scholarly journals Perendaman Pempek dengan Larutan Kitosan sebagai Edible Coating dan Pengaruhnya terhadap Umur Simpan

2021 ◽  
Vol 10 (1) ◽  
pp. 35-52
Author(s):  
Puspa Ayu Pitayati ◽  
Herpandi Herpandi ◽  
Susi Lestari ◽  
Siti Ayu Ulfadillah
Keyword(s):  
Edible Coating ◽  
Plate Count ◽  
Total Plate Count ◽  
Split Plot

Pempek yang disimpan pada suhu ruangan memiliki umur simpan yang relatif singkat dan mudah mengalami kemunduran mutu produk. Pada penelitian ini pempek dilapisi oleh larutan kitosan 2% dengan perbedaan waktu perendaman (0, 10, 20, 30 menit) guna mengetahui pengaruh larutan kitosan sebagai coating pempek terhadap lamanya penyimpanan pempek pada suhu ruangan. Metode penelitian menggunakan rancangan split plot utama dengan 2 faktor perlakuan dan tiga kali pengulangan. Faktor perlakuan meliputi perbedaan waktu penyimpanan pada suhu ruangan (T0 = 0 hari, T1 = 2 hari, T3 = 3 hari, T4 = 4 hari) dan waktu perendaman pempek pada larutan kitosan (R0 = 0 menit, R1 = 10 menit, R3 = 20 menit, R4 = 4 menit). Untuk parameter pengamatan berupa kadar air, derajat keasaman (pH), kadar protein, Total Plate Count (TPC), Total Volatil Base (TVB), serta uji organoleptik. Hasil penelitian diperoleh nilai kadar air, pH, kadar protein, TPC dan TVB berpengaruh nyata terhadap kedua faktor perlakuan (T dan R). Begitu juga interaksi antara kedua faktor perlakuan berpengaruh nyata terhadap nilai pH, TPC dan TVB. Hasil Uji Kruskal Wallis waktu perendaman larutan kitosan sebagai coating pempek dengan nilai sensori pempek berpengaruh tidak nyata terhadap rasa pempek, namun berbeda nyata terhadap parameter tekstur, kenampakan, aroma, maupun warna pempek.

scholarly journals The effect of coating of edible film from bovine split hide gelatin on beef meatballs properties

2018 ◽  
Vol 43 (2) ◽  
pp. 177
Author(s):  
D. Wulandari ◽  
R. Yuliatmo ◽  
S. Sugiyanto
Keyword(s):  
Soluble Protein ◽  
Storage Time ◽  
Ph Value ◽  
Edible Coating ◽  
Edible Film ◽  
Plate Count ◽  
Curing Agent ◽  
Total Plate Count ◽  
Water Holding ◽  
Range Test

The aim of research wasto determine the effect of the coating of edible film derived from bovine split hide gelatin on inhibiting microbiological damages and properties of the beef meatballs with different coating concentrations. The material used was gelatin types A (processed with acid curing agent) from the bovine split hide and glycerol. The completed randomize design (CRD) with a factorial pattern of 3 x 3 was used in this study. The first factor was 3 levels of coating concentration (0, 5, and 10%) and the second factor was 3 levels of storage time at 10oC (3, 6, and 9 days). It was continued to Duncan's Multiple Range Test (DMRT) if the treatment indicated significant effect at aprobability level of 5%.The results showed that the storage time and coating concentration affected the soluble protein, pH value, water holding capacity (WHC), and total plate count (TPC) in beef meatballs. Bovine split hide gelatin can be used as an edible coating on beef meatballs and extend the shelf time of beef meatballs.

scholarly journals PENGARUH PENGGUNAAN ASAM ASETAT DAN EDIBLE COATING EKSTRAK BAWANG PUTIH TERHADAP KUALITAS FILLET IKAN NILA MERAH (Oreochromis niloticus) SELAMA PENYIMPANAN SUHU DINGIN

2016 ◽  
Vol 9 (1) ◽  
Author(s):  
Muhammad Luqman Al Hakim ◽  
Rofandi Hartanto ◽  
Edhi Nurhartadi
Keyword(s):  
Oreochromis Niloticus ◽  
Thiobarbituric Acid ◽  
Edible Coating ◽  
Plate Count ◽  
Total Volatile ◽  
Total Plate Count

