Amino Acid Profile on Shank Skin of Livestock and Antibacterial Potential Study

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 observer 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 colagen protein extracted was no perfect. Potential skingelatin of various livestock shank was conducted testing of potential anti-bacterial. The results showed that the gelatin gelatin of the broiler chicken, catlle and goat had no ability as phatogen antibacterial against Salmonella typhii, Escherichia coli and Staphylococcus aureus. The conclusion of the study that the dominant gelatin amino acids profile is detected the essential amino acid histidine and arginine as well as types of non-essential amino acid glutamic acid and serine type. Gelatin morphology analysis with SEM approach is going on a smooth surface on the broiler chicken. Gelatin test results on the ability of pathogenic bacteria inhibition showed negative results (not found inhibitory zone). Keywords : SEM, Gelatin, Amino Acid, Shank Skin of Livestock