Acid-Based Edible Film for Alleviating Dry Mouth. Food Science and Human Wellness. 12(2): 371-377.
23. Lindriati, , Praptiningsih, Y dan Wijayanti, D. F. 2014. Karakteristik Fisis Gel Edible Film yang Dibuat dengan Variasi pH dan Rasio Kasein dan Tapioka. Jurnal Ilmu Dasar. 15(1): 51- 58.
24. Manab, A., Sawitri, M. E dan Al Awwaly, K. U. Edible film Protein Whey (Penambahan Lizozim Telur dan Aplikasi di Keju). Malang: UB Press.
25. Mellinas, C., Valdes, A., Ramos, M., Burgos, N., Garrigos, M. D. C and Jimenez, A. 2016. Active Edible Films: Current State and Future Trends. Journal of Applied Polymer Science. 133(2): 1-15.
26. Moradi, M., Tajik, H., Rohani, S. M. R., Oromiehie, A. R., Malekinejad, H., Aliakbarlu, J and Hadian M. 2012. Characterization of Antioxidant Chitosan Flm Incorporated with Zataria Multifora Boiss Essential Oil and Grape Seed Extract. Food Science and Technology. 46(2): 477–484.
27. Mudaffar, R. A. 2019. Karakteristik Edible Film Komposit dari Pati Sagu, Gelatin dan Lilin Lebah (Beeswax). Journal TABARO Agriculture Science. 2(2): 247-256.
28. Muslimah, S. M., Warkoyo dan Winarsih, S. 2021. Studi Pembuatan Edible Film Gel Okra (Abelmoschus esculentus L.) dengan Penambahan Pati Singkong. Food Technology And Halal Science Journal. 4(1): 94-108.
29. M., Abidjulu, J dan Kamu, V. S. 2013. Pengaruh Antibakteri Ekstrak Kulit Batang Matoa (Pometia pinnata) terhadap Bakteri Staphylococcus aureus secara In vitro. Jurnal MIPA Unsrat Online. 2(2) : 128-132.
30. Olivas, G. I and Canovas, G. B. 2009. Edible Films and Coatings for Food Applications. New York: Springer.
31. Pierro, P. D., Chico, B., Villalonga, R., Mariniello, L., Damiao, A. E., Masi, P and Porta, R. 2006. Chitosan−Whey Protein Edible Films Produced in The Absence or Presence of Transglutaminase: Analysis of Their Mechanical and Barrier Properties. Biomacromolecules. 7(3):744-749.
32. Pitak, N and Rakshit, S. K. Physical and Antimicrobial Properties of Banana Flour/Chitosan Biodegradable and Self-Sealing Films Used for Preserving Freshcut Vegetables. Food Science and Technology. 44(10): 2310-2315.
33. Pitaloka, N., Wibisono, D. A. B dan Wahyusi, K. N. 2021. Karakterisasi Edible Film dari Berbagai Macam Pati Biji Beras dengan Penambahan Kitosan. Jurnal Teknik Kimia. 16(1): 1-9.
34. Poeloengasih, C. D., dan Marseno, D. W. 2003. Characterization of Composite Edible Film of Winged Bean Seeds Protein and Tapioca. Jurnal Teknologi dan Industri Pangan. 14(3): 224-224.
35. Qotimah, K., E. N. Dewi dan L. Purnamayati. 2020. Karakteristik Mutu Edible Film Karagenan dengan Penambahan Minyak Atsiri Bawang Putih (Allim sativum) Pada Produk Pasta Ikan. Jurnal Pengolahan Hasil Perikanan Indonesia. 23(1): 1-9.
36. Rahmiati, Darwin dan Ratna. 2022. Pengaruh Konsentrasi CMC (Carboximethyl Cellulosa) Pada Pembuatan Edible Film Berbasis Gelatin Ceker Ayam. Jurnal Ilmiah Mahasiswa Pertanian. 7(4): 937-944.
37. Rosida, D. F., Apin dan Sudaryati. 2019. Perubahan Kualitas Pada Masa Simpan Keripik Ubi Jalar Kuning, Singkong dan Ubi Jalar Putih dengan Penggunaan Edible Coating. Prosiding Seminar Nasional Teknologi Pangan. 1(1): 164-181.
38. Rosida, D. F., dan Taqwa, A. A. 2019. Kajian Pengembangan Produk Salak Senase (Salacca zalacca () Voss) Bangkalan Madura sebagai Permen Jelly. Jurnal Agroteknologi. 13(01): 62-74.
39. Saiz, P. F., Lagaron, J. M and Ocio, M. J. 2009. Optimization of The Biocide Properties of Chitosan for Its Application in The Design of Active Films of Interest in The Food Area. 23(3): 913-921.
40. Santacruz ,S., Rivadeneira, C and Castro, M. 2015. Edible film Based on Starch and Chitosan. Effect of starch Source and Concentration, Plastiziser, Surfactan’s Hydrophobic Tail and Mechanical Journal Food Hydrocolloids. 49(1): 89-94.
