International Journal of Scientific and Research Publications

IJSRP, Volume 11, Issue 10, October 2021 Edition [ISSN 2250-3153]


Effect of Addition of Polyethylene Glycol (PEG) as Plasticizer on Edible Film Characteristics of Milkfish (Chanos Chanos) Skin Gelatin
      Nabila Ardianisa, Eddy Suprayitno
Abstract: Gelatin is a type of protein extracted from animal collagen tissue found in animal skin, bones and ligaments or connective tissue. Gelatin has high digestibility properties therefore it has the potential to be the raw material for making edible films. The edible film is a thin layer produced from edible materials. Edible films can be formed from three types of constituent materials, such as hydrocolloids, lipids, and mixtures/composites of the two. Several types of hydrocolloids that are able to make edible films are proteins (gelatin).

Reference this Research Paper (copy & paste below code):

Nabila Ardianisa, Eddy Suprayitno (2021); Effect of Addition of Polyethylene Glycol (PEG) as Plasticizer on Edible Film Characteristics of Milkfish (Chanos Chanos) Skin Gelatin; International Journal of Scientific and Research Publications (IJSRP) 11(10) (ISSN: 2250-3153), DOI: http://dx.doi.org/10.29322/IJSRP.11.10.2021.p11845
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