Eco-friendly Edible Film from Chicken Bone Waste and Tapioca Starch

Abstract

The manufacture of edible film from chicken bone gelatin incorporated with starch is essential for Indonesia, where most Muslims are. This is related to Shari’a law which requires Muslims to consume only halal food. Gelatin made from chicken bones is guaranteed to be halal. This study aimed to determine the process of extracting chicken bone waste with acid solvents, making the edible film, and the characterization of chicken bone edible film. This research started with extracting gelatin from chicken bone waste. The 5 g of extracted chicken bones were mixed with 40% w/v glycerol, starch (0, 5, 10, 15% w/v), and distilled water, then heated at 50°C. The mixture was printed in a petri dish (15 cm in diameter) and dried for 24 hours. The edible films were evaluated for physicochemical and mechanical properties, such as tensile strength, elongation, thickness, water resistance, WVTR, and degradation test. Edible film characterization used FTIR, SEM, XRD, and TGA. The optimum condition of the extraction procedure was obtained by using 5% HCl, which produces 8.22172% yield of gelatin with pH of 6.0, water content of 8%, and ash content of 0.945%. In the thickness test, the more significant the starch concentration added, the greater the thickness of the edible film produced. The edible film exhibited a decrease in tensile strength and an increase in elongation along with increasing starch concentration. The results of the WVTR test were only starch concentrations of 0 and 15% that meet the standards, while all concentrations in the water resistance did. The results of FTIR chicken bones with variations in starch and the addition of glycerol as a plasticizer have functional groups N-H, O-H, C-O, C=O, C-H, C-N. Edible films without the addition of starch were utterly degraded within 30 days.

Effect of Chitosan on Physical Characteristic of Tapioca Edible Film with Ariid Catfish Bone Gelatin (Arius thalassinus)

“…Based on the results of the percent solubility test in this study, it had a value of 42.33 to 24.64%. The solubility value of edible film in this study was better than the research of Siregar et al [21] regarding edible film from chicken bone gelatin with the addition of tapioca starch of 9.70 to 61.37% and also research by Ali et al [29] on edible film of gelatin: chitosan with the addition of 0%, 10%, and 20% genjer extract which resulted in 93.28%, 98.12%, and 93.93%, respectively. This showed that the lower the solubility of the film, the higher the resistance of the film in water, which caused the film to be well used as a packaging material for a product.…”

“…The water vapor transmission rate value of this study was less than the study of Mohammadi et al [23] on eggshell gelatin edible film and chitosan resulted in this test value ranging from 0.465 to 2.935×10-11 g/msPa, this value decreased as chitosan increased. However, the value of this study was better than edible film from chicken bone gelatin with tapioca addition of 6.14 to 11.99 g/m2.h [21].…”

“…The thickness of edible film in this study had a better value compared to the thickness of chicken bone gelatin edible film with tapioca starch concentration produced by Siregar et al [21] which ranged from 0.221 to 0.322 mm and also eggshell gelatin edible film with chitosan produced a thickness range of 0.047 to 0.083 [23], as the concentration of gelatin and chitosan increases. A : Tapioca edible film with gelatin and chitosan concentration 20%:0% B : Tapioca edible film with gelatin and chitosan concentration 15%:5% C : Tapioca edible film with gelatin and chitosan concentration 10%:10% D : Tapioca edible film with gelatin and chitosan concentration 5%:15% Data were followed by superscript letter showed significant different (p<0.05)…”

“…The increase of thickness will affect the solubility and water vapor transmission rate decreases because it will form a tighter and intact film. According to Siregar et al [21], the factors affecting the thickness of edible films are the nature and components of the film and the concentration of soluble solids. This is reinforced by Zulvianti et al [22] stated that the mixing of solids in the film that occurs interactions between molecules so that a strong molecular bond is formed between chitosan and starch molecules.…”

“…This was due to greater intermolecular interactions in cross-linking through gelatin covalent and non-covalent bonds created by the addition of chitosan. Siregar et al [21] stated that the morphology of gelatin edible film without starch had fine lines in the form of free cavities (pores), while the morphology of gelatin edible film with the addition of starch does not form fine lines, with a flatter, denser and homogeneous film surface and a smoother structure.…”