Effect of Chitosan on Physical Characteristic of Tapioca Edible Film with Ariid Catfish Bone Gelatin (Arius thalassinus)

Abstract Ariid catfish is a demersal fish species with high production rate. Fishbone by-product protein content converted into gelatin. Gelatin can be utilized as an edible film due to its low water resistance and tensile strength so that suitable polymer needed form good film, namely chitosan tapioca starch. This study aimed determine the effect of on characteristics best formulation ariid bone The method making by extracting gelatin, then gelatin mixed starch, glycerol, molded dried. research was laboratory experiment using completely randomized design (CRD) 4 treatments, different concentrations gelatin:chitosan (20:0%, 15:5%, 10:10%, 5:15%) 3 repetitions. testing parameters observed were strength, elongation, thickness, solubility, vapor transmission rate Scanning Electron Microscope (SEM). produced from treatment 10% value 2.62 Mpa; elongation 17.4%; 5.96 g/m2/hour; solubility 35.22% thickness 0.17 mm SEM observations showed morphology smoother, compact not hollow.