- Tytuł:
- Effect of Addition Glycerol Plasticizer to the Characteristics of Catfish (Pangasius sp.) Surimi Protein Edible Film
- Autorzy:
-
Frasisca, Silvi
Rostini, Iis
Suryana, Asep Agus Handaka
Pratama, Rusky Intan - Powiązania:
- https://bibliotekanauki.pl/articles/1031894.pdf
- Data publikacji:
- 2020
- Wydawca:
- Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
- Tematy:
-
Catfish
Pangasius
biodegradable
intermediate product
japanese industrial standard
waste - Opis:
- Catfish (Pangasius sp.) is a freshwater fish commodity that is processed into filet. The development of the catfish fillet industry has generated a lot of waste. One of the uses is making surimi, but not all surimi produced is of high quality. Surimi is an intermediate product that has undergone a process of washing, pressing, and freezing. Surimi with low quality can be improved as raw material for making edible films. Edible film is a thin layer made of material that is safe for consumption and biodegradable. This research aims to determine the best concentration of glycerol as a plasticizer in the catfish surimi protein edible film and to determine the characteristics of the edible film produced. The method that was used in this research is the experimental method with Completely Randomized Design (CRD) with three treatments and three repeats of addition glycerol plasticizer concentrations are 0.6%, 0.8%, and 1.0%. The parameters observed were thickness, tensile strength, elongation, transparency, and solubility. The resulting data were analyzed using ANOVA and continued with the Duncan test (α = 5%). The results showed that edible film with the addition of 1.0% glycerol plasticizer concentration has the best characteristics based on Japanese Industrial Standard (JIS) and statistic analysis with a thickness of 0.068 mm, tensile strength of 402.02 kgf / cm2, elongation of 33.3%, clarity of 98.06% and transparency of 1.94.
- Źródło:
-
World News of Natural Sciences; 2020, 30, 2; 243-256
2543-5426 - Pojawia się w:
- World News of Natural Sciences
- Dostawca treści:
- Biblioteka Nauki
Artykuł