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Jurnal Sains dan Teknologi Pangan
Published by Universitas Halu Oleo
ISSN : -     EISSN : 25276271     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
JURNAL SAINS DAN TEKNOLOGI PANGAN (JSTP) (e-ISSN: 2527-6271) merupakan "Open Acess Publications" yang diterbitkan oleh Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian Universitas Halu Oleo, dengan fokus dan ruang lingkup berupa: Teknologi Pengolahan pangan, bioteknologi pangan, keamanan pangan, mikrobiologi pangan, kimia pangan dan teknologi industri pangan.
Arjuna Subject : -
Articles 708 Documents
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KARAKTERISTIK NILAI GIZI DAN ORGANOLEPTIK BISKUIT DARI BERBAGAI FORMULASI TEPUNG KOMPOSIT: STUDI KEPUSTAKAAN Al Irsak; Sri Wahyuni; Muhammad Syukri Sadimantara
Jurnal Sains dan Teknologi Pangan Vol 8, No 3 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i3.41829

Abstract

ABSTRACT This review aimed to look at the nutritional and organoleptic characteristics of biscuit formulations of various types of local food composite flour. Composite flour is flour derived from tubers, nuts, or cereals with or without wheat flour and is used as a raw material for food preparations. The various composite flour formulation processes are done to improve the characteristics of the resulting biscuits. The results of the review show that the nutritional value of each product formulation is different, and food products produced from various composite flour formulations can meet the Indonesian National Standard (SNI). The results show that the highest water content (4.01%) was found in the formulation of sorghum flour: flour, the highest fat content (35.69%) was found in the formulation of kaopi flour: coconut dregs flour, and the highest protein content (6.39%) was found in the formulation of sorghum flour: flour. The highest average color, aroma, texture, and taste scores were found in the formulation of kaopi flour: coconut dregs flour with values of 3.53, 3.59, 3.75, and 3.79, respectively. Keywords: Biscuit, nutritional value, composite flour. .ABSTRAK Review ini bertujuan untuk melihat karakteristik nilai gizi dan organoleptik biskuit formulasi berbagai jenis tepung komposit pangan lokal. Tepung komposit adalah tepung yang berasal dari umbi-umbian, kacang-kacangan, atau sereal dengan atau tanpa tepung terigu atau gandum dan digunakan sebagai bahan baku olahan pangan. Proses formulasi berbagai tepung kompsit dilakukan untuk memperbaiki karakteristik biskuit yang dihasilkan. Hasil review menunjukkan bahwa nilai gizi setiap formulasi produk memiliki perbedaan, dan produk pangan yang dihasilkan dari formulasi berbagai tepung komposit dapat memenuhi Standar Nasional Indonesia (SNI). Hasil review menunjukan bahwa nilai gizi tertinggi untuk kadar air adalah formulasi tepung sorgum : tepung terigu sebesar 4,01%, kadar lemak tertinggi yaitu formulasi tepung kaopi : tepung ampas kelapa sebesar 35,69% dan kadar protein tertinggi yaitu formulasi tepung sorgum : tepung terigu sebesar 6,39%. Nilai organoleptik tertinggi untuk warna adalah formulasi tepung kaopi : tepung ampas kelapa sebesar 3,53%, nilai aroma tertinggi yaitu formulasi tepung kaopi : tepung ampas kelapa sebesar 3,59%, nilai tekstur tertinggi yaitu formulasi tepung kaopi : tepung ampas kelapa sebesar 3,75%, dan nilai rasa tertinggi yaitu formulasi tepung kaopi : tepung ampas kelapa 3,79%. Kata Kunci: biskuit, nilai gizi, tepung komposit.
KARATERISTIK SENSORIK DAN KIMIA COOKIES FUNGSIONAL DARI KURMA, TEPUNG JAGUNG KUNING DAN TEPUNG TEMPE Agustina Agustina; Susi Desminarti; Mutia Elida
Jurnal Sains dan Teknologi Pangan Vol 8, No 3 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i3.40028

