Pengaruh asap cair tempurung kenari dan lama penyimpanan terhaadp kualitas kimia, fisik dan mikrobiologis daging

ARIZONA, Rizki, Ir. Edi Suryanto, M.Sc.,Ph.D

2010 | Tesis | S2 Ilmu Peternakan

Penelitian ini bertujuan untuk mengetahui pengaruh asap cair tempurung kenari dan lama penyimpanan terhadap kualitas kimia, fisik dan mikrobiologi daging, mengevaluasi aktivitas antibakteri asap cair terhadap bakteri Staphylococcus aureus dan Escherichia coli. Daging direndam larutan asap cair (0, 4, 8 dan 12%) v/v selama 15 menit dan disimpan pada suhu kamar selama 0, 2 dan 4 hari. Variabel yang diukur meliputi kadar air, kadar fenol, kadar asam, pH, daya ikat air, susut masak, aktivitas antibakteri, total bakteri, Coliform dan uji sensoris. Rancangan penelitian yang digunakan adalah analisis variansi Completely Randomized Design (CRD) pola faktorial 4 x 3 untuk kualitas kimia, fisik daging, total koloni bakteri dan Coliform sedangkan aktivitas antibakteri asap cair menggunakan rancangan analisis variansi CRD pola searah. Data kualitas sensoris dianalisis dengan uji Hedonic Kruskal-Wallis. Hasil penelitian menunjukkan bahwa semakin tinggi konsentrasi asap cair berbeda nyata (p<0,05) terhadap daya ikat air daging yang semakin meningkat, sedangkan total bakteri dan Coliform daging semakin menurun. Lama penyimpanan hingga hari keempat berbeda nyata (p<0,05) terhadap pH, susut masak, total bakteri dan Coliform daging yang semakin meningkat, sedangkan daya ikat air daging menurun. Uji organoleptik menunjukkan aroma dan perlendiran daging ada perbedaan yang nyata (p<0,05). Konsentrasi asap cair tertinggi 12% lebih memberikan pengaruh terhadap E. coli (8,10 mm) dibanding S.aureus (4,07 mm).

The objective of the experiment was to know the effect of canary shell liquid smoke and storage times on chemical, physical and microbiological quality of beef. The beef was dipped in liquid smoke solution with the concentration of 0, 4, 8 and 12% (v/v) during 15 minutes and then stored for 0, 2 and 4 days at room temperature. The replication of each treatment was repeated for three times. The variables measured were water, fenol and acid content, pH, water-holding capacity, cooking loss, activity of antibacterial, total bacterial number, Coliform and organoleptic property. The data of chemical, physical, total bacteria number, Coliform were analyzed by using analysis of variance a Completely Randomized Design (CRD) with factorial 4x3. Activity of antibacterial was analyzed by CRD of one way analyzes. The organoleptic property was analyzed by a non parametric h-test. The results showed that fenol, acid content and cooking loss increased, whereas the pH and water-holding capacity decreased a like the concentration liquid smoke increased. The results showed that the liquid smoke concentration up to 12% significantly (p<0.05) increased water holding capacity and cooking loss, whereas the total bacterial number and Coliform decreased. Storage times up to four days significantly (p<0.05) increased pH, cooking loss, total bacterial number and Coliform, whereas water holding capacity decresed. The meat organoleptic property showed that falvor and mucus were affected significantly (p<0.05). Liquid smoke concentration of 12% showed the best zona of inhibition to E. coli (8.10 mm) than S. aureus (4.07 mm).

Kata Kunci : Asap cair, Lama penyimpanan, Kualitas daging, Aktivitas antibakteri