| Summary: | 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
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