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Ultrasonic-assisted preparation and characterization of sheepskin gelatin films modified with konjac glucomannan
(2026-12-01)
Hasdar, Muhamad
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Nalinanon, Sitthipong
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Kittiphattanabawon, Phanat
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Sriket, Chodsana
Gelatin derived from sheepskin (GSS) is a promising biomaterial for edible, biodegradable films, but exhibits poor water resistance, mechanical weakness, and brittleness. This study developed ultrasound-assisted composite films based on GSS and konjac glucomannan (KG; 0–75% w/w) to enhance their functionality. The ultrasonic treatment (40 kHz, 15 min) improved homogeneity and reduced structural defects. KG incorporation significantly increased film thickness from 0.031 mm to 0.038 mm and tensile strength from 0.5118 MPa to 0.9601 MPa, while reducing water vapor transmission from 2.6974 g m⁻² day⁻¹ to 1.7304 g m⁻² day⁻¹ and water activity from 0.4526 to 0.3084. Swelling decreased from 4.77% to 3.82%, whereas water resistance improved from 95.23% to 96.18%. The optimal formulation (25% KG) provided a balance between strength, flexibility, and hydrophobicity. FTIR confirmed intermolecular hydrogen bonding between GSS and KG, and ultrasound promoted uniform dispersion and denser microstructures. These findings highlight ultrasound-assisted GSS/KG films as sustainable, protein-polysaccharide-based materials with superior physicochemical and barrier properties for eco-friendly food packaging applications.
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Sustainable Goat Skin Gelatin-Based Edible Coatings Incorporated with Konjac Glucomannan: Physicochemical Properties and Preservation Efficacy on Strawberries
(2026-04-01)
Hasdar, Muhamad
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Nalinanon, Sitthipong
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Nirmal, Nilesh Prakash
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Petcharat, Tanyamon
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Sriket, Chodsana
This study evaluated the effectiveness of edible coatings made from goat skin gelatin, with and without konjac glucomannan, for preserving strawberries at room temperature. Three groups were analyzed: a control group (EKG1), a gelatin coating group (EKG2), and a gelatin with konjac glucomannan group (EKG3). The addition of konjac glucomannan increased coating viscosity and thickness. While EKG3 initially raised total soluble solids, this difference disappeared by day 3. Both gelatin-based coatings maintained pH levels and showed no significant firmness difference between EKG2 and EKG3. The coatings effectively slowed color changes and pigment oxidation because they limited oxygen exposure. Weight loss was similar for EKG2 and EKG3, but EKG3 better preserved ascorbic acid on day 12. These results suggest that natural coatings can effectively reduce fruit spoilage, supporting sustainable food packaging and circular economy principles because they extend shelf life while being environmentally friendly.
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Development of functional chili sauce: effect of andaliman and bilimbi juices on antioxidant activity and vitamin C content
(2026-01-01)
Maser, Wahyu Haryati
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Panggabean, Efrillin Natasya
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Ritonga, Ajuan
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Hasdar, Muhamad
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Laryea, Damian
This research investigated the influence of Zanthoxylum acanthopodium (andaliman) and Averrhoa bilimbi (bilimbi/Belimbing Wuluh) juice addition on the antioxidant activity and vitamin C content of chili sauce. A factorial Completely Randomized Design (CRD) was employed, involving two factors: andaliman concentration (0.3%, 0.5%, 0.7%) and bilimbi juice concentration (15%, 20%, 25%). The addition of andaliman significantly enhanced antioxidant activity (IC50) (P<0.01), while bilimbi juice also exerted a markedly significant effect (P<0.01). No significant interaction (P>0.05) was found between the two factors. The combination of 0.5% andaliman and 25% bilimbi juice resulted in a vitamin C content of 20.24 mg/100 g. These results demonstrate the potential of incorporating andaliman and bilimbi juice to develop functional chili sauce with improved antioxidant capacity and vitamin C enrichment. Furthermore, utilizing locally available plant-based ingredients such as andaliman and bilimbi supports sustainable food production through the valorisation of indigenous biodiversity and the reduction of synthetic additives. This approach contributes to food security by promoting functional products that enhance nutritional value, extend shelf life, and utilize renewable local resources.
