Pengaruh Biodegradable-Edible Coating dari Campuran Gelatin Kulit Ikan Patin dan Ekstrak Bawang Putih terhadap Kualitas Daging Sapi

Fitria, Nurul (2024) Pengaruh Biodegradable-Edible Coating dari Campuran Gelatin Kulit Ikan Patin dan Ekstrak Bawang Putih terhadap Kualitas Daging Sapi. Masters thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Teknik pengawetan dalam freezer merupakan salah satu metode pencegahan kerusakan daging sapi akibat oksidasi lipid dan pembusukan. Namun, metode tersebut menyebabkan terbentuknya kristal es yang dapat menyebabkan daging kehilangan air dan nutrisinya saat pembilasan. Pelapisan daging sapi dengan biodegradable-edible coating, misal gelatin banyak dikembangkan dalam industri makanan untuk mencegah kontaminasi bakteri maupun mikroplastik serta mempertahanakan tekstur, rasa dan gizi. Gelatin kulit ikan patin (GKIP) merupakan sumber gelatin halal yang potensial, karena memiliki rendeman sebesar 50,83%. Pelapisan daging sapi menggunakan campuran GKIP dan ekstrak bawang putih (EBP) yang mengandung alicin diduga dapat mempertahankan kualitas daging sapi. Tujuan penelitian ini untuk mengetahui pengaruh pelapisan campuran GKIP dan EBP terhadap kualitas fisik (warna, pH, daya ikat air (DIA), susut mentah, dan susut masak), cemaran mikroba (Total Plate Count), mutu organoleptik, dan penentuan masa simpan daging sapi. Penilaian kualitas warna, cemaran mikroba, dan uji organoleptik mengacu pada Standar Nasional Indonesia (SNI). Pengukuran DIA, susut mentah, dan susut masak, secara berturut-turut menggunakan metode sentrifugasi, gantung, dan perebusan. Hasil penelitian menunjukkan bahwa pelapisan daging dengan campuran GKIP dan EBP secara signifikan dapat menghambat pertumbuhan bakteri, mempertahankan warna merah daging dan pH, namun tidak berpengaruh signifikan pada DIA, susut mentah, dan susut masak. Berdasarkan hasil uji organoleptik, TPC, dan pH menunjukkan bahwa pelapisan GKIP dan EBP dapat diterima oleh konsumen dan pada masa simpan 15 hari masih layak dikonsumsi.
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The freezer preservation technique is one method of preventing damage to beef due to lipid oxidation and freezing. However, this method causes the formation of ice crystals which can cause the meat to lose water and nutrients during rinsing. Coating beef with biodegradable-edible coatings, for example, gelatin, has been widely developed in the food industry to prevent bacterial and microplastic contamination and maintain texture, taste, and nutrition. Striped catfish skin gelatin (SCSG) is a potential source of halal gelatin because it has a yield of 50.83%. Coating beef using a mixture of SCSG and garlic extract (GE) which contains allicin is thought to maintain the quality of beef. This research aims to determine the effect of the SCSG and GE coating on physical quality (color, pH, water holding capacity (WHC), weep loss, and cooking loss), microbial contamination (Total Plate Count), organoleptic quality, and determining the shelf life of beef. Color quality assessment, microbial contamination, and organoleptic tests refer to the Indonesian National Standard (SNI). Measurement of WHC, weep loss, and cooking loss, respectively using centrifugation, hanging, and boiling methods. The results showed that coating meat with a mixture of SCSG and GE could significantly inhibit bacterial growth, and maintain the red color of the meat and pH, but have no significant effect on WHC, weep loss, and cooking loss. Based on the results of organoleptic, TPC, and pH tests, it shows that the SCSG and GE coating are acceptable to consumers and with a shelf life of 15 days are still suitable for consumption.

Item Type:	Thesis (Masters)
Uncontrolled Keywords:	Kata Kunci: Antimikroba, bawang putih, edible coating, gelatin, kulit ikan patin. ===================================================================================== Keywords: Antimicrobe, edible coating, garlic, gelatin, striped catfish skin.
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling T Technology > T Technology (General) > TA404 Materials--Biodegradation
Divisions:	Faculty of Science and Data Analytics (SCIENTICS) > Biology > 46101-(S2) Master Thesis
Depositing User:	Nurul Fitria
Date Deposited:	16 Feb 2024 02:54
Last Modified:	16 Feb 2024 02:54
URI:	http://repository.its.ac.id/id/eprint/107180

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