Tensile Strength, Elongation at Breaking Point and Surface Color of a Biodegradable Film Based on a Duck Feet Gelatin and Polyvinyl Alcohol Blend
| Main Authors: | Binti Che Wan, Nur Harizah; Food Technology Program, School of Industrial Technology, Universiti Sains Malaysia, 11800, Penang, Malaysia, Nafchi, Abdorreza Mohammadi; Food & Chemical Engineering Department, Islamic Azad University, Damghan, Iran, Huda, Nurul; Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, 88400, Sabah, Malaysia |
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| Format: | Article application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)
, 2018
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| Online Access: |
http://journal.bakrie.ac.id/index.php/APJSAFE/article/view/NM04 |
Daftar Isi:
- Abstract- A biodegradable film was prepared from a blend of duck feet gelatin and polyvinyl alcohol (PVA) and was plasticized by glycerol. The effects of using a different ratio of duck feet gelatin to PVA (A=0:100, B=20:80, C=40:60, D=60:40, E=20:80, and F=100:0) on the quality properties were examined, including an analysis of thickness, tensile strength, elongation at breaking point and surface color. The gelatin extracted from duck feet had a bloom value of 306.9 g. The tensile strength of the films increased as the concentration of the duck feet gelatin increased. However, the percentage of elongation at breaking point decreased, as tensile strength and elongation at breaking point have an inversely proportional relationship. The film made from pure gelatin had a low lightness value (95.13) compared to a sample without gelatin that had a lightness value of 96.91. The blended film with the ratio of duck feet gelatin to PVA (40:60) showed good properties for use as a biodegradable film compared to blended films with other ratios. Keywords- Duck feet, biodegradable film, bloom value, tensile strength and surface color.