PENGGUNAAN EKSTRAK ROSELLA KERING BEKU (Hibiscus sabdarifa Linn) DALAM PEMBUATAN DAGING SE’I: PENGARUH LAMA SIMPAN TERHADAP SIFAT FISIK, KIMIA, MIKROBIOLOGI DAN CITARASA

  • Geertruida Margareth Sipahelut(1*)
    universitas Nusa Cendana
  • Pieter Rihi Kale(2)
    universitas Nusa Cendana
  • (*) Corresponding Author
Keywords: Daging se’i, rosella kering beku, residu nitrit, TPC, citarasa

Abstract

The experiment was conducted to evaluate the effects of storage time on physicochemical, and microbiological characteristics, and flavour of daging se’i. Completely Randomize Design was applied for the trial with 2 x 6 factorial patern.  The levels of  roselle extract (control, 4 g, 5 g, 6 g, 7 g, 8 g, and 9 g per kg of fresh meat) and storage time ( 0, 5, 10, 15, 20, 25 days period) were the factors. Every combination of the treatments were replicated 3 (three) times. The parameters observed were pH value, nitrite residual, total bacterial/total plate count (TPC-CFU/gram), and  flavour. Analysis of Variance (Anova) was applying  for the data of pH value, nitrite residual, and TPC.  While the data of flavour was analyzed using a non-parametric test Kruskall-Wallis SPSS 19.  The storage times did not has any significant effects on pH value and nitrite residual,  on the other hand gave a significant effects on TPC and flavour of daging se’i.  The highest flavour score was at 10 days of storage time, and the highest total bacterial content was at 25 days of storage time.

ABSTRAK

 Penelitian ini bertujuan untuk mengetahui lama simpan terhadap kualitas fisik, kimia, mikrobiologi dan cita rasa daging se’i.  Rancangan yang digunakan adalah rancangan acak lengkap (RAL) pola faktorial 2 x 6 yang diulang sebanyak 3 kali.  Faktor A adalah level rosella (4, 5, 6 , 7, 8, dan 9 gram).  Sedangan faktor B adalah lama simpan  0, 5, 10, 15, 20 dan 25 hari).  Paramameter yang diamati adalah nilai pH, residu nitrit, TPC dan citarasa.  Data pH, residu nitrit dan mikrobiologi dianalisa menggunakan analisa of variance (Anova) sedangkan uji citarasa menggunakan metode nonparametrik Kruskal-Wallis SPSS 19.  Hasil penelitian menunjukan bahwa perlakuan lama simpan tidak berpengaruh nyata (P>0,005) terhadap nilai pH dan residu nitrit namun berpengaruh nyata (P<0,05) terhadap jumlah total koloni bakteri (TPC-CFU/gram) dan citarasa daging se’i.  Kesimpulannya adalah lama simpan tidak berpengaruh pada nilai pH, residu nitrit, tetapi berpengaruh pada jumlah total koloni bakteri (TPC) dan citarasa. Citarasa tertinggi pada lama simpan 10 hari dan total bakteri teringgi pada lama simpan 25 hari.

Downloads

Download data is not yet available.

References

Aishah B, M Nursabrina, AR Norizzah and HM Sahrimi. 2003. Anthocyanins from Hibiscus sabdarifa Melastoma malabathricumand Iphomeabatatas and its color properties. Int. Food Research Journal 20(2): 18-34. hhtp;//www.ifrj.upm.edu.my.
Bozkurt H and K.B.Belibagl. 2009. Use of Rosemary and Hibiscus sabdarifa Linn production of Kavurma, a cooked meat product. Journal of the science of food
and agriculture. 89(7): 1168.
Chung-Woo Lee, H.J. Oh, S.H Han and S.B. Lim. 2012. Effect of Hot Air and Freeze Drying Methods on Physicochemical Properties of Citrus ‘Halobang’ Powders. Food Sci. Biotechnol. 21 (6): 1632-1639.
Gawalek J. 2005. Effect of Convention and freeze drying conditions on the quality of dried carrot roots. Inn. Roln, 71:119-127
Hastuti A. P, Kusnadi P. 2016. Organoleptik dan Karakteristik Fisik Kefir Rosella Merah (Hibiscus sabdarifa Linn) dari Teh Rosella di Pasaran. Jurnal Pangan dan Agroindustri. 4(1): 313-320.
Karabacak,S and H.Bozkurt. 2008. Effects of Urtica dioca and Hibiscus sabdarifa on the quality and safety of sucuk (Turkish dry-fermented sausage). Meat Science 78:288-296
Martin, F.R., M.J. Frutos, J.A. Perez-Alvarez, F.Martinez-Sanchez and J.A. Del Rio. 2002. Flavonoids as Nutraceutical Structural Related Antioxidant Properties and Their Role on Ascorbic Acid Preservation. In: Atta-Ur Rahman (Ed). Studies in Natural Products Chemistry. Elsevier Science, Amsterdam. 26(324-389).
Sipahelut G.M. dan G.E.M. Malelak. 2015. Evaluasi Kombinasi Penggunaan Ekstrat Rosella (Hibiscus sabdarifa Linn) dan Asap Cair sebagai antioksidan dan antimikroba dalam Pengolahan Daging Se’i (daging asap khas Timor). Laporan Penelitian Hibah Bersaing Multi Tahun, UNDANA
Soeparno. 2005. Ilmu Dan Teknologi Daging, Cetakan III. Gadjah Mada University Press. Yogyakarta.
Suryati T, Astawan M, Lioe HN, Usmiati S. 2014. Nitrite Residue And Malonaldehyde Reduction In Dendeng –Indonesian Dried Meat – Influenced By Species, Curing Methods And Precooking Preparation. Meat Sci. 96 (2014): 1403-1408.
Peng-Kong Wong, S. Yusof, H.M.Ghazali and Y.B.Che Man. 2002. Physico-chemical characteristics of roselle (Hibiscus sabdarifa L). Nutrition and Food Science. 32, 2/3.P.68
Pratisto,A. 2009. Statistik Menjadi Mudah dengan SPSS 17. Cetakan I. Elex Media Komputindo, Gramedia Grup.

PlumX Metrics

Published
2018-06-30
How to Cite
Sipahelut, G., & Kale, P. (2018). PENGGUNAAN EKSTRAK ROSELLA KERING BEKU (Hibiscus sabdarifa Linn) DALAM PEMBUATAN DAGING SE’I: PENGARUH LAMA SIMPAN TERHADAP SIFAT FISIK, KIMIA, MIKROBIOLOGI DAN CITARASA. JURNAL NUKLEUS PETERNAKAN, 5(1), 49-55. https://doi.org/10.35508/nukleus.v5i1.836
Section
Articles

Most read articles by the same author(s)

Obs.: This plugin requires at least one statistics/report plugin to be enabled. If your statistics plugins provide more than one metric then please also select a main metric on the admin's site settings page and/or on the journal manager's settings pages.