The Quality of Edible Film Made from Nile Tilapia (Oreochromis niloticus) Skin Gelatin with Addition of Different Type Seaweed Hydrocolloid

The functional properties of fish skin’s gelatin lower than mammals, hence the gelatin proteins needed a polysaccharides hydrocolloids to form a continuous and more cohesive network of edible film. Polysaccharides hydrocolloid (carrageenan, agar and alginate) containing phenol compounds was oxidized to be converted into quinone and it was expected to act as a cross linking agent. The purpose of this study was to determine the characteristics (thickness, tensile strength, elongation, solubility and water vapour transmition rate) of edible film made from nile tilapia skin gelatin by adding different type polyssacharide hydrocolloid. Edible film was made by mixture of gelatin 5 g and addition of carrageenan (C1), agar (C2), alginate (C3) concentration ; 0,5% (v/w), all the materials were poured into 100 ml destilled water that containing 10% glycerol (w/w). The solution was then heated on a hot plate stirer at 40o C for 30 min and dehydrated in a oven at 50o C. All data were analysed using ANAVA. Based on the result it can be seen that the addition of oxidized polisacarides hydrocolloid have a significant effect on tensile strength (TS), water vapor transmision rate, solubility and elongation at break properties, but did not in thickness. Edible film gelatin with the addition of alginate has better characteristics viewed by tensile strength (23.05 Kgf/cm2 ), water vapor transmission rate (0.61 gram/m2 /hour) and thickness (0.16 mm) than carrageenan and aga

A critical review and development of a conceptual model of exclusion from social relations for older people

Social exclusion is complex and dynamic, and it leads to the non-realization of social, economic, political or cultural rights or participation within a society. This critical review takes stock of the literature on exclusion of social relations. Social relations are defined as comprising social resources, social connections and social networks. An evidence review group undertook a critical review which integrates, interprets and synthesizes information across studies to develop a conceptual model of exclusion from social relations. The resulting model is a subjective interpretation of the literature and is intended to be the starting point for further evaluations. The conceptual model identifies individual risks for exclusion from social relations (personal attributes, biological and neurological risk, retirement, socio-economic status, exclusion from material resources and migration). It incorporates the evaluation of social relations, and the influence of psychosocial resources and socioemotional processes, sociocultural, social-structural, environmental and policy contextual influences on exclusion from social relations. It includes distal outcomes of exclusion from social relations, that is, individual well-being, health and functioning, social opportunities and social cohesion. The dynamic relationships between elements of the model are also reported. We conclude that the model provides a subjective interpretation of the data and an excellent starting point for further phases of conceptual development and systematic evaluation(s). Future research needs to consider the use of sophisticated analytical tools and an interdisciplinary approach in order to understand the underlying biological and ecopsychosocial associations that contribute to individual and dynamic differences in the experience of exclusion from social relation