Biopolymer Films from Milkfish Bone Gelatin: A Study of Physicochemical and Mechanical Properties
Received: 16 April 2025 | Revised: 29 May 2025 | Accepted: 1 June 2025 | Online: 2 August 2025
Corresponding author: Asep Awaludin Prihanto
Abstract
The utilization of milkfish bone as a gelatin source for biopolymers offers an innovative approach that reduces waste and adds value to fishery byproducts. This study aims to characterize gelatin extracted from milkfish bone (Chanos chanos) and assess its potential for use in biodegradable film production. Gelatin extraction was conducted using 4.65% hydrochloric acid (HCl) for ~27 h at 89.92 ℃, and biodegradable films were prepared via the casting method using 10% (w/v) gelatin and 15% (v/v) glycerol. Comprehensive physicochemical analyses were performed, including measurements of moisture, ash, protein content, pH, freezing/melting points, viscosity, and gel strength. Structural and morphological characteristics were examined through Fourier Transform Infrared Spectroscopy (FTIR) and Scanning Electron Microscopy (SEM), while mechanical properties, such as tensile strength, elongation at break, and film thickness were also evaluated. The results revealed that milkfish bone gelatin had 7.47% moisture, 84.32% protein, and 1.80% ash content, meeting Indonesian National Standard (SNI) specifications. Additionally, the pH of milkfish bone gelatin (4.39) was lower than that of commercial gelatin (6.25), and it exhibited higher freezing/melting points, but lower viscosity (14.8 cP) and gel strength (9.52 N) than commercial gelatin (15.0 cP, 16.82 N). FTIR spectra confirmed the presence of the gelatin’s characteristic spectrum, while the SEM analysis revealed a more porous surface structure than that of the commercial gelatin. The resulting mechanical properties of the milkfish bone gelatin displayed lower tensile strength (1.03 MPa) and elongation at break (151.58%) compared to the films made from commercial gelatin (6.10 MPa, 223.38%). Despite these limitations, the milkfish bone-derived gelatin demonstrates significant potential as a raw material for biodegradable film applications.
Keywords:
biodegradable, film, gelatin, milkfish bone, wasteDownloads
References
N. Khushboo, N. Kaushik, K. N. Widell, R. Slizyte, and A. Kumari, "Optimization of single‐step gelatin extraction from pink perch (Nemipterus japonicus) skin and bone obtained from surimi industry using a green solvent," Journal of Food Science, vol. 88, no. 12, pp. 5044–5062, Dec. 2023. DOI: https://doi.org/10.1111/1750-3841.16809
Masirah, A. A. Prihanto, M. Firdaus, and D. Setijawati, "Upcycling Fishery Waste into Edible Films for Sustainable Food Packaging," Research Journal of Chemistry and Environment, vol. 28, no. 12, pp. 89–97, Oct. 2024. DOI: https://doi.org/10.25303/2812rjce089097
I. D. Asih, T. Kemala, and M. Nurilmala, "Halal gelatin extraction from Patin fish bone (Pangasius hypophthalmus) by-product with ultrasound-assisted extraction," IOP Conference Series: Earth and Environmental Science, vol. 299, no. 1, Jul. 2019, Art. no. 012061. DOI: https://doi.org/10.1088/1755-1315/299/1/012061
A. A. Jaziri, H. Muyasyaroh, and M. Firdaus, "Physicochemical Characteristics of Chicken Fish Skin Gelatin (Abaliste Stellaris) with Pre-Treatment of Sitrate Acid Concentration," Buana Sains, vol. 19, no. 1, pp. 1-16, Oct. 2019. DOI: https://doi.org/10.33366/bs.v19i1.1522
J. Rocha-Pimienta, B. Navajas-Preciado, C. Barraso-Gil, S. Martillanes, and J. Delgado-Adámez, "Optimization of the Extraction of Chitosan and Fish Gelatin from Fishery Waste and Their Antimicrobial Potential as Active Biopolymers," Gels, vol. 9, no. 3, Mar. 2023, Art. no. 254. DOI: https://doi.org/10.3390/gels9030254
D. Coppola, C. Lauritano, F. Palma Esposito, G. Riccio, C. Rizzo, and D. De Pascale, "Fish Waste: From Problem to Valuable Resource," Marine Drugs, vol. 19, no. 2, Feb. 2021, Art. no. 116, https://doi.org/10.3390/md19020116. DOI: https://doi.org/10.3390/md19020116
Z. Zhao, Y. Li, and Z. Du, "Seafood Waste-Based Materials for Sustainable Food Packing: From Waste to Wealth," Sustainability, vol. 14, no. 24, Dec. 2022, Art. no. 16579. DOI: https://doi.org/10.3390/su142416579
