KARAKTERISTIK MIKROBIOLOGI, KIMIA, DAN SENSORIS, SOSIS AYAM DENGAN PENAMBAHAN KHITOSAN DAN ANGKAK YANG DISIMPAN PADA REFRIGERATOR

NIA VERGIYANA, Ir. Rusman MP., Ph.D

2014 | Tesis | S2 Ilmu Peternakan

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan khitosan dan angkak sebagai zat antibakteri berdasarkan karakteristik mikrobiologi, kimia, dan sensoris sosis ayam selama penyimpanan 21 hari pada refrigerator Rasio penambahan angkak 0:0,5:1:1,5:2% (b/b) dan khitosan 0:0,5:1:1,5:2% (b/v) dengan melarutkan khitosan pada asam asetat 1%. Penyimpanan dilakukan sampai 21 hari pada refrigerator dengan pengamatan 0, 7, 14, dan 21 hari. Variabel yang diamati meliputi aktivitas antibakteri, karakteristik mikrobiologi (Enterobactericeae dan Salmonella), kimia (kadar air, protein, lemak, dan aktivitas antioksidan), dan sensoris (warna, bau, rasa, tekstur, dan daya terima). Data aktivitas antibakteri dianalisis dengan Randomized Completely Block Design (RCBD), Enterobacteriaceae dengan One-Way ANOVA, karakteristik kimia dan mikrobiologi dianalisa menggunakan analisis variansi pola faktorial (4 lama penyimpanan × 5 konsentrasi khitosan dan angkak) dilanjutkan dengan Duncan’s Multiple Range Test (DMRT). Data karakteristik sensoris dianalisis dengan uji Hedonik Kruskal-Walls, dilanjutkan uji Quantitative Descriptive Analaysis (QDA) dalam model jaring laba-laba (spider web). Setiap perlakuan diulang sebanyak 3 kali. Penambahan khitosan dan angkak sampai 2% dapat meningkatkan aktivitas antioksidan, antibakteri khitosan, warna, rasa, tekstur, daya terima masing-masing 1,92%, 3,06mm, 6,02, 0,58, 1,49, dan 1,34, tetapi menurunkan kadar air 2,54%. Lama penyimpanan sosis sampai 21 hari pada refrigerator meningkatkan aktivitas antioksidan dan aroma masing-masing 6,25% dan 0,37, tetapi menurunkan tekstur sosis 0,64. Penambahan khitosan:angkak dan lama penyimpanan sampai 21 hari tidak mengubah kadar protein dan lemak. Total Enterobacteriaceae terdeteksi pada hari ke-21 tetapi populasi masih sangat rendah, Salmonella tidak menunjukkan adanya populasi sampai 21 hari. Berdasarkan hasil dapat disimpulkan bahwa, lama penyimpanan sosis ayam pada refrigerator selama 21 hari masih layak untuk dikonsumsi.

This research was conducted to study the effect of chitosan and anka rice addition as antibacterial agent on microbiology, chemical, and sensory characteristics of chicken sausage up to 21d of storage in the refrigerator. The ratio of addition anka rice 0:0,5:1:1,5:2% (w/w) and chitosan 0:0,5:1:1,5:2% (w/v) by dissolved chitosan on 1% acetic acid. Length of storage up to 21d in the refrigerator with observed 0, 7, 14, and 21d. The observed variables were antibacterial activity, microbiology (Enterobacteriaceae and Salmonella), chemical (moisture, protein, fat content and antioxidant activity), and sensory characteristics (color, flavor, taste, texture, and acceptability). Data of antibacterial activity were analyzed with Randomized Completely Block Design (RCBD), Enterobacteriaceae with One-Way ANOVA, the chemical and microbilogy data were analyzed using variance analysis of factorial pattern (4 length of storage × 5 concentration of chitosan and anka rice) followed by Duncan’s Multiple range Test (DMRT). The sensory characteristic data were analyzed using Kruskal-Walls Hedonic test, followed by Quantitive Descriptive Analysis (QDA) in model of spider web. Each treatment was consisted of three replications. Chitosan and anka rice addition up to 2% increased antioxidant activity, chitosan antibacterial, colour, taste, texture, acceptability respectively 1.92%, 3.06mm, 6.02, 0.58, 1.49, dan 1.34, but decreased moisture 2.54%. Length of storage of sausage up to 21 in the refrigerator increased antioxidant activity and flavour respectively 6.25% and 0.37, however decreased sausage texture 0.64. Chitosan:anka rice addition and length of storage up to 21d did not change protein content and fat. Enterobacteriaceae was detected on 21d but the population still very low, Salmonella was not detected population up to 21d. Based on the result it could be concluded, length of storage of chicken sausage in the refrigerator up to 21d still suitable for consumption.

Kata Kunci : Khitosan, Angkak, Refrigerator, Kimia, Mikrobiologi, Sensoris