Abstract

ABSTRACT Functional foods are defined as foods that have a function not only to fulfill basic nutritional needs but also have other functions, especially to enhance health status. Dates, yellow corn, and tempeh are foods that have been known to have functional properties. Cookies are a type of snack that is very popular in Indonesia because they have an attractive taste and shape. The aim of this study was to determine the effect of date palm flour substitution and a mixture of yellow corn flour and tempeh flour on the sensory properties, nutritional content and recommended dietary allowance (RDA) of cookies. The results show that based on sensory testing, panelists liked cookies that used dates, yellow corn flour, and tempeh flour with treatments B (225 g flour: 225 g mixed flour: 50 g dates’ grits) and C (200 g flour: 200 g mixed flour: 100 g dates’ grits). Cookies made from dates’ grits experience changes in their ash, fat, protein, and carbohydrate contents. The cookies products can be classified as containing high protein and low carbohydrate contents based on SNI 01-2973-2011 standard. Keywords: cookies functional, dates grits, yellow corn flour, dan tempe flour ABSTRAK Makanan fungsional didefinisikan sebagai makanan yang mempunyai fungsi tidak hanya untuk memenuhi kebutuhan zat gizi dasar bagi tubuh, tetapi juga memiliki fungsi lainnya. Kurma, jagung kuning dan tempe merupakan pangan telah diketahui mempunyai khasiat fungsional. Cookies merupakan salah satu jenis makanan ringan yang sangat digemari oleh masyarakat Indonesia karena memiliki rasa dan bentuk yang menarik. Tujuan dari penelitian ini adalah mengetahui pengaruh substitusi tepung kurma, campuran tepung jagung kuning dan tepung tempe terhadap sifat sensorik, kandungan gizi dan angka Kecukupan Gizi (AKG) cookies. Hasil penelitian menunjukkan bahwa berdasarkan pengujian hedonik/sensorik, panelis menyukai cookies yang menggunakan kurma, tepung jagung kuning dan tepung tempe dengan formulasi atau perlakuan B (tepung terigu (225 g): tepung campuran (225 g): kurma grits (50 g) dan 200g Tepung terigu, 200g tepung campuran (60% tepung jagung kuning dan 40% tepung tempe), 100g kurma grits (C). Cookies yang menggunakan kurma grits mengalami perubahan kandungan gizi baik kadar abu, kadar lemak, kadar protein maupun kadar kabohidrat. Berdasarkan SNI 01-2973-2011, produk cookies ini termasuk produk cookies yang memiliki kandungan protein yang tinggi dan rendah kadar karbohidrat. Kata Kunci: cookies fungsional, kurma, tepung jagung kuning, dan tepung tempe
ANALISA ATRIBUT SENSORI COKELAT SUSU KACANG METE DENGAN METODE FREE CHOICE PROFILING [Analysis Of Sensory Attributes Of Milk Chocolate Filling Cashews With Free Choice Profiling Method] Muhammad Isa Dwijatmoko
Jurnal Sains dan Teknologi Pangan Vol 8, No 3 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i3.30050

