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Effect of pectin on the characteristics of edible film from pink ear emperor (lethrinus lentjan) gelatin

Edible film is a thin layer used to coat food. One of the biopolymers that can be used as a base for the edible film is fish gelatin. Gelatin can be obtained from the skin of Lethrinus lentjan. However, edible film is usually brittle if only gelatin is used, so other materials, such as pectin, are n...

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Main Authors: Nurdiani, R, Yufidasari, H.S, Faturachma, I.D, Prihanto, A.A, Firdaus, M, Nurul Huda, Talib, R.A.
Format: Proceedings
Language:English
English
Published: IOP Publishing Ltd. 2021
Subjects:
QD1-999 Chemistry
QL614-639.8 Fishes
Online Access:https://eprints.ums.edu.my/id/eprint/32353/2/Effect%20of%20pectin%20on%20the%20characteristics%20of%20edible%20film%20from%20pink%20ear%20emperor%20%28lethrinus%20lentjan%29%20gelatin.ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/32353/1/Effect%20of%20pectin%20on%20the%20characteristics%20of%20edible%20film%20from%20pink%20ear%20emperor%20%28lethrinus%20lentjan%29%20gelatin.pdf
https://eprints.ums.edu.my/id/eprint/32353/
https://iopscience.iop.org/article/10.1088/1755-1315/934/1/012089
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spelling my.ums.eprints.323532022-04-21T00:35:14Z https://eprints.ums.edu.my/id/eprint/32353/ Effect of pectin on the characteristics of edible film from pink ear emperor (lethrinus lentjan) gelatin Nurdiani, R Yufidasari, H.S Faturachma, I.D Prihanto, A.A Firdaus, M Nurul Huda Talib, R.A. QD1-999 Chemistry QL614-639.8 Fishes Edible film is a thin layer used to coat food. One of the biopolymers that can be used as a base for the edible film is fish gelatin. Gelatin can be obtained from the skin of Lethrinus lentjan. However, edible film is usually brittle if only gelatin is used, so other materials, such as pectin, are needed to form an elastic film. This study aims to determine the effect of pectin addition on the characteristics of the edible film. The method used in this research was the experimental method with five treatments of pectin concentration (0%, 0.2%, 0.25%, 0.3%, 0.35%). Physical and chemical characteristics (thickness, tensile strength, elongation, water vapor transmission, and moisture content) of edible films were analyzed. The results showed that different concentrations of pectin significantly affected the characteristics of edible film. The best characteristics of edible film (0.12 mm thickness, 15.40 MPa tensile strength, 26.50% elongation, 6.99 gram/m2 24 h water vapor transmission rate, and 8.745% moisture content) were obtained as 0.2% pectin added in making the gelatin-based edible film. IOP Publishing Ltd. 2021-12-10 Proceedings PeerReviewed text en https://eprints.ums.edu.my/id/eprint/32353/2/Effect%20of%20pectin%20on%20the%20characteristics%20of%20edible%20film%20from%20pink%20ear%20emperor%20%28lethrinus%20lentjan%29%20gelatin.ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/32353/1/Effect%20of%20pectin%20on%20the%20characteristics%20of%20edible%20film%20from%20pink%20ear%20emperor%20%28lethrinus%20lentjan%29%20gelatin.pdf Nurdiani, R and Yufidasari, H.S and Faturachma, I.D and Prihanto, A.A and Firdaus, M and Nurul Huda and Talib, R.A. (2021) Effect of pectin on the characteristics of edible film from pink ear emperor (lethrinus lentjan) gelatin. https://iopscience.iop.org/article/10.1088/1755-1315/934/1/012089
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
English
topic QD1-999 Chemistry
QL614-639.8 Fishes
spellingShingle QD1-999 Chemistry
QL614-639.8 Fishes
Nurdiani, R
Yufidasari, H.S
Faturachma, I.D
Prihanto, A.A
Firdaus, M
Nurul Huda
Talib, R.A.
Effect of pectin on the characteristics of edible film from pink ear emperor (lethrinus lentjan) gelatin
description Edible film is a thin layer used to coat food. One of the biopolymers that can be used as a base for the edible film is fish gelatin. Gelatin can be obtained from the skin of Lethrinus lentjan. However, edible film is usually brittle if only gelatin is used, so other materials, such as pectin, are needed to form an elastic film. This study aims to determine the effect of pectin addition on the characteristics of the edible film. The method used in this research was the experimental method with five treatments of pectin concentration (0%, 0.2%, 0.25%, 0.3%, 0.35%). Physical and chemical characteristics (thickness, tensile strength, elongation, water vapor transmission, and moisture content) of edible films were analyzed. The results showed that different concentrations of pectin significantly affected the characteristics of edible film. The best characteristics of edible film (0.12 mm thickness, 15.40 MPa tensile strength, 26.50% elongation, 6.99 gram/m2 24 h water vapor transmission rate, and 8.745% moisture content) were obtained as 0.2% pectin added in making the gelatin-based edible film.
format Proceedings
author Nurdiani, R
Yufidasari, H.S
Faturachma, I.D
Prihanto, A.A
Firdaus, M
Nurul Huda
Talib, R.A.
author_facet Nurdiani, R
Yufidasari, H.S
Faturachma, I.D
Prihanto, A.A
Firdaus, M
Nurul Huda
Talib, R.A.
author_sort Nurdiani, R
title Effect of pectin on the characteristics of edible film from pink ear emperor (lethrinus lentjan) gelatin
title_short Effect of pectin on the characteristics of edible film from pink ear emperor (lethrinus lentjan) gelatin
title_full Effect of pectin on the characteristics of edible film from pink ear emperor (lethrinus lentjan) gelatin
title_fullStr Effect of pectin on the characteristics of edible film from pink ear emperor (lethrinus lentjan) gelatin
title_full_unstemmed Effect of pectin on the characteristics of edible film from pink ear emperor (lethrinus lentjan) gelatin
title_sort effect of pectin on the characteristics of edible film from pink ear emperor (lethrinus lentjan) gelatin
publisher IOP Publishing Ltd.
publishDate 2021
url https://eprints.ums.edu.my/id/eprint/32353/2/Effect%20of%20pectin%20on%20the%20characteristics%20of%20edible%20film%20from%20pink%20ear%20emperor%20%28lethrinus%20lentjan%29%20gelatin.ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/32353/1/Effect%20of%20pectin%20on%20the%20characteristics%20of%20edible%20film%20from%20pink%20ear%20emperor%20%28lethrinus%20lentjan%29%20gelatin.pdf
https://eprints.ums.edu.my/id/eprint/32353/
https://iopscience.iop.org/article/10.1088/1755-1315/934/1/012089
_version_ 1760231014504857600
score 13.211869

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