Aliya, K

Deanti, Hilaria

Dewi, Eko Nurcahya

Eliyanti, R N

Hulu, J M

Setyaji, Arso

English

Diponegoro University Institutional Repository

4/10/2019 Scopus - Document detailshttps://www.scopus.com/record/display.uri?eid=2-s2.0-85043677684&origin=resultslist&sort=plf-f&src=s&sid=7d50d01d09133b146b65b706ad8fc2de&sot=… 1/4ScopusDocument details  5 of 12  The Quality of Edible Film Made from Nile Tilapia (Oreochromis niloticus) SkinGelatin with Addition of Different Type Seaweed Hydrocolloid (Conference Paper)(Open Access),  ,  ,  ,  ,   Stud. at Fish Product Technology Department, Faculty Fisheries and Marine Sciences UNDIP, Jl. Prof. Soedarto, SH,Tembalang, Semarang, Jawa Tengah, 50275, IndonesiaFish Product Technology Department, Faculty Fisheries and Marine Sciences UNDIP, Jl. Prof. Soedarto, SH,Tembalang, Semarang, Jawa Tengah, 50275, IndonesiaAbstractThe functional properties of fish skin's gelatin lower than mammals, hence the gelatin proteins needed apolysaccharides hydrocolloids to form a continuous and more cohesive network of edible film. Polysaccharideshydrocolloid (carrageenan, agar and alginate) containing phenol compounds was oxidized to be converted intoquinone and it was expected to act as a cross linking agent. The purpose of this study was to determine thecharacteristics (thickness, tensile strength, elongation, solubility and water vapour transmition rate) of edible filmmade from nile tilapia skin gelatin by adding different type polyssacharide hydrocolloid. Edible film was made bymixture of gelatin 5 g and addition of carrageenan (C1), agar (C2), alginate (C3) concentration ; 0,5% (v/w), all thematerials were poured into 100 ml destilled water that containing 10% glycerol (w/w). The solution was then heatedon a hot plate stirer at 40°C for 30 min and dehydrated in a oven at 50°C. All data were analysed using ANAVA. Basedon the result it can be seen that the addition of oxidized polisacarides hydrocolloid have a significant effect on tensilestrength (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/cm ),water vapor transmission rate (0.61 gram/m /hour) and thickness (0.16 mm) than carrageenan and agar. ©Published under licence by IOP Publishing Ltd.SciVal Topic Prominence Topic: Prominence percentile: 99.862Reaxys Database InformationAuthor keywordsEdible Film Gelatin Hydrocolloid Nile Tilapia QualityIndexed keywordsEngineeringcontrolled terms:Algae Alginate Coastal zones Colloids Crosslinking Image quality PolysaccharidesSolubility Water vaporEngineeringuncontrolled termsCross linking agents Edible films Functional properties Gelatin HydrocolloidNile tilapia Oreochromis niloticus Water vapor transmission rate◅ Back to results ◅ Previous  ▻Next Export  Download  Print  E-mail  Save to PDF ⋆ Add to List  ▻More...View at PublisherIOP Conference Series: Earth and Environmental ScienceVolume 116, Issue 1, 8 March 2018, Article number 0120623rd International Conference on Tropical and Coastal Region Eco Development 2017; Yogyakarta;Indonesia; 2 October 2017 through 4 October 2017; Code 135131Deanti, H.a  Hulu, J.M.a Setyaji, A.a Eliyanti, R.N.a Aliya, K.a Dewi, E.N.b ab View references (18)22Chitosan | Starch | permeability WVPPlumX MetricsUsage, Captures, Mentions,Social Media and Citationsbeyond Scopus.Metrics 0 Citations in Scopus0 Field-WeightedCitation ImpactCited by 0 documentsInform me when this documentis cited in Scopus: Related documents,  ,(2017) IOP Conference Series:Materials Science andEngineering,  ,(2017) Journal of Physics:Conference Series,  ,(2009) Journal of FoodEngineering  Find more related documents inScopus based on:Set citation alert ▻ ▻Set citation feedProvision of micro-nano bacterialcellulose as bio plastic filler bysonication method Maryam Rahmad, D.YunizurwanProcessing of micro-nanobacterial cellulose with hydrolysismethod as a reinforcingbioplastic Maryam, M. Dedy, R.Yunizurwan, Y.Properties of fish skin gelatinfilm incorporated with seaweedextract Rattaya, S. Benjakul, S.Prodpran, T.View all related documents basedon references ▻Authors  ▻Keywords ×4/10/2019 Scopus - Document detailshttps://www.scopus.com/record/display.uri?eid=2-s2.0-85043677684&origin=resultslist&sort=plf-f&src=s&sid=7d50d01d09133b146b65b706ad8fc2de&sot=… 2/4References (18)Engineering mainheading:Tensile strengthLeuenberger, B.H.  (1991) Topics in Catalysis, 5 (4), pp. 353-361.  . doi: 10.1016/S0268-005X(09)80047-7 Athukorala, Y., Lee, K.-W., Song, C., Ahn, C.-B., Shin, T.