Development of Fish-Based Halal Gelatin as an Edible Film Coating Material
Abstract
This study focuses on food products innovation by employing animal-derived material as a basis ingredient for making gelatin. Increasing halal lifestyle provides an opportunity to innovate and answer challenges in meeting consumer needs. The manufacture of animal-based gelatin in the production of edible packaging is a promising solution to reduce plastic waste, but it needs to meet halal requirements. This review analyzes gelatin usage, the application of animal-based food resources, and the potential of edible films as packaging materials in halal product development for Muslim consumers. Edible packaging has great capability to decrease plastic waste and meet the demands of an increasingly conscious market for halal and safety in food products. The results showed that fish gelatin-based edible film is biodegradable, safe for consumption, and able to protect food products from oxidation and microbial contamination because it has a thin layer that can inhibit oxygen. Various studies have also shown that the mechanical and physicochemical characteristics of edible films depend on the fish source and the additives utilized Edible films derived from fish gelatin with halal certification represent a key innovation in supporting halal food industries, minimizing plastic packaging, and improving product preservation time.
Downloads
References
Abdul Hamid, M., Chi Hong, Y., Martony, O., & Devi, M. (2022). Halal in the food industry around the globe. Journal of Halal Science and Technology, 1(2), 12–21. https://doi.org/10.59202/jhst.v1i2.609
Abedinia, A., Mohammadi Nafchi, A., Sharifi, M., Ghalambor, P., Oladzadabbasabadi, N., Ariffin, F., & Huda, N. (2020). Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin. Trends in Food Science & Technology, 104, 14–26. https://doi.org/10.1016/j.tifs.2020.08.001
Adam, I., Walker, T.R., Clayton, A., & Bezerra, J.C. (2021). Attitudinal and behavioural segments on single-use plastics in Ghana: Implications for reducing marine plastic pollution. Environmental Challenges, 4(6510), 1–9. https://doi.org/10.1016/j.envc.2021.100185
Akbar, J., Gul, M., Jahangir, M., Adnan, M., Saud, S., Hassan, S., Nawaz, T., & Fahad, S. (2023). Global trends in halal food standards: a review. Foods, 12(23), 1–15. https://doi.org/10.3390/foods12234200
Aljaber, M.B., Verisqa, F., Keskin-Erdogan, Z., Patel, K.D., Chau, D.Y.S., & Knowles, J.C. (2023). Influence of gelatin source and bloom number on gelatin methacryloyl hydrogels mechanical and biological properties for muscle regeneration. Biomolecules, 13(5), 811. https://doi.org/10.3390/biom13050811
Aris, S.E., Jumiono, A., & Akil, S. (2020). Identifikasi titikk kritis kehalalan gelatin. Jurnal Pangan Halal, 2(1), 17–22.
Astri, A., Jihan, R.N., & Alvina, L. (2022). Tinjauan perspektif Islam dan sains: Penggunaan kulit ikan nila sebagai alternatif bahan baku gelatin halal. Kaunia Integration and Interconnection Islam and Science, 17(2), 61–66. https://doi.org/10.14421/kaunia.3363
Azizah, F., Nursakti, H., Ningrum, A., & Supriyadi. (2023). Development of edible composite film from fish gelatin pectin incorporated with lemongrass essential oil and its application in chicken meat. Polymers, 15(9), 1–18. https://doi.org/10.3390/polym15092075
Bretanha, C.C., Zin, G., Oliveira, J.V., & Di Luccio, M. (2021). Improvement of tangential microfiltration of gelatin solution using a permanent magnetic field. Journal of Food Science and Technology, 58(3), 1093–1100. https://doi.org/10.1007/s13197-020-04623-y
