Heat Sealing Properties Of Fish Gelatin Film

Abstract

All fish gelatins have been observed to exhibit good film forming properties, yielding transparent, nearly colourless, water soluble, and highly extensible films. The objectives of this research are to analyze heat sealing property of gelatin film at different temperature and time. The film prepared from fish gelatin and use glycerol as plasticizer. Protein of gelatin determined in the beginning for preparation of gelatin film. In preliminary experiment used five level of glycerol (15% glycerol, 20% glycerol, 25% glycerol, 30% glycerol, and 35% glycerol) to determine one level of glycerol which will use for futher study of sealing property. The result showed that 25% of glycerol determined will used for sealing study. Result determined based on properties of the film which is color, mechanical properties, and moisture content. In the next experiment, the film will be sealed in different combination temperature (100 0C, 110 0C, and 120 0C) and time (1 s, 2 s, and 3 s). Then it will be analyzed the color, transparency, opacity and seal strength. Result showed that there was no significant different in color, transparency and opacity when it sealed. But the film have transparent appearance and excellent barrier properties against UV light like before it sealed. Temperature and time have effect on seal strength of the film (p<0.05). The higher temperature or time cause the seal strength increase. But combination time and temperature didn’t affect significantly on seal strength (p>0.05). Highest seal strength was observed at temperature 110 0C and time 3 s for 25% glycerol concentration of the film.