R. A. Santoso and Y. Atma, "Physical Properties of Edible Films from Pangasius catfish Bone Gelatin-Breadfruits Strach with Different Formulations," Indonesian Food Science & Technology Journal, vol. 3, no. 2, pp. 42–47, Jul. 2020. DOI: https://doi.org/10.22437/ifstj.v3i2.9498
D. Kim and S. C. Min, "Trout Skin Gelatin‐Based Edible Film Development," Journal of Food Science, vol. 77, no. 9, Sep. 2012. DOI: https://doi.org/10.1111/j.1750-3841.2012.02880.x
L. S. Arni, L. Purnamayati, and P. H. Riyadi, "Effect of Chitosan on Physical Characteristic of Tapioca Edible Film with Ariid Catfish Bone Gelatin (Arius thalassinus)," IOP Conference Series: Earth and Environmental Science, vol. 1224, no. 1, Aug. 2023, Art. no. 012037. DOI: https://doi.org/10.1088/1755-1315/1224/1/012037
R. D. A. Putri, M. A. Y. Pangestu, and M. Husein, "Physical Properties of Edible Film from Tilapia Bones (Oreochromisniloticus) with Addition of Caragenan (Kappaphycusalvarezii):," in Proceedings of the 7th Engineering International Conference on Education, Concept and Application on Green Technology, Semarang, Indonesia, 2018, pp. 413–420. DOI: https://doi.org/10.5220/0009012304130420
R. Mozuraityte, L. Rodríguez-Turienzo, R. Requena, and R. Slizyte, "Valorisation of salmon backbones: Extraction of gelatine and its applicability in biodegradable films," Heliyon, vol. 10, no. 14, Jul. 2024, Art. no. e34373. DOI: https://doi.org/10.1016/j.heliyon.2024.e34373
R. J. Shakila, E. Jeevithan, A. Varatharajakumar, G. Jeyasekaran, and D. Sukumar, "Functional characterization of gelatin extracted from bones of red snapper and grouper in comparison with mammalian gelatin," LWT - Food Science and Technology, vol. 48, no. 1, pp. 30–36, Sep. 2012. DOI: https://doi.org/10.1016/j.lwt.2012.03.007
C. Da Silva Araújo, E. Pino-Hernández, J. T. Souza Batista, M. R. Sarkis Peixoto Joele, J. De Arimateia Rodrigues Do Rego, and L. D. F. Henriques Lourenço, "Optimization of fish gelatin drying processes and characterization of its properties," Scientific Reports, vol. 11, no. 1, Oct. 2021, Art. no. 20655. DOI: https://doi.org/10.1038/s41598-021-99085-3
H. Wang, F. Ding, L. Ma, and Y. Zhang, "Edible films from chitosan-gelatin: Physical properties and food packaging application," Food Bioscience, vol. 40, Apr. 2021, Art. no. 100871. DOI: https://doi.org/10.1016/j.fbio.2020.100871
G. Ninan, J. Joseph, and Z. Abubacker, "Physical, Mechanical, and Barrier Properties of Carp and Mammalian Skin Gelatin Films," Journal of Food Science, vol. 75, no. 9, Nov. 2010. DOI: https://doi.org/10.1111/j.1750-3841.2010.01851.x
Masirah, S. B. D. Widjanarko, and S. S. Yuwono, "Optimization of extraction of milkfish (Chanos chanos) gelatin using RSM-BBD (Response Surface Methodology Box Behnken design)," International Journal of ChemTech Research, vol. 10, no. 4, pp. 533–541, 2017.
Association of Official Analytical Chemists, Official Methods of Analysis of AOAC International, 17th ed. Gaithersburg, MD, USA: AOAC International, 2000.
Ü. Cansu, "Comparative evaluation of different separation and concentration procedures on some quality and functional properties of fish gelatin," Innovative Food Science & Emerging Technologies, vol. 83, Jan. 2023, Art. no. 103237. DOI: https://doi.org/10.1016/j.ifset.2022.103237
J. Peng et al., "Effect of extraction methods on the properties of tilapia scale gelatins," International Journal of Biological Macromolecules, vol. 221, pp. 1150–1160, Nov. 2022. DOI: https://doi.org/10.1016/j.ijbiomac.2022.09.094
H. Suryadri, "Comparison of CMC and Sorbitol Addition with Gelatin and Glycerol Addition to Edible Film Made from Tofu Liquid Waste," Chempublish Journal, vol. 5, no. 2, pp. 93–104, Jan. 2021. DOI: https://doi.org/10.22437/chp.v5i2.8872
R. Nurdiani et al., "Physicochemical characteristics of Pangasius sp. skin-gelatin-based-edible film enriched with silver nanoparticles," F1000Research, vol. 12, Feb. 2023, Art. no. 160. DOI: https://doi.org/10.12688/f1000research.129024.1
M. Reza and D. Annissa, "Fish-based gelatin: exploring a sustainable and halal alternative," Journal of Halal Science and Research, vol. 4, no. 2, pp. 55–67, Sep. 2023. DOI: https://doi.org/10.12928/jhsr.v4i2.8596
T. Sumiati, D. Ratnasari, A. Setiadi and S. R. Hanapiah, "Synthesis and characterization of hard capsule shells from dumbo catfish bone gelatin (Clarias gariepinus)," Pharmamedica Journal, vol. 5, no. 2, pp. 45–51, Dec. 2020.