Chandra, M.V., & Shamasundar, B.A. (2015). Texture profile analysis and functional properties of gelatin from the skin of three species of fresh water fish. International Journal of Food Properties, 18(3), 572–584. https://doi.org/10.1080/10942912.2013.845787
Cheng, J., Gao, R., Zhu, Y., & Lin, Q. (2024). Applications of biodegradable materials in food packaging: A review. Alexandria Engineering Journal, 91, 70–83. https://doi.org/10.1016/j.aej.2024.01.080
Chung, D. (2020). Fish gelatin: Molecular interactions and applications. In A. Mohammadinejad, A. Kumar Thakur, & N. Kumar Thakur (Eds.), Biopolymer-based formulations: Biomedical and food applications (pp. 67–85). Elsevier. https://doi.org/10.1016/B978-0-12-816897-4.00003-5
Derkach, S.R., Voron’ko, N.G., Kuchina, Y.A., & Kolotova, D.S. (2020). Modified fish gelatin as an alternative to mammalian gelatin in modern food technologies. Polymers, 12(12), 3051. https://doi.org/10.3390/polym12123051
Dewi, N.Y.S., & Agustina, A. (2021). Halalan toyyiban: Theory and implementation of food products consumers. Indonesian Interdisciplinary Journal of Sharia Economics (IIJSE), 4(1), 179–189. https://doi.org/10.31538/iijse.v4i1.1425
Dokl, M., Copot, A., Krajnc, D., Fan, Y.V., Vujanović, A., Aviso, K.B., Tan, R.R., Kravanja, Z., & Čuček, L. (2024). Global projections of plastic use, end-of-life fate and potential changes in consumption, reduction, recycling and replacement with bioplastics to 2050. Sustainable Production and Consumption, 51, 498–518. https://doi.org/10.1016/j.spc.2024.09.025
Endang, S., Jumiono, A., & Akil, S. (2020). Identifikasi titik kritis kehalalan gelatin. Jurnal Ilmiah Pangan Halal, 2(1), 17–22 https://ojs.unida.info/index.php/JIPH/article/view/4421
Fauzan, H.R., Ningrum, A., & Supriyadi. (2023). Evaluation of a fish gelatin-based edible film incorporated with Ficus carica L. leaf extract as active packaging. Gels, 9(11), 918. https://doi.org/10.3390/gels9110918
Fazial, F.F., Rasidi, N.M., & Ahmad, A.A.A. (2024). Comparative analysis of red skin Tilapia and bovine gelatins as halal alternatives in food industry. Halalsphere, 4(2). https://doi.org/10.31436/hs.v4i2.103
Gerungan, D., Sompie, M., Soputan, J.M., & Mirah, A.Dp. (2019). Pengaruh perbedaan suhu ekstraksi terhadap kekuatan gel, viskositas, rendemen dan pH gelatin kulit babi. ZOOTEC, 39(1), 93–100. https://doi.org/10.35792/zot.39.1.2019.23761
Geyer, R., Jambeck, J.R., & Law, K.L. (2017). Production, use, and fate of all plastics ever made. Science Advances, 3(7), e1700782. https://doi.org/10.1126/sciadv.1700782
Ghasemlou, M., Barrow, C.J., & Adhikari, B. (2024). The future of bioplastics in food packaging: An industrial perspective. Food Packaging and Shelf Life, 43, 101279. https://doi.org/10.1016/j.fpsl.2024.101279
Habibi, N.A., Fathia, S., & Utami, C.T. (2019). Perubahan karakteristik bahan pangan pada keripik buah dengan metode freeze drying (review). Jurnal Sains Terapan, 5(2), 67–76. https://doi.org/10.32487/jst.v5i2.634
Han, Q-Y., Koyama, T., Watabe, S., Nagashima, Y., & Ishizaki, S. (2023). Isolation and characterization of collagen and collagen peptides with hyaluronidase inhibition activity derived from the skin of marlin (Istiophoridae). Molecules, 28(2), 889. https://doi.org/10.3390/molecules28020889
Hanif, A., & Afifah, I.Q. (2024). Characteristics of halal gelatin from spanish mackerel (Scomberomorus commersonii) bone gelatin isolated with bromelain enzyme pretreatment. Journal of Halal Product and Research, 7(2), 147–157. https://doi.org/10.20473/jhpr.vol.7-issue.2.147-157
