POTENSI KULIT KAKI BROILER SEBAGAI BAHAN DASAR GELATIN DAN EDIBLE FILM

This research was conducted to study the potency of broiler feet skin as a source of gelatin and subsequently applied in the development of edible films and antibacterial edible film with the addition of clove oil (Syzygium aromaticum (L) Merr and Perry). Three stages of the experiment were carried out in sequence, namely the assessment of broiler feet skin gelatin characteristic with treatment differences in broiler age and temperature of extraction, and then examines the characterization of edible film based broiler feet skin gelatin with various types of plasticizer as well as assessment of antibacterial activity of edible films broiler feet skin gelatin incorporated clove oil. The results of the first stage showing that the gelatin feet skin from broiler aged 30 and 40 days were temperature extracted at 45, 50 and 55 o C have the same characteristics except for viscosity. The second stages results show that the edible films made from broiler feet skin gelatin with plasticizer glycerol, sorbitol and PEG have similar characteristics, except for water vapor transmission rate (WVTR). Significant differences was found however in the case of water vapor transmission rate, and the ability sorbitol as a plasticizer in edible film based broiler feet skin gelatin better than glycerol and PEG, both from the water vapour transmitan rate (WVTR) and morphological properties. The third stage results indicated that clove oil concentration of 1:1, 1:2 and 1:3 were able to inhibit Gram-positive bacteria (B.cereus and S.aureus) and Gram negative (E. coli and Shigella sp), increasing cloves oil concentration, lead to greater inhibi