lautnusantara.com Currently, most of the packaging used is made from synthetic polymers or plastic. Plastic is widely used in daily life, especially for packaging food products. However, these food products can be contaminated by plastic because some carcinogenic compounds may migrate into the packaged food. Additionally, plastic has a negative impact on the environment as it is difficult to decompose naturally. One source of plastic waste is seasoning packaging. Synthetic-based seasoning wrappers are non-biodegradable, pollute the environment, are impractical, and leave waste. Considering these issues, an alternative material for seasoning packaging is needed, such as the use of edible film.

Edible film is a thin sheet used as food packaging that can be consumed along with the packaged product. Hydrocolloids, particularly gelatin, are one of the main components used to form edible films. Gelatin is a substance obtained from the extraction of collagen from animal ligaments or skin, such as pigs, cows, and fish. Gelatin has desirable properties due to its ability to form films and its high barrier properties. Gelatin-based films can serve as carriers of additives, protecting food from oxidation. Gelatin can also be produced from fishery industry by-products, such as fish bones. Fish bones can be processed into gelatin through collagen hydrolysis. This material can serve as an alternative source for gelatin production due to its high collagen content.

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1.  Process of Making Edible Film from Fish Bone Gelatin

The production of edible film from fish bone gelatin aims to utilize fishery waste as biodegradable and environmentally friendly packaging material. The following are the steps involved in the production process:

a.  Gelatin Extraction

• The fish bones are cleaned and dried.
• A demineralization process is carried out using an acid solution (such as hydrochloric acid) for several hours to remove minerals.
• The bones are then extracted using hot water (50-60°C) to obtain gelatin.
• The obtained gelatin is dried into a powder form.

b. Preparation of Edible Film Solution

• Gelatin powder is dissolved in warm water or an acid solution.
• A plasticizer (such as glycerol or sorbitol) is added to enhance the film’s flexibility.
• The solution is stirred until homogeneous.

c. Casting and Drying

• The solution is poured into a mold (e.g., glass or plastic).
• It is dried at a low temperature (30-50°C) until a thin film is formed.
• Once dry, the film is removed and tested for its mechanical properties, water resistance, and biodegradability.

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2. Advantages of Edible Film from Fish Bone Gelatin

• Biodegradable (environmentally friendly) and does not pollute the environment.
• Edible and safe for health.
• Provides an alternative gelatin source, reducing fish bone waste.
• Good mechanical properties (flexible and strong) when combined with a plasticizer.
• Acts as an oxygen and moisture barrier, helping to extend food shelf life.

3. Disadvantages of Edible Film from Fish Bone Gelatin

• Sensitive to moisture: Since gelatin is hydrophilic (absorbs water), edible films made from fish bones have low water resistance. In humid conditions, the film can become soft and lose its strength.
• Limited mechanical durability: Sometimes requires combination with other materials such as starch or chitosan to improve strength.
• Fishy odor: Gelatin from fish bones has a characteristic fishy smell, which may affect the aroma of packaged food. This can be reduced through further purification processes.

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Fish bone gelatin-based edible films have great potential as environmentally friendly packaging in the food industry, particularly for dry foods, processed fish products, or pharmaceutical applications such as gelatin capsules.

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