POTENSI CHITOSAN DAN ESSENTIAL OIL BAWANG PUTIH (Allium sativum) YANG DIINKORPORASIKAN PADA EDIBLE COATING SEBAGAI PENGAWET BAKSO

Setyaningrum Ariviani; Miladyah Kusumawati

doi:10.21107/agrointek.v15i1.7898

POTENSI CHITOSAN DAN ESSENTIAL OIL BAWANG PUTIH (Allium sativum) YANG DIINKORPORASIKAN PADA EDIBLE COATING SEBAGAI PENGAWET BAKSO

Setyaningrum Ariviani, Miladyah Kusumawati

Abstract

Beef Meatball is a processed meat product that is susceptible to microbiological damage, thus requiring preservatives to extend their shelf life. Natural preservatives incorporated into edible coatings are more effective than those added directly to the food. This study aims to investigate the potential of chitosan and garlic (Allium sativum) essential oil (EO) incorporated into edible coatings as a natural preservative alternative of beef meatballs. Beef meatballs were coated with 4 variations of edible coatings, namely without incorporation (control), with the incorporation of chitosan, garlic EO, and chitosan-garlic EO. These coated beef meatballs were stored at 4 ± 10 0C and further analyzed for the evaluation of total microbe level (Total Plate Count) and texture measurement in the storage period of 0, 5, 10, 14, and 18 days. The potential of chitosan and EO of garlic as an antimicrobial agent was determined by MIC (Minimum Inhibitory Concentration) analysis of E.coli. The results showed that the chemical characteristics of beef meatballs which include the levels of moisture, ash, fat, and protein met to the National Standard of Indonesia (SNI). Garlic EO has a lower MIC value than chitosan, so the garlic EO incorporated in the edible coating is more effective as a preservative of meatballs than chitosan. The chitosan-garlic EO incorporation in edible coating provides an antagonistic effect in inhibiting the microbial growth of beef meatballs during storage. All treatments showed not significantly different on the rate of texture change of the beef meatballs during storage, although the differences in the total microbial levels were observed. The research results have important consequences in the use of natural preservatives to extend the shelf life of beef meatballs through incorporation into edible coatings.

Keywords

edible coatings; chitosan; garlic EO, beef meatballs; preservatives

Full Text:

PDF (Bahasa Indonesia)

References

Abdulmumeen, H.A., A.N. Risikat, A.R. Sururah. 2012. Food: Its preservatives, additives and applications. International Journal of Chemical and Biochemical Sciences 1:36–47.

Amaliya, R.R., W.D.R. Putri. 2014. Karakterisasi Edible Film dari Pati Jagung dengan Penambahan Filtrat Kunyit Putih sebagai Antibakteri. Jurnal Pangan dan Agroindustri 2:43–53.

AOAC. 1990. Official Method of Analysis of the Association of Official Analytical Chemist. 15th edition. Association Official Analytical Chemists, Washington, DC.

AOAC. 2005. Official Method of Analysis of the Association of Official Analytical Chemist. 18th edition. Asociation of Official Analytical Chemist, Gaithersburg, Maryland, USA.

Appendini, P., J.H. Hotchkiss. 2002. Review of antimicrobial food packaging. Innovative Food Science & Emerging Technologies 3:113–126.

Arief, I.I., B.S.L. Jenie, T. Suryati, G. Ayuningtyas, A. Fuziawan. 2012. Antimicrobial activity of bacteriocin from indigenous Lactobacillus plantarum 2C12 and its application on beef meatball as biopreservative. Journal of the Indonesian Tropical Animal Agriculture 37:90–96.

Ariviani, S., M. Kusumawati, W. Atmaka. 2019. Chitosan-garlic essential oil incorporation on beef meatball edible coatings as antioxidant-based functional food. Pages 1–7 IOP Conference Series: Materials Science and Engineering.

Bassolé, I.H.N., H. R. Juliani. 2012. Essential Oils in Combination and their Antimicrobial Properties. Molecules 17:3989–4006.

Bourtoom, T. 2008. Edible films and coatings: Characteristics and properties. International Food Research Journal 15:1–13.

Castro, M.P., A.M. Rojas, C.A. Campos, L.N. Gerschenson. 2009. Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings. LWT - Food Science and Technology 42:1428–1434.

Centre For Food Safety. 2014. Microbiological Guidelines for Food: for Ready-to-eat Food in General and Specific Food Items. Centre for Food Safety Food and Environmental Hygiene Department.