Abstract

            Chocolate is a processed food product consisting of cocoa mass, sugar, cocoa butter, and added other flavors, such as cashew. Free choice profiling is a sensory analysis method using consumers as analysts. A total of 31 consumer panelists tasted 3 types of milk chocolate with cashews using this method and assessed the intensity of the 5 attributes and types, such as sweetness, aftertaste (nutty), hardness, mouthfeel (smooth), and color. Data analysis used One Way ANOVA and continued with Duncan's test and Tukey's test to determine there were significant differences between treatments with a 95% confidence interval and continued with Principle Component Analysis. The results of the analysis show that 3 milk chocolate products with cashew show a strong correlation between color and hardness attributes. DC products have a strong correlation with sweetness, VHC products have a strong correlation with hardness in slightly hard and color in dark brown, and SQC products have a strong correlation with aftertaste (nutty). The mouthfeel (smooth) attribute does not correlate with chocolate products because it is the farthest between each chocolate product.Keywords: milk chocolate, sensory, PCACokelat merupakan produk pangan olahan yang terdiri dari kakao massa, gula, lemak kakao, dan ditambah citarasa lainnya, seperti kacang mete. Free choice profiling merupakan salah satu metode analisa sensori dengan menggunakan konsumen sebagai analis. Sebanyak 31 panelis konsumen mencicipi 3 jenis cokelat susu dengan kacang mete dengan metode tersebut dan menilai intensitas 5 atribut dan jenisnya yaitu, rasa manis (sweetness), aftertaste (nutty), kekerasan (hardness), mouthfeel (smooth), warna (colour). Analisa data menggunakan One Way ANOVA dan dilanjutkan dengan uji Duncan serta uji Tukey untuk mengetahui adanya beda nyata antar perlakukan dengan selang kepercayaan 95% dan dilanjutkan analisis dengan Principle Component Analysis. Hasil analisa menujukkan 3 produk cokelat susu dengan kacang mete menunjukkan korelasi yang kuat antara atribut sensori warna (colour) dengan kekerasan (hardness). Produk DC berkorelasi kuat dengan rasa manis (sweetness), produk VHC berkorelasi kuat dengan kekerasan (hardnees) di agak keras dan warna (colour) di coklat tua, dan produk SQC berkorelasi kuat dengan aftertaste (nutty). Atribut mouthfeel (smooth) tidak berkorelasi dengan produk cokelat karena berada paling jauh antar setiap produk cokelat.Kata kunci: cokelat susu, sensori, PCA
Pengaruh Penambahan Filtrat Kulit Buah Naga Merah (Hylocereus polyrhizus) Terhadap Uji Organoleptik Dan Aktivitas Antioksidan Sirup Belimbing Wuluh (Averrhoa bilimbi L.) Israwati Farihi; Tamrin Tamrin; Abdu Rahman Baco
Jurnal Sains dan Teknologi Pangan Vol 8, No 3 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i3.41830