<p>Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan ekstrak bawang putih pada edible coating dan penggunaan pengawet asam asetat terhadap kualitas dan umur simpan fillet ikan nila merah selama penyimpanan suhu dingin dan mengetahui konsentrasi ekstrak bawang putih pada edible coating dan konsentrasi asam asetat yang terbaik. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan dua faktor yaitu variasi konsentrasi asam asetat dan ekstrak bawang putih. Penelitian ini terbagi menjadi dua bagian yaitu penentuan konsentrasi ekstrak bawang putih yang ditambahkan pada edible coating dan pengujian kesegaran daging ikan dengan uji TPC (Total Plate Count), pH, kadar air, TBA (Thiobarbituric Acid), TVB (Total Volatile Base), dan warna (chromameter) selama 12 hari yang diuji pada hari ke-0, 4, 8, dan 12. Hasil penelitian menunjukkan bahwa konsentrasi hambat minimum (KHM) ekstrak bawang putih adalah 20% dan konsentrasi tertinggi yang masih diterima oleh panelis adalah 30%. Perendaman fillet ikan nila merah dalam asam asetat dan pelapisan edible coating ekstrak bawang putih dapat menghambat kerusakan fisik, kimia, dan mikrobiologis sampai hari ke-8 pada suhu penyimpanan 4±1ºC. Perlakuan terbaik adalah asam asetat dengan konsentrasi 1% dan ekstrak bawang putih 20%.<br />Kata Kunci : asam asetat, edible coating, ekstrak bawang putih, nila merah, suhu rendah</p>

scholarly journals Sintesis Nanopartikel ZnO dan Aplikasinya sebagai Edible Coating Berbasis Pektin untuk Memperpanjang Umur Simpan Buah Belimbing

2019 ◽  
Vol 5 (1) ◽  
Author(s):  
Muhammad Fajri Romadhan ◽  
Shanti Pujilestari
Keyword(s):  
Electron Microscopy ◽  
Escherichia Coli ◽  
Scanning Electron Microscopy ◽  
Particle Size ◽  
Edible Coating ◽  
Plate Count ◽  
Total Plate Count ◽  
Particle Size Analyzer ◽  
Infra Red ◽  
Scanning Electron

ABSTRAKNanopartikel ZnO (NP-ZnO) merupakan partikel yang mempunyai aktivitas antimikroba cukup luas yaitu dapat menghambat pertumbuhan bakteri Gram negatif, Gram positif, khamir dan kapang. Nanopartikel ZnO dapat digunakan sebagai bahan tambahan untuk memperbaiki sifat mekanik dan fungsional dari edible coating yang berbasis pektin. Tujuan dari penelitian ini adalah untuk melihat pengaruh edible coating pektin+NP-ZnO terhadap masa simpan buah belimbing. Nanopartikel disintesis dengan metode presipitasi menggunakan tiga suhu pemanasan yang berbeda yaitu 60, 80 dan 100°C selama 2 jam dan ditanur pada suhu 500°C selama 5 jam. Nanopartikel yang terbentuk dikarakterisasi menggunakan Fourier Transform Infra Red (FTIR), Particle Size  Analyzer (PSA) dan Scanning Electron Microscopy (SEM). Hasil analisis FTIR menunjukkan bahwa nanopartikel ZnO telah terbentuk dengan adanya puncak pada panjang gelombang 474 cm-1. Suhu sintesis nanopartikel ZnO terbaik adalah 800C dengan ukuran partikel rata-rata 43.1 nm. Hasil analisis SEM memperlihatkan bahwa nanopartikel yang terbentuk mempunyai morfologi bulat. Hasil uji antimikroba dengan metode Total Plate Count (TPC) memperlihatkan nanopartikel ZnO dapat menghambat pertumbuhan bakteri Bacillus cereus, Escherichia Coli dan kapang Penicillium Sp. Aplikasi edible coating pektin+ Nanopartikel ZnO 1% pada buah belimbing memperlihatkan penurunan susut bobot,  menjaga warna buah lebih stabil dan mencegah kerusakan buah yang ditimbulkan kapang selama delapan hari penyimpanan. Kata kunci: nanopartikel ZnO, edible coating, antimikroba, umur simpan, belimbing

scholarly journals PENGARUH KITOSAN TERHADAP SIFAT ANTI MIKROBA EDIBEL COATING

2018 ◽  
Vol 14 (1) ◽  
Author(s):  
Abdul Kadir
Keyword(s):  
Edible Coating ◽  
Plate Count ◽  
Total Plate Count

