The Synthesis of Edible Film from Tilapia Fish (Oreochromis niloticus) Bones for Ecofriendly Material of Halal Packaging Applications


Neneng Windayani(1*), Ferli Septi Irwansyah(2), Meila N Effendi(3)

(1) Departement of Chemistry Education, UIN Sunan Gunung Djati Bandung Integrated Laboratory UIN Sunan Gunung Djati Bandung, Indonesia
(2) Departement of Chemistry Education, UIN Sunan Gunung Djati Bandung, Indonesia
(3) Departement of Chemistry Education, UIN Sunan Gunung Djati Bandung, Indonesia
(*) Corresponding Author

Abstract


Packaging materials, especially in food is the most important of healthy aspect. However, today many types of packaging materials used are hazardous to health and environment, then was found alternative halal packaging materials that are safe for health and environment. One of the alternatives is edible film, synthesis from tilapia bone gelatin, it is using sorbitol as plasticizer. Edible film synthesized by dissolving tilapia fish (Oreochromis niloticus) from bone gelatin in distilled water containing sorbitol, then stirred, poured on flat glass, and heated at 50°C. The procedure is performed with a concentration of gelatin (8% and 10% w/v) and sorbitol (25% and 37% v/v). Then was characterized it is mechanical properties include thickness, tensile strength, and elongation to determine eligibility. The optimum condition of the edible film was obtained from 10% concentration of gelatin with 37% sorbitol, with the character of it is mechanical properties value are 0.05 mm thickness, 3,07 MPa tensile strength, and 64.34% elongation.

 


Keywords


edible film; gelatin; sorbitol; tilapia bone

Full Text:

PDF

References


Ashadi, R. W. (2015). Halal Science: An Introduction. Journal Of Halal Research, 1(1), 3–5.

Bourtoom, T. (2008). Review Article Edible Films and Coatings: Characteristics and Properties. International Food Research Journal, 15(3), 237–248.

Deanti, H., Hulu, J. M., Setyaji, A., Eliyanti, R. N., Aliya, K., & Dewi, E. N. (2018). The Quality of Edible Film Made from Nile Tilapia (Oreochromis niloticus) Skin Gelatin with Addition of Different Type Seaweed Hydrocolloid. IOP Conference Series: Earth and Environmental Science, 116(1), 0–7. https://doi.org/10.1088/1755-1315/116/1/012062

Fitriyani, E., Nuraenah, N., Lasmi, L., & Nofreena, A. (2019). Development of Edible Coating from Gelatin Bone Toman Fish (Channa micropeltes) in Frozen Shrimp. International Journal of Multi Discipline Science (IJ-MDS), 2(1), 19. https://doi.org/10.26737/ij-mds.v2i1.965

Herpandi, Huda, N., & Adzitey, F. (2011). Fish Bone and Scale as a Potential Source of Halal Gelatin. Journal of Fisheries and Aquatic Science, 6(4), 379–389. https://doi.org/10.3923/jfas.2011.379.389

Julianto, G. E., Ustadi, & Husni, A. (2011). Karakterisasi Edible Film Dari Gelatin Kulit Nila Merah Dengan Penambahan Plasticizer Sorbitol Dan Asam Palmitat. Jurnal Perikanan (J. Fish. Sci.), 13(1), 27–34. https://doi.org/10.22146/jfs.3059

Kramer, M. E. (2009). Structure and Function of Starch-Based Edible Films and Coatings. In Edible Films and Coatings for Food Applications. https://doi.org/10.1007/978-0-387-92824-1_4

Martianingsih, N., & Atmaja, L. (2010). Analisis Sifat Kimia, Fisik, dan Termal Gelatin dari Ekstraksi Kulit Ikan Pari (Himantura gerradi) Melalui Variasi Jenis Larutan Asam. Prosiding Kimia FMIPA-ITS, 1–9. Surabaya.

Rahayu, F., & Fithriyah, N. H. (2015). Pengaruh Waktu Ekstraksi Terhadap Rendemen Gelatin dari Tulang Ikan Nila Merah. Prosiding Semnastek, (November), 1–6.

Setiani, W., Sudiarti, T., & Rahmidar, L. (2013). Preparasi Dan Karakterisasi Edible Film Dari Poliblend Pati Sukun-Kitosan. Jurnal Kimia VALENSI, 3(2). https://doi.org/10.15408/jkv.v3i2.506

Siburian, W. Z., Rochima, E., Andriani, Y., & Praseptiangga, D. (2020). Fish gelatin (Definition, Manufacture, Analysis of Quality Characteristics, and Application): A Review. International Journal of Fisheries and Aquatic Studies, 8(4), 90–95. Retrieved from http://www.fisheriesjournal.com

Sudaryati, Mulyani, T., & Hansyah, E. R. (2010). Sifat fisik dan mekanis edible film dari tepung porang (Amorphopallus oncophyllus) dan karboksimetilselulosa. Jurnal Teknologi Pertanian, 11(3), 196–201.

Talib, M. S. A., & Johan, M. R. M. (2012). Issues in Halal Packaging: A Conceptual Paper. International Business and Management, 5(2), 94–98. https://doi.org/10.3968/j.ibm.1923842820120502.1080

Wang, Q., Wei, W., Chang, F., Sun, J., & Zhu, Q. (2016). Controlling the Size and Film Strength of Individualized Cellulose Nanofibrils Prepared by Combined Enzymatic Pretreatment and High Pressure Microfluidization. Bioresources, 11(1), 2536–2547. https://doi.org/10.3390/polym7061106

Zakaria, S., & Bakar, N. H. A. (2015). Extraction and Characterization of Gelatin from Black Tilapia (Oreochromis niloticus) Scales and Bones. International Conference on Advances in Science, Engineering, Technology & Natural Resources (ICASETNR-15), 77–80. Kinabalu (Malaysia).




DOI: https://doi.org/10.15575/ijhar.v2i2.9230

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Indonesian Journal of Halal Research Indexed By:

          


Published By:

Halal Center

UIN Sunan Gunung Djati

Gedung Solahuddin Sanusi (Laboratorium Terpadu)

Jl. A.H. Nasution No. 105, Cibiru, Bandung, West Java 40614 - Indonesia 

Creative Commons License
Indonesian Journal of Halal Research by Halal Center UIN Sunan Gunung Djati Bandung is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Based on a work at https://journal.uinsgd.ac.id/index.php/ijhar.