Stabilitas Daging Ayam dengan Pelapisan Edible Coating Berbahan Kasein-Kitosan Selama Penyimpanan
DOI:
https://doi.org/10.25047/jii.v20i3.2274Keywords:
pelapis yang dapat dimakan, kasein kitosan, stabilitas, penyimpananAbstract
Tujuan dari penelitian ini adalah untuk mengetahui pengaruh stabilitas penggunaan kasein edible coating dan kitosan pada daging ayam dengan lama penyimpanan yang berbeda ditinjau dari bilangan peroksida, bilangan iod, aktivitas antioksidan, jumlah bakteri, S. aureus, E. coli, dan Salmonella sp. Perlakuan daging ayam dilapisi edible coating suhu ± 8 oC dengan perbedaan umur simpan selama 1 hari, 4 hari, 10 hari, 12 hari, 14 hari dan 21 hari. Data penelitian akan dianalisis menggunakan Analisis Varians dan dilanjutkan dengan Uji Jarak Berganda Duncan (UJBD) jika terdapat perbedaan yang signifikan. Hasil penelitian menunjukkan bahwa daging ayam yang dilapisi dengan kasein kitosan edible coating dengan perlakuan lama penyimpanan memberikan pengaruh yang sangat nyata (P<0,01) terhadap nilai bilangan iod, bilangan peroksida, dan aktivitas antioksidan, ALT dan S. aureus. Edible coating kasein dan kitosan dapat memberikan stabilitas dalam masa simpan tertentu pada suhu 8 oC.
Downloads
References
Abdellah, A.M., Khogali El Nour Ahmed Ishag., H.M. Omer. (2012). Assessing The Sudanese Standards and Guidelines of Edible Oils: A Case Study of Sunflower Oil, AmericanEurasian J. Agric. and Environ. Sci. 12 (5): 682-688.
Andayani, R., Lisawati, Y., dan Maimunah. (2008). Penentuan Aktivitas Antioksidan, Kadar Fenolat Total dan Likopen Pada Buah Tomat (Solanum Lycopersicum L). Jurnal Sains dan Teknologi Farmasi, Vol. 13, No. 1, Fakultas Farmasi, Universitas Andalas, Padang.
Apriliyani, M.W., P.P Rahayu, R.D Andriani, A Manab, ME Sawitri, DT Utama. (2020). Characteristics of Casein–Chitosan Edible Coating and Its Preservative Effect in Meat during Accelerated Storage. IOP Conference Series: Earth and Environmental Science 478 (1), 012060.
Apriyantono, A., Fardiaz, D., Puspitasari, N. L., Sedadarnawati dan Budiyanto, S. (1989). Petunjuk Laboratorium Analisa Pangan. Pusat Antar Universitas Pangan dan Gizi. Instutut Pertanian Bogor. Bogor.
Badan Standardisasi Nasional. (2013). Standar Nasional Indonesia Minyak Goreng. SNI 37741:2013 ICS 67.200.10.
Bourtoom, T. (2008). Edible Films and Coating: Characteristic and Properties. International Food Research Journal. 15(3):237–248.
Duan, J., Jiang, Y., Cherian, G., and Zhao, Y. (2010). Effect of combined chitosan-krill oil coating and modified atmosphere packaging on the storability of cold-stored lingcod (Ophiodon elongates) fillets. Food Chemistry, 122 (2010): 1035–1042.
Fjell C D, Hiss J A, Hancock R E and Schneider G. (2012). Designing antimicrobial peptides: form follows function Nat. Rev. Drug Discov. 11 (1): 37-51.
García, M., Yanisleidi, S. and Alicia, C. (2014). Food Science and Nutrition REGULAR ARTICLE Development of a mayonnaise with chitosan as natural antioxidant. Emir. J. Food Agric. 26 (10): 835-843 doi: 10.9755/ejfa.v26i10.17867 http://www.ejfa.info/ 835
Gheisari, H.R. (2011). Correlation Between Acid, TBA, Peroxide and Iodine Values, Catalase and Glutathione Peroxide Activities of Chicken, Cattle and Camel Meat DuringRefrigerated Storage. Veterinary World, 4(4): 153-157.
Günlü, A. and Koyun, E. (2013). Effects of Vacuum Packaging and Wrapping with Chitosan-Based Edible Film on the Extension of the Shelf Life of Sea Bass (Dicentrarchus labrax) Fillets in Cold Storage (4 °C). Food Bioprocess Technol, 6:1713–1719. DOI 10.1007/s11947-012-0833-6
Gunawan., Triatmo, M., dan Rahayu, A. (2003). Analisis Pangan: Penentuan Angka Peroksida dan Asam Lemak Bebas Pada Minyak Kedelai dengan Variasi Menggoreng. JSKA VI (3).
