KAJIAN FISIKOKIMIA EDIBLE CASING SOSIS BERBASIS GELATIN CEKER AYAM

La Choviya Hawa, Utami Yolanda BR Ginting, Bambang Susilo, Laras Putri Wigati

Abstract


Plastic films are material that commonly used as preservative material for food products such as sausages, at first it aims to preserve the products from the environment and to maintain shelf life. But nowadays plastics are known as carcinogenic, undegradable and unstable when exposed to heat. Therefore, alternative materials are needed which safer for the products and the consumers. One of the alternatives is by using edible casing based on gelatin and the gelatin which is safer for consumption by any people is gelatin from chicken claws. This research was aimed to create formulas of edible casing based on the extraction of gelatin chicken claws and lumbu putih garlic as an antioxidant and antimicrobial agent to produce edible casing with good physical properties, prevent oxidation also reduce microbial growth. The experimental design of this research had 2 factors, plasticizer types (Glycerol, Sorbitol, Sucrose) and Garlic Concentration (2.5%, 5%, 10%). The result of this study shows that the best combination of the edible casing according to the Zeleny method was sorbitol as the plasticizer and 5% of garlic concentration. It produced 0.18 mm of thickness, 17.7% of moisture content, 91.43% of elongation, 0.020 kgf/cm² of tensile strength, 1048.5 ppm of IC50, 85.348 cfu/ml of TPC value for three days of storage.


Keywords


Antioxidant; Antimicrobia;, Edible; Casing; Garlic; Plasticizer

References


AOAC, 1990. Official methods of analysis of the association of official analytical chemists, 15th ed. Virginia.

Badan Pusat Statistik, 2018. Populasi ayam ras pedaging menurut Provinsi, 2009-2018. Jakarta.

Cagri, A., Ustunol, Z., Ryser, E.T., 2004. Antimicrobial edible films and coatings. J. Food Prot. 67, 833–848. https://doi.org/10.4315/0362-028X-67.4.833

Fardiaz, S., 1992. Mikrobiologi pengolahan pangan lanjutan. PAU Pangan dan Gizi. IPB, Bogor.

Fuadah, A., Sumarlan, S.H., Hendrawan, Y., 2014. Kajian Pembuatan Bumbu Dari Bawang Putih (Allium sativum) Dan Daun Jeruk Purut (Cytrus hystrix) Menggunakan Pengering Tipe Rak. J. Keteknikan Pertan. Trop. dan Biosist. 2, 156–166.

Guerrero, P., Hanani, N., Abedin, Z., De, K., Caba, L.A., 2014. The effect of plasticizer content and disaccharide type on the mechanical, barrier and physical properties of bovine gelatin-based films. J. Eng. Sci. Technol. 9, 364–373.

Iriani, E.S., Widayanti, S.M., Miskiyah, M., Juniawati, J., 2014. Pengaruh ekstrak bawang putih terenkapsulasi terhadap karakteristik kemasan antimikroba. J. Kim. dan Kemasan 36, 271. https://doi.org/10.24817/jkk.v36i2.1895

Koswara, S., 2009. Teknologi praktis pengolahan daging. Universitas Muhammadiyah Semarang, Semarang.

Krochta, J.M., De Mulder-Johnston, C., 1997. Edible and biodegradable polymer films: challenges and opportunities. J. Food Technol. 5, 61–90.

