Abstract
The aim of this research was to determine the effect of addition of pectin on characteristics of edible film from gelatin of red snapper (Lutjanus argentimacalatus) skin. Concentration of pectin used were 0%, 0.2%, 0.4%, 0.6%, 0.8% and 1%. Water content, thickness, tensile strength, elongation, and the transmition rate of the water vapor of edible film were analysed. Results from analysis of variance showed that different concentration of pectin significantly affected (P<0.05) on the water content, thickness, tensile strength, elongation, and transmition rate of water vapor of edible film. Therefore, it was suggested that addition of 0.6% of pectin showed a good quality of edible film and in accordance with the Japan International Standard (JIS).
Highlights
The aim of this research was to determine the effect of addition of pectin on characteristics of edible film from gelatin of red snapper (Lutjanus argentimacalatus) skin
Results from analysis of variance showed that different concentration of pectin significantly affected (P
It was suggested that addition of 0.6% of pectin showed a good quality of edible film and in accordance with the Japan International Standard (JIS)
Summary
Bahan yang digunakan antara lain kulit ikan kakap merah, NaOH, asam asetat, akuades, pektin, gliserol, akuades, petrolium eter, akuabides, kertas saring whatman, silika gel, dan benang kasur. Alat yang digunakan dalam penelitian ini adalah mikrometer sekrup (Micrometer outside Mitutoyo original 100% , type:103137, range: 0-25mm, precision: 0,01mm, Japan), oven (Memmert UN 55 53L, Germany), timbangan analitik (Mettler Toledo me 204 kalibrasi internal, kapasitas 220g x 0.001, China), thickness meter (Texture Analyzer merek STEVEN- LFRA type TT210, California), dan tensile strength (Imada Force Measurement tipe ZP-200N, Japan)
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