The choice of porcine and fish gelatin for this study was driven by the distinct properties of each gelatin type, which offer complementary advantages when combined in a composite hydrogel system. The functional properties of gelatin can vary significantly depending on its source, influencing the behavior and stability of hydrogels in bio-fabrication applications. Porcine gelatin, derived from mammalian sources, has a high gel strength and gelation temperature compared to fish gelatin. This characteristic provides structural robustness, making porcine gelatin a valuable component for enhancing the mechanical integrity of composite hydrogels. However, porcine gelatin alone tends to gel rapidly at room temperature, which limits its usability in applications requiring prolonged fluidity, such as Digital Light Processing (DLP) printing. DLP relies on light-based crosslinking of a liquid or semi-fluid precursor to build complex 3D structures, and materials with rapid gelation can hinder this process.