POTENSI KULIT KAKI BROILER SEBAGAI BAHAN DASAR GELATIN DAN EDIBLE FILM

Muhammad Taufik, S.Pt.,M.Si., Prof. Dr. Ir. Suharjono Triatmojo, M.S.

2011 | Disertasi | S3 Ilmu Peternakan

Penelitian ini dilakukan untuk mengkaji potensi kulit kaki broiler sebagai sumber gelatin dan selanjutnya diaplikasikan dalam pengembangan edible film dan edible film antibakteri dengan penambahan minyak cengkeh (Syzygium aromaticum (L) Merr & Perry). Tiga tahapan penelitian dilakukan secara berurutan, yaitu pengkajian karakteristik gelatin kulit kaki broiler dengan perlakuan perbedaan umur dan suhu ekstraksi, kemudian mengkaji karakterisasi edible film gelatin kulit kaki broiler dengan berbagai jenis plasticizer serta pengkajian aktivitas antibakteri edible film gelatin kulit kaki broiler dengan penambahan minyak cengkeh. Hasil penelitian tahap pertama menunjukkan bahwa gelatin kulit kaki broiler umur 30 dan 40 hari yang diekstraksi pada suhu 45, 50 dan 55 o C mempunyai karakteristik yang sama kecuali viskositas. Hasil tahap kedua menunjukkan bahwa edible film yang dibuat dari gelatin kulit kaki broiler dengan plasticizer gliserol, sorbitol dan PEG mempunyai karakteristik yang sama, kecuali laju transmisi uap air. Kemampuan sorbitol sebagai plasticizer dalam edible film gelatin kulit kaki broiler lebih baik dibanding gliserol dan PEG berdasarkan nilai rata-rata laju transmisi uap air dan sifat morfologisnya. Hasil tahap ketiga menunjukkan bahwa minyak cengkeh dengan konsentrasi 1:1, 1:2 dan 1:3 mampu menghambat bakteri Gram Positif (B.cereus dan S.aureus) dan Gram Negatif (E.coli dan Shigella sp), semakin meningkat konsentrasi minyak cengkeh, daya hambatnya semakin besar. Aplikasi minyak cengkeh dalam edible film menghasilkan film dengan ketebalan, persentase kemuluran dan laju uap air yang tinggi, sedangkan kekuatan tarik filmnya kecil. Aplikasi minyak cengkeh dalam edible film mampu menghambat pertumbuhan bakteri Gram Positif (B.cereus dan S.aureus) dan Gram Negatif (E.coli dan Shigella sp).

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 inhibit; application of clove oil in the edible film produced films with high thickness, percentage of elongation and a high rate of water vapor, while the tensile strength was lower. The application of clove oil in the edible film could inhibit bacterial growth of Gram- Positive (B.cereus and S.aureus) and Gram negative (E. coli and Shigella sp.)

Kata Kunci : Gelatin kulit kaki broiler, Edible film, Plasticizer, Edible film antibakteri, Minyak cengkeh