Lai, H.-M., Padua, G.W., Wei, L.S., 1997. Properties and Microstructure of Zein Sheets Plasticized with Palmitic and Stearic Acids. Cereal Chem. J. 74, 83–90. https://doi.org/10.1094/CCHEM.1997.74.1.83

Liu, L., Kerry, J.F., Kerry, J.P., 2007. Application and assessment of extruded edible casings manufactured from pectin and gelatin/sodium alginate blends for use with breakfast pork sausage. Meat Sci. 75, 196–202. https://doi.org/10.1016/j.meatsci.2006.07.008

Liu, Z., Han, J.H., 2005. Film-forming Characteristics of Starches. J. Food Sci. 70, E31–E36. https://doi.org/10.1111/j.1365-2621.2005.tb09034.x

Manuhara, G.J., Kawiji, K., E, H.R., 2009. Aplikasi edible film maizena dengan penambahan ekstrak jahe sebagai antioksidan alami pada coating sosis sapi. J. Teknol. Has. Pertan. 2, 50–58. https://doi.org/10.20961/jthp.v0i0.12868

Maria Martelli, S., Moore, G., Silva Paes, S., Gandolfo, C., Laurindo, J.B., 2006. Influence of plasticizers on the water sorption isotherms and water vapor permeability of chicken feather keratin films. LWT - Food Sci. Technol. 39, 292–301. https://doi.org/10.1016/j.lwt.2004.12.014

Marseno, D.W., 2003. Pengaruh sorbitol terhadap sifat mekanik dan tranmisi uap air film dari pati jagung, in: Prosiding Seminar Nasional Industri Pangan. Yogyakarta.

Miskiyah, J., Iriani, E.S., 2015. Potensi edible film antimikroba sebagai pengawet daging. Bul. Peternak. 39, 129. https://doi.org/10.21059/buletinpeternak.v39i2.6718

Molyneux P, 2004. The use of the stable free radical diphenylpicryl-hydrazyl (DPPH) for estimating anti-oxidant activity. Songklanakarin J. Sci. Technol. 26, 211–219.

Nofiandi, D., Ningsih, W., Putri, A.S.L., 2016. Pembuatan dan Karakterisasi Edible Film dari Poliblend Pati Sukun-Polivinil Alkohol dengan Propilenglikol sebagai Plasticizer. J. Katalisator 1. https://doi.org/10.22216/jk.v1i2.1113

Nurfadillah, N., Chadijah, S., Rustiah, W., 2016. Analisis Antioksidan Ekstrak Etil Asetat Dari Kulit Buah Rambutan (Nephelium Lappaceum) dengan Menggunakan Metode dpph (1,1 difenil-2-pikrilhidrakzil). Al-Kimia 4, 78–86. https://doi.org/10.24252/al-kimia.v4i1.1459

Nurindra, A.P., Amin Alamsjah, M., Sudarno, S., 2019. Karakterisasi Edible Film dari Pati Propagul Mangrove Lindur (Bruguiera gymnorrhiza) dengan Penambahan Carboxymethyl Cellulose (Cmc) sebagai Pemlastis. J. Ilm. Perikan. dan Kelaut. 7, 125. https://doi.org/10.20473/jipk.v7i2.11195

Oka, A.., Wiyana, K.A., Sugitha, I.M., Miwada, I.N.S., 2016. Identifikasi Sifat Fungsional dari Daun Jati, Kelor dan Kayu Manis dan Potensinya sebagai Sumber Antioksidan pada Edible Film. J. Sain Peternak. Indones. 11, 1–8. https://doi.org/10.31186/jspi.id.11.1.1-8

Rizkayanti, Diah, A.W.M., Jura, M.R., 2017. Uji aktivitas antioksidan ekstrak air dan ekstrak etanol daun kelor (Moringa oleifera LAM). J. Akad. Kim. 6, 125–131.

Santoso, B., Pitayati, P.A., Pambayun, R., 2013. The use of Carrageenan and Gum Arabic for Hidrocolloid Based Edible Film. J. Agritech 33, 140–145.