Hajrawati dkk. (2016). Kualitas Fisik, Mikrobiologis Dan Organoleptik Daging Ayam Broiler Pada Pasar Tradisional Dibogor. Jurnal Ilmu Produksi Dan Teknologi Hasil Peternakan 4(3):-.
Julianto, G.E., Ustadi, dan Husni, A. (2011). Karakterisasi Edible Film dari Gelatin Kulit Nila Merah dengan Penambahan Plasticizer Sorbitol dan Asam Palmitat. Jurnal Perikanan (Journal of Fisheries Sciences). 13(1): 27-34.
Ketaren, S. (2005). Minyak dan Lemak Pangan. Penerbit Universitas Indonesia: Jakarta.
Khare, A.K., R. J. J. Abraham, V. A. Rao, R. N. Babu, and W. Ruban. (2016). Effect of Chitosan Coating Enriched with Cinnamon Oil (Cinnamomun zeylanicum) on Storage Stability of Refrigerated Chicken Meat Nuggets. Journal of Animal Research 6 (2): 181-194.
López-Caballero, M. E., Gómez-Guillén, M. C., Pérez-Mateos, M., & Montero, P. (2005). A chitosan–gelatin blend as a coating for fish patties. Food Hydrocolloids, 19, 303–311.
Lopez ´-Exposito ´, I., Ana Q, Lourdes A., and Isidra R. (2007). Casein hydrolysates as a source of antimicrobial, antioxidant and antihypertensive peptides. Lait 87: 241–249. http://dx.doi.org/10.1051/lait:2007019
Maruddin, F., Ako, A., Hajrawati, dan Taufik, M. 2016. Pengaruh Kombinasi Whey dan Kasein Sebagai Bahan Dasar Pembuatan Edible Film terhadap Karakteristik Edible Film. Seminar Nasional Peternakan.
Mohan, C. O., Ravishankar, C. N., Lalitha, K. V., & Srinivasa Gopal, T. K. (2012). Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage. Food Hydrocolloids, 26, 167–174
Moreira, M., Pereda, M., Marcovich, N., Roura, S. (2011). Antimicrobial Effectiveness of Bioactive Packaging Materials from Edible Chitosan and Casein Polymers. J. Food Sci 76: 54-63.
Nouri, A., Yaraki, M. T., Ghorbanpour, M., Agarwal, S., & Gupta, V. K. (2017). Enhanced antibacterial effect of chitosan film using Montmorillonite/CuO nanocomposite. International Journal of Biological Macromolecules, 109: 1219–1231. https://doi.org/ 10.1016/j.ijbiomac.2017.11.119.
Nowzari, F., B. Shabanpour, and S. M. Ojagh, (2013). Comparison of chitosan-gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout. Food Chemistry 141 (3): 1667–1672.
Rajaram, D., and Rasool, A.N. (2010). Antioxidant properties of protein hydrolysates obtained from marine fishes Lepturacanthus savala and Sphyraena barracuda International Journal of Biotechnology & Biochemistry, 6, (3): 435+. Gale Academic OneFile.
Rauf, Rusdin. (2015). Kimia Pangan. Andi: Yogyakarta.
Sartika, D., Susilawati, dan G. Arfani. 2016. Identifikasi Cemaran Salmonella sp. pada Ayam Potong dengan Metode Kuantifikasi di Tiga Pasar Tradisional dan Dua Pasar Modern di Kota Bandar Lampung. Jurnal Teknologi Industri & Hasil Pertanian 21 (2): 89-96.
Sathivel, S. (2005). Chitosan and protein coatings affect yield, moisture loss, and lipid oxidation of pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage. Journal of Food science, 70: 455–459.
Turkoglu, H., Z.G. Ceylan and K. S. Dayisoylu. (2003). The Microbiological and Chemical Quality of Orgu Cheese Produced in Turkey. Pakistan journal of Nutrition. 2 (2): 92-94.
Verlee, A., Mincke, S., & Stevens, C. V. (2017). Recent developments in antibacterial and antifungal chitosan and its derivatives. Carbohydrate Polymers, 164, 268–283. https:// doi.org/10.1016/j.carbpol.2017.02.001.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 Mulia Winirsya Apriliyani
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright Notice
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