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Effect of soy flour substitution and coconut sugar concentration on protein content and glycemic index of Sihobuk peanut biscuits
(2026-01-01)
Maser, Wahyu Haryati
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Panggabean, Efrillin Natasya
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Ritonga, Ajuan
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Hasdar, Muhamad
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Laryea, Damian
This study aimed to investigate the effects of soy flour substitution for wheat flour and coconut sugar concentration on the protein content and glycemic index of Sihobuk peanut biscuits. A factorial Completely Randomized Design (CRD) was used involving with two factors: the ratio of soy flour to wheat flour (T1 = 70%:30%, T2 = 75%:25%, T3 = 80%:20%, and T4 = 85%:15%) and coconut sugar concentration (G1 = 15%, G2 = 25%, G3 = 35%, and G4 = 45%). The analyzed parameters were protein content (%) and glycemic index. The results showed that both soy flour substitution and coconut sugar concentration significantly affected protein content (P<0.01). The glycemic index value of Sihobuk peanut biscuits was 41.27, indicating a low glycemic response. These findings suggest that incorporating soy flour and coconut sugar can improve the nutritional quality of traditional Sihobuk peanut biscuits, making them a potential functional food with enhanced protein content and a low glycemic index. By utilizing locally sourced ingredients and improving the nutritional profile of traditional foods, this approach supports food security and promotes sustainable food production aligned with global development goals.
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The Potential of Symbiotic Culture of Bacteria and Yeast (SCOBY) as an Alternative Starter for Milk Fermentation: Physicochemical Development and Sensory Intensity Profile in Cow’s and Goat’s Milk
(2025-09-01)
Windyasmara, Ludfia
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Buditama, Indra
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Sukaryani, Sri
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Wardana, Dandy Kusuma
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Hasdar, Muhamad
Cow’s and goat’s milk were nutrient-dense substrates that were highly susceptible to microbial spoilage. Fermentation provided a natural means of stabilization and transformation, and the Symbiotic Culture of Bacteria and Yeast (SCOBY) emerged as a mixed culture starter capable of driving distinct biochemical changes. This study investigated the physicochemical properties and sensory intensity attributes of cow’s and goat’s milk fermented with SCOBY for a period of zero to 15 days at ambient temperature (28±2 °C). The parameters assessed included pH, titratable acidity, viscosity, reducing sugars, and descriptive sensory intensities such as aroma, taste, texture, and color. Fermentation time significantly influenced pH, titratable acidity, and viscosity (P<0.05), with both milk types exhibiting progressive acidification and associated structural modifications. Reducing sugar concentrations did not differ significantly throughout the observation period, indicating a metabolic balance between lactose hydrolysis and monosaccharide utilization. Sensory intensity scores varied significantly across the fermentation stages, reflecting biochemical changes but not indicating acceptability. Goat milk demonstrated stronger acidification and higher viscosity values compared with cow milk, highlighting the influence of milk composition on fermentation behaviour. Overall, the findings showed that SCOBY fermentation induced coordinated physicochemical and sensory intensity changes in milk substrates. Further research involving microbial profiling, compositional analysis, and consumer-based sensory evaluation was required to support broader functional and industrial applications.
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Comprehensive Characterization of Gelatin Films from Goat Skin Incorporating Konjac Glucomannan: Physical, Mechanical, and Molecular Properties
(2024-12-01)
Hasdar, Muhamad
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Nalinanon, Sitthipong
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Kittiphattanabawon, Phanat
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Sriket, Chodsana
This study aimed to comprehensively investigate and characterize the physical, mechanical, and molecular properties of gelatin films made from goat skin incorporated with konjac glucomannan. The study involved three treatment groups, labeled GG/KG1, GG/KG2, and GG/KG3, which included konjac glucomannan at concentrations of 0, 10, and 20% (w/w), respectively. Glycerol at 20% (w/w) was also included as a plasticizer. All samples underwent homogenization and ultrasonic treatment. The addition of konjac glucomannan to the gelatin-based film resulted in changes such as increased thickness (0.033-0.093 mm), opacity (0.9910-1.0433 mm-1), color L* (92.45-92.77), color difference (48.13-48.38), swelling (65.53-69.47%), and contact angle (86.92-127.85o). Conversely, a decrease was observed in water activity (0.521-0.463 Aw), moisture content (9.87-9.62%), tensile strength (0.0171-0.0118 N/mm2), elongation at break (5.91-4.52%), young’s modulus (0.0029-0.0026 N/mm²), WVTR (118.99-116.82 g/m². day), transparency (81.59-67.33%), and water resistance (34.47-30.53 %). Additionally, the peaks of amides A, B, I, II, and III exhibit both a shift and an increase in intensity, suggesting structural modifications and molecular interactions. The microstructure also indicated the presence of goat skin gelatin and konjac glucomannan cross-linked in the film formation. Therefore, the addition of konjac glucomannan modifies gelatin-based films, enhancing their suitability for food packaging.
