Physical and mechanical study on Tilapia’s skin gelatine edible films with addition of plasticizer sorbitol

Abstract

The first objective of this research is to study the mechanical and physical characteristic of edible films from tilapia skin gelatin with sorbitol as plasticizer. Second objective is to identify the effect of gelatin and sorbitol concentration level on the mechanical and physical characteristic of the edible films produce. This study uses a complete randomized design with 2 factors and treatments. The first factor was the concentration of gelatin with 3 levels: 5, 7.5, and 10%. The second factor was the concentration of sorbitol with 3 levels: 2.5, 5, and 7.5%. Observations were done on the physical characteristic of film thickness and mechanical tensile strength, percent elongation, water vapor transmission and oxygen gas. The results showed that the physical and mechanical characteristics of edible films produced are influenced by the interaction of gelatin and sorbitol concentration levels. Edible films produced from various concentrations of gelatin and sorbitol treatment has a range of thickness 74 to 220 i­m, tensile strength 54.33 to 211.33 kgf/cm2, elongation 34.33 to 170%, and rate water vapor transmission 953.2 to 1229.02 g/m2/24 jam while the oxygen transmission rate 0 ml/ m2/24 h. Key words: Gelatin, sorbitol, edible films, mechanical, physical.