Effect of Beeswax Addition in the Mechanical and Antimicrobial Properties of Edible Film Based on Fish Gelatin and Nanochitosan: A Review
Published: 2023-03-13
Page: 126-140
Issue: 2023 - Volume 6 [Issue 2]
Intan Ukhti Fitriana *
Department of Fisheries, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jl. Raya Bandung-Sumedang KM 21, Hegarmanah-Jatinangor, Sumedang 45363, West Java, Indonesia.
Emma Rochima
Department of Fisheries, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jl. Raya Bandung-Sumedang KM 21, Hegarmanah-Jatinangor, Sumedang 45363, West Java, Indonesia.
Iis Rostini
Department of Fisheries, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jl. Raya Bandung-Sumedang KM 21, Hegarmanah-Jatinangor, Sumedang 45363, West Java, Indonesia.
Rusky Intan Pratama
Department of Fisheries, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jl. Raya Bandung-Sumedang KM 21, Hegarmanah-Jatinangor, Sumedang 45363, West Java, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
Beeswax is a lipid component obtained from the dregs of cooked honey and then filtered to obtain wax. The advantages of beeswax as a raw material for edible film are that it is classified as food grade, available throughout the year, use is still limited, price is relatively cheap, and easy to obtain. This article aims to provide a review of the effect of adding beeswax to fish gelatin and nanochitosan edible films on mechanical characteristics (tensile strength and percent elongation) and antibacterial activity (inhibition zone test).
Keywords: Edible film, gelatin, nanochitosan, beeswax