Abstract
<title>Abstract</title> <p> Gelatin is known as a good film forming material but has weaknesses in its mechanical properties, thus requiring reinforcement such as microcrystalline cellulose (MCC). The study was conducted in several stages: gelatin extraction from bovine hide, MCC production from sugarcane bagasse, and formulation of edible film with gelatin to MCC ratios of 100:0; 95:5; 90:10; 85:15; 80:20 and 75:25 (%w/w). The results showed that the gelatin produced had a yield of 9.48% and a protein content of 89.36%, while the MCC had a yield of 32.96%, cellulose content of 96%, crystallinity index of 78.3%, and an average particle size of 0.3933 µm. The edible film was tested for tensile strength, elongation at break, water vapor permeability, resistance to water and oil at different temperatures, and was morphologically analyzed and characterized for functional groups using SEM and FT-IR, respectively. The best ratio was obtained with the 15% MCC addition, resulting in a tensile strength of 2.074 MPa, elongation at break of 73.33%, and water vapor permeability of 5.59×10 <sup>− 8</sup> g/s∙m². The edible film demonstrated faster dissolution at higher temperatures, but remained resistant to water and oil under normal conditions. The films exhibited functional groups corresponding to amide A (N-H), amide I (C = O), amide II (N-H), and amide III (N-H). The surface of the edible film was smoother and more homogeneous at a gelatin to MCC ratio of 85:15 (%w/w). In conclusion, the addition of MCC significantly improved mechanical properties and durability of the edible film at the formulation of 85:15 (%w/w). </p>