Ginting, Utami Yolanda Br (2017) Pengaruh Jenis Plasticizer Dan Konsentrasi Bawang Putih Sebagai Antioksidan Dan Antimikroba Pada Edible Coating Berbasis Gelatin Ceker Ayam. Sarjana thesis, Universitas Brawijaya.
Abstract
Sosis adalah olahan daging dibungkus dengan usus hewan atau bungkus buatan (plastik) dan mudah mengalami kerusakan akibat oksidasi dan mikroorganisme. Edible coating gelatin dinilai mampu meminimalisir kerusakan sosis. Gelatin yang digunakan umumnya diekstraksi dari kulit babi dan sapi (berselisih dengan halal dan kosher), kini dilakukan percobaan menggunakan ceker ayam yang kaya kolagen dan mudah diperoleh. Setelah perkembangan coating, permasalahan lain yaitu kerusakan kualitas produk meskipun telah diberikan coating akibat oksidasi, sanitasi, transportasi, cara penyimpanan, dan kerusakan mekanis yang memungkinkan pertumbuhan mikroorganisme. Solusinya adalah edible coating dengan antioksidan dan antimikroba alami. Bawang putih digunakan sebelumnya tanpa memperhitungkan kuantitas serta pengaruhnya terhadap karakteristik edible coating. Sehingga penelitian ini melakukan pembuatan edible coating dari gelatin ceker ayam dan bawang putih sebagai antioksidan dan antimikroba dengan formulasi tepat untuk menghasilkan edible coating dengan sifat fisik yang baik, mampu melindungi kualitas, menghambat pertumbuhan mikroba dan menghambat oksidasi, serta mengurangi kontak bahan dengan plastik. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok Faktorial (RAKF) dengan faktor jenis plasticizer ( Gliserol, Sorbitol, Sukrosa) dan Konsentrasi Bawang Putih (2,5%, 5%, 10%) dan 3 ulangan serta dilanjutkan dengan Beda Nyata Terkecil (BNT). Hasilnya diperoleh bahwa bawang putih konsentrasi 2,5 %, 5% dan 10% tidak berpengaruh nyata terhadap ketebalan, kuat tarik, kadar air dan elongasi film. Perbedaan plasticizer berpengaruh sangat nyata terhadap ketebalan dan kadar air serta berpengaruh nyata terhadap elongasi dan kuat tarik film. Interaksi perlakuan berpengaruh sangat nyata pada kadar air, antioksidan dan pH serta antimikroba, namun berpengaruh tidak nyata pada ketebalan, elongasi dan kuat tarik film. Kombinasi edible coating terbaik sesuai metode Zeleny adalah plasticizer sorbitol dan bawang putih konsentrasi 5% menghasilkan ketebalan 0,171 mm, kadar air 17,67%, elongasi 91,429%, kuat tarik 0,023 kgf/cm2, IC50 sebesar 1048,5 ppm, nilai TPC 85.348 cfu/ml dan menstabilkan pH 6,35 setelah tiga hari penyimpanan.
English Abstract
Sausage is processed meat and wrapped with animal intestine or artificial wrap (plastic) and easily damaged due to oxidation and microorganisms. Gelatin edible coating is considered to minimize the damage of sausage. The gelatin used is generally extracted from pigskin and cows (discord with halal and kosher), now experiments using chicken claws which are rich in collagen and easily found. After the coating development, another problem is the deterioration of the product quality even though coatings are used due to oxidation, sanitation, transportation, storage method, and mechanical damage that allows the growth of microorganisms. The solution is edible coating with natural antioxidants and antimicrobials. Garlic is used before without calculate the quantity and the effect on edible coating properties. Therefore, this research make edible coating from gelatin chicken claws and garlic as antioxidant and antimicrobial agent with precise formulation to produce edible coating with good physical properties, able to protect quality, inhibit microbial growth and oxidation, and reduce material contact with plastic. The experimental design using Factorial Randomized Block Design (RAK-F) with 2 factors, plasticizer types (Glycerol, Sorbitol, Sucrose) and Garlic Concentration (2.5%, 5%, 10%) with 3 replications and continued with the Least Significant Differences (LSD ). x The result shows that garlic concentration of 2.5%, 5% and 10% had no significant effect on thickness, tensile strength, water content and film elongation. Differences in plasticizer give a very significant effect on the thickness and moisture content and significantly affect the elongation and tensile strength of the film. Interactions show highly significant effect in water content, antioxidants, pH and antimicrobials properties, but had no significant effect on the thickness, elongation and tensile strength of the film. The best combination of edible coating according to Zeleny method is sorbitol as plasticizer and 5% of garlic concentration. It produces 0,171 mm on thickness, 17,67% on moisture content, 91,429% of elongation, 0,023 kgf / cm2 of tensile strength, 1048.5 ppm of IC50, 85.348 cfu / ml of TPC Value and stabilize pH at 6.35 after three days of storage.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/300/051705701 |
| Uncontrolled Keywords: | Antimikroorganisme, Antioksidan, Bawang Putih, Ceker Ayam, Edible Coating, Gelatin, Halal, Plasticizer |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.02 Processes > 664.028 Preseravation techniques > 664.028 7 Chemical preservation by use of additives |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 16 Aug 2017 08:29 |
| Last Modified: | 29 Nov 2021 07:43 |
| URI: | http://repository.ub.ac.id/id/eprint/1416 |
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