Hatsa, T.M., Jillo, D.G., & Srinivasan, B. (2024). Utilization of fish skin gelatin for nutritional value enhancement of avocado-based low-fat ice cream. Food Science & Nutrition, 12(12), 10494–10506. https://doi.org/10.1002/fsn3.4566
Istiasih, H. (2022). Ethics of halal and thayyib food consumption behavior: The era of post pandemic COVID-19. International Journal of Research and Review, 9(11), 437–450. https://doi.org/10.52403/ijrr.20221160
Joy, J.M., Padmaprakashan, A., Pradeep, A., Paul, P.T., Mannuthy, R.J., & Mathew, S. (2024). A review on fish skin-derived gelatin: Elucidating the gelatin peptides—preparation, bioactivity, mechanistic insights, and strategies for stability improvement. Foods, 13(17), 2793. https://doi.org/10.3390/foods13172793
Kanwate, B.W., Ballari, R.V., & Kudre, T.G. (2019). Influence of spray-drying, freeze-drying and vacuum-drying on physicochemical and functional properties of gelatin from Labeo rohita swim bladder. International Journal of Biological Macromolecules, 121, 135–141. https://doi.org/10.1016/j.ijbiomac.2018.10.015
Khedri, S., Sadeghi, E., Rouhi, M., Delshadian, Z., Mortazavian, A.M., Guimarães, J.d.T., Fallah, M., & Mohammadi, R. (2021). Bioactive edible films: Development and characterization of gelatin edible films incorporated with casein phosphopeptides. LWT, 138, 110649. https://doi.org/10.1016/j.lwt.2020.110649
Lambert, S., & Wagner, M. (2017). Environmental performance of bio-based and biodegradable plastics: The road ahead. Chemical Society Reviews, 46(22), 6855–6871. https://doi.org/10.1039/C7CS00149E
Li, X., Li, F., Zhang, X., Tang, W., Huang, M., Huang, Q., & Tu, Z. (2024). Interaction mechanisms of edible film ingredients and their effects on food quality. Current Research in Food Science, 8, 100696. https://doi.org/10.1016/j.crfs.2024.100696
Liu, Y., Ma, Y., Liu, Y., Zhang, J., Hossen, M.A., Sameen, D.E., Dai, J., Li, S., & Qin, W. (2022). Fabrication and characterization of pH-responsive intelligent films based on carboxymethyl cellulose and gelatin/curcumin/chitosan hybrid microcapsules for pork quality monitoring. Food Hydrocolloids, 124, 107224. https://doi.org/10.1016/j.foodhyd.2021.107224
Macena, M.W., Carvalho, R., Cruz-Lopes, L.P., & Guiné, R.P.F. (2021). Plastic food packaging: Perceptions and attitudes of Portuguese consumers about environmental impact and recycling. Sustainability, 13(17), 9953. https://doi.org/10.3390/su13179953
Mad-Ali, S., Benjakul, S., Prodpran, T., & Maqsood, S. (2017). Characteristics and gel properties of gelatin from goat skin as affected by spray drying. Drying Technology, 35(2), 218–226. https://doi.org/10.1080/07373937.2016.1169543
Masirah., Prihanto, A.A., Firdaus, M., & Setijawati, D. (2025). Biopolymer films from milkfish bone gelatin: A study of physicochemical and mechanical properties. Engineering, Technology & Applied Science Research, 15(4), 25021–25026. https://doi.org/10.48084/etasr.11517
Mikhailov, O.V. (2023). Gelatin as it is: History and modernity. International Journal of Molecular Sciences, 24(4), 3583. https://doi.org/10.3390/ijms24043583
Najahi, H., Banni, M., Nakad, M., Abboud, R., Assaf, J.C., Operato, L., Belhassen, M., Gomes, L., & Hamd, W. (2025). Plastic pollution in food packaging systems: Impact on human health, socioeconomic considerations and regulatory framework. Journal of Hazardous Materials Advances, 18, 100667. https://doi.org/10.1016/j.hazadv.2025.100667
Nasution, A.Y., & Wahyuni, I.S. (2023). Antioxidant activity of edible film made from catfish (Pangasius hypophthalmus) gelatin supplemented with astaxanthin using DPPH method. JPK: Jurnal Proteksi Kesehatan, 12(2).