Abstract

ABSTRACT This study aimed to determine the effect of red dragon fruit peel filtrate addition on the organoleptic characteristics and antioxidant activity of wuluh starfruit syrup. This study used a randomized block design (RBD) consisting of four treatments, namely P0 (1000 ml: 0 ml), P1 (1000 ml: 10 ml), P2 (1000 ml: 20 ml), P3 (1000 ml: 30 ml), P4 (1000 ml: 40 ml). The data were analyzed using analysis of variance, with further testing using Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the treatment of red dragon fruit peel filtrate addition to wuluh starfruit syrup had a very significant effect on increasing the organoleptic color assessment and a significant effect on the aroma and taste assessment. The best result was obtained in the P1 treatment with average preference scores of color, aroma, and taste reaching 3.64 (like), 3.04 (slightly like), and 3.20 (slightly like). Based on the analysis performed on the best wuluh starfruit syrup, it had a viscosity of 7.86 cP, pH 2.56, and antioxidant activity of 67.92% at a concentration of 500 ppm. The addition of red dragon fruit peel had a very significant effect on the organoleptic color, aroma, and taste, as well as a significant effect on the viscosity, pH, and antioxidant activity of the wuluh starfruit syrup. The wuluh starfruit syrup products only met the SNI 01-3544: 2013 standard for pH. Keywords: wuluh starfruit syrup, red dragon fruit peel filtrate, organoleptic, viscosity, pH, antioxidant activity ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh penambahan filtrat kulit buah naga merah pada sirup belimbing wuluh terhadap uji organoleptik dan aktivitas antioksidan. Penelitian ini menggunakan rancangan acak lepkap (RAL) yang terdiri dari 4 perlakuan yaitu P0 (1000 ml : 0 ml), P1 (1000 ml : 10 ml), P2 (1000 ml : 20 ml), P3 (1000 ml : 30 ml), P4 (1000 ml : 40 ml). Data hasil penelitian dianalisis sidik ragam, dengan uji lanjut menggunakan Duncan’s multiple range test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa perlakuan penambahan filtrat kulit buah naga merah pada sirup belimbing wuluh berpengaruh sangat nyata terhadap peningkatan penilaian organoleptik warna dan berpengaruh nyata pada penilaian aroma dan rasa. Perlakuan terbaik diperoleh pada perlakuan P1 dengan nilai kesukaan terhadap warna sebesar 3,64 (Suka) aroma 3,04 (Agak suka) dan rasa 3,20 (Agak suka). Berdasarkan analisis yang dilakukan pada sirup belimbing wuluh perlakuan terbaik, parameter yang diamati yaitu analisis viskositas 7,86 cP, pH 2,56, dan aktivitas antioksidan 67,92 % pada konsentrasi 500 ppm. Berdasarkan hasil penelitian menunjukkan bahwa penambahan kulit buah naga merah mempunyai pengaruh sangat nyata terhadap organoleptik warna, aroma dan rasa, dan mempunyai pengaruh nyata terhadap viskositas, pH dan aktivitas antioksidan minuman sirup belimbing wuluh. Berdasarkan standar mutu SNI 01-3544 : 2013 bahwa produk sirup belimbing wuluh hanya memenuhi standar SNI untuk parameter pH. Kata kunci: Sirup, belimbing wuluh, kulit buah naga merah, organoleptik, aktivitas antioksidan ABSTRACT This study aimed to determine the effect of red dragon fruit peel filtrate addition on the organoleptic characteristics and antioxidant activity of wuluh starfruit syrup. This study used a randomized block design (RBD) consisting of four treatments, namely P0 (1000 ml: 0 ml), P1 (1000 ml: 10 ml), P2 (1000 ml: 20 ml), P3 (1000 ml: 30 ml), P4 (1000 ml: 40 ml). The data were analyzed using analysis of variance, with further testing using Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the treatment of red dragon fruit peel filtrate addition to wuluh starfruit syrup had a very significant effect on increasing the organoleptic color assessment and a significant effect on the aroma and taste assessment. The best result was obtained in the P1 treatment with average preference scores of color, aroma, and taste reaching 3.64 (like), 3.04 (slightly like), and 3.20 (slightly like). Based on the analysis performed on the best wuluh starfruit syrup, it had a viscosity of 7.86 cP, pH 2.56, and antioxidant activity of 67.92% at a concentration of 500 ppm. The addition of red dragon fruit peel had a very significant effect on the organoleptic color, aroma, and taste, as well as a significant effect on the viscosity, pH, and antioxidant activity of the wuluh starfruit syrup. The wuluh starfruit syrup products only met the SNI 01-3544: 2013 standard for pH. Keywords: wuluh starfruit syrup, red dragon fruit peel filtrate, organoleptic, viscosity, pH, antioxidant activity ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh penambahan filtrat kulit buah naga merah pada sirup belimbing wuluh terhadap uji organoleptik dan aktivitas antioksidan. Penelitian ini menggunakan rancangan acak lepkap (RAL) yang terdiri dari 4 perlakuan yaitu P0 (1000 ml : 0 ml), P1 (1000 ml : 10 ml), P2 (1000 ml : 20 ml), P3 (1000 ml : 30 ml), P4 (1000 ml : 40 ml). Data hasil penelitian dianalisis sidik ragam, dengan uji lanjut menggunakan Duncan’s multiple range test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa perlakuan penambahan filtrat kulit buah naga merah pada sirup belimbing wuluh berpengaruh sangat nyata terhadap peningkatan penilaian organoleptik warna dan berpengaruh nyata pada penilaian aroma dan rasa. Perlakuan terbaik diperoleh pada perlakuan P1 dengan nilai kesukaan terhadap warna sebesar 3,64 (Suka) aroma 3,04 (Agak suka) dan rasa 3,20 (Agak suka). Berdasarkan analisis yang dilakukan pada sirup belimbing wuluh perlakuan terbaik, parameter yang diamati yaitu analisis viskositas 7,86 cP, pH 2,56, dan aktivitas antioksidan 67,92 % pada konsentrasi 500 ppm. Berdasarkan hasil penelitian menunjukkan bahwa penambahan kulit buah naga merah mempunyai pengaruh sangat nyata terhadap organoleptik warna, aroma dan rasa, dan mempunyai pengaruh nyata terhadap viskositas, pH dan aktivitas antioksidan minuman sirup belimbing wuluh. Berdasarkan standar mutu SNI 01-3544 : 2013 bahwa produk sirup belimbing wuluh hanya memenuhi standar SNI untuk parameter pH. Kata kunci: Sirup, belimbing wuluh, kulit buah naga merah, organoleptik, aktivitas antioksidan
PERBEDAAN METODE SAJIAN DINGIN KOPI TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK KOPI ARABIKA DARI BERBAGAI DAERAH DI INDONESIA Hermanto Hermanto; Kiki Yuliati; Ervina Hasian Christifani; Dwi Wulan Sari
Jurnal Sains dan Teknologi Pangan Vol 8, No 3 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i3.38432