Choe, E., D.B. Min. 2009. Mechanisms of Antioxidants in the Oxidation of Foods. Comprehensive Reviews in Food Science and Food Safety 8:345–358.

Chumchalová, J., J. Josephsen, M. Plocková. 1998. The antimicrobial activity of acidocin CH5 in MRS broth and milk with added NaCl, NaNO3 and lysozyme. International Journal of Food Microbiology 43:33–38.

Du, W.-X., C.W. Olsen, R.J. Avena-Bustillos, T.H. McHugh, C.E. Levin, R. Mandrell, M. Friedman. 2009. Antibacterial effects of allspice, garlic, and oregano essential oils in tomato films determined by overlay and vapor-phase methods. Journal of Food Science 74:M390–M397.

Fitrianto, E., D. Rosyidi, I. Thohari. 2015. The effect of long storage time on the microbiologyqualty meatball Turkey. Universitas Brawijaya.

Friedman, M., C.E. Levin, S.H. Choi, S.U. Lee, N. Kozukue. 2009. Changes in the composition of raw tea leaves from the korean Yabukida plant during high-temperature processing to pan-fried kamairi-cha green tea. Journal of Food Science 74:C406–C412.

Fu, Y., Y. ZU, L. Chen, X. Shi, Z. Wang, S. Sun, T. Efferth. 2007. Antimicrobial Activity of Clove and Rosemary Essential Oils Alone and in Combination. Phytotherapy Research 21:989–994.

Goy, R.C., D. De Britto, O.B.G. Assis. 2009. A Review of the Antimicrobial Activity of Chitosan. Polímeros: Ciência e Tecnologia 19:241–247.

Gutierrez, J., C. Barry-Ryan, P. Bourke. 2008. The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. International Journal of Food Microbiology 124:91–97.

Hadi, H.N.S.S. 2008. Aplikasi Kitosan dengan Penambahan Ekstrak Bawang Putih Sebagai Pengawet dan Edible Coating Bakso Sapi. Institut Pertanian Bogor, Bogor.

Johnson, O., G. Ayoola, T. Adenipekun. 2013. Antimicrobial Activity and the Chemical Composition of the Volatile Oil Blend from Allium sativum (Garlic Clove) and Citrus reticulata (Tangerine Fruit). International Journal of Pharmaceutical Sciences and Drug Research 5:187–193.

Kanatt, S.R., M.S. Rao, S.P. Chawla, A. Sharma. 2013. Effects of chitosan coating on shelf-life of ready-to-cook meat products during chilled storage. LWT - Food Science and Technology 53:321–326.

Kim, J.W., J.E. Huh, S.H. Kyung, K.H. Kyung. 2004. Antimicrobial Activity of Alk(en)yl Sulfides Found in Essential Oils of Garlic and Onion. Food Sciience and Biotechnology 13:235–239.

Koswara, S. 2009. Teknologi Praktis Pengolahan Daging. eBookPangan.com.

Kristam, P., N.M. Eswarapragada, E.R. Bandi, S.R. Tumati. 2016. Evaluation of edible polymer coatings enriched with green tea extract on quality of chicken nuggets. Veterinary World 9:685–692.

Lawson, L.D., Z.-Y.J. Wang, B.G. Hughes. 1991. Identification and HPLC Quantitation of the Sulfides and Dialk(en)yl Thiosulfinates in Commercial Garlic Products. Planta Medica 57:363–370.

Lee, S.M., J.M. Kim, J. Jeong, Y.K. Park, G.-H. Bai, E.Y. Lee, M.K. Lee, C.L. Chang. 2007. Evaluation of the broth microdilution method using 2,3-diphenyl-5-thienyl- (2)-tetrazolium chloride for rapidly growing mycobacteria susceptibility testing. Journal of Korean Medical Science 22:784–790.

Lund, B.M., T.C. Baird-Parker, G.W. Gould. 2000. The Microbiological Safety and Quality of Food. Page (B. M. Lund, T. C. Baird-Parker, and G. W. Gould, Eds.). Aspen Publisher, Inc., Gaithersburg, Maryland.

Mnayer, D., A.S. Fabiano-Tixier, E. Petitcolas, T. Hamieh, N. Nehme, C. Ferrant, X. Fernandez, F. Chemat. 2014. Chemical composition, antibacterial and antioxidant activities of six essentials oils from the Alliaceae family. Molecules 19:20034–20053.