Neira, L.M., Martucci, J.F., Stejskal, N., & Ruseckaite, R.A. (2019). Time-dependent evolution of properties of fish gelatin edible films enriched with carvacrol during storage. Food Hydrocolloids, 94, 304–310. https://doi.org/10.1016/j.foodhyd.2019.03.020
Nguyen, T.T.T., Sone, I., & Sharmin, N. (2026). Improving mechanical and barrier properties of cold-water fish gelatin films through sodium alginate and gellan reinforcement for food packaging applications. Journal of Materials Science: Materials in Engineering, 21, 42. https://doi.org/10.1186/s40712-026-00428-7
Nilsuwan, K., Benjakul, S., & Prodpran, T. (2018). Physical/thermal properties and heat seal ability of bilayer films based on fish gelatin and poly(lactic acid). Food Hydrocolloids, 77, 248–256. https://doi.org/10.1016/j.foodhyd.2017.10.001
Nitsuwat, S., Zhang, P., Ng, K., & Fang, Z. (2021). Fish gelatin as an alternative to mammalian gelatin for food industry: A meta-analysis. LWT, 141, 110899. https://doi.org/10.1016/j.lwt.2021.110899
Nurdiani, R., Ma’rifah, R.D.A., Busyro, I.K., Jaziri, A.A., Prihanto, A.A., Firdaus, M., Talib, R.A., & Huda, N. (2022). Physical and functional properties of fish gelatin-based film incorporated with mangrove extracts. PeerJ, 10, e13062. https://doi.org/10.7717/peerj.13062
Nurdiani, R., Yufidasari, H.S., & Sherani, J.S. (2019). Karakteristik edible film dari gelatin kulit ikan kakap merah (Lutjanus argentimaculatus) dengan penambahan pektin. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(1), 174–186.
Nurilmala, M., Suryamarevita, H., Hizbullah, H.H., Jacoeb, A.M., & Ochiai, Y. (2022). Fish skin as a biomaterial for halal collagen and gelatin. Saudi Journal of Biological Sciences, 29(2), 1100–1110. https://doi.org/10.1016/j.sjbs.2021.09.056
Nurjanah, H., Umam, H.I., & Pambudi, T. (2023). Edible film for food packaging. Al Ulum: Jurnal Sains dan Teknologi, 9(3). https://doi.org/10.31602/jst.v9i3.12639
Otero-Tuárez, V., Fernández-Pan, I., & Maté, J.I. (2020). Effect of the presence of ethyl lauroyl arginate on the technological properties of edible fish gelatin films. International Journal of Food Science & Technology, 55(5), 2113–2121. https://doi.org/10.1111/ijfs.14454
Pemerintah Republik Indonesia. (2012). Undang-Undang Republik Indonesia Nomor 18 Tahun 2012 tentang Pangan. Sekretariat Negara Republik Indonesia.
