Effect of Chitosan on Physical Characteristic of Tapioca Edible Film with Ariid Catfish Bone Gelatin (Arius thalassinus)

Abstract

Ariid catfish is a demersal fish species with a high production rate. Fishbone is a by-product with protein content converted into gelatin. Gelatin can be utilized as an edible film due to its low water resistance and low tensile strength so that a suitable polymer is needed to form a good film, namely chitosan and tapioca starch. This study aimed to determine the effect of chitosan on the characteristics and the best formulation of tapioca edible film with ariid catfish bone gelatin. The method of making the edible film is by extracting gelatin, then gelatin is mixed with tapioca starch, chitosan and glycerol, then molded and dried. This research was a laboratory experiment using a completely randomized design (CRD) of 4 treatments, namely different concentrations of gelatin:chitosan (20:0%, 15:5%, 10:10%, and 5:15%) with 3 repetitions. The testing parameters observed were tensile strength, elongation, thickness, solubility, water vapor transmission rate and Scanning Electron Microscope (SEM). The best edible film was produced from the treatment of 10% gelatin and 10% chitosan with a tensile strength value of 2.62 Mpa; elongation of 17.4%; water vapor transmission rate of 5.96 g/m2/hour; solubility of 35.22% and thickness of 0.17 mm and SEM observations showed that the edible film morphology was smoother, compact and not hollow.