KANDUNGAN LEMAK, KOLESTEROL, JUMLAH TOTAL BAKTERI DAN RASA BAKSO BABI YANG DIBERI LAPISAN PENUTUP KITOSAN, KARAGENAN DAN GELATIN
-
Eprianus Dai Tana(1*)
universitas Nusa Cendana
-
Pieter Rihi Kale(2)
universitas Nusa Cendana
-
Gemini Ermiani Mercurina Malelak(3)
universitas Nusa Cendana
(*) Corresponding Author
Abstract
This study aimed was to determine fat and cholesterol content, total bacteria and taste of pork meatballs treated with chitosan, carrageenan and gelatine. Completely randomized design was 4X3 was allotted in this experiment. Variables measured were fat content, cholesterol content, total plate count and taste. Data of fat content, cholesterol content and bacterial number were analysed by using Analysis of variance (ANOVA) followed by Duncan test to see the different among the treatments. Taste was analysed by using Kruskal wallis test followed by Mann Whitney test to see the different among the treatments. Results of this experiment showed that the treatments were not significant effect either on fat or cholesterol (P> 0.05), were highly significant effect (P <0,01) on total bacteria and significantly effect (P <0.05) on taste. Gelatine is most effective to inhibit growth of bacteria on pork meatball compared to chitosan and carrageenan. Gelatine, chitosan and carrageenan could enhance the taste of pork meatball.
ABSTRAK
Penelitian ini bertujuan untuk mengetahui kadar lemak, kolesterol, total bakteri dan rasa bakso babi yang diberi lapisan penutup kitosan, karagenan dan gelatin. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 ulangan. Variabel yang diamati adalah: kadar lemak; kadar kolesterol; total bakteri (total plate count) dan rasa bakso babi. Data lemak, kolesterol dan total bakteri dianalisis menggunakan Analysis of variance (ANOVA) dan dilanjut dengan uji berjarak Duncan untuk melihat perbedaan diantara perlakuan. Data rasa dianalisis menggunakan uji nonparametrik Kruskal Wallis dilanjutkan dengan uji Mann whitney untuk melihat perbedaan diantara perlakuan. Hasil penelitian menunjukkan bahwa perlakuan berpengaruh tidak nyata (P>0,05) terhadap kadar lemak dan kadar kolesterol, berpengaruh sangat nyata (P<0,01) terhadap total bakteri dan berpengaruh nyata (P<0,05) terhadap rasa. Dari penelitian ini disimpulkan bahwa gelatin terbukti sangat efektif dalam menahan laju pertumbuhan bakteri dibandingkan dengan bahan pelapis kitosan dan keragenan. Pemberian kitosan, keragenan dan gelatin dapat memperbaharui rasa bakso babi.
Downloads
References
Candra FN, Riyadi PH, Wijayanti I. 2014. Pemanfaatan karagenan (Euchema Cottoni) sebagai emulsifier terhadap kestabilan bakso ikan nila (oreochromis nilotichus) pada penyimpanan suhu dingin. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan. 3(1): 167-176
Fernandez-Saiz P, Lagaron, Hemandez-Munoz, Ocio, MJ. 2008. Characterization of antimicrobial properties on the growth of s. aureus of novel renewable blends of gliadins and chitosan of interest in food packaging and coating applications. International Journal of Food Microbiology 124(1):13-20.
Juneja V, Thippareddi H, Bari L, Kawamoto S. 2006. Chitosan protects cooked ground beef and turkey againstclostridium perfringens spores during chilling. Journal of Food Science 71(6):236-240.
Junianto, Kurniawati N, Djunaidi OS, Khan AMA. 2012. Physical and mechanical study on Tilapia’s skin gelatine edible film with addition of plasticizer sorbitol. Afr J Food Sci 6(5):142-146.
Pipih S, Yayandi G, Dadi R. 2008. Kajian efek daya hambat kitosan terhadap kemunduran mutu fillet ikan patin (pangasius hypopthalmus) pada penyimpanan suhu ruang. Buletin Teknologi Hasil Perikanan 11: 89-100.
Pohlman FW, Brown AH, Dias-Morse PN, McKensie LM, Rojas TN, Mehall LN. 2009. Evaluation of potassium lactate incorporated gelatin coating as an antimicrobial intervention on microbial properties of beef steaks. Arkansas Animal Science Series 574:117-119.
Sudarwati. 2009. Pembuatan bakso daging sapi dengan penambahan kitosan. Skripsi. USU Repository.
Wibowo, 2009. Pembuatan Bakso Ikan dan Bakso Daging. Penebar Swadaya, Jakarta.
Widyaningsih, Tri D, Murtini ES. 2009. Alternatif Pengganti Formalin Pada Produk Pangan. Trubus agrisarana. Jakarta.
Winarti Z, Erungan AC, Wiraswanti I. 2008. Pemanfaatan karagenan dan kitosan dalam pembuatan bakso ikan kurisi (nemipterus nematophorus) pada penyimpanan suhu dingin dan beku. Jurnal Media Teknologi Hasil Perikanan 11(1):40-52.
Ye M, Neeto H, Chen H. 2007. Control of Listeria monocytogenes on ham steaks by antimicrobials incorporated into chitosan coated plastic film. Food Microbiol 25:260-268.
Yingyuad, Ruamsin S, Reekprkhon D, Douglas S, Pongampai S, Siripatrawan U. 2006. Effect of chitosan coating and vacuum packaging on the quality of refrigerated grilled pork. Packag. Technol Sci 19:149-157.
.jpg)
