Properties of Edible Film Produced using Combination of Collagen Extracts of Bligon Goatskin with Glycerol

Bligon goat is one of the local livestock resources in Indonesia. One by-product of slaughtering the goat is the skin. Information sources related to the utilization of goatskin as a raw material for food packaging are still lacking. One of type of food packaging that environmental friendly was edible film. One of the advantages of edible film as the packaging material is can be consumed along with the product, so that no waste. Edible films need to be developing as an effort to create an environment zero waste.\ud In the formation, process of edible film requires a\ud precise formulation in order to form a mass that is able to function properly. Edible film formation influenced by the type and composition of the constituent materials.\ud \ud One of using collagen as an edible film today is as a packaging in the meat industry (Wang et al., 2015). The use of whey protein combined with glycerol also been developed as a packaging material (Perez et al., 2016). During this time, the manufacture of edible film comes from of starch, whereas, the basic ingredient of the protein has not been widely used. Edible films of three types of material (glycerol, starch and gum nuts) developed as a composite packaging material for fruit products (Saberi et al., 2016). The use of essential oils incorporated to carrageenan as material for edible film developed by Soni et al. (2015) as the packaging material in the chicken patties product.Edible films are one of packaging products that environmental friendly. Edible films can produce from the by-products of the slaughtering of livestock locally. Edible films used as materials packaging of foodstuff to protect food products of contamination of air, light, lipid, dissolved substances and microorganisms. One of the main advantages of edible film packaging is a natural character, so it can consume together with such food products. The purpose of this study was to evaluate the properties of edible film that produced from a combination of collagen extracts from glycerol as a plasticizer. The study was using collagen extract produced from materials of goatskin, Bligon types and ages 2-2.5 years as the main material and glycerol as ingredients plasticizer. Methods of this study were using experiment design with completely randomized pattern unidirectional the design. Three concentrations of glycerol applied, namely: 80%; 90% and 100% (of the total extract collagen in the mix) combined with 10% (w/v) extract collagen. The results showed that the difference concentration of glycerol that used in the mix effect in the thickness, tensile strength and elongation, but no significant on the solubility, water vapor transmission rate (WVTR) as well as aw values of edible films. The study implication was the application F1 formula (10 g (10%) of extract collagen solid + 8 g of glycerol (80%) + 100 mL of distilled water) generating properties of edible films better