PENGGUNAAN EKSTRAK ROSELLA KERING BEKU (Hibiscus sabdarifa Linn) DALAM PEMBUATAN DAGING SE’I: PENGARUH LAMA SIMPAN TERHADAP SIFAT FISIK, KIMIA, MIKROBIOLOGI DAN CITARASA
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Geertruida Margareth Sipahelut(1*)
universitas Nusa Cendana
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Pieter Rihi Kale(2)
universitas Nusa Cendana
(*) Corresponding Author
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.
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