Amino acid profile on shank skin of livestock and antibacterial potential study

Authors

  • IN. Sumerta Miwada Udayana University, Bukit-Jimbaran, Badung, Bali, Indonesia
  • IK. Sukada Udayana University, Bukit-Jimbaran, Badung, Bali, Indonesia
  • W. Sayang Yupardhi Udayana University, Bukit-Jimbaran, Badung, Bali, Indonesia
  • SA. Lindawati Udayana University, Bukit-Jimbaran, Badung, Bali, Indonesia

Keywords:

amino acid, gelatin, livestock, SEM, shank skin

Abstract

The objective of this study is to identify amino acids in the skin character shank of livestock i.e. broiler chicken, cattle and goat which has been hydrolyzed to gelatin. Besides that, also to observe morphology gelatin product with the approach of Scanning Electron Microscope (SEM) and identify potential gelatin-based on livestock against shank skin as the antibacterial ability on the type of Salmonella typhii, Escherichia coli and Staphylococcus aureus. The results showed that the gelatin of the broiler chicken, cattle and goat were dominated by a kind of essential amino acid histidine and arginine. While the type of non-essential amino acids was dominated by glutamic and serine. Morphology analysis of the surface of gelatin with SEM approach showed that the surface structure of the gelatin molecule extraction chicken shank skin was more smooth and flat. While at the shank of the extracted skin of cattle and goat were still many bundles detectable binding collagen protein extracted was not perfect.

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Published

2017-07-31

How to Cite

Miwada, I. S., Sukada, I., Yupardhi, W. S., & Lindawati, S. (2017). Amino acid profile on shank skin of livestock and antibacterial potential study. International Research Journal of Engineering, IT & Scientific Research, 3(4), 110–116. Retrieved from https://sloap.org/journals/index.php/irjeis/article/view/556

Issue

Vol. 3 No. 4: July 2017

Section

Research Articles
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