Optimization of Operating Condition for the Production of Edible Film from Cuttlefish’s Bone Gelatin as Instant Noodle Seasoning Packaging

Edible film is a thin layer commonly used to coat food, which biodegradable and can be consumed. The functions of edible such as an inhibitor mass transfer, oxygen, aroma other dissolved substances. Cuttlefish bones contain protein processed into gelatin applied film. This study aims determine the quality optimal operating conditions films. research method that in this descriptive quantitative method. experimental design factorial with independent variables including: concentration (6 8%), glycerol (10% 20%) pectin (0.5 10%). In study, ranged water vapor transmission rate (wvtr) from eight sample are 9.716 - 11.725 g/m2.day, best result analysis shown at 8% concentration, 20% 1% chitosan was g/m2.day. higher causes increase value rate, while wvtr, thickness, elongation but decreases tensile strength solubility, strength, elongation, solubility thickness results tests were 0.22 mm; respectively; 1 minute 17 seconds; 6.30 MPa; 166.5%. morphological using SEM shows surface molecular structure looks smooth, uneven slightly porous.