KARAKTERISTIK EDIBLE FILM DARI GELATIN KULIT IKAN YANG BERBEDA

Kartika Desy Wijayani; YS Darmanto; Eko Susanto

doi:10.14710/jitpi.2021.11412

DOI: https://doi.org/10.14710/jitpi.2021.11412

KARAKTERISTIK EDIBLE FILM DARI GELATIN KULIT IKAN YANG BERBEDA

*Kartika Desy Wijayani - Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro, Indonesia

YS Darmanto - Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro, Indonesia

Eko Susanto - Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro, Indonesia

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Abstract

Edible film terdiri dari protein (gelatin) yang dapat dikonsumsi ketika digunakan sebagai pengemas produk pangan. Penelitian ini bertujuan untuk mengetahui karakteritik dari edible film yang dibuat dari gelatin kulit ikan yang berbeda. Penelitian ini menggunakan tiga jenis kulit ikan yaitu kulit ikan Patin (Pangasius sp.), Bandeng (C. chanos) dan Barakuda (S. picuda). Penggunaan gelatin kulit ikan yang berbeda mempengaruhi karakteristik edible film yang dihasilkan. Kadar protein dan kekuatan gel gelatin dari ikan yang berbeda mempengaruhi nilai kuat tarik (59,721-92,119) kgf/cm², persen pemanjangan (103,091–139,977) %, dan laju transmisi uap air (16,985–26,226) g/m²/jam. Namun, tidak berpengaruh terhadap nilai ketebalan (0,08-0,90) mm dan kelarutan (100%) edible film.

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Keywords: Karakteristik edible film, kulit ikan, gelatin

Funding: Universitas Diponegoro

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In Vol 3, No 1 (2021)

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