Muhtahdi, T.R., Sugiyono, A. Fitriyono. 2013. Ilmu Pengetahuan Bahan Pangan. Ketiga. CV. Alfabeta, Bandung.

Mukartini, S., C. Jehne, B. Shay, C.M. Harper. 1995. Microbiological Status of Beef Carcass Meat in Indonesia. Journal of Food Safety 15:291–303.

Nazzaro, F., F. Fratianni, L. De Martino, R. Coppola, V. De Feo. 2013. Effect of Essential Oils on Pathogenic Bacteria. Pharmaceuticals 6:1451–1474.

No, H.K., S.H. Kim, S.H. Lee, N.Y. Park, W. Prinyawiwatkul. 2006. Stability and antibacterial activity of chitosan solutions affected by storage temperature and time. Carbohydrate Polymers 65:174–178.

Pesavento, G., C. Calonico, A.R. Bilia, M. Barnabei, F. Calesini, R. Addona, L. Mencarelli, L. Carmagnini, M.C. Di Martino, A. Lo Nostro. 2015. Antibacterial activity of Oregano, Rosmarinus and Thymus essential oils against Staphylococcus aureus and Listeria monocytogenes in beef meatballs. Food Control 54:188–199.

Putri, P.M., Wignyanto, Nimas Mayang S.S. 2013. Hasil Ekstraksi Daun Sirih Hijau (Piper betle L) sebagai Pengawet Alami pada Bakso Sapi. Universitas Brawijaya Malang.

Rezaei, F., Y. Shahbazi. 2018. Shelf-life extension and quality attributes of sauced silver carp fillet: A comparison among direct addition, edible coating and biodegradable film. LWT - Food Science and Technology 87:122–133.

Schillinger, U., R. Geisen, W.H. Holzapfel. 1996. Potential of antagonistic microorganisms and bacteriocins for the biological preservation of foods. Trends in Food Science and Technology 7:158–164.

Sinhamahapatra, M., D. Bhattacharyya, S. Biswas. 2013. Extension of Shelf Life of Chicken Meat Ball by Adopting Combination of Packaging Technique and Storage Temperature. IInternational Journal of Development Research 3:61–66.

SNI. 2014. Standar Nasional Indonesia 3818:2014 Bakso Daging. Page 35. Badan Standisasi Nasional, Indonesia.

Tsao, S.M., M.-C. Yin. 2001. In-vitro Antimicrobial Activity of Four Diallyl Sulphides Occurring Naturally in Garlic and Chinese Leek Oils. Journal of Medical Microbiology 50:646–649.

Ulupi, K.N. ., E.N. Hendrarti. 2005. Sifat Fisik Bakso Daging Sapi dengan Jamur Tiram Putih (Pleurotus ostreatus) sebagai campuran Bahan Dasar. Institut Pertanian Bogor, Bogor.

Wahyuni, R., M. Nugroho. 2014. Pengaruh Penambahan Ekstrak Kulit Buah Naga Super Merah Terhadap Produk Mie kering. Jurnal Teknologi Pertanian 15:93–102.

Wicaksono, D.A. 2007. Pengaruh metode aplikasi kitosan, tanin, natrium metabisulfit dan. Institut Pertanian Bogor.

Wiegand, I., K. Hilpert, R.E.W. Hancock. 2008. Agar and broth dilution methods to determine the minimal inhibitory concentration (MIC) of antimicrobial substances. Nature Protocols 3:163–175.

Winarti, C., Miskiyah, Widaningrum. 2012. Teknologi Produksi dan Aplikasi Pengemas Edible Antimikrobia Berbasis Pati. Jurnal Litbang Pertanian 31:85–93.

Yuan, G., X. Chen, D. Li. 2016. Chitosan films and coatings containing essential oils: The antioxidant and antimicrobial activity, and application in food systems. Food Research International 89:117–128.

Yusman, D.A. 2006. Hubungan Antara Aktivitas Antibakteri Kitosan dan Ciri Permukaan Dinding Sel Bakteri. Institut Pertanian Bogor, Bogor.

Zhao, N.N., H. Zhang, X.C. Zhang, X.B. Luan, C. Zhou, Q.Z. Liu, W.P. Shi, Z.L. Liu. 2013. Evaluation of Acute Toxicity of Essential Oil Of Garlic (Allium sativum) and Its Selected Major Constituent Compounds Against Overwintering Cacopsylla chinensis (Hemiptera: Psyllidae). Journal of Economic Entomology 106:1349–1354.