Effect of Pectin on the Characteristics of Edible Film from Skin Gelatin of Red Snapper (Lutjanus argentimaculatus)

Nurdiani, Rahmi; Yufidasari, Hefti Salis; Sherani, Joys Sandralina

doi:10.17844/jphpi.v22i1.25896

Cited by 8 publications

(8 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The quality of edible film is largely determined by its constituent materials. The composition of edible films consists of materials that can migrate water vapor, oxygen, microbes, and so on [16]. One of the constituents of edible film is hydrocolloid.…”

Section: Resultsmentioning

confidence: 99%

The Study on Utilization of Grasshoppers Gelatine as Edible Film in Optimizing Environmentally Friendly Packaging

et al. 2022

View full text Add to dashboard Cite

The use of plastic packaging as food wrappers cannot be separated from everyday life. This will certainly cause many environmental problems because of the nature of plastics that are difficult to degrade naturally. One alternative to overcome the use of plastic in food products is edible film. The edible film is a thin layer that is used as a coating for food that can be consumed and is environmentally friendly. The edible film can be made from gelatin as raw material. Gelatin has properties that can form gels, foam emulsifiers, and can maintain the elasticity of a material. In the food industry, gelatin is widely used as a stabilizer, adhesive, binder, gelling agent, thickener, foamer, and viscosity enhancer. In Indonesia, the need for gelatin is met by importing from gelatin-producing countries, so the price becomes very expensive. According to international trade statistics, in 2016 Indonesia imported 54 tons of gelatin from America. Nearly 90% of American gelatin is derived from pork. This raises public concerns about the safety and halalness of their products. Grasshoppers have a fairly high protein content, which is about 24%. The method used in this study is the manufacture of edible films using grasshopper gelatin extracted by the acid method using HCl with varying concentrations of HCl levels of 2, 4, and 6% and soaking time of 1, 2, 3, and 4 hours. The potential of grasshoppers to be used as gelatin is considered suitable with Indonesia's natural resources in the manufacture of edible films as an effort to optimize environmentally friendly packaging.

show abstract

Section: Resultsmentioning

confidence: 99%

The Study on Utilization of Grasshoppers Gelatine as Edible Film in Optimizing Environmentally Friendly Packaging

et al. 2022

View full text Add to dashboard Cite

show abstract

“…Smoke contains phenol and formaldehyde compounds, each of which is bactericidal (removes bacteria). The combination of these two compounds is also fungicidal (removes mold) [22] (Figure 6). The storage of smoked tuna will play a very important role in its distribution and marketing.…”

Section: ) Fumigationmentioning

confidence: 99%

Added Value Of Smoked Tuna Household Industry In Bulukumba Regency, South Sulawesi, Indonesia

Askar¹

2023

IJSRP

View full text Add to dashboard Cite

The catch of tuna in Bulukumba regency that is big enough to encourage the emergence of a smoked tuna household industry processing. The processing industry can create added value. Assessing the added value of processed fishery products will be an inspiration to examine more deeply the aspects of the market and marketing. The purpose of this study is to determine the added value obtained by the smoked tuna household industry business. This research was conducted from March to May. The type of research used is quantitative research. The sampling method used is the census method with a total sample of 8 household industries. The data analysis used is value-added analysis using the hayami method. This study shows that the 8 smoked tuna household industries obtained an average added value of processing fresh tuna into smoked tuna fish of Rp 3,769/kg of raw materials and a value-added ratio of 12.35%. Financially, the smoked tuna processing industry has benefited. However, it is expected to further increase the number of productions and expand the marketing area.

show abstract

“…Fat content is related to quality because fat damage can reduce nutritional value and cause distortion of taste and smell. The fat content is quite good because it does not exceed the 5% limit as one of the requirements for gelatin quality [10].…”

Section: Proximate Analysis Of Tilapia Skin Gelatinmentioning

confidence: 99%

Antioxidant Activity of Gelatin Hydrolysate from Nile Tilapia (Oreochromis niloticus) Skin by Hydrolysis Using Flavorzyme

Artwiastia,

Riyadi,

Anggo

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Nile tilapia skin is one of the wastes produced by the tilapia fillet industry that contains quite high protein. One form of Nile tilapia skin utilization that is very potential is gelatin, which is known to have bioactive potential when hydrolyzed properly. The choice of Flavorzyme as a hydrolyzing agent is because it can hydrolyze proteins specifically and does not cause damage. The result of gelatin hydrolysis by flavorzyme at 50°C was the gelatin hydrolysate liquid product. The purposes of this research were to determine the effect of different concentrations of Flavorzyme on the antioxidant activity of Nile tilapia skin gelatin hydrolysate and the best enzyme concentration on Nile tilapia skin gelatin hydrolysate. This research method used a completely randomized design with different enzyme concentrations (0%, 0.5%, 1% and 1.5%). The data obtained were tested by normality test, homogeneity test, ANOVA test, and followed by the honest significant different test to find out the real difference in treatment. The results of data analysis showed that the addition of different concentrations of the flavorzyme had a significantly different effect (P<5%) on the degree of hydrolysis, protein content, and DPPH value. The best Nile tilapia skin gelatin hydrolysate was the product with addition of 1% flavorzyme enzyme concentration with a hydrolysis degree value of 51.52±3.66%, protein content of 8.46±0.24%, and an antioxidant activity value of 31.97. ±1.88%.

show abstract

Effect of Pectin on the Characteristics of Edible Film from Skin Gelatin of Red Snapper (Lutjanus argentimaculatus)

Cited by 8 publications

References 7 publications

The Study on Utilization of Grasshoppers Gelatine as Edible Film in Optimizing Environmentally Friendly Packaging

The Study on Utilization of Grasshoppers Gelatine as Edible Film in Optimizing Environmentally Friendly Packaging

Added Value Of Smoked Tuna Household Industry In Bulukumba Regency, South Sulawesi, Indonesia

Antioxidant Activity of Gelatin Hydrolysate from Nile Tilapia (Oreochromis niloticus) Skin by Hydrolysis Using Flavorzyme

Contact Info

Product

Resources

About