Radenrara Dewi Artanti Putri, - and Maulana Akhsan Yoga Pangestu, Teknik kimia unnes and Muhammad Husein, teknik kimia unnes (2020) Physical Properties of Edible Film from Tilapia Bones (Oreochromisniloticus) with Addition of Caragenan (Kappaphycusalvarezii). In: EIC 2018 - The 7th Engineering International Conference (EIC), Engineering International Conference on Education, Concept and Application on Green Technology.

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Abstract

Tilapia Fish (Oreochromis nilloticus) bone gelatin was potential material for edible film manufacture. However, it needs some modifications to improve barrier properties. One of the modification is by adding a cross linking agent. Carragenan (Kappapycus alvarezii) containing phenol which is expected to form cross linking with gelatin. The purpose of this study was to determine the effect of various weight gelatin by adding carragenan (Kappapycus alvarezii) toward mechanic, hidrofibility properties and functional groups on bone tilapia (Oreochromis nilloticus) edible film. Edible film solution was made by extraction of gelatin and addition of carragenan (Kappapycus alvarezii) at concentration 0%, 3%, 6% for each gelatin were 10 gram, 13 gram, 16 gram into 250 ml destilled water containing 30% glycerol (w/w) of gelatin. The addition of carragenan (Kappapycus alvarezii) effect on the mechanical properties of edible film include increasing the thickness of edible fim with the best value of 0.227 mm with a concentration of 10 grams gelatin and 6% (w / w) carrageenan, reducing tensile strength with the best value of 21.5 MPa which is shown by the treatment of 10 grams of gelatin was heavy and carrageenan concentration was 6% (w / w), increasing the elongation value (elongation) with the best value of 39.9% as indicated by the treatment of 16 grams of gelatin and carrageenan concentration of 0% (w / w), and decreasing elasticity with the best value of 0.547 MPa indicated by the treatment of 10 grams of heavy gelatin and carrageenan concentration of 6% (w / w). The nature of hydrofibity with the addition of carrageenan (Kappapycusalvarezii) has an effect ondecreased solubility and water vapor permeability (WVP) of edible film. The lowest solubility and water vapor permeability shown by gelatin 16 gram and carragenan concentration 6% with value 62,85% and 1,31 x 10- 12 g/m.s.Pa. Observation FTIR spectra showed indication of cross linking formation at edible film with addition of carragenan (Kappapycus alvarezii)

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