Abstrak. Edible film merupakan suatu lapisan yang terbuat dari bahan-bahan yang dapat dikonsumsi dan dibentuk diatas komponen makanan. Salah satu bahan utama yang bisa digunakan dalam pembuatan edible film adalah gelatin yang berasal dari ceker ayam. Ceker ayam merupakan bagian dari ayam yang kurang diminati yang terdiri dari komponen kulit, tulang, otot dan kolagen. Potensi ceker ayam untuk dibuat gelatin dapat dilihat dari kandungan kolagen didalamnya yaitu 5,64 – 31,39% dari total protein. Penelitian ini bertujuan untuk mengetahui karakteristik edible film yang berbahan dasar gelatin ceker ayam dan pengaruh penambahan konsentrasi gliserol terhadap karakteristik edible film. Hasil penelitian yang didapatkan dari perlakuan edible film dengan konsentrasi 0,5% dan 2% adalah ketebalan 0,098 – 0,103 mm, kekuatan tarik 27,00 – 32,59 MPa, elongasi 30,08 – 144,53 % dan modulus Young 19,69 – 120,66 MPa. Dari hasil penelitian dapat disimpulkan bahwa Edible film berbasis gelatin ceker ayam dengan konsentrasi gliserol 0,5% dan 2% berpengaruh nyata terhadap nilai elongasi dan modulus Young, akan tetapi tidak berpengaruh nyata terhadap nilai ketebalan dan kekuatan tarik.Characteristics Chicken Feet Gelatin-Based Edible FilmAbstract. Edible film is a layer made of materials that can be consumed and formed on top of food components. One of the main ingredients that can be used in the manufacture of edible films is gelatin from chicken feet. Chicken feet are part of the chicken that is less desirable which consists of skin, bone, muscle and collagen components. The potential of chicken claws to be made gelatin can be seen from the collagen content in it, which is 5.64 - 31.39% of the total protein. This study aims to determine the characteristics of edible films made from chicken claw gelatin and increase the concentration of glycerol on the characteristics of edible films. The results obtained from the treatment of edible films with concentrations of 0.5% and 2% are thickness 0.098 – 0.103 mm, tensile strength 27.00 – 32.59 MPa, elongation 30.08 – 144.53% and Young's modulus 19.69 – 120.66MPa. From the results of the study, it can be said that the edible film based on chicken claw gelatin with glycerol concentrations of 0.5% and 2% significantly affected the elongation value and Young's modulus, but had no significant effect on the thickness and tensile strength values.
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.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.