Pengaruh penambahan minyak asiri kulit jeruk manis pada edible coating kitosan terhadap kualitas filet ayam: Sweet orange peel essential oil addition effect in chitosan edible coating on chicken fillet quality

Abstrak

Bahasa Indonesia

Daging ayam merupakan salah satu sumber protein hewani yang mudah didapatkan dalam bentuk karkas utuh, potongan bagian-bagian tertentu, atau filet. Umur simpan filet ayam relatif rendah dan memiliki risiko kerusakan fisikokimia dan mikroba yang tinggi selama proses penyimpanan. Upaya untuk menjaga kualitas daging filet ayam selama penyimpanan salah satunya melalui aplikasi edible coating dari kitosan kombinasi dengan minyak asiri. Penelitian ini bertujuan menentukan konsentrasi terbaik penambahan minyak asiri kulit jeruk manis pada edible coating kitosan filet ayam selama 12 hari penyimpanan suhu dingin berdasarkan parameter susut masak, TPC, pH, TBA, dan TVB. Penelitian dilakukan melalui pembuatan edible coating menggunakan beberapa konsentrasi minyak asiri kulit jeruk manis, pengaplikasiannya pada filet ayam, dan penyimpanan suhu dingin (4oC; 12 hari). Variasi konsentrasi minyak asiri kulit jeruk manis pada edible coating, yaitu 0%, 0,25%, 0,5%, 0,75%, dan 1% (v/v). Perlakuan terbaik ditentukan dengan metode Bayes yang dilanjutkan Independent Samples T-Test terhadap sampel tanpa perlakuan coating. Hasil penelitian menunjukkan perlakuan konsentrasi 1% minyak asiri kulit jeruk manis merupakan perlakuan terbaik selama penyimpanan 3 hari (suhu dingin; 4oC) dengan kisaran nilai susut masak 16,65-25,17%; pH 5,39-6,49; TPC 4,46-7,50 log cfu/mL; TBA 0,061-0,258 mg malonaldehid/kg; TVB 15,81-17,54 mgN/100 g. Kualitas sampel perlakuan terbaik berbeda signifikan dan lebih baik daripada sampel tanpa coating berdasarkan semua parameter (kecuali TVB). Oleh sebab itu, lapisan kitosan dan 1% minyak asiri pada filet ayam mengindikasikan perlindungan potensial terhadap kualitas fisikokimia dan mikroba selama penyimpanan suhu dingin.

Inggris

Chicken meat is a source of animal protein that can be easily obtained from whole carcasses, certain cuts, or fillets. The shelf life of chicken fillets is relatively low, and poses a high risk of physicochemical and microbial damage during storage. Efforts to maintain the quality of chicken fillets during storage include the use of edible coatings of chitosan combined with essential oils. This study aimed to determine the optimal concentration of sweet orange peel essential oil added to chitosan edible coatings of chicken fillets for 12 days of cold storage, based on cooking loss, TPC, pH, TBA, and TVB parameters. The study was conducted by preparing edible coatings using several concentrations of sweet orange peel essential oil, applying them to chicken fillets, and storing them at cold temperatures (4°C for 12 d). Variations in the concentrations of sweet orange peel essential oil in edible coatings were 0, 0.25, 0.5, 0.75, and 1% (v/v). The best treatment was determined using the Bayes method, followed by the Independent Samples T-Test for samples without coating treatment. The results showed that the treatment with 1% concentration of sweet orange peel essential oil was the best treatment during 3-day storage (cold temperature; 4°C) with a range of cooking loss values of 16.65-25.17%; pH 5.39-6.49; TPC 4.46-7.50 log cfu/mL; TBA 0.061-0.258 mg malonaldehyde/kg; TVB 15.81-17.54 mgN/100 g. The quality of the best treated sample was significantly different and better than that of the sample without coating, based on all parameters (except TVB). Therefore, chitosan coating and 1% essential oil on chicken fillets indicate potential protection against physicochemical and microbial quality during cold storage.

Kata kunci

• chilling temperature
• chitosan coating
• microbiology
• physicochemical
• poultry
• fisikokimia
• lapisan kitosan
• mikrob
• suhu dingin
• unggas