Analysis of Tensile Strength and Percent Elongation of Edible Composite Film from Milkfish Bone Gelatin and Red Algae Carrageenan

Rr.  Radipta Lailatussifa; Ahmad Jibril; Nur Hidayah; Rufnia Ayu Afifah; Siluh Putu Sri Dia Utari; Fenny Crista Anastasia Panjaitan; Indra Kristiana

doi:10.38035/dijemss.v6i2.3628

Authors

Rr. Radipta Lailatussifa Politeknik Kelautan dan Perikanan Sidoarjo, Indonesia
Ahmad Jibril Politeknik Kelautan dan Perikanan Sidoarjo, Indonesia
Nur Hidayah Politeknik Ahli Usaha Perikanan Jakarta, Jakarta, Indonesia
Rufnia Ayu Afifah Politeknik Ahli Usaha Perikanan Jakarta, Jakarta, Indonesia
Siluh Putu Sri Dia Utari Politeknik Kelautan dan Perikanan Jembrana, Jembrana, Indonesia
Fenny Crista Anastasia Panjaitan Politeknik Kelautan dan Perikanan Jembrana, Jembrana, Indonesia
Indra Kristiana Politeknik Kelautan dan Perikanan Pangandaran, Pangandaan, Indonesia

DOI:

https://doi.org/10.38035/dijemss.v6i2.3628

Keywords:

Tensile Strength, Percent Elongation, Edible Composite Film

Abstract

This research aims to develop an innovative solution to reduce the problem of plastic waste by designing and optimizing an edible film formula using milkfish bone gelatin and red algae as edible film composite materials. Milkfish gelatin was chosen because it can form an elastic and strong film, while red algae provides softness and resistance to microorganism activity. This research consists of several stages, including gelatin extraction, carrageenan extraction from Eucheuma cottonii and formulating composite edible films. Based on the results of the analysis carried out, the average yield of milkfish bone gelatin was 10.55% and the average yield of E.cottonii carrageenan extract was 20.62%. The thickness of composite edible film ranges from 0.15-0.25 mm, the highest tensile strength value is 6.3 MPa and the lowest is 3 MPa, and the highest percent elongation of edible film is 80% and the lowest is 36.67%. The values ??obtained are in accordance with the JIS 2-1707 (Japan Industrial Standard) (1946) standard.

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