PENGEMBANGAN ACTIVE EDIBLE COATING BERBASIS KARAGENAN DENGAN BAHAN AKTIF ALAMI UNTUK MEMPERPANJANG MASA SIMPAN BAKSO IKAN LELE PADA SUHU RUANG
| Main Author: | SRI MULYANI , 1724051002 |
|---|---|
| Format: | Masters NonPeerReviewed Book Report |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
http://digilib.unila.ac.id/57798/1/ABSTRAK.pdf http://digilib.unila.ac.id/57798/10/TESIS%20FULL.pdf http://digilib.unila.ac.id/57798/9/TESIS%20TANPA%20BAB%20PEMBAHASAN.pdf http://digilib.unila.ac.id/57798/ |
Daftar Isi:
- Bakso ikan merupakan produk makanan yang memiliki kandungan protein dan air yang tergolong tinggi sehingga memiliki masa simpan yang rendah apabila disimpan pada suhu kamar. Salah satu cara efektif untuk memperpanjang masa simpan bakso ikan yaitu dengan pengembangan active edible coating. Penelitian ini bertujuan untuk mengetahui jenis dan konsentrasi bahan aktif alami yang optimum dalam pembuatan active edible coating berbasis karagenan sehingga diperoleh bakso ikan lele dengan masa simpan yang maksimal pada suhu ruang. Rancangan penelitian yang digunakan yaitu Central Composite Design (CCD) dari Response Surface Methodology (RSM) dengan tiga variabel bebas, yaitu jenis bahan aktif alami (lengkuas, kunyit, dan sereh), konsentrasi bahan aktif alami (0,5%; 1,5%; dan 2,5%) dan waktu penyimpanan (1,0; 2,5; dan 4,0 hari). Respon yang diamati adalah total mikroba dan sifat organoleptik (penampakan, aroma, Sri Mulyani dan tekstur) bakso ikan yang telah dilapisi dengan active edible coating. Optimasi dilakukan untuk memaksimalkan waktu simpan berdasarkan respon total mikroba (TPC) sesuai standar SNI 7266:2014. Selanjutnya model optimasi yang diperoleh divalidasi. Produk hasil validasi model optimasi dianalisis total mikroba, sifat organoleptik, dan kadar proksimatnya. Hasil penelitian menunjukkan bahwa ekstrak sereh merupakan ekstrak yang paling efektif dalam pengembangan active edible coating berbasis karagenan pada bakso ikan lele. Berdasarkan validasi hasil optimasi diketahui bahwa penambahan ekstrak sereh sebanyak 2,26% pada edible coating karagenan dapat memperpanjang masa simpan bakso ikan lele hingga 192% (1,92 hari) dengan nilai log total mikroba 5,0 CFU/g, nilai sensori (penampakan 7,8; aroma 7,7; tekstur 8,6), kadar air 74,73%, kadar abu 1,34%, dan kadar protein 27,04%. Pengembangan active edible coating berbasis karagenan merupakan teknologi yang mudah diterapkan, dapat menggantikan fungsi plastik sebagai kemasan, serta tidak menghasilkan pencemaran lingkungan. Kata kunci: active edible coating, bahan aktif alami, bakso ikan lele, masa simpan, dan optimasi ABSTRACT Fish meatballs are food products with high protein and water content, so it has short shelf life when stored at room temperature. One effective way to prolong the shelf life of fish meatballs is by developing and implementing active edible coating to the meatballs. The objective of this research was to determine the type and concentration of the optimum natural active ingredients in the production of carrageenan-based active edible coatings to obtain catfish meatballs with maximum shelf life at room temperature. The research design used was Central Composite Design (CCD) from Response Surface Methodology (RSM) with three independent variables, namely types of natural active ingredients (galangal, turmeric, and lemongrass), natural active ingredients concentration (0.5%; 1.5 %; and 2.5%) and storage time (1.0; 2.5; and 4.0 days). The responses observed was total plate count and sensory (appearance, aroma, and texture) characteristics of Sri Mulyani the catfish meatballs coated with active edible coating. Optimization was performed to maximize the storage time based on the total plate count (TPC) response. Furthermore, the optimization model obtained was then validated. The meatballs produced with the validated model were analyzed for the total microbes, organoleptic value, and proximate contents. Results showed that lemongrass was the most effective extract in development of carrageenan-based active edible coating on catfish meatballs. Addition of 2.26% lemongrass extract to the carrageenan based active edible coating could prolong the shelf life of catfish meatballs up to 192% (1.92 days) with a log total microbial value of 5.0 CFU/g, sensory value (appearance 7.8; aroma 7.7; texture 8.6), moisture content 74.73%, ash content 1.34%, and protein content 27.04%. The development of carrageenan based active edible coating was an easily implemented technology that could replace the function of plastic as a packaging, and did not produce environmental pollution. Keywords: active edible coating, catfish meatball, natural active ingredients, optimization, and storage time