Tujuan penelitian ini adalah mengetahui pengaruh konsentrasi kitosan sebagaiedible coating terhadap mutu daging sapi yang disimpan pada suhu refrigeratorselama 4 hari. Penelitian ini terdiri dari dua tahap, yaitu pembuatan kitosandan pembuatan edible coating. Rancangan percobaan yang digunakanRancangan Acak Lengkap (RAL) dengan empat perlakuan dan dua kali ulangan.Konsentrasi kitosan yang digunakan sebagai perlakuan sebesar 1%, 1,5%,dan 2% serta 0% (sebagai pembanding). Karakterisasi kitosan yang digunakanadalah kadar air 10%, kadar abu 1,5%, derajat deasetilasi 80,42% dan rendemen 20%. Hasil analisis statistik menunjukkan bahwa perlakuan kitosan memberikan pengaruh yang berbeda nyata (p<0,05) terhadap nilai pH dan kadar air daging sapi. Daging sapi yang diberi perlakuan kitosan 1%, 2% dan 3% mampu menghambat kemunduran mutu akibat mikroba. Hasil uji TPC (Total Plate Count) untuk daging sapi yang diberi perlakuan kitosan 1%, 1,5% dan 2% memiliki nilai TPC yang lebih rendah dibandingkan daging sapi kontrol, yaitu sebesar 3,1 x 105 ,1,9 x 105 dan 3,3 x 103, sedangkan daging sapi kontrol memiliki nilai yang lebih tinggi selama penyimpanan 4 hari, yaitu sebesar 2,8 x 106.

Gelatin Based Edible Coating: Preservation Technique for Seer (Scomberomorus guttatus) Fish Slices

2018 ◽  
Vol 55 (2) ◽  
pp. 177
Author(s):  
N. Manimehalai ◽  
G. Rajesh ◽  
S. Balasubramanian ◽  
J. Durga Devi
Keyword(s):  
Edible Coating ◽  
Plate Count ◽  
Microbial Quality ◽  
Coating Solution ◽  
Box Behnken Design ◽  
Total Plate Count ◽  
Keeping Quality ◽  
Seer Fish ◽  
Preservation Technique

The aim of this work is to examine the performance of gelatin based edible coating in preserving the seer fish slices. A composite edible coating solution was prepared with three different concentrations of gelatin, chitosan and vinegar. Coating experiments were performed in a laboratory scale edible coating tank which was fabricated for this purpose. The seer fish slices (13.65±2.50 mm thick and 43.89± 6.82 g weight) were subjected to coating for three different soaking times (min). While coating performance of the solution was assessed through coating uptake (%), texture quality of the seer fish slices was assessed through weight loss (%) and microbial quality was assessed through Total Plate Count (CFU/g). Experiment was designed using Box - Behnken Design (BBD). The application of edible coating treatment to seer fish slices resulted in improvement of overall keeping quality of the seer fish slices (9 days) against the control (3 days) when stored under low temperature (7±1oC).

scholarly journals THE EFFECT OF TAPIOCA-BASED EDIBLE COATING ENRICHED WITH NISIN ON QUALITY OF PATIN (PANGASIUS HYPOPHTHALMUS) FILLET DURING COLD STORAGE

2018 ◽  
Vol 80 (4) ◽  
Author(s):  
Rohula Utami ◽  
Asri Nursiwi ◽  
Nadia Wohon
Keyword(s):  
Thiobarbituric Acid ◽  
Edible Coating ◽  
Plate Count ◽  
Total Volatile ◽  
Fish Fillet ◽  
Coating Solution ◽  
Total Plate Count ◽  
Fish Fillets ◽  
Nisin Activity

The effect of tapioca-based edible coating enriched with nisin in preserving the quality of patin fish fillet during cold stored (410C) for 16 days was evaluated. The examination was conducted including Total Plate Count (TPC), pH, TVB (Total Volatile Base), and TBA (Thiobarbituric Acid) values. The results showed that the tapioca-based edible coating enriched with nisin significantly has affected the TPC, TVB, and TBA values, and insignificantly affected the pH of patin fillets samples. The higher nisin activity on the tapioca-based edible coating solutions, the better effect on maintaining the quality of patin fish fillets. Enrichment of nisin at 2000 IU/ ml on tapioca-based edible coating solution could maintain the patin fish fillets quality during 16th day stored at 410C.

