American Journal of Animal and Veterinary Sciences

Properties of Edible Film Produced using Combination of Collagen Extracts of Bligon Goatskin with Glycerol

Muhammad Irfan Said, Yuny Erwanto and Effendi Abustam

DOI : 10.3844/ajavsp.2016.151.159

American Journal of Animal and Veterinary Sciences

Volume 11, Issue 4

Pages 151-159


Edible films are one of packaging products that environmental friendly. Edible films can produce from the by-products of the slaughtering of livestock locally. Edible films used as materials packaging of foodstuff to protect food products of contamination of air, light, lipid, dissolved substances and microorganisms. One of the main advantages of edible film packaging is a natural character, so it can consume together with such food products. The purpose of this study was to evaluate the properties of edible film that produced from a combination of collagen extracts from glycerol as a plasticizer. The study was using collagen extract produced from materials of goatskin, Bligon types and ages 2-2.5 years as the main material and glycerol as ingredients plasticizer. Methods of this study were using experiment design with completely randomized pattern unidirectional the design. Three concentrations of glycerol applied, namely: 80%; 90% and 100% (of the total extract collagen in the mix) combined with 10% (w/v) extract collagen. The results showed that the difference concentration of glycerol that used in the mix effect in the thickness, tensile strength and elongation, but no significant on the solubility, water vapor transmission rate (WVTR) as well as aw values of edible films. The study implication was the application F1 formula (10 g (10%) of extract collagen solid + 8 g of glycerol (80%) + 100 mL of distilled water) generating properties of edible films better.


© 2016 Muhammad Irfan Said, Yuny Erwanto and Effendi Abustam. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.