Characteristic study of chitosan addition in Tilapia (Oreochromis niloticus) bone based gelatin film

4th International Conference on Sustainable Agriculture and Environment

农业科学;生态环境科学

Atmaka, W.^1 ; Yudhistira, B.^1 ; Putro, M.I.S.^1

Food Science and Technology Program, Faculty of Agriculture, Universitas Sebelas Maret, Indonesia^1

关键词: Edible films;    Elongation at break;    Fourier transform infrared;    Good compatibility;    Oreochromis niloticus;    Vapor permeability;    Water vapor permeability;    Water-resistances;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/142/1/012028/pdf
DOI  :  10.1088/1755-1315/142/1/012028

来源: IOP

【 摘 要 】

Tilapia (Oreochromis niloticus) is one of popular fish species in Indonesia. The high number in tilapia's production and export of tilapia resulting in the increase of bone fish waste. an attempt to decrease the amount of the aforementioned waste, the fish bones were turned into gelatine. The gelatine produced from this waste can be put to good use by turning it into edible film due to its high water resistance and low tensile strength value. However, in order to make a proper film, both the water resistance and the tensile strength value needs another appropriate additional biopolymer. In this case, the appropriate biopolymer needed both to form the film and to repair its characteristics is chitosan. The purpose of this research is to find out the effect of the chitosan addition on the tilapia bone based gelatine film. The research used several mixtures of gelatine (G) and chitosan (C) with the following ratio: G100:C0 (GC1), G75:C25 (GC2), G50:C50 (GC3), G25:C75 (GC4), G0:C100 (GC5). ANOVA results (P2and FTIR. The parameters in GC2 shows good compatibility between the two biopolymers.