scholarly journals Kajian Edible Coating Berbasis Pati Singkong Dengan Perbedaan Stabilizer (Alamidan Sintetis) Pada Bakso Ayam

2019 ◽  
Vol 2 (2) ◽  
pp. 212
Author(s):  
Maulida Fitri Iswari ◽  
Noor Harini ◽  
Sri Winarsih
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Food Product ◽  
Barrier Properties ◽  
Cassava Starch ◽  
Ash Content ◽  
Edible Coating ◽  
Plate Count ◽  
Total Plate Count ◽  
Different Types

The edible coating based on cassava starch is a method of giving a thin coating on food product to extend the shelf life have weakness has low barrier properties to moisture it’s required the addition of a stabilizer to extend the shelflife that applied on chicken meatball which has a short shelf life is 24 hours. The purpose of this research is to find different types and concentrations of stabilizers and determine the best treatment. The research nested. Extraction of carrageenan from seaweed(Eucheumma cotton) and extraction of pectin from green cincau leaf (Premma oblong folio) then make edible coating treated with a natural stabilizer (carrageenan and pectin) and synthetic (STPP and CMC) with 0.2%, 0.3%, and 0.4% concentration. The results showed that the type of stabilizer had significant effect on moisture content, ash content, color (L), and texture, while the concentration of stabilizer had no significant effect on moisture content, color (L), color (a+), color (b+), total plate count and scent organoleptic. The best treatment was stabilizer CMC0.3%.

scholarly journals Kajian Edible Coating Berbasis Kolang-Kaling dengan Penambahan Bahan Pengental dari Sumber Alami (Pati dan Pektin) dan Sintetis (CMC) yang Diaplikasikan pada Dodol

2020 ◽  
Vol 3 (1) ◽  
pp. 13
Author(s):  
Dwi Pramsiska ◽  
Noor Harini ◽  
Sri Winarsih ◽  
Hanif Alamudin Manshur
Keyword(s):  
Design Method ◽  
Edible Coating ◽  
Plate Count ◽  
Treatment Level ◽  
Edible Coatings ◽  
Total Plate Count ◽  
Randomized Design ◽  
Two Factors ◽  
Level 1

The purpose of this study was to determine the effect of the type of thickener on the quality of edible coatings, the effect of the concentration of thickener types on the quality of edible coatings applied to dodol, and find the best treatment of edible coatings that can increase the shelf life of dodol. The research was arranged in a Nested Randomized Design method consisting of two factors. First factor that became the nest was a variation of thickener (P) with treatment level (Pati, Pectin, and CMC) and second factor that became nested namely variation of thickener concentration (K) with treatment level (1%, 1.5%, and 2% ). The results showed that the addition of pectin 2% as the best treatment has a viscosity of 238.2 cP and the ability to protect dodol on the 6th-day storage can be observed at a water content of 26.98% which is close to SNI which is equal to 20%, TPC (Total Plate Count) 4.9 × 104Cfu / g which is close to the TPC number on SNI of 1 × 104Cfu / g, FFA (Free Fatty Acid) of 1.06% which does not exceed the SNI limit of 10.5%, the texture of 8.18 N / mm, the aroma score of 3.53 is a bit rancid, the appearance score is 5.23 which means neutral and the preferences score is 6.07 which means a little like.

Pengaruh Suhu Penyimpanan terhadap Organoleptik, Derajat Keasaman dan Pertumbuhan Bakteri Coliform pada Susu Pasteurisasi

2016 ◽  
Vol 10 (1) ◽  
pp. 13-23 ◽  
Author(s):  
Agustina Arianita Cahyaningtyas ◽  
Wiwik Pudjiastuti ◽  
Ilham Ramdhan
Keyword(s):  
Storage Temperature ◽  
Total Coliform ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Pasteurized Milk ◽  
Initial Analysis ◽  
Total Plate Count ◽  
Plate Count Method ◽  
Pathogenic Microbes ◽  
Total Coliform Bacteria

