The Quality of Edible Film Made from Nile Tilapia (Oreochromis niloticus) Skin Gelatin with Addition of Different Type Seaweed Hydrocolloid

Abstract

The functional properties of fish skin’s gelatin lower than mammals, hence the gelatin proteins needed a polysaccharides hydrocolloids to form a continuous and more cohesive network of edible film. Polysaccharides hydrocolloid (carrageenan, agar and alginate) containing phenol compounds was oxidized to be converted into quinone and it was expected to act as a cross linking agent. The purpose of this study was to determine the characteristics (thickness, tensile strength, elongation, solubility and water vapour transmition rate) of edible film made from nile tilapia skin gelatin by adding different type polyssacharide hydrocolloid. Edible film was made by mixture of gelatin 5 g and addition of carrageenan (C1), agar (C2), alginate (C3) concentration ; 0,5% (v/w), all the materials were poured into 100 ml destilled water that containing 10% glycerol (w/w). The solution was then heated on a hot plate stirer at 40o C for 30 min and dehydrated in a oven at 50o C. All data were analysed using ANAVA. Based on the result it can be seen that the addition of oxidized polisacarides hydrocolloid have a significant effect on tensile strength (TS), water vapor transmision rate, solubility and elongation at break properties, but did not in thickness. Edible film gelatin with the addition of alginate has better characteristics viewed by tensile strength (23.05 Kgf/cm2 ), water vapor transmission rate (0.61 gram/m2 /hour) and thickness (0.16 mm) than carrageenan and agar