Recently, there have been many studies regarding the development of edible films. Edible film is a thin layer packaging product that is safely consumed (Dehghani et al., 2018). Polymers can be used as edible films, such as gelatin. Gelatin from fish skin as food byproduct can be used as an alternative for developing edible films (Ningrum et al., 2020). Yellowfin tuna is a fish that is preferred with high production in Indonesia. In processing, fish fillets produce waste from skin and bones. Thus, the production and utilization of fish skin gelatin edible films added value to industrial products while increasing environmental efficiency (Ningrum & Munawaroh, 2019).The qualities of gelatin edible films were lower than plastic packaging in terms of product protection. So it needed to be given
The current practice condition of fish processing will generate some amounts of byproducts such as skin waste. These fish processing by-products can be considered as an
alternative raw material for the preparation of high protein ingredients such as gelatin.
Gelatin extraction from the skin of yellowfin tuna (Thunnus albacares) was conducted by
the acid process. Afterwards, the fish gelatin was mixed with cinnamon (GECP) and
roselle powder (GERP) to enhance the physicochemical and functional properties of
gelatin. The effects of the addition of cinnamon (GECP) and roselle powder (GERP) on
the physicochemical and the functional properties such as tensile strength, hardness,
viscosity, water holding capacity, oil holding capacity, total flavonoid, total phenolic, total
antioxidant and flavor compounds of enriched gelatin (GECP and GERP) from tuna skin
were evaluated and compared with control (without the addition of cinnamon and roselle
powder). The gelatin exhibited excellent tensile strength, WHC, OHC, total flavonoid,
total phenolic, and antioxidant in the presence of cinnamon and roselle powder rather than
control (without addition) (p<0.05). The flavor analysis by using GC-MS showed more
cinnamaldehyde as one important flavor compounds in GECP and where cyclohexanones
can be identified as one important flavor compound in GERP. Thus, this study confirmed
the improvement of physicochemical properties of gelatin enriched with cinnamon and
roselle powder.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.