1Department of Animal Product Technology, Faculty of Animal Husbandry, Universitas Padjadjaran, Indonesia
2Department of Animal Science, Faculty of Agriculture, Universidade Nacional Timor Loro Sa'e, Timor-Leste, East Timor
3Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Indonesia
*Corresponding Author: J. Gumilar, Department of Animal Product Technology, Faculty of Animal Husbandry, Universitas Padjadjaran, Indonesia, Email: j.gumilar@unpad.ac.id
Online published on 10 July, 2025.
The vast majority of the polymers for plastic food packaging used today are synthetic. The increasing use of synthetic plastic packaging films causes severe ecological problems. Hence, there is a thin layer of ecologically beneficial and consumable packaging material found to replace plastic called as edible film. The main ingredient to make edible film is gelatin. Edible film made from chicken intestines gelatin has not been carried out. Gelatin films offer a strong defense against light, air and scent transfer, but they can be too fragile as packaging material. Glycerol can be used as a plasticizer to solve these weak. This work aims to establish the best glycerol concentration on the physical, mechanical and color properties of edible films.
This research applied a completely randomized design, involving five glycerol concentrations (10%, 20%, 30%, 40%, 50%) and three replications. The data collected were further analyzed using the variance test and the Tukey test was used to find out the differences between the treatments provided.
According to the findings, glycerol concentration treatments had a significant effect (P<0.05) on moisture content, thickness, water vapor permeability, solubility, tensile strength, elongation, Young’s modulus, L* and transparency. While a*, b*, ΔE and WI had no significant effect (P>0.05). In this case, the best chicken intestine gelatin edible film was made of 10% glycerol concentration.
Chicken intestine gelatin, Edible film, Glycerol