One attempt to reduce the number of pathogenic microbes in milk is through the pasteurization process. This research aims to determine the effect of storage temperature on the organoleptic, acidity (pH) and growth of coliform bacteria in pasteurized milk. Pasteurized milk is stored at the varies of temperature  4°C (observed for 14 days), 10°C-15°C (observed for 14 days) and 25°C-27°C (observed for 22 hours), as well as also conducted an initial analysis pasteurized milk. The parameters were observed among other organoleptic (smell, taste, color, texture), pH and total coliform bacteria. Testing acidity using pH paper, while the growth of coliform bacteria testing done using Total Plate Count method based on ISO 2897 in 2008. The results of this study indicate that storage at 4°C for 14 days, organoleptic pasteurized milk is still good until the day ke- 8, pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 3100x101 CFU / ml. Storage at 10°C-15°C for 14 days, organoleptic pasteurized milk is still good until the 6th day, the pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 5729x101 CFU / ml. Storage at 25°C-27°C for 22 days, organoleptic pasteurized milk is still good until the 9th, pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 4.3 x106 CFU / ml.ABSTRAKSalah satu usaha untuk mengurangi jumlah mikroba patogen pada susu adalah melalui proses pasteurisasi. Penelitian ini bertujuan untuk mengetahui pengaruh suhu penyimpanan terhadap organoleptik, derajat keasaman (pH) dan pertumbuhan bakteri Coliform pada susu pasteurisasi. Susu pasteurisasi disimpan pada suhu yang bervariasi yaitu suhu 4°C (diamati selama 14 hari), suhu 10°C-15°C (diamati selama 14 hari) dan suhu 25°C-27°C (diamati selama 22 jam), serta dilakukan pula analisa awal susu pasteurisasi. Parameter yang diamati antara lain organoleptik (bau, rasa, warna, tekstur), pH dan jumlah bakteri Coliform. Pengujian derajat keasaman menggunakan kertas pH, sedangkan pengujian pertumbuhan bakteri Coliform dilakukan dengan menggunakan metode Total Plate Count berdasarkan SNI 2897 Tahun 2008. Hasil penelitian ini menunjukkan bahwa penyimpanan pada suhu 4°C selama 14 hari, organoleptik susu pasteurisasi masih baik sampai dengan hari ke-8, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 3100x101 Cfu/ml. Penyimpanan pada suhu 10°C-15°C selama 14 hari, organoleptik susu pasteurisasi masih baik sampai hari ke-6, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 5729x101 Cfu/ml. Penyimpanan pada suhu 25°C-27°C selama 22 hari, organoleptik susu pasteurisasi masih baik sampai jam ke-9, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 4,3 x106 Cfu/ml.Kata kunci : bakteri coliform, derajat keasaman, suhu penyimpanan, organoleptik, susu pasteurisasi

Analisis Kandungan Mikroba, Formalin, dan Timbal (Pb) pada Tahu Sumedang yang Dijual Di Daerah Macet Cicurug, Ciawi, dan Cisarua Jawa Barat

2020 ◽  
Vol 6 (1) ◽  
pp. 087
Author(s):  
Rosy Hutami ◽  
M Fakih Kurniawan ◽  
Henna Khoerunnisa
Keyword(s):  
Content Analysis ◽  
Microbial Contamination ◽  
Atomic Absorption Spectrophotometry ◽  
Plate Count ◽  
Traffic Jam ◽  
Absorption Spectrophotometry ◽  
Traffic Jams ◽  
Total Plate Count ◽  
Microbial Analysis ◽  
Aas Method

Sumedang tofu is one of favorite foods for Indonesian society. But many sellers or producers are not aware to the food safety of sumedang tofu. The aims of this study were to analyze the microbial, formalin, and lead (Pb) contents in ready-to-eat sumedang tofu which were sold in traffic jams area in Cicurug, Ciawi, and Cisarua. The analysis were carried out by Total Plate Count (TPC) testing for microbial analysis, potassium permanganate reaction (KMnO4) testing for formaldehyde analysis, and atomic absorption spectrophotometry (AAS) method for lead content analysis in the samples. The results obtained for the microbial analysis were sumedang tofu that were sold in the traffic jam areas of Cicurug, Ciawi, and Cisarua contained contaminant above the treshold (1.4 x 105 colonies / gram to 2.2 x 105 colonies / gram of microbes). All of the samples of sumedang tofu were positive containing formaldehyde. Otherwise, there were no lead (Pb) content in all samples regarding to AAS analysis. This study concluded that the ready-to-eat sumedang tofu those were sold in traffic jam area in the Cicurug, Ciawi, and Cisarua were not suitable for consumption because it contained exceed microbial contamination and formalin which are harmful for human health.Keywords : formalin, microbes, sumedang tofu, lead, traffic jam

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