BKG

Tinangon, RitaMeilani (2014) Pengaruh penambahan cengkeh (Syzygium aromaticum) sebagai pengawet alami terhadap kualitas burger. Doctor thesis, Universitas Brawijaya.

Indonesian Abstract

Tujuan penelitian ini adalah untuk menguji pengaruh penambahan cengkeh terhadap sifat fisiko-kimia, total protein, jumlah mikroba dan identifikasi mikroba pada burger. Penelitian pendahuluan adalah untuk menganalisis pH, kadar air, daya ikat air, susut masak burger. Penelitian selanjutnya dianalisis total protein, jumlah mikroba, dan identifikasi mikroba burger. Hasil penelitian menunjukkan bahwa pH. daya ikat air, susut masak berbeda nyata (P <0,05) pada sampel burger, sedangkan kadar air, total protein, total mikroba tidak berbeda nyata (P> 0,05) terhadap sampel burger. pH tertinggi diperoleh pada R0, yaitu 6.40 ± 0.00 dan terendah diperoleh pada R1, yaitu 6.15 ± 0.06. Sementara itu, daya ikat air tertinggi ditemukan pada R1, yaitu 30.31 ± 1.92, sedangkan terendah diperoleh pada R0, yaitu 23,58 ± 2.14. Selanjutnya, susut masak tertinggi diperoleh pada R0, yaitu 24.36 ± 0.70, sedangkan yang terendah diperoleh pada R3, yaitu 19.93 ± 0.85. Total protein tertinggi penyimpanan 10 hari diperoleh pada R2 yaitu sebesar 16.78 ± 12.03, sedangkan terendah pada R0, yaitu sebesar 16.01 ± 0.01, kemudian total protein tertinggi pada penyimpanan 20 hari diperoleh pada R2, yaitu sebesaar 19,77 ± 0.78, dan terendah pada R1, yaitu sebesar 15.95 ± 0.57, sedangkan total protein tertinggi pada 30 hari penyimpanan diperoleh pada R1, yaitu sebesar 16.09 ± 0.11, dan terendah pada R3, yaitu sebesar 15.44 ± 0.01, total mikroba tertinggi diperoleh pada 20 hari penyimpanan yaitu sebesar 3,0 x 103 cfu/g, sedangkan yang terendah pada 10 hari penyimpanan yaitu sebesar 1,0 x 103 cfu/g. Penelitian juga menemukan bentuk bola gram negatif bakteri, dan selanjutnya diidentifikasi sebagai kokus bakteri, yaitu E.coli. Hasil optimasi menunjukkan bahwa seiring dengan meningkatnya penambahan cengkeh sebesar 0,06%, 0,48%, 0,18% pada burger, pH, kadar air, dan kerugian memasak yang tertinggi, sedangkan penambahan cengkeh memungkinkan optimasi protein dalam burger , 0,38%, 0,59%, 0,19%, masing-masing. Selanjutnya hasil analisis senyawa pada cengkeh dijumpai senyawa eugenol. Hasil deteksi dengan GC-MS diidentifikasi kandungan terbesar dari senyawa eugenol yaitu 89,61%, yang berguna sebagai antimikroba. ix Kesimpulan dari hasil penelitian adalah bahwa sifat fisik dan kimia serta mutu mikroba sampel burger berdasarkan hasil analisis pH, daya mengikat air, susut masak burger, total protein, total mikroba menunjukkan adanya keragaman yang disebabkan dengan penambahan cengkeh. Identifikasi senyawa antimikroba dengan GC-MS berdasarkan bobot molekul menunjukkan senyawa eugenol yang terbesar terdiri dari phenol. Interaksi antara level cengkeh dan lama simpan memberikan pengaruh terhadap burger, sehingga burger dengan penambahan cengkeh dapat bertahan selama 30 hari. Berdasarkan hasil penelitian di atas dapat disarankan perlu penelitian lanjut penambahan level cengkeh yang lebih tinggi untuk melihat daya awet serta melihat peran senyawa antimikroba cengkeh.

English Abstract

The purpose of this study was to examine the effect of the addition of cloves on the physico-chemical properties, total proteins, microbes and microbial identification number on the burger. The preliminary study is to analyze pH, water content, water holding capacity, shrinkage cook burgers. The study analyzed the total protein, total microbial, and microbial identification burger The results showed that the pH. water holding capacity, cooking losses were significantly different (P <0.05) in samples of burgers, while the moisture content, total protein, total microbial not significantly different (P> 0.05) to sample the burgers. The highest pH was obtained at R0, ie 6:40 ± 0:00 and the lowest was obtained in R1, which is 6:15 ± 0:06. Meanwhile, the highest water holding capacity was found in R1, which is 30.31 ± 1.92, while the lowest was obtained in R0, which is 23.58 ± 2.14. Furthermore, the highest cooking shrinkage obtained at R0, which is 24.36 ± 0.70, whereas the lowest was obtained in R3, which is 19.93 ± 0.85. The highest total protein obtained 10 days storage in R2 is equal to 16.78 ± 12:03, while the lowest in the R0, amounting to 16:01 ± 0:01, then the highest total protein at 20 days of storage obtained in R2, ie sebesaar 19.77 ± 0.78, and the lowest in R1 , which amounted to 15.95 ± 0:57, while the highest total protein at 30 days of storage obtained in R1, amounting to 16:09 ± 0:11, and the lowest in R3, that is equal to 15:44 ± 0:01, the highest total microbial obtained at 20 days of storage that is equal to 3.0 x 103 cfu / g, whereas the lowest in the 10 days of storage that is equal to 1.0 x 103 cfu / g. The study also found the spherical shape of gram-negative bacteria, and subsequently identified as cocci bacteria, namely E. coli. Optimization results show that with the increase of 0.06% addition of cloves, 0.48%, 0.18% on a burger, pH, water content, and the highest cooking loss, while the addition of cloves allows optimization of protein in the burger, 0.38 %, 0.59%, 0.19%, respectively. The results of the analysis of compounds in the compound eugenol clove encountered. The result of detection by GC-MS identified the largest content of the compound eugenol is 89.61%, which is useful as antimicrobial. Conclusions from the study is that the physical and chemical properties and microbial quality burger samples based on the analysis of pH, water binding power, shrinkage cook burgers, total protein, total microbial showed diversity caused by the addition of cloves. Identification of antimicrobial compounds by GC-MS based on the molecular weight of the compound eugenol showed the largest consisting of phenol. The interaction between the level of cloves and long shelf give effect to the burger, so the burger with the addition of cloves can survive for 30 days. Based on the above results may need to study further suggested the addition of a higher level of cloves to see the lasting power and considers the role of antimicrobial compounds cloves.

Other Language Abstract

UNSPECIFIED

Item Type: Thesis (Doctor)
Identification Number: DIS/641.4/TIN/p/2014/061501327
Subjects: 600 Technology (Applied sciences) > 641 Food and drink > 641.4 Food preservation and storage
Divisions: S2 / S3 > Doktor Ilmu Ternak, Fakultas Peternakan
Depositing User: Endang Susworini
URI: http://repository.ub.ac.id/id/eprint/160573
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