| Issue |
MATEC Web Conf.
Volume 156, 2018
The 24th Regional Symposium on Chemical Engineering (RSCE 2017)
|
|
|---|---|---|
| Article Number | 01014 | |
| Number of page(s) | 5 | |
| Section | Biochemical and Biomedical Engineering | |
| DOI | https://doi.org/10.1051/matecconf/201815601014 | |
| Published online | 14 March 2018 | |
Influence of Soy Protein Isolate on Gelatin-based Edible Film Properties
Chemical Engineering Department, Lambung Mangkurat University, 70714 Banjarbaru, Indonesia
* Corresponding author: ifnata@unlam.ac.id
Gelatin is a biopolymer that can be obtained from the partial hydrolysis of collagen skin tissue of chicken leg. This study aims to utilize gelatin of chicken leg skin in combination with soy protein isolate (SPI) as raw material for edible film production. The experiment was initiated by extracting gelatin and edible film was prepared by mixtures of SPI in ethanol solution and gelatin solution (containing 1% chitosan, w/v) with different weight ratio for SPI : gelatin (1:1, 1:2, 1:3, 1:4, and 1:5) then heated at 70 °C for 45 min and added 10% glycerol. Furthermore printed and dried in oven for 24 h at 60 °C. The yield of preparation of gelatin from chicken leg skin was obtained about 40.3%. Higher concentration of gelatin in solution gives a transparent color and smooth surface of edible film. Base on mechanical properties analysis, the composition of 1:3 has the best result of tensile strength and elongation at break about 4.80 MPa and 113.37%, respectively. The antibacterial activity test showed low antibacterial activity with a 0.3 cm inhibit zone.
© The Authors, published by EDP Sciences, 2018
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (http://creativecommons.org/licenses/by/4.0/).
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