Schamberger, G.P., Labuza, T.P., 2007. Effect of green tea flavonoids on Maillard browning in UHT milk. LWT - Food Sci. Technol. 40, 1410–1417. https://doi.org/10.1016/j.lwt.2006.09.009

Setiani, W., Sudiarti, T., Rahmidar, L., 2013. Preparasi Dan Karakterisasi Edible Film Dari Poliblend Pati Sukun-Kitosan. J. Kim. Val. 3, 100–109. https://doi.org/10.15408/jkv.v3i2.506

Siripatrawan, U., Noipha, S., 2012. Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages. Food Hydrocoll. 27, 102–108. https://doi.org/10.1016/j.foodhyd.2011.08.011

Sitompul, A.J.W.S., Zubaidah, E., 2017. The Influence of The Type and Concentration of Plasticizer toward The Physical Characteristic of Edible Film from Palm Fruit ( Arenga pinnata ). J. Pangan dan Agroindustri 5, 13–25.

Skurtys, O., Acevedo, C.A., Pedreschi, F., Enrione, J., Osario, F., Aguilera, J.M.C., 2011. Food Hydrocolloid Edible Films and Coatings. J. Food Sci. 32, 814–820.

Soeparno, 2010. Ilmu dan teknologi daging. Gadja Mada University Press, Yogyakarta.

Song, K., Milner, J.A., 2001. The influence of heating on the anticancer properties of garlic. J. Nutr. 131, 1054S-1057S. https://doi.org/10.1093/jn/131.3.1054S

Suryaningrum, D., Basmal, J., Nurochmawati, 2005. Studi pembuatan edible film dari karaginan. J. Penelit. Perikan. Indones. 11, 13.

Taufik, M., Fatma, 2017. Karakteristik edible film berbahan dasar gelatin kulit kaki broiler, in: Prosiding Seminar Nasional Peternakan. Universitas Hasanuddin, Makassar, pp. 220–228.

Taylor, T.M., Davidson, P.M., 2014. Chemical Preservatives and Natural Antimicrobial Compounds, in: Food Microbiology: Fundamentals and Frontiers, Third Edition. CRC Press, Taylor & Francis Group, pp. 713–745. https://doi.org/10.1128/9781555815912.ch33

Utami, R., Agustini, T.W., Amalia, U., 2017. Aplikasi edible coating semi refined karaginan terhadap daya simpan sosis ikan kurisi (Nemipterus nematophorus) pada penyimpanan suhu dingin. J. Pengolah. dan Bioteknol. Has. Perikan. 6, 24–32.

Utami, R., Kawiji, Khasanah, L.U., Narinda, A.H., 2015. Pengaruh oleoresin daun jeruk purut (Citrus hystrix DC.) pada edible coating terhadap kualitas sosis sapi beku. J. Teknol. Industi Pertan. 25, 116–124.

Veiga-Santos, P., Oliveira, L.M., Cereda, M.P., Alves, A.J., Scamparini, A.R.P., 2005. Mechanical properties, hydrophilicity and water activity of starch-gum films: effect of additives and deacetylated xanthan gum. Food Hydrocoll. 19, 341–349. https://doi.org/10.1016/j.foodhyd.2004.07.006

Wade, L.G., 2003. Organic chemistry, 5th ed. Prentice Hall Education, New Jersey.

Wirawan, S.K., Prasetya, A., Ernie, E., 2012. Pengaruh plasticizer pada karakteristik edible film dari pektin. REAKTOR 14. https://doi.org/10.14710/reaktor.14.1.61-67

Zeleny, M., 1982. Multiple criteria decision making. McGraw Hill, New York.




DOI: https://doi.org/10.21107/agrointek.v14i2.6627

Refbacks

  • There are currently no refbacks.




Copyright (c) 2020 La Choviya Hawa, Utami Yolanda BR Ginting, Bambang Susilo, Laras Putri Wigati

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

Indexed by

Crossref logo

Mailing Address:

Agrointek: Jurnal Teknologi Industri Pertanian

Department of Agroindustrial Technology, Faculty of Agriculture, University of Trunojoyo Madura
Raya Telang St. PO BOX 2, Kamal - Bangkalan - Jawa Timur
Phone: (031) 3013234, Email:agrointek@trunojoyo.ac.id

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License