Pengaruh pemberian kitosan dengan ekstrak daun salam (Syzygium Polyanthum) sebagai bahan Antibakteri terhadap kualitas daging ayam broiler

INDONESIA :

Daging ayam broiler merupakan bahan makanan yang bergizi tinggi yang mengandung protein, asam amino esensial, lemak, vitamin, dan mineral. Daging ayam menjadi media yang baik untuk pertumbuhan bakteri. Pada penelitian ini konsentrasi kitosan yang digunakan ialah 0%, 1%, 1,5% dan 2% serta konsentrasi ekstrak daun salam 0%, 5%, 10%, 15%, 20% dan 25%. Parameter uji yang digunakan untuk mengetahui kualitas daging ayam adalah nilai TPC, kadar air, kadar protein, pH dan organoleptik. Data diolah menggunakan analisis ANOVA (Analysis Of Variance). Apabila hasil yang diperoleh menunjukkan perbedaan yang signifikan, dilakukan uji lanjut menggunakan Uji Jarak Berganda Duncan (DMRT). Sedangkan data organoleptik dianalisis menggunakan uji Frideman, apabila perlakuan yang diberikan berpengaruh nyata, maka dilanjutkan dengan analisis Wilcoxon. Kitosan berpengaruh nyata terhadap TPC, kadar protein, kadar pH serta kadar protein pada lama penyimpanan 6 jam dan 9 jam. Ekstrak daun salam tidak berpengaruh nyata terhadap kadar protein, kadar air penyimpanan 3 jam dan 6 jam. Pemberian kombinasi kitosan dan ekstrak daun salam berpengaruh nyata terhadap kadar pH,kadar air lama penyimpanan 0 jam, nilai TPC pada lama penyimpanan 0 jam dan 6 jam. Pemberian kitosan, ekstrak daun salam maupun kombinasi keduanya sebagai bahan antibakteri pada daging ayam berpengaruh nyata terhadap kualitas organoleptik daging ayam yang meliputi aroma, tekstur, dan warna daging ayam. Kitosan dengan konsentrasi 1,5% dan 2% merupakan konsentrasi kitosan yang paling efetif digunakan sebagai antibakteri,konsentrasi daun salam 15% lebih efektif sebagai antibakteri daripada konsentrasi yang lain, sedangkan kombinasi kitosan 1,5% dan daun salam 15% merupakan kombinasi konsentrasi yang paling efektif sebagai antibakeri.

ENGLISH :

Broiler chicken meat is a highly nutritious food that contains protein, essential amino acids, fats, vitamins and minerals. Chicken meat is a good medium for bacterial growth. In this study the concentrations of chitosan used were 0%, 1%, 1.5% and 2% and the concentrations of bay leaf extract were 0%, 5%, 10%, 15%, 20% and 25%. The test parameters used to determine the quality of chicken meat are the TPC value, moisture content, protein content, pH and organoleptic. Data is processed using ANOVA analysis (Analysis Of Variance). If the results obtained show a significant difference, a further test is carried out using Duncan's Multiple Range Test (DMRT). While the organoleptic data were analyzed using the Frideman test, if the treatment given had a significant effect, it was followed by Wilcoxon analysis. Chitosan significantly affected TPC, protein content, pH level and protein content at 6 hours and 9 hours of storage. Bay leaf extract had no significant effect on protein content, water content, 3 hours and 6 hours storage. The administration of a combination of chitosan and bay leaf extract had a significant effect on pH levels, moisture content of 0 hour storage, TPC values at 0 hours of storage and 6 hours of storage. Giving chitosan, bay leaf extract or a combination of the two as antibacterial ingredients in chicken meat has a significant effect on the organoleptic quality of chicken meat which includes aroma, texture and color of chicken meat. Chitosan with concentrations of 1.5% and 2% was the most effective concentration of chitosan used as an antibacterial, a concentration of 15% bay leaf was more effective as an antibacterial than the other concentrations, while the combination of 1.5% chitosan and 15% bay leaf was a combination of the highest concentrations. most effective as an antibacterial.