Prasetyo, B.E., Mariadi, Permata, Y.M., Laila, L., Victoria, V., Rafiqah, L., & Rahani, D.N. (2025). Karakterisasi gelatin sisik ikan nila hitam (Oreochromis niloticus) dengan kombinasi metode asam dan ultrasonik sebagai bahan pangan. Jurnal Sains dan Teknologi Pangan, 10(2). https://doi.org/10.63071/jj996z84
Radipta Lailatussifa, R., Jibril, A., Hidayah, N., Ayu Afifah, R., Putu Sri Dia Utari, S., Crista Anastasia Panjaitan, F., & Kristiana, I. (2024). Analysis of tensile strength and percent elongation of edible composite film from milkfish bone gelatin and red algae carrageenan. Dinasti International Journal of Education Management and Social Science, 6(2), 1241–1250. https://doi.org/10.38035/dijemss.v6i2.3628
Raj, J.S.A., Kasi, M., Karuppiah, P., & Hirad, A.H. (2024). Green packaging solutions for extending the shelf life of fish fillet: Development and evaluation of cinnamon essential oil-infused cassava starch and fish gelatin edible films. ACS Omega, 9(46). https://doi.org/10.1021/acsomega.4c05249
Rao, Z., Shi, H., Wang, J., & Xia, G. (2025). Physicochemical and functional properties of skipjack tuna (Katsuwonus pelamis) bone gelatin extracted at different temperatures. Foods, 14(13), 2256. https://doi.org/10.3390/foods14132256
Rather, J.A., Akhter, N., Ashraf, Q.S., Mir, S.A., Makroo, H.A., Majid, D., Barba, F.J., Khaneghah, A.M., & Dar, B.N. (2022). A comprehensive review on gelatin: Understanding impact of the sources, extraction methods, and modifications on potential packaging applications. Food Packaging and Shelf Life, 34, 100945. https://doi.org/10.1016/j.fpsl.2022.100945
Ratna, R., Indriani, S.S., & Syah, H. (2024). Pengaruh konsentrasi gliserol terhadap karakteristik edible film gelatin. Jurnal Ilmiah Mahasiswa Pertanian, 9(3), 237–251.
Ratna, S.A., Aprilia, S., Arahman, N., Bilad, M.R., Suhaimi, H., Munawar, A.A., & Nasution, I.S. (2022). Bio-nanocomposite based on edible gelatin film as active packaging from Clarias gariepinus fish skin with the addition of cellulose nanocrystalline and nanopropolis. Polymers, 14(18), 3738. https://doi.org/10.3390/polym14183738
Reza, M., & Annissa, D. (2023). Fish-based gelatin: exploring a sustainable and halal alternative. Journal of Halal Science and Research, 4(2), 55–67. https://doi.org/10.12928/jhsr.v4i2.8596
Sahib, M., & Ifna, N. (2024). Urgensi penerapan prinsip halal dan thayyib dalam kegiatan konsumsi. POINT: Jurnal Ekonomi dan Manajemen, 6(1), 53–64.
Said, N.S., & Sarbon, N.M. (2022). Physical and mechanical characteristics of gelatin-based films as a potential food packaging material: A review. Membranes, 12(5), 442. https://doi.org/10.3390/membranes12050442
Salimah, T., Ma’ruf, W.F., & Romadhon. (2016). Pengaruh transglutaminase terhadap mutu edible film gelatin kulit ikan kakap putih (Lates calcarifer). Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 5(1), 49–55.
Santoso, R.A., & Atma, Y. (2020). Physical properties of edible films from Pangasius catfish bone gelatin–breadfruit starch with different formulations. Indonesian Food Science and Technology Journal, 3(2), 42–47. https://doi.org/10.22437/ifstj.v3i2.9498
Scutariu, R.E., Bătrînescu, G., Nechifor, G., Tenea, A.G., Simion, M., Pîrvu, F., Ionescu, I.A., Constantin, L.A., & Dolete, G. (2019). Concentration and purification of collagen proteins by ultrafiltration. Revista de Chimie, 70(12), 4601–4606. https://doi.org/10.37358/RC.19.12.7800
Sezer, B., Capanoglu, E., & Karaca, A.C. (2026). Enhancing gelatin-based films and coatings for food packaging: The role of novel technologies in extending shelf life. Food Research International, 233(1), 118991. https://doi.org/10.1016/j.foodres.2026.118991
