STUDI PENAMBAHAN FILTRAT TEMULAWAK (Curcuma xanthoriza Roxb) DALAM EDIBLE COATING PATI JAGUNG TERHADAP MUTU DAN DAYA SIMPAN FILLET DAGING AYAM BROILER
| Main Author: | Nuryanti, Diah |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/41062/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/41062/2/BAB%20I.pdf http://eprints.umm.ac.id/41062/3/BAB%20II.pdf http://eprints.umm.ac.id/41062/4/BAB%20III.pdf http://eprints.umm.ac.id/41062/5/BAB%20IV.pdf http://eprints.umm.ac.id/41062/6/BAB%20V.pdf http://eprints.umm.ac.id/41062/7/LAMPIRAN.pdf http://eprints.umm.ac.id/41062/ |
Daftar Isi:
- Indonesia is an agrarian country which rich of natural resources. One of the abundant natural resources is agricultural and animal husbandry products. Animal husbandry product is various and one of them is chicken meat. Chicken products are often damaged due to short durability caused by microbes and the rate of water vapor transmission. This damage need to be handled by packaging with edible coating. The use of corn starch as an edible coating material also requires the addition of additional ingredients such as antibacterial compounds founded in the “temulawak” rhizome (Curcuma xanthoriza Roxb.). Temulawak has xanthorrizhole compounds and essential oils which is belong to terpenoid as antibacterials. Phenol compounds are also toxic to bacteria and these coumpounds are water soluble. The objectives of this research were: (i) to know the interaction between the addition of “temulawak” filtrate and corn starch concentration in edible coating on the quality and storage of broiler chicken fillet, (ii) to know the effect of corn starch concentration as the main hydrocolloids on the quality and storage capacity of broiler chicken fillet, and (iii) to know the effect of addition of “temulawak” filtrate to the quality and storage capacity of broiler chicken fillet. This research used a randomized block design (RBD) factorial with 2 factors. The first factor was concentration of corn starch (1%, 3%, 5%) and second factor was concentration of “temulawak” filtrate (1mL, 5mL, 10mL). Parameters analyzed include moisture content, protein content, fat content, total plate count (TPC), color intensity (L, a +, b +), texture (hardness and cohesiveness) and organoleptics include taste, flavor, color and preference. The results of this research showed that there was an interaction between the treatment of addition concentration of corn starch and “temulawak” filtrate on edible coating. The best result of this research was derived at treatment of J3T3 (concentration of corn starch and 10 mL of “temulawak” filtrate) with the 72,47% of moisture; 13,73% of protein; 22,05% of fat; 42,73 of brightness (L); -0,69 of redness (a+); 10,38 of yellowish (b+); 40,28 N of hardness; 19,20 N of cohesiveness; 33,78 cfu/gram of Total Plate Count.