Production and Characterization of Edible Film from Catfish (Clarias gariepinus) Bone Gelatin Incorporated with Red Dragon fruit (Hylocereus Polyrhizus Britton and Rose) Peel Extract

Abstract

Edible films are usually used to coat food products, so it can maintain the food quality. Gelatin is one of hydrocolloids that is used for edible film production. There are many sources of gelatin, one of them is catfish bone gelatin. In this research, catfish bones were extracted by several methods and then incorporated with red dragon fruit peel extract for edible film production. Red dragon fruit peels were extracted by maceration using distillate water. The red dragon peel extract was divided into two, one of them directly used for edible film production. The other one was evaporated until it became paste before used for edible film production. The catfish bone gelatin, red dragon fruit peel extract and edible film were analyzed for characterization. The result showed that simultaneous maceration with NaOH 0.1 N for 4 h and 4% citric acid for 48 h was the best method for gelatin extraction from catfish bone. Red dragon peel extract in liquid form was better than paste form when is used to modify edible film from catfish bone gelatin. The physical characteristic of edible film showed that the thickness was at 1.8 -2.8 x 10 -2 mm, the water vapor transmission rate was at 14.34-10.68 g.m -2 . day -1 , the solubility was at 68.7-79.8%, the elongation at break was around 8.46-12.54% and the tensile strength was at 0.1-0.58 Nm -2 .