| NIM | A1F015050 |
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| Namamhs | JAZILATUN NIKMAH |
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| Judul Artikel | Aplikasi Edible Coating CMC-Gliserol dengan Penambahan Minyak Atsiri Sereh Dapur (Cymbopogan citratus) pada Bakso Ikan Bandeng Selama Penyimpanan Suhu Dingin |
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| Abstrak (Bhs. Indonesia) | Upaya memperpanjang daya simpan bakso ikan bandeng perlu dilakukan karena bakso ikan mengandung protein dan kadar air tinggi, sehingga rentan terhadap kerusakan. Salah satu teknik pengawetan pangan yang dapat diaplikasikan pada bakso ikan bandeng adalah edible coating dengan penambahan minyak atsiri sereh dapur. Penambahan minyak atsiri sereh dapur diharapkan dapat meningkatkan sifat bakterisidal pada edible coating. Minyak atsiri sereh dapur mengandung sitral yang mampu menghambat aktivitas bakteri patogen, sehingga dapat berperan sebagai agen antimikroba. Penelitian ini bertujuan untuk mempelajari: 1) pengaruh penambahan minyak atsiri sereh dapur dengan berbagai konsentrasi pada edible coating terhadap kualitas kimia dan mikrobiologi bakso ikan bandeng; 2) pengaruh lama penyimpanan terhadap kualitas kimia dan mikrobiologi bakso ikan bandeng; 3) pengaruh kombinasi penambahan variasi konsentrasi minyak atsiri sereh dapur dengan lama penyimpanan terhadap kualitas kimia, mikrobiologi, dan sensori bakso ikan bandeng pada penyimpanan suhu dingin. Penelitian ini menggunakan desain Rancangan Acak Kelompok (RAK) dengan dua faktor uji; konsentrasi minyak atsiri sereh dapur yaitu 0 (kontrol); 0,1; 0,3; dan 0,5%, serta lama penyimpanan yaitu 0; 5; 10; dan 15 hari. Variabel yang diamati yaitu total mikroba, total formol, pH, kadar air, dan uji sensori (skala 1-5). Data kuantitatif dianalisis menggunakan uji analisis ragam dan uji DMRT taraf 5%, sedangkan data kualitatif dianalisis dengan metode statistik deskriptif. Konsentrasi minyak atsiri sereh dapur yang dapat mempertahankan mutu kimia, mikrobiologi, dan sensoris bakso ikan bandeng hingga hari ke-15 adalah 0,5% ditinjau dari total mikroba sebesar 101,33 CFU/g; kadar air 67,66%; kadar total formol 8,755%; nilai pH 6,23; warna putih keabuan (skala 4); aroma khas bakso ikan (skala 4); tekstur tidak lengket (skala 4); kesukaan disukai (skala 4).
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| Abtrak (Bhs. Inggris) | An efforts to extend the storability of milkfish meatballs need to be done because fish meatballs contain high protein and water content which make the milkfish meatball spoilage. One of the food preservation techniques that can be applied to milkfish meatballs is an edible coating with the addition of lemongrass essential oils. The addition of lemongrass essential is expected to improve bactericidal properties in edible coatings. Lemongrass essential oil contains citral which can inhibit the activity of pathogenic bacteria, therefore it can act as an antimicrobial agent. This research aimed to learn: 1) the effect of lemongrass essential oils addition with various concentrations on edible coatings on the chemical and microbiological quality of milkfish meatballs;2) the effect of storage time on the chemical and microbiological quality of milkfish meatballs; 3) the effect of the combination of various concentration of lemongrass essential oils addition with the storage time to the chemical, microbiological, and sensory qualities of milkfish meatball products in cold temperature storage. This research applied a Randomized Block Design (RBD) with two 2 factors tested, the first factor is variations of the addition of essential oils consist of 4 levels, there are 0(control), 0.1, 0.3, and 0.5%. The second factor is storage time which consists of 0, 5, 10, and 15 days. The observed variable is total microbes, formol value, pH, water content, and sensory test (scale 1-5). Quantitative data were analyzed by using a variety analysis test and DMRT test of 5%, while qualitative data were analyzed by using descriptive statistic methods. The best concentration of lemongrass essential oil that can maintain the chemical, microbiological, and sensory quality of milkfish meatballs until the 15th day is 0.5% in terms of total microbes of 101.33 CFU / g; water content 67.66%; formol value 8.755%; pH value of 6.23; color grayish-white (scale 4); aroma typical fish balls (scale 4); texture not sticky (scale 4); fondness likes (scale 4).
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| Kata kunci | Edible coating, minyak atsiri sereh dapur, bakso ikan bandeng, penyimpanan suhu dingin. |
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| Pembimbing 1 | Dra. Erminawati, M.Sc., Ph.D. |
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| Pembimbing 2 | Dr. Ike Sitoresmi Mulyo Purbowati, S.TP., M.Sc. |
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| Pembimbing 3 | |
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| Tahun | 2019 |
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| Jumlah Halaman | 16 |
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| Tgl. Entri | 2019-11-13 08:54:35.075235 |
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