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Research Paper | Food Science | Indonesia | Volume 7 Issue 11, November 2018

Utilization of Tilapia Bone Gelatin as Biodegradable Packaging Material

Iis Rostini | Mauren Widiandoni Ratri | Yuli Andriani | Evi Liviawaty

Abstract: The aim of this research is to determine the best concentration of gelatin to made biodegradable plastic with addition of aloe vera extract for knowing the best biodegradability value. The research was conducted from April to July 2018 at Laboratorium Pengolahan Hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan Universitas Padjadjaran. The method used in this research is an experimental method with RAL 5 different treatments and 2 replications. The treatments named by gelatin addition is A (0 %), B (5 %), C (10 %), D (15 %), and E (20 %). The parameters observed in this research include the test of transparency, thickness, tensile strength, biodegradability, and microbial inhibition zone. The data were analyzed with descriptive comparative method. Addition of tilapia bone gelatin with different concentrations had a significant effect (Fcount> Ftable) on the transparency, thickness, tensile strength, and biodegradable packaging biodegradation, but had not significant effect (Fcount

Keywords: Biodegradable, gelatin, tapioca, tensile strength, inhibitory zone

Edition: Volume 7 Issue 11, November 2018,

Pages: 1743 - 1747