Abstract

The aim of this study was to determine the effect of differences cold serve coffee methode and origin growth from different region in Indonesia on chemical and organoleptic characteristics. This study used factoriall Randomized Block Design (RBD) with two factors. The treatments in this study were (A) differences origin growth of arabica coffee from different region in indonesia with using one treatment factor and three repetitions with repetitions considered as block and (B) cold serve coffee method. Parameters in this study included chemical characteristic (ranking test) and chemical characteristics (antioxidant value, total phenolic compound, total acid level, and pH). The result showed that as the differences of origin growth coffee given different respond on brewing method significantly affected the costumers ranking preference (appearance, taste, acidity, aftertaste, balance and overall), antioxidant value, total phenolic compound, and pH level
The Potential of Processing Gambir (Uncaria gambir roxb.) Plants in Mado Laoli Village, Gunungsitoli City Elva Amurita Zebua; Tety Desrita Handayani; Nathasa Wiesdania Sihite
Jurnal Sains dan Teknologi Pangan Vol 8, No 3 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i3.38637

Abstract

The utilization of the gambier plant in Gunungsitoli City is still limited to produce dried gambier leaves as a raw material for betel nut chewing, so it has the potential to be processed into gambier which has high economic value. The study was aimed to determine the quality of gambier produced from gambier plants that grow in Mado Laoli Village, Gunungsitoli City with different drying methods. This study used a completely randomized design (CRD) consisting of 2 treatments, that were P1 (sun drying) and P2 (oven drying) with 3 replications. The results showed that the gambier plant in Mado Laoli Village had a high potential to be processed into gambier because it has produced gambier which have good quality and met the SNI quality requirements. Sun drying produced gambir second quality (15.48% of water content, 2.37% of ash content, 59.36% of catechin content, 12.17% of tannin content, 5.54% of water insoluble material, 3,29% of alcohol insoluble material). Oven drying produced gambir first quality (11.30% of moisture content, 2.18% of ash content, 68.15% of catechin content, 12.24% of tannin content, 6.32% of water insoluble material, 3.77% of insoluble alcohol). Different drying methods had a significant effect on the yield, moisture content, catechin content, water insoluble material and alcohol insoluble material content.
Characteristics of glucomannan of Porang Flour (Amorphophallus oncophyllus) with Various Chemical Extraction Methods Tety Desrita Handayani; Agustina Agustina; Eni Harmayani; Yudi Pranoto
Jurnal Sains dan Teknologi Pangan Vol 8, No 3 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i3.38413

Abstract

Porang plants are widely cultivated in Indonesia as a potential source of glucomannan. Glucomannan is obtained by separating impurity components such as starch, cellulose, protein, fat, and the rest of the flour bag from porang flour. The purpose of this study was to determine the effect of the isolation method on porang flour to produce high purity glucomannan. In this study, the extraction of glucomannan was carried out by a modified simple centrifugation method with the addition of aluminum sulfate (EAS), sodium metabisulfite (ENM), both (ENMAS), and no treatment (EK). All of the glucomannan obtained was then analyzed for composition, color, transparency, degree of acetylation and viscosity. The characteristics of porang glucomannan were then compared with konjac glucomannan (PKG). The results showed that ENMAS showed the highest value with a purity value of 93.71%, WHC 55.06 g water/g glucomannan, whiteness degree 79.16, and gel viscosity 73000 cps.
Characterization Of Cassava Flour (Manihot esculenta Crantz) with Combination of Pregelatinization and Fermentation Methods Hildegardis Vania Santika; Yoga Aji Handoko
Jurnal Sains dan Teknologi Pangan Vol 8, No 3 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i3.35708

