Ningrum, Ayu Sismi Hardi and Dr. Ir. Imam Thohari,, MP., IPM., ASEAN Eng., and Dr. Ir. Khothibul Umam Al Awwaly,, S. Pt, M. Si. (2022) Pembuatan Edible Coating Berbasis Isolat Protein Whey-Kitosan Dengan Penambahan Sodium Tripolyphosphate Dan Aplikasi Pada Telur Ayam. Magister thesis, Universitas Brawijaya.
Abstract
Telur ayam merupakan produk hasil peternakan yang memiliki nilai gizi tinggi namun mudah mengalami kerusakan sehingga dibutuhkan penanganan telur selama penyimpanan untuk memperpanjang masa simpan telur pada suhu ruang. Edible coating salah satu teknologi yang dapat digunakan sebagai bahan pelapis telur ayam untuk memperpanjang masa simpan telur ayam pada suhu ruang. Edible coating yang digunakan berbahan dasar isolat protein whey-kitosan dengan penambahan sodium tripolyphosphate. Penambahan sodium tripolyphosphate pada edible coating bertujuan meningkatkan integritas dan crosslinking agent sehingga edible coating yang dihasilkan memiliki struktur yang kuat dan tidak mudah rapuh. Tujuan penelitian ini adalah pelapisan telur ayam menggunakan edible coating isolat protein whey-kitosan dengan penambahan sodium tripolyphosphate dapat mencegah kerusakan telur ayam selama penyimpanan pada suhu ruang. Materi yang digunakan dalam penelitian adalah edible coating isolat protein whey-kitosan dengan penambahan sodium tripolyphosphate dan telur ayam segar. Metode yang digunakan pada penelitian tahap pertama adalah metode percobaan laboratorium Rancangan Acak Lengkap 4 perlakuan dan 4 ulangan. Perlakuan penelitian tahap 1 adalah penambahan sodium tripolyphosphate 0,1%, 0,3%, dan 0,5% pada edible coating. Metode penelitian tahap kedua adalah metode percobaan laboratorium Rancangan Acak Lengkap pola tersarang dengan total perlakuan sebanyak 8 dan 4 ulangan. Perlakuan penelitian tahap kedua terdiri dari 2 faktor. Faktor pertama adalah perlakuan telur ayam tanpa pelapisan dan telur ayam dengan pelapisan dan faktor tersarang adalah lama simpan 0 hari, 7 hari, 14 hari, dan 21 hari pada suhu ruang. Hasil penelitian menunjukkan bahwa penambahan sodium tripolyphosphate memberikan pengaruh yang sangat nyata (P<0,01) terhadap ketebalan dan transparansi edible film, memberikan pengaruh yang nyata (P<0,05) terhadap daya larut dan kadar air edible film, dan tidak berpengaruh nyata (P>0,05) terhadap derajat swelling, permeabilitas uap air, dan laju transmisi uap air. Telur ayam yang dilapisi edible coating memberikan pengaruh yang sangat nyata (P<0,01) terhadap kualitas internal telur ayam, sifat fungsional telur ayam, dan total mikroorganisme telur ayam selama penyimpanan. Penelitian ini dapat disimpulkan edible coating dengan penambahan sodium tripolyphosphate 0,1% merupakan perlakuan terbaik pada penelitian tahap 1 dan edible coating sebagai pelapis dapat memperlambat kerusakan telur ayam selama 21 hari ditinjau dari kualitas internal telur ayam, sifat fungsional telur ayam, dan total mikroorganisme telur ayam.
English Abstract
Chicken eggs are one of the livestock products that have high nutritional value but are easily damaged, so it is necessary to handle eggs during storage to prolong the shelf life of eggs at room temperature. Edible coating is a technology that can be used as a coating material for chicken eggs to extend the shelf life of chicken eggs at room temperature. The edible coating used is made from whey-chitosan protein isolate with the addition of sodium tripolyphosphate. The addition of sodium tripolyphosphate to edible coating aims to improve integrity as well as crosslinking agent so that edible coating has a strong structure and is not easily brittle. The aim of this research is to coat chicken eggs using edible coating with the addition of sodium tripolyphosphate to prevent damage to chicken eggs during storage at room temperature. The material used in the study was edible coating with the addition of sodium tripolyphosphate and fresh chicken eggs. The method used in the first phase of the study was a laboratory experimental method with 4 treatments and 4 replications in a completely randomized design. Phase 1 research treatment was the addition of sodium tripolyphosphate 0.1%, 0.3%, and 0.5% the edible coating. The method in the second phase of the study was a laboratory experimental method with a completely randomized design with a nested pattern with a total of 8 treatments with 4 replications. The second phase of the research treatment consisted of 2 factors. The first factor was the treatment of chicken eggs without coating and chicken eggs with coating and nesting factors were 0 days, 7 days, 14 days and 21 days at room temperature. The results showed that the addition of sodium tripolyphosphate had a high significant effect (P<0.01) on the thickness and transparency of the edible film, had a significant effect (P<0.05) on the solubility and water content of the edible film, and had no significant effect (P>0.05) on the degree of swelling, water vapor permeability, and water vapor transmission rate. Chicken eggs coated with edible coating had a high significant effect (P<0.01) on the internal quality of the chicken eggs, the functional properties of the chicken eggs, and the total microorganisms of the chicken eggs during storage. In this study, it can be concluded that edible coating with the addition of sodium tripolyphosphate is the best treatment in phase 1 research and edible coating as a coating can slow down the deterioration of chicken eggs for 21 days in terms of internal quality of chicken eggs, functional properties of chicken eggs, and total microorganisms chicken egg.
Other obstract
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| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | 0423050005 |
| Uncontrolled Keywords: | Edible coating/film, isolat protein whey, kitosan, sodium tripolyphosphate, telur ayam |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Endang Susworini |
| Date Deposited: | 11 May 2023 03:00 |
| Last Modified: | 11 May 2023 03:00 |
| URI: | http://repository.ub.ac.id/id/eprint/199331 |
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