The effect of native chicken legskin gelatin concentration on physical characteristics and molecular weight of edible film

Edible film is a thin layer made from polysaccharides, proteins, and lipids. These research was aimed to determine the effect of gelatin concentration on physical characteristics and molecular weight distribution of edible film produced from native chicken legskin gelatin. This research materials were used native chicken legskin gelatin and plasticizer gliserol. This study used Completely Randomized Design (CRD) with different concentration of gelatin (T1 = 5%, T2 = 10%, T3 = 15% and T4 = 20%) and five replications. The result of study described that the different gelatin concentrations had significant effect (P<0.05) on tensile strength, elongation and thickness of edible film. SDS-PAGE result showed that the band patterns of the molecules was dominated by the protein molecules of gelatin, SDS-PAGE pattern showed that do not changed of bands the type α1 and α2 of edible films. The molecular weight distribution of edible film from chicken legskin gelatin had ranges from 140 -148 kDa. The molecular weight distribution of edible film from chicken legskin gelatin had ranges from 140 -148 kDa.