Abstract

Cassava has a high content of starch that can process into flour. Using a different kind of modification process results in the different characterization of flour that is produced. Physic modification by pregelatinization produced pregel flour. Whereas, enzymatic modification by the fermentation process produced mocaf flour. This research aimed to determine the characterization of cassava flour with a combination of pregelatinization and fermentation methods. This study used a Factorial Randomized Block Design with two factors. The first factor was boiling temperature which is 65oC and 80oC whereas the second factor was the type of microorganism used in the fermentation process which is a single culture of Rhizopus oryzae, a single culture of Saccharomyces cerevisiae, a single culture of Lactobacillus plantarum, and mixed culture of Rhizopus oryzae, Saccharomyces cerevisiae, and Lactobacillus plantarum. The observed parameter was water content, sugar content, protein content, HCN content, ash content, amylose, and amylopectinn levels, swelling power, and water absorption index. The resultshowsw that the modification of cassava flour with a combination of pregelatinization and fermentation methods did not produce new characteristics or was very different from each origin method.
AKTIVITAS ANTIBAKTERI SATE BANDENG DENGAN KARBOKSIMETIL KITOSAN (KMK) TERHADAP Escherichia coli PADA PENYIMPANAN SUHU DINGIN Dwi Rara Amalia; Sakinah Haryati; Rifki Prayoga Aditia; Fara Wibawa; Nilam Sari; Tasqia Siti Nurul Samsa Hadi
Jurnal Sains dan Teknologi Pangan Vol 8, No 4 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i4.42748

Abstract

Sate bandeng merupakan kuliner khas dari Provinsi Banten yang mudah mengalami kemunduran mutu. Sate bandeng hanya dapat bertahan sekitar 2 hari pada suhu ruang dan 6 hari pada suhu dingin. Umur simpan yang terbatas ini dipengaruhi oleh kandungan gizinya yang tinggi dan pengaruh lingkungan. Sehingga penting untuk menambahkan bahan pengawet seperti karboksimetil kitosan (KMK) untuk memperpanjang masa simpannya. Tujuan dari penelitian ini adalah untuk menentukan konsentrasi KMK yang paling efektif terhadap sifat antibakteri sate bandeng terhadap bakteri Escherichia coli selama penyimpanan suhu dingin. Penelitian ini menggunakan metode eksperimental dengan Rancangan Acak Lengkap Faktorial (RALF) yang terdiri dari dua faktor dan dua ulangan. Faktor pertama terdiri dari empat tingkat konsentrasi KMK, yaitu 0%, 3%, 4%, dan 5%. Faktor kedua meliputi enam taraf lama penyimpanan, yaitu hari ke-0, 3, 6, 9, 12, dan 15. Parameter yang diuji adalah aktivitas antibakteri Escherichia coli. Sate bandeng yang digunakan dalam penelitian ini tidak mencakup seluruh sate bandeng di Provinsi Banten. Hanya dari salah satu UMKM dengan sanitasi yang tidak sesuai SOP.Hasil penelitian disajikan dalam bentuk tabel dan dijelaskan secara deskriptif komparatif. Hasil penelitian menunjukkan bahwa penambahan karboksimetil kitosan (KMK) memiliki pengaruh terhadap aktivitas antibakteri sate bandeng. Konsentrasi terbaik KMK adalah 5% dan efektif dalam membunuh E. coli.
Pengaruh Komponen Antimikroba pada Berbagai Ekstrak Bahan Alami Dalam Pengawetan Daging Ayam dan Ikan: Telaah Nita Khairunnisa; Alifya Khoirun Nisa; M. Athar Fatah; Evina Diningsih; Yasmin Nur Rochmah; Nurul Annazhifah; Ainun Nafisah
Jurnal Sains dan Teknologi Pangan Vol 8, No 4 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i4.41176

Abstract

Meat and fish are very easy to spoil because they have a fairly high water content. One of the causes of damage to meat and fish is due to microbes. Microbes can affect the properties of food products, environmental conditions such as pH, water availability, temperature, organoleptic properties, and others. The presence of these microbes can be handled by administering antimicrobial compound content in the process of preserving meat and fish. The content of antimicrobial compounds is found in many plants, such as leaves, flowers, tubers, seeds, rhizomes, fruit, or other parts. This article was created with the aim of comparing the effectiveness of various extracts of natural ingredients that contain antimicrobial compounds on storage time in meat and fish. Based on the results of the research used in this literature review, the use of mango leaf extract in tilapia has the longest shelf life, namely 13 days. While the use of bay leaf extract on chicken meat has a relatively short shelf life of 8 hours. The ability of natural substances as antimicrobials has the potential to be developed as a simple preservative method for chicken and fish meat products.

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