Sharif, R. (2019). Gelatin; switch back to halal: A mini-review. PSM Biological Research, 4(2), 63–73. https://psmjournals.org/index.php/biolres/article/view/293
Shenoy, M., Abdul, N.S., Qamar, Z., Al Bahri, B.M.A., Al Ghalayini, K.Z.K., & Kakti, A. (2022). Collagen structure, synthesis, and its applications: A systematic review. Cureus, 14(5), e24856. https://doi.org/10.7759/cureus.24856
Silva, S.P.M., Teixeira, J.A., & Silva, C.C.G. (2023). Recent advances in the use of edible films and coatings with probiotic and bacteriocin-producing lactic acid bacteria. Food Bioscience, 56, 103196. https://doi.org/10.1016/j.fbio.2023.103196
Suliasih, N., & Respatyana, N. (2020). Variasi waktu ekstraksi dan jenis asam pada proses produksi gelatin tulang ikan nila (Oreochromis niloticus). Pasundan Food Technology Journal, 7(2), 65–69. https://doi.org/10.23969/pftj.v7i2.2982
Suryati, S., ZA, N., Meriatna, M., & Suryani, S. (2015). Pembuatan dan karakterisasi gelatin dari ceker ayam dengan proses hidrolisis. Jurnal Teknologi Kimia Unimal, 4(2), 66–79. https://doi.org/10.29103/jtku.v4i2.74
Susanti, E., Maharani, S., & Ramadanti, S.G. (2023). Optimization of NaOH pretreatment time on collagen production from milkfish scales. In D. T. Kurniawan & A. Basid (Eds.), Proceedings of the 4th International Conference on Halal Development (ICHaD 2023) (Advances in Social Science, Education and Humanities Research, Vol. 838). Atlantis Press. https://doi.org/10.2991/978-2-38476-261-3_15
Syakdani, A., Purnamasari, I., & Necessary, E. (2019). Prototipe alat evaporator vakum (efektivitas temperatur dan waktu evaporasi terhadap tekanan vakum dan laju evaporasi pada pembuatan sirup buah mengkudu (Morinda citrifolia L.)). Jurnal Kinetika, 10(2), 29–35.
Syandri, H., Aryani, N., & Azrita, A. (2025). Biometric indicators, gelatin yield, and functional properties of fish scale waste from three species with different trophic levels. International Journal of Food Science, 2025, 6628788. https://doi.org/10.1155/ijfo/6628788
Triyasari, S.R., Anti, L.B., & Asfan, D.F. (2025). Persepsi industri jamu Madura dalam memberikan jaminan halal pada konsumen di Kabupaten Bangkalan. Jurnal Agroindustri Halal, 11(1), 50–61. https://doi.org/10.30997/jah.v11i1.12717
Usda, B.O., Yohana, E., & Tauviqirrahman, M. (2023). Analisis perpindahan panas dan massa partikel pada pengeringan semprot bertemperatur rendah dengan menggunakan kombinasi sudut semprot. Jurnal Teknik Mesin, 11(3), 59–68. https://ejournal3.undip.ac.id/index.php/jtm/article/view/40111
Voroshilin, R.A., Kurbanova, M.G., Ostapova, E.V., Makhambetov, E.M., Petrov, A.N., & Khelef, M.E.A. (2022). Effect of gelatin drying methods on its amphiphilicity. Foods and Raw Materials, 10(2), 252–261.
Wijayani, K. D., Darmanto, Y., & Susanto, E. (2021). Karakteristik edible film dari gelatin kulit ikan yang berbeda. Jurnal Ilmu dan Teknologi Perikanan, 3(1), 59–64. https://doi.org/10.14710/jitpi.2021.11412
Windayani, N., Irwansyah, F.S., & Effendi, M. N. (2020). The synthesis of edible film from tilapia fish (Oreochromis niloticus) bones for ecofriendly material of halal packaging applications. Indonesian Journal of Halal Research, 2(2), 50–54. https://doi.org/10.15575/ijhar.v2i2.9230
Yang, S.B., Lee, Y.K., & Kwon, D.-J. (2025). Origin-dependent molecular ordering in gelatin and its impact on electrospun nanofiber. Polymers, 17(16), 2219. https://doi.org/10.3390/polym17162219
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
