Characteristics of Biodegradable Film as Food Product Packaging Based on Casein, Chitosan and Gelatin

Abstract

The purpose of this study was to determine the best level of gelatin addition in the manufacture of edible film. The materials used were casein hydrolyzate, chitosan with different percentage of gelatin. This research method is a complete randomized laboratory experimental design with four replications and five treatments including without gelatin and with gelatin 0.25%, 0.5%, 1% and 1.5%. Variables included solubility, swelling, moisture content, water vapor permeability, water vapor transmission rate, thickness, tensile strength and scanning electron microscopy. Data were analyzed using Analysis of Variance and followed by Duncan’s Multiple Range Test. The results showed that there were significant differences (P<0.05) in solubility and water vapor permeability. There were very significant differences (P<0.01) in swelling, water content, water vapor transmission rate, thickness and tensile strength. SEM testing resulted in a smooth surface structure. The conclusion of this study is the best result with the addition of 0.25% gelatin.