A. Diharmi, H. Nurhanif, and I. Sari, "Karakteristik gelatin tulang ikan nila (Oreochromis niloticus) di ekstrak dengan asam dan basa," Acta Aquatica: Aquatic Sciences Journal, vol. 9, no. 2, Aug. 2022, Art. no. 120. DOI: https://doi.org/10.29103/aa.v9i2.8137
S. R. Derkach, D. S. Kolotova, N. G. Voron’ko, E. D. Obluchinskaya, and A. Ya. Malkin, "Rheological Properties of Fish Gelatin Modified with Sodium Alginate," Polymers, vol. 13, no. 5, Feb. 2021, Art. no. 743. DOI: https://doi.org/10.3390/polym13050743
E. A. W. Putri, J. Hermanianto, D. Hunaefi, and M. Nurilmala, "The effect of NaOH concentration and soaking time on the characteristics of striped catfish (Pangasianodon hypophthalmus) skin gelatin," Indonesian Journal of Fisheries Product Processing, vol. 26, no. 1, pp. 117–126, 2023. DOI: https://doi.org/10.17844/jphpi.v26i1.45489
E. G. Fadhallah et al., "Physicochemical properties of bioplastics from kappa-carrageenan and cassava peel starch," Jurnal Pengolahan Hasil Perikanan Indonesia, vol. 28, no. 2, pp. 109–129, Feb. 2025. DOI: https://doi.org/10.17844/jphpi.v28i2.61874
V. Prajaputra et al., "Influence of extraction time on collagen yield and proximate composition from yellowfin tuna (Thunnus albacares) bones: Insights from industrial waste valorization," Ecological Engineering & Environmental Technology, vol. 26, no. 1, pp. 1–7, Jan. 2025. DOI: https://doi.org/10.12912/27197050/194795
H. El Kolli and M. El Kolli, "Preparation and Characterization of Gelatin-Based Films Cross-Linked by Two Essential Oils at Different Concentrations and Plasticized with Glycerol," Engineering, Technology & Applied Science Research, vol. 11, no. 4, pp. 7489–7494, Aug. 2021. DOI: https://doi.org/10.48084/etasr.4283
D. P. Kumar, M. V. Chandra, K. Elavarasan, and B. A. Shamasundar, "Structural properties of gelatin extracted from croaker fish (Johnius sp skin waste," International Journal of Food Properties, vol. 20, no. sup3, pp. S2612–S2625, Dec. 2017. DOI: https://doi.org/10.1080/10942912.2017.1381702
S. Sinthusamran, S. Benjakul, and H. Kishimura, "Characteristics and gel properties of gelatin from skin of seabass (Lates calcarifer) as influenced by extraction conditions," Food Chemistry, vol. 152, pp. 276–284, Jun. 2014. DOI: https://doi.org/10.1016/j.foodchem.2013.11.109
S. Wangtueai and A. Noomhorm, "Processing optimization and characterization of gelatin from lizardfish (Saurida spp.) scales," LWT - Food Science and Technology, vol. 42, no. 4, pp. 825–834, May 2009. DOI: https://doi.org/10.1016/j.lwt.2008.11.014
Y. Lu et al., "Application of Gelatin in Food Packaging: A Review," Polymers, vol. 14, no. 3, Jan. 2022, Art. no. 436. DOI: https://doi.org/10.3390/polym14030436
D. Sert, G. Üçok, Ü. Kara, and E. Mercan, "Development of gelatine‐based edible film by addition of whey powders with different demineralisation ratios: Physicochemical, thermal, mechanical and microstructural characteristics," International Journal of Dairy Technology, vol. 74, no. 2, pp. 414–424, May 2021. DOI: https://doi.org/10.1111/1471-0307.12763
M. C. Otálora, A. Wilches‐Torres, and J. A. Gómez Castaño, "Preparation and physicochemical properties of edible films from gelatin and Andean potato (Solanum tuberosum Group Phureja) starch," International Journal of Food Science & Technology, vol. 56, no. 2, pp. 838–846, Feb. 2021. DOI: https://doi.org/10.1111/ijfs.14727
A. Ashrafi et al., "Application of Poultry Gelatin to Enhance the Physicochemical, Mechanical, and Rheological Properties of Fish Gelatin as Alternative Mammalian Gelatin Films for Food Packaging," Foods, vol. 12, no. 3, Feb. 2023, Art. no. 670. DOI: https://doi.org/10.3390/foods12030670
Downloads
How to Cite
License
Copyright (c) 2025 Masirah, Asep Awaludin Prihanto, Muhammad Firdaus, Dwi Setijawati
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain the copyright and grant the journal the right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) after its publication in ETASR with an acknowledgement of its initial publication in this journal.
