Halida Rahmi Luthfianti, William Xaveriano Waresindo, Marathur Rodhiyah, Dhewa Edikresnha, Fatimah Arofiati Noor, Elfahmi Elfahmi, Khairurrijal Khairurrijal
Three-dimensional polymer networks with water absorption, insolubility, elasticity, and biocompatibility—hydrogels—showcase applied in hydrogel synthesis, the freezing-thawing is a hydrogel synthesis method able to generate stable structures and non toxicity materials. Starch is a biopolymer non toxic that addresses environmental contamination compared to synthetic polymers. This study is a starch-based hydrogel with gelatin variations (SGE), each designated SGE1, SGE2, SGE3, SGE4, and SGE5. The cross-linking and porous structure of was suggested by morphological investigations. The hydroxyl group cross-linking was disrupted by gelatin, resulting in a reduction of the solid phase and an uneven enlargement of pore size. The extent of swelling escalated with gelatin content, although the weight loss exhibited an inverse relationship. SGE1 had the maximum swelling degree, minimum weight loss, and favorable mechanical properties, indicating superior degradability. Overall, the physical characteristics of SGE hydrogels demonstrate the promise matrix for functional food, as evidenced by their increased swelling degree, elastic modulus, and degradability. In order to establish gelatin hydrogels as a viable matrix, it is essential to modify the technique. © 2025 Institute of Physics Publishing. All rights reserved.
Department of Physics, Faculty of Mathematics and Natural Sciences, Institut Teknologi Bandung, Jalan Ganesa 10, Bandung, 40132, Indonesia; University Center of Excellence for Nutraceuticals, Bioscience and Biotechnology Research Center, Institut Teknologi Bandung, Jalan Ganesa 10, Bandung, 40132, Indonesia; Department of Pharmaceutics, School of Pharmacy, Institut Teknologi Bandung, Jalan Ganesa 10, Bandung, 40132, Indonesia; Department of Physics, Faculty of Science, Institut Teknologi Sumatera, Jalan Terusan Ryacudu, Lampung Selatan, 35365, Indonesia
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