OPTIMIZATION OF EDIBLE FILM PRODUCTION PROCESS BASED ON FISH GELATIN AND RED PITAYA PEEL POWDER
Adrianus Rulianto Utomo (a*), Widya Dwi Rukmi Putri (b), Sudarminto Setyo Yuwono (b), Fithri Choirun Nisa (b)

a) Doctoral Program in Food Science, Faculty of Agricultural Technology, University of Brawijaya, Malang 65145, Indonesia
b) Department of Food Science and Biotechnology, Faculty of Agricultural Technology, University of Brawijaya, Malang 65145, Indonesia
*)Email : rulianto[at]student.ub.ac.id

Abstract

This research aims to determine the optimum process conditions for the production of edible film based on fish gelatin, red pitaya peel powder, and glycerol as a plasticizer, formed using the casting method. The research method used is Response Surface Methodology (RSM) with a Central Composite Design (CCD) programmed using Design-Expert software version 13, with three factors: homogenization speed, drying temperature, and drying time. The parameters observed for optimization were tensile strength, elongation at break, thickness, moisture content, and solubility. The results showed that the produced edible film had elongation at break, thickness, moisture content, and solubility values that met the established standards, making it suitable for several packaging applications. However, the edible film exhibited low tensile strength, failing to meet the requirements for use as secondary packaging that demands high mechanical strength.

Keywords: edible film- fish gelatin- optimum process- red pitaya peel powder- response surface methodology

Topic: Food science and biotechnology