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Physical Quality Of Edible Film From Duck Feet Gelatin Using Various Glycerol Concentrations

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  • Jajang Gumilar,
  • Hana Aulia Andiati,
  • Eka Wulandari
Jajang Gumilar
Department of Animal Products Technology, Faculty of Animal Husbandry, Universitas Padjadjaran, Ir. Sukarno Road, Jatinangor, Sumedang 45363, Indonesia
Hana Aulia Andiati
Study Program of Animal Science, Faculty of Animal Husbandry, Universitas Padjadjaran, Ir. Sukarno Road, Jatinangor, Sumedang 45363, Indonesia.
Eka Wulandari
Department of Animal Products Technology, Faculty of Animal Husbandry, Universitas Padjadjaran, Ir. Sukarno Road, Jatinangor, Sumedang 45363, Indonesia
Published in : International Journal of Scientific Research and Management (IJSRM) , Vol. 12 No. 01 (2024)

Published 2024-01-27

Keywords

  • Physical quality, edible film, duck feet, glycerol

Copyright (c) 2024 Jajang Gumilar, Hana Aulia Andiati, Eka Wulandari

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Abstract

Edible film is a type of packaging that can be consumed, can coat food products, and can be decomposed naturally (biodegradable). This research aims to assess the effect of applying glycerol on the physical quality of edible film from duck's feet gelatin. This research used a completely randomized design (CRD) followed by the Tukey test. The treatment was the use of 10% (T1), 20% (T2), 30% (T3), 40% (T4), and 50% (T5) glycerol. The treatments were repeated three times. The findings indicated that the use of glycerol had a significant difference in the yield, thickness, tensile strength, and Young's modulus of edible film (P<0.05), but was not significantly different in the elongation of edible film (P>0.05). The optimal glycerol concentration for edible film in this study was obtained by using 10% glycerol.

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