Increased Physical and Morphological Properties of Edible Film Bovine Split Hide Gelatin With The Addition Of SPI And Transglutaminase

Abstract

Edible films are made of a thin layer of edible material, used as a food coating that to inhibit migration of air and extend the shelf life.The aim of this study was to determine differences in the nature of edible film from bovine split hide gelatin with supplemented soy protein isolate (SPI) and the enzyme transglutaminase. The materials used bovine split hide gelatin (BSHG), Soy protein isolate (SPI), enzyme transglutaminase (TGase) and glycerol. The materials were divided into three treatments T0, T1 and T2 (BSHG + Glycerol 20%, BSHG 80% + SPI 20% + glycerol 20%,  BSHG 80% + SPI 20% +  TGase 20U + glycerol 20%).  Research using the Completely Randomized Design unidirectional pattern. The results showed the treatment effect on elongation and tensile strength and WVTR values edible film. The addition of SPI and transglutaminase enzyme and glycerol caused the film becomes more elastic and more homogeneous film surface and compact.