Abstract
Tuna skin gelatin has the ability to form a good film, transparent color, and a good barrier against oxygen, CO2, and lipids. But the tuna skin gelatin edible film needs to be modified by adding hydrophobic materials and surfactants, to improve their physical and functional properties. The objectives were to determine the physical properties, antioxidant activity, and antimicrobial of tuna skin gelatin edible film were incorporated with ginger, clove essential oils, and surfactants. The stage 1) the extraction of gelatin from the tuna fish skin, 2) making edible films: ginger-tween edible film (GTF), ginger-soy lecithin edible film(GSF), clove-Tween® 20 edible films (CTF), and clove-soy lecithin edible film (CSF). The results showed an increase of thickness, *b values, and the highest value (*b) on GTF, but did not significantly affect *L and *a value. CTF and CSF have higher tensile strength compared to GTF, GSF, and control but not significantly different for elongation at break for all samples. Water vapor permeability was not significantly different amongst all edible films. Solubility decrease when clove essential oil was incorporated, in comparison with GTF, GSF, and control. Fourier transform infrared spectroscopy analyses spectra indicated that edible film added with clove essential oil and soy lecithin exhibited higher hydrophobicity than the control edible film. CTF showed the highest DPPH radical scavenging activities and the highest antimicrobial inhibitory activity. Therefore, clove essential oil and both surfactants could affect the physical and functional properties of resulting edible films.
Highlights
In the fisheries industry, fish filet processing produces large amounts of by-products that are not edible, which are thrown away as waste or are underused in some parts of the world
The Diphenyl-1-Picryl Hidrazyl (DPPH) radical scavenging activity was based on the method describes elsewhere (Maryam Adilah and Nur Hanani, 2016) with some modifications. 0.1 g of each film samples were dissolved in 2 mL methanol
The addition of essential oils and surfactants has a significant effect on physical properties: thickness, color *b edible film, but not significantly different in color values *L and *a, no significant effect on elongation at break, the addition of clove essential oil increased the mechanical properties of the edible film, had no significant effect on Water vapor permeability (WVP), and the addition of clove essential oil had a significant effect on the decrease in the solubility of the edible film of tuna skin gelatin
Summary
Fish filet processing produces large amounts (more than 75%) of by-products that are not edible, which are thrown away as waste or are underused in some parts of the world. One type of fish whose byproducts have not been widely used is tuna skin. The Indonesian Ministry of Fisheries and Maritime Affairs in 2018 reported that tuna production in Indonesia amounted to 409,024.18 tons (Anonim, 2020). This large amount of production is followed by large byproducts that are not used or thrown away. Gelatin from fish can be an alternative film material. Gelatin has been widely used as a starting material for film formation. Films derived from pure gelatin show weaknesses that have low water vapor barrier properties (Hoque et al, 2011)
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