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Characterization of edible film from catfish (Pangasius sp.) surimi waste water with the addition sorbitol as plasticizer

100%
Tanjung M. R., Rostini I., Ismail M. R., Pratama R. I.
World News of Natural Sciences
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2020
|
vol. 28
87-102
EN
This research aims are know and determine the best concentration of sorbitol as a plasticizer that produces the best edible film characteristics. This research was conducted at Laboratorium Pengolahan Hasil Perikanan, Faculty of Fisheries and Marine Science Universitas Padjadjaran. Research began in July to August 2019. The method used was a Completely Randomized Design (CRD) with 3 treatments and 3 repeat, namely treatments A (0.4%), B (1.2%), and C (2%). The parameters measured are thickness, tensile strength, percent elongation, transparency, moisture content, and solubility. The results showed that the addition of sorbitol had a significant influence on the characteristics of edible films. The best concentration is the addition of sorbitol 1.2% with 0.079 mm thickness value, 6.09 MPa tensile strength, 111.67% elongation, 4.37% and 95.63% transparency and clear degrees, 9.20% water content, and 35.56% solubility. Edible films in this research have met The Japanese Industrial Standard (JIS).
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Effect of Addition Glycerol Plasticizer to the Characteristics of Catfish (Pangasius sp.) Surimi Protein Edible Film

86%
Frasisca S., Rostini I., Suryana A. A. H., Pratama R. I.
World News of Natural Sciences
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2020
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vol. 30
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issue 2
243-256
EN
Catfish (Pangasius sp.) is a freshwater fish commodity that is processed into filet. The development of the catfish fillet industry has generated a lot of waste. One of the uses is making surimi, but not all surimi produced is of high quality. Surimi is an intermediate product that has undergone a process of washing, pressing, and freezing. Surimi with low quality can be improved as raw material for making edible films. Edible film is a thin layer made of material that is safe for consumption and biodegradable. This research aims to determine the best concentration of glycerol as a plasticizer in the catfish surimi protein edible film and to determine the characteristics of the edible film produced. The method that was used in this research is the experimental method with Completely Randomized Design (CRD) with three treatments and three repeats of addition glycerol plasticizer concentrations are 0.6%, 0.8%, and 1.0%. The parameters observed were thickness, tensile strength, elongation, transparency, and solubility. The resulting data were analyzed using ANOVA and continued with the Duncan test (α = 5%). The results showed that edible film with the addition of 1.0% glycerol plasticizer concentration has the best characteristics based on Japanese Industrial Standard (JIS) and statistic analysis with a thickness of 0.068 mm, tensile strength of 402.02 kgf / cm2, elongation of 33.3%, clarity of 98.06% and transparency of 1.94.
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