preparation and characterization of nanogelatin and edible film packaging from dumbo catfish skin waste

Nanogelatin is renowned for having emulsifying, gelling, and biodegradable film-forming properties extractable from fish skin waste. therefore, this study aimed to prepare and characterize nanogelatin produced from dumbo catfish (clarias gariepinus) skin. treatment was carried out using a hybrid acid-base and extraction methods with microwave, ultrasonic, and water bath. an evaluation was also carried out on the use of nanogelatin produced to make edible film packaging. the skin was soaked in a solution of 0.05 m and 0.1 m acetic acid for 6 hours then extracted using the microwave, ultrasonic, and water bath for 4 hours. the characteristics of nanogelatin assessed include yield, ph, viscosity, functional groups, crystallinity, heat resistance, particle size, and color. edible film nanogelatin characterization includes thickness, water content (wc), water solubility (ws), swelling, ph, morphological and mechanical properties, water vapor permeability (wvp), as well as oxygen permeability (op). the results showed that nanogelatin was successfully extracted, with the highest yield and viscosity of 13.64% and 6.0 cp, respectively, obtained using microwave extraction. the functional groups were not significantly different for all treatments given and gelatin decomposition started at a temperature of 267.63 to 427.23oc. furthermore, the smallest diameter was obtained from extraction using a microwave, namely 236.2 nm. this study successfully used nanogelatin to make edible film with remarkable characteristics.