41. Santoso, 2020. Edible Film: Teknologi dan Aplikasinya. Palembang: Noer Fikri.
42. Santoso, B., Marsega, A., Priyanto, G dan Pambayun, R. 2016. Perbaikan Sifat Fisik, Kimia, dan Antibakteri Edible Film Berbasis Pati Ganyong. Jurnal Agritech. 36(4): 379-386.
43. Setijawati, D. 2017. Penggunaan Eucheuma sp dan Chitosan Sebagai Bahan Edible film terhadap K Journal of Fisheries and Marine Research.1(1): 6-14.
44. Setyaningrum, , Sumarni, N. K dan Hardi, J. 2017. Sifat Fisiko-Kimia Edible film Agar-Agar Rumput Laut (Gracilaria sp.) Tersubtitusi Gliserol. Journal of Science and Technology. 6(2): 136-143.
45. Silva, O. A., Pella, M. G., Pella, G., Caetano, J., Simoes, M. R., Bittencourt, P. R and Dragunski, D. C. 2019. Synthesis and Characterization of a Low Solubility Edible Film Based on Native Cassava Starch. International journal of biological macromolecules. 128(1): 290-296.
46. Singh, T. P., Chatli, M. K and Sahoo, J. 2015. Development of Chitosan Based Edible Films: Process Optimization Using Response Surface Methodology. Journal of Food Science and Technology. 52(5): 2530-2543.
47. Sun, R., Song, G., Zhang,, Zhang, H., Chi, Y., Ma, Y., Li, H., Bai, S and Zhang, X. 2021. Effect of Basil Essential Oil and Beeswax Incorporation on The Physical, Structural, and Antibacterial Properties of Chitosan Emulsion Based Coating for Eggs Preservation. LWT Food Science and Technology. 150(1): 1-12.
48. Supeni dan Irawan. 2012. Pengaruh Penggunaan Kitosan Terhadap Sifat Barrier Edible Film Tapioka Termodifikasi. Jurnal Kimia Kemasan. 34 (1) : 199-206.
49. Supeni, G., Cahyaningtyas, A. A dan Fitrina, A. 2015. Karakterisasi Sifat Fisik dan Mekanik Penambahan Kitosan Pada Edible Film Karagenan dan Tapioka Termodifikasi. Jurnal Kimia dan Kemasan. 37(2): 103-110.
50. Susilowati, E dan Lestari, A. E. Pembuatan dan Karakterisasi Edible film Kitosan Pati Biji Alpukat (Kit-Pba). Jurnal Kimia dan Pendidikan Kimia. 4(3): 197-204.
51. Tavares, L., Souza, K. S., Goncalves, M.P and Rocha, C. M. R. 2021. Physicochemical and Microstructural Properties of Composite Edible film Obtained by Complex Coacervation Between Chitosan and Whey Protein Isolate. Food Hydrocolloids. 113(1): 1-12.
52. Thulasisingh, , Kumar, K., Yamunadevi, B., Poojitha, N., Hanif, S. S. M and Kannaiyan, S. 2021.
53. Wang, H., Ding,, Ma, L and Zhang, Y. 2021. Edible Films from Chitosan-Gelatin: Physical Properties and Food Packaging Application. Food Bioscience. 40(1): 1-17.
54. Wang, J., Sang, J and Ren, F. Study of The Physical Properties of Whey Protein: Sericin Protein-Blended Edible Films. Eur. Food Res. Tech. 231(1): 109-116.
55. Wijayani, K. D., Darmanto, Y. S dan Susanto, E. 2021. Karakteristik Edible Film dari Gelatin Kulit Ikan Berbeda. Jurnal Ilmu dan Teknologi Perikanan. 3(1): 59-64.
56. Xu, D., Chen, T and Liu, Y. 2021. The Physical Properties, Antioxidant and Antimicrobial Activity of Chitosan–Gelatin Edible Films Incorporated With The Extract from Hop Plant. Polymer Bulletin. 78(1): 3607-3624.
57. Zahro, C dan Nisa, F. C. 2015. Pengaruh Penambahan Sari Anggur (Vitis vinifera L.) dan Penstabil Terhadap Karakteristik Fisik, Kimia dan Organoleptik Es Krim. Jurnal Pangan dan Agroindustri. 3(4): 1481-1491.
58. Zahwa, A. A., Munasaroh,, Darmawan, A. E dan Adiyanto, A. N. 2020. Edible Film Mikro alga dan Serasah Daun Mangrove Berbasis Plasticizer Gliserol agai Inovasi Kemasan Biodegradable. Open Journal Systems. 15(1): 3885-3898.
59. Zulferiyenni, Marniza dan Sari, E. N. Pengaruh Konsentrasi Gliserol dan Tepung Tapioka Terhadap Karakteristik Biodegradeable Film Berbasis Ampas Rumput Laut. Jurnal Teknologi dan Industri Hasil Pertanian. 19(3) : 257-273.