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

  • IN. Sumerta Miwada
  • IK. Sukada
  • W. Sayang Yupardhi
  • SA. Lindawati


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...


Apriyantono, HA. 2003. Halal Paper: The Linkage between Syar'i, Technology, and Certification.

Brown, EM., King, G., and Chen, JM. 1997. Model of The Helical Portion of A Type I Collagen Microfibril. Jalca.92.1-7.

Djojowidagdo, S. 1988. Leather Buffalo Buffalo Leather, Properties, and Its Characteristics As Purwa Leather Puppet. Dissertation. Gadjah Mada University, Yogyakarta.

Miwada, IN. S. and I N. Simpen. 2014. Production and formulation of gelatin based edible coatings from cattle leg skin and its potential in maintaining the quality of meatballs. Competitive Grant Research Report. Udayana University

Miwada, IN.S and IN. Simpen. 2007. Optimization of Chicken Spread Potential (Shank) RPA Waste Result Through Modified Extraction Method to Produce Gelatin. Ranch Scientific Magazine 10(1): 5-8.

Miwada, IN.S., IN. Simpen, M. Hartawan, A.W. Puger and NL.P. Sriyani. 2015. Characteristics of Gelatin from the Foot of Livestock and Its Potential as an Edible Film. Ranch Scientific Magazine. 18(3) : 109-113

Miwada, INS. and Simpen, IN. 2013. Study of Acid Curing Acid Time and Combination Ratio of Chloroform-Ethanol for Ceker Skin Protein Extraction. Ranch Scientific Magazine 16(1):28-31.

Pearson, AM. and Dutson TR. 1992. Inedible Meat by Product Advances in Meat. Research.  Vol. 8. London and New York.

Sarkar, KT. 1995. Theory and Practice of Leather Manufacture. Publ. The Author 4. Second Avenue Mahatma Gandhi Road. Madras.

Schrieber, R. and H. Gareis. 2007. Gelatine Handbook Theory and Industrial Practice. WILEY-VCH Verlag Gmbh & Co. KGaA, Weinheim.

Soeparno. 1998. Meat Science and Technology. Gadjah Mada University Press. Yogyakarta.

Swatland, HJ. 1984. Structure and Development of Meat Animals. 56-63. Prentice Hall. Inc. Englewood Cliffs. New Jersey.

How to Cite
MIWADA, IN. Sumerta et al. Amino Acid Profile on Shank Skin of Livestock and Antibacterial Potential Study. International Research Journal of Engineering, IT & Scientific Research, [S.l.], v. 3, n. 4, p. 99-104, july 2017. ISSN 2454-2261. Available at: <>. Date accessed: 16 jan. 2018. doi:


SEM; Gelatin; Amino Acid; Shank Skin of Livestock;