Characteristics of Cobia Fish (<i>Rachycentron canadum</i>) Gelatin Film as Food Packaging

Abstract Food packaging serves to protect food products that are generally made from materials that are difficult to decompose so currently many biodegradable packaging materials with carbohydrates are developed. But this carbohydrate-based biodegradable has many shortcomings such as low water resistance and mechanical strength that do not provide optimal protection to the product. An alternative to overcome this is to use protein-based biodegradable films. Gelatin is a potential material for this because of its properties, which can change from sol to gel, and its ability to form films. One of the materials used to make gelatin is cobia fish bone. This research aims to assess the characteristics of gelatin film from various concentrations of cobia fish bone gelatin. The gelatin film was made using different concentrations of fish gelatin, namely 5%, 10%, 15%, 20% and 25%. The results obtained were the different concentrations of cobia fish gelatin in edible film had a significant effect on thickness, WVTR, tensile strength, elongation, and solubility. Edible film with 15% gelatin added showed the best results, fulfilling Japanese quality standards (JIS) with a thickness of 0.156 mm, WVTR of 4.693 g/m²/day, tensile strength of 2.252 MPa, elongation of 85.333%, and water solubility of 92.523%. Gelatin with 15% concentration gave the best mechanical and physical properties showing great potential for its application in the food industry.