This study aims to evaluate potential of gelatin-chitosan (Gel-Cs) and gelatincarboxymethyl cellulose (Gel-CMC) films to preserve perishable food products. Three main studies, namely synthesis, characterisation and preservation have been conducted. Biopolymer films were prepared by using solvent casting method with three volume per volume (Gelatin:Additive) ratios, namely 75:25, 50:50 and 25:75. In this study, chitosan\ and CMC were used as additives in gelatin-based film forming solutions. The characterisation study was carried out by using Fourier Transform Infrared (FTIR) Spectrometer, Ultraviolet-Visible (UV-Vis) Spectrophotometer, Universal Testing Machine, Thermogravimetric Analyser (TGA) and Scanning Electron Microscope (SEM). The antimicrobial tests were conducted by using two common food pathogens, namely Staphylococcus aureus (Gram positive) and Escherichia coli (Gram negative). The preservation study was performed for 12 days in order to evaluate effectiveness of gelatin-add.....

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