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Impact of pretreatment with acid and ultrasound on the production and characteristics of goat skin gelatin
(2024-08-01)
Hasdar, Muhamad
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Nalinanon, Sitthipong
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Sriket, Chodsana
Goat skin is a potential raw material source for gelatin production using acid-ultrasound pretreatment. The objective of this study was to investigate the use of ultrasound in combination with acid pretreatment for the preparation of goat skin gelatin. Gelatin was extracted from goat skin using different pretreatments: Acetic acid (T1), acetic acid followed by ultrasound (20 kHz and 750 W) (T2), and without pretreatment (T0). The results showed that the combination of acetic acid and ultrasound pretreatment significantly impacted the quality of the resulting gelatin. The study results showed an increase in yield (9.24 to 25.48%), hydroxyproline content (102.07 to 231.31 mg/g), gel strength (4.76 to 197.62 g), viscosity (6.80 to 48.00 cP), melting point (32.47 to 35.85 °C), EAI (18.24 to 23.58 m<sup>2</sup>/g), and ESI (24.90 to 62.63 min). However, there was a decrease in pH, the value of color L*, and turbidity. The SDS-PAGE patterns showed differences in molecular weight distribution due to variations in pretreatment. All gelatin samples exhibited α<inf>1</inf> and α<inf>2</inf> chains as the predominant components. Interestingly, the ultrasound effect highlighted the β-chain more boldly compared to other pretreatments. FTIR spectroscopy analysis showed changes in molecular interactions due to acetic acid pretreatment followed by ultrasound, which resulted in shifts in the Amide A, Amide B, Amide I, Amide II, and Amide III groups. Ultrasonic treatment caused more dense and disturbed structures in the sample. Therefore, the combination of acetic acid and ultrasound pretreatment yielded the superior properties of goat skin gelatin.
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Preparation of raw material for gelatin products
(2024-04-05)
Hasdar, Muhamad
The preparation of raw materials for gelatin from the skin and bones will impact the quality of the gelatin produced. Skin and bones from abattoirs should be cleaned immediately of hair, meat residue, and fat. Skin and bone cleaning can be done manually but requires more time, effort, and cost. This can be done by acid or alkaline treatment while controlling the temperature between 4-5 ⁰C. This initial treatment can also break the fibrous protein bonds and peptide bonds in the skin before the thermal process carries out the hydrolysis process. Temperature control during pretreatment with low temperatures aims to reduce biological processes that can still occur, such as spoilage by microorganisms and ensure the quality of the protein that will be released during hydrolysis is not broken down into quaternary protein.
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Sheepskin gelatin-based edible film: The use of soybean oil as a plasticizer
(2024-01-01)
Hasdar, Muhamad
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Nalinanon, Sitthipong
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Sriket, Chodsana
This study aimed to develop edible films based on sheepskin gelatin, incorporating soybean oil as a plasticizer. Treatment was divided into three groups, namely GO1, GO2, and GO3, each containing soybean oil at 0%, 2.5%, and 5% (v/v). A homogenizer was used to combine gelatin from sheepskin and soybean oil. Then, ultrasound was applied to form edible films. The results showed that adding soybean oil increased the films thickness, opacity, water resistance, and moisture content. However, it decreased the transparency and swelling of the films. It also did not affect the water activity of the films. The GO3 sample had the highest L∗ value, a∗, and b∗ values. It also had the lowest ΔE value, which indicated that it was close to the color of the original material. The peak wavenumbers changed after adding soybean oil, especially in the amide A and fingerprint regions. A notable shift occurred at the peak wavenumber of 1744.94 cm-1, which represented the vibrational stretching of C=O in triglycerides. The produced edible film had low flexibility, but it serves as a valuable reference for developing safe and practical films using gelatin sheepskin with natural oils as plasticizers.

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