Open AccessPhysicochemical characteristic of modified edible film made from gelatine of sea bass (Lates calcarifer) residue with palmitic acid and soybean protein isolate treatment
Author(s) -
Tina Agustini,
W. Nurohman,
Danang Raharjo,
Ima Wijayanti,
Dhani Romadhon,
Widayat Widayat,
M. Suzery
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(5).626
Subject(s) - gelatin , ultimate tensile strength , palmitic acid , elongation , solubility , soy protein , food science , sea bass , protein isolate , chemistry , materials science , fatty acid , composite material , fish <actinopterygii> , fishery , organic chemistry , biology
The use of fish waste as raw material in producing gelatin becomes important when it isrelated to the halal perspective. Sea bass skin contains high protein, especially collagenprotein which can be used as the main component of edible film. An edible film madefrom gelatin of fish skin usually lacks water vapour transmission due to its hydrophilicproperties. Modification of formula in producing an edible film from fish gelatin with theaddition of lipid such palmitic acid (PA treatment) and soybean protein isolate (SPItreatment) can affect the characteristics of the edible film resulted. This study was aimedto evaluate the chemical (solubility, water vapour permeability) and physicalcharacteristics (thickness, tensile strength, per cent elongation, SEM) of an edible filmmade from gelatin with the addition of palmitic acid and soybean protein isolate withdifferent concentration. The results showed that edible films with SPI addition yield thebest film thickness (<2.5 mm) while PA addition resulted in better tensile strength of thefilms (>3.92 MPa) according to the Japanese Industrial Standard. The per cent elongationof both films with PA (21.3-34.44%) and SPI (36.06-117.53%) addition decreased withincreasing concentration, but SPI generally gave higher elongation compared to PA. Theaddition of SPI gave lower solubility and higher water vapour transmission valuescompared to PA, however, the addition of 4.5% of PA gave the lowest water vapourtransmission (5.416 g/m2h). Therefore, the best treatment in this study was concluded tobe 4% of SPI addition based on the best thickness, per cent elongation, water vapourtransmission and solubility results.