Pembuatan Edible Film dari Hidrolisat Protein Ikan dan Rumput Laut (Gracilaria Sp.) dengan Penambahan Kitosan dan Gliserol

Abstract

The use of fish protein hydrolysate (FPH) combined with seaweed Gracilaria sp. can be a new innovation in the development of active food packaging. This study aims to obtain edible films that have active properties for food products. Edible films was made by mixing the fish protein hydrolysate and the extract powder of semirefined agar Gracilaria sp., chitosan and glycerol with the heating on a stirrer at 60°C and drying using an oven at 50°C for 24 hours. The best edible films was obtained in a combination variation of HP50RL50 by mixing 1.5 g of fish protein hydrolysate, 1.5 g extract powder of semirefined agar Gracilaria sp., 20 mL of chitosan and 0.9 mL glycerol 30%. FT-IR analysis spectrums showed that the produced edible films was the result of physical mixing components of edible films, so there is no new peaks of functional groups were found. SEM analysis showed that the produced edible films has a flat surface because the components of the edible films were well mixed. TGA thermograms showed that the produced edible films had a good thermal resistance properties. WVTR test results for edible films with the value of water vapor transmission rate of 0.027 kg s-1 m-2 . The results of the mechanical test of the produced edible films for the thickness value of 0.16 mm, the tensile strength value of 1.8 × 102 kPa and the percentage elongation value of 3.4%. The antioxidant activity result test of the produced edible films obtained an IC50 value of 79.95 ppm are included in the strong category. The antibacterial activity result test of the produced edible films against Escherichia coli showed a moderate inhibition zone with diameter of 7.5 mm and against Staphylococcus aureus showed a strong inhibition zone with diameter of 10 mm