-S., Cha, Y.-J., Shahidi, F., (...), Jeon, Y.-J.  (2003) Journal of Food Lipids, 10 (3), pp. 251-265.  .  doi: 10.1111/j.1745-4522.2003.tb00019.x Martianingsih, N., Atmaja, L. Analisis Sifat Kimia, Fisik, Dan Termal Gelatin Dari Ekstraksi Kulit Ikan Pari (Himantura gerrardi) MelaluiVariasi Jenis Larutan Asam (2010) Prosiding Skripsi  Junianto, N., Kurniawati, O.S., Djunaidi, Khan Alexander, M.A. (2012) African Journal of Food Science, 6 (5), pp. 142-146.  .  Warkoyo, R., Marseno, B., Dan, D.W., Nwk, J. (2014) Jurnal Agritech., 34, pp. 1-9.  Santosa, B., Herpandi, Pitayati, P.A., Pambayun, R. Pemanfaatan Karagenan dan Gum Arabic sebagai Edible Film Berbasis Hidrokoloid (2013) AGRITECH, 33, pp. 140-146.  Gunawan, V. (2009) Formulasi Dan Aplikasi Edible Coating Berbasis Pati Sagu Dengan Penambahan Vitamin C PadaPaprika (Capsicum Annuum Varietas Athena). Skripsi (Bogor: Institut Pertanian Bogor)  ISSN: 17551307Source Type: Conference ProceedingOriginal language: EnglishDOI: 10.1088/1755-1315/116/1/012062Document Type: Conference PaperVolume Editors: Riyadi M.A.Sponsors:Publisher: Institute of Physics Publishing ▻View in search results format     All Export  Print  E-mail  Save to PDF Create bibliography1Investigation of viscosity and gelation properties of different mammalian and fishgelatinsCited 107 timesView at Publisher2Potential antioxidant activity of marine red alga grateloupia filicina extractsCited 69 timeshttp://www.interscience.wiley.com/jpages/1065-7258View at Publisher34Cited 2 times567×4/10/2019 Scopus - Document detailshttps://www.scopus.com/record/display.uri?eid=2-s2.0-85043677684&origin=resultslist&sort=plf-f&src=s&sid=7d50d01d09133b146b65b706ad8fc2de&sot=… 3/4Narendra, A.P., Ma, A., Sudarno (2015) Jurnal Ilmiah Perikanan Dan Kelautan, 7, pp. 122-125.  Fatma, Malaka, R., Muhammad, T. (2015) Pengaruh Variasi Persentase Gliserol Sebagai Plasticizer Terhadap Sifat Mekanik Edible Film DariKombinasi Whey Dangke Dan Agar (Universitas Hasanudin Makasar)  Anward, G., Yusuf, H., Nur, R. (2013) Jurnal Teknologi Kimia Dan Industri, 2, pp. 51-56.  Bourtoom, T.  (2008) Songklanakarin Journal of Science and Technology, 30 (SUPPL. 1), pp. 149-155.  . Pranoto, Y., Lee, C.M., Park, H.J.  (2007) LWT - Food Science and Technology, 40 (5), pp. 766-774.  . doi: 10.1016/j.lwt.2006.04.005 Katili, S., Harsuno, B.T., Irawan, S. (2013) Jurnal Teknologi, 6, pp. 29-38.  .  Krochta, J.M., De Mulder-Johnston, C. (1997) Food Technology, 51, pp. 61-74.  .  Murdinah, Darmawan, M., Dina, F. (2007) Jurnal Pascapanen Dan Bioteknologi Kelautan Dan Perikanan, 2, pp. 125-132.  Perez-Gazo, M.B., Krochta, J.M. (1999) Journal of Science, 64, pp. 695-698.  Zulferiyenny, Marniza, Sari, E.N. Jurnal Teknologi Dan Industri Hasil Pertanian, 19, pp. 51-56.  Diova, D., Darmanto, Y.S., Laras, R. (2013) J. Pengolahan Dan Bioteknologi Hasil Perikanan, 2, pp. 149-165.   Deanti, H.; Stud. at Fish Product Technology Department, Faculty Fisheries and Marine Sciences UNDIP, Jl. Prof.Soedarto, SH, Tembalang, Semarang, Jawa Tengah, Indonesia; email:   © Copyright 2018 Elsevier B.V., All rights reserved.891011Plasticizer effect on the properties of biodegradable blend from rice starch-chitosanCited 63 timesView at Publisher12Characterizations of fish gelatin films added with gellan and κ-carrageenanCited 147 timesView at Publisher13Cited 4 times14Cited 904 times15161718 hilariadeanti2@gmail.com×4/10/2019 Scopus - Document detailshttps://www.scopus.com/record/display.uri?eid=2-s2.0-85043677684&origin=resultslist&sort=plf-f&src=s&sid=7d50d01d09133b146b65b706ad8fc2de&sot=… 4/4  5 of 12  ◅ Back to results ◅ Previous  ▻Next  Top of pageAbout ScopusWhat is ScopusContent coverageScopus blogScopus APIPrivacy mattersLanguage⽇本語に切り替える切换到简体中文切換到繁體中文Русский языкCustomer ServiceHelpContact us Copyright © 2019 . All rights reserved. Scopus® is a registered trademark of Elsevier B.V. We use cookies to help provide and enhance our service and tailor content. By continuing, you agree to the.↗Terms and conditions ↗Privacy policy ↗Elsevier B.V use of cookies×

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

http://eprints.undip.ac.id/71487/1/Peer_-_The_Quality_of_Edible_Film_Made_from_Nile_Tilapia_(Oreochromis_niloticus)_Skin_Gelatin_with_Addition_of_Different_Type_Seaweed_Hydrocolloid.pdf

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

Abstract

Similar works

Full text

Available Versions

Diponegoro University Institutional Repository