Pengaruh penambahan minyak asiri kulit jeruk manis pada edible coating kitosan terhadap kualitas filet ayam Sweet orange peel essential oil addition effect in chitosan edible coating on chicken fillet quality
Article Sidebar
Accepted
6 August 2024
Published
19 August 2024
Keywords:
-
chilling temperature, chitosan coating, microbiology, physicochemical, poultry
Abstract
Chicken meat is a source of animal protein that can be easily obtained from whole carcasses, certain cuts, or fillets. The shelf life of chicken fillets is relatively low, and poses a high risk of physicochemical and microbial damage during storage. Efforts to maintain the quality of chicken fillets during storage include the use of edible coatings of chitosan combined with essential oils. This study aimed to determine the optimal concentration of sweet orange peel essential oil added to chitosan edible coatings of chicken fillets for 12 days of cold storage, based on cooking loss, TPC, pH, TBA, and TVB parameters. The study was conducted by preparing edible coatings using several concentrations of sweet orange peel essential oil, applying them to chicken fillets, and storing them at cold temperatures (4°C for 12 d). Variations in the concentrations of sweet orange peel essential oil in edible coatings were 0, 0.25, 0.5, 0.75, and 1% (v/v). The best treatment was determined using the Bayes method, followed by the Independent Samples T-Test for samples without coating treatment. The results showed that the treatment with 1% concentration of sweet orange peel essential oil was the best treatment during 3-day storage (cold temperature; 4°C) with a range of cooking loss values of 16.65-25.17%; pH 5.39-6.49; TPC 4.46-7.50 log cfu/mL; TBA 0.061-0.258 mg malonaldehyde/kg; TVB 15.81-17.54 mgN/100 g. The quality of the best treated sample was significantly different and better than that of the sample without coating, based on all parameters (except TVB). Therefore, chitosan coating and 1% essential oil on chicken fillets indicate potential protection against physicochemical and microbial quality during cold storage.
References
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Dewi, A. D. R. (2019). Aktivitas antioksidan dan antibakteri ekstrak kulit jeruk manis (Citrus sinensis) dan aplikasinya sebagai pengawet pangan. Jurnal Teknologi dan Industri Pangan, 30(1), 83–90. https://doi.org/10.6066/jtip.2019.30.1.83
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Giannakas, A., Stathopoulou, P., Tsiamis, G., & Salmas, C. (2020). The effect of different preparation methods on the development of chitosan/thyme oil/montmorillonite nanocomposite active packaging films. Journal of Food Processing and Preservation, 44(2), 1–15. https://doi.org/10.1111/jfpp.14327
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Habiburrohman, D., & Sukohar, A. (2018). Aktivitas antioksidan dan antimikrobial pada polifenol teh hijau. Journal Agromedicine Unila, 5(2), 587–592.
Hajrawati, Fadliah, M., Wahyuni, & Arief, I. I. (2016). Kualitas fisik, mikrobiologis, dan organoleptik daging ayam broiler pada pasar tradisional di Bogor. Jurnal Ilmu Produksi dan Teknologi Hasil Pertanian, 4(3), 386–389.
Indrastuti, N. A., & Aminah, S. (2019). Potensi limbah kulit jeruk lokal sebagai pangan fungsional. Prosiding Seminar Nasional Teknologi Pangan 2019, Surabaya, Indonesia, 10 Oktober 2019, 22-129.
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Kawiji, K., Utami, R., & Khasanah, L. U. (2014). Pengaruh penambahan oleoresin daun jeruk purut (Citrus Hystrix DC) pada edible coating terhadap penghambatan kerusakan oksidatif dan mikrobiologis daging sapi yang disimpan di suhu rendah. Jurnal Teknologi Hasil Pertanian, 7(1), 39–47. https://doi.org/10.20961/jthp.v0i0.12916
Kucukozet, A. O., & Uslu, M. K. (2018). Cooking loss, tenderness, and sensory evaluation of chicken meat roasted after wrapping with edible films. Food Science and Technology International, 24(7), 1–9. https://doi.org/10.1177/1082013218776540
Laila, U., Indriani, S., & Nurhayati, R. (2020). Penentuan tingkat ketengikan secara spektrofotometer pada produk pangan berwarna melalui metode thiobarbituric acid. Jurnal Penelitian Teknologi Industri, 12(1), 19–30. https://dx.doi.org/10.33749/jpti.v12i1.6259
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Luthfiyana, N., Ratrinia, P. W., Rukisah, Asniar, & Hidayat, T. (2022). Optimasi tahap demineralisasi pada ekstraksi kitosan dari cangkang kepiting bakau (Scylla sp.). Jurnal Pengolahan Hasil Perikanan Indonesia, 25(2), 352-363. http://dx.doi.org/10.17844/jphpi.v25i2.41853
Manzur, M., Luciardi, M. C., Blázquez, M. A., Alberto, M. R., Cartagena, E., & Arena, M. E. (2023). Citrus sinensis essential oils an innovative antioxidant and antipathogenic dual strategy in food preservation against spoliage bacteria. Antioxidants, 12(246), 1–18. https://doi.org/10.3390/antiox12020246
Mehrabi, F. A., Sharifi, A., & Ahvazi, M. (2021). Effect of chitosan coating containing Nepeta pogonosperma extract on shelf life of chicken fillets during chilled storage. Food Science and Nutrition, 9(8), 4517–4528. https://doi.org/10.1002/fsn3.2429
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Authors
Siswanti S., Aunillah N. F., Widowati E., Atmaka W., & Widowati D. (2024). Pengaruh penambahan minyak asiri kulit jeruk manis pada edible coating kitosan terhadap kualitas filet ayam: Sweet orange peel essential oil addition effect in chitosan edible coating on chicken fillet quality. Jurnal Pengolahan Hasil Perikanan Indonesia, 27(8), 740-753. https://doi.org/10.17844/jphpi.v27i8.55251
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