Evaluasi Parameter Mikrobiologis Fillet Daging Ayam yang Diawetkan dengan Campuran Bubuk Kulit Buah Manggis dan Bubuk Daun Salam pada Kondisi Penyimpanan Suhu Dingin

Daging ayam merupakan salah satu komoditas unggas yang banyak dikonsumsi oleh masyarakat Indonesia. Proses pengawetan pada fillet daging ayam dapat dilakukan dengan mengkombinasikan metode perendaman dalam campuran bubuk kulit buah manggis dan bubuk daun salam dengan penyimpanan pada suhu dingin. Penelitian ini dilakukan untuk mengetahui pengaruh penggunaan campuran bubuk kulit buah manggis dan bubuk daun salam dalam menghambat pertumbuhan mikroba penyebab penurunan mutu pada fillet daging ayam yang disimpan dalam suhu dingin (chilling temperature). Penelitian ini menggunakan Rancangan Acak Lengkap pola faktorial yang terdiri dari dua faktor, yaitu konsentrasi campuran bubuk kulit manggis dan bubuk daun salam (0%, 15%, dan 30%) serta lama penyimpanan (0, 4, 8, 12, dan 16 hari). Data yang diperoleh dianalisis menggunakan ANOVA dengan taraf nyata 5%, lalu diuji lanjut dengan Uji Duncan (DMRT) 5% jika berbeda nyata. Hasil penelitian menunjukkan bahwa bubuk kulit buah manggis dan bubuk daun salam mengandung senyawa flavonoid, alkaloid, saponin, tanin, dan terpenoid. Pengaruh terbaik ditemukan pada perlakuan konsentrasi campuran bubuk kulit buah manggis dan bubuk daun salam 30% dan lama penyimpanan 12 hari, dengan total mikroba 5.91 log cfu/g, total S. aureus 1.00 log cfu/g (tidak melebihi batas SNI), dan total E. coli 2.10 log cfu/gr (melebihi batas SNI).

LAJU KEMUNDURAN MUTU GONGGONG (Strombus sp.) SEGAR PADA PENYIMPANAN SUHU CHILLING DAN RUANG DENGAN MUTU SENSORI

The purpose of this research was to analyzed the rate of the quality of fresh gonggong snail (Strombus sp.) stored at chilling and space temperature within 24 hours. The research method used consisted of morphometric test, yield test and sensory test with characteristics of appearance, texture and smell of gonggong snails. The results of the study based on observations of deterioration in quality of fresh gonggong snails (Strombus sp.) can be seen from the morphometric observations of gonggong, namely obtaining an average total weight of 23.36 ggonggong, 5.98 g length, and 3.6 g width. Based on the results, the yield of shell research was the largest portion at 60.77%, the meat yield was 21.25%, while offal was the smallest part, which was 15.83%. Observations on the sensory test at chilling temperature using a temperature of 5ºC were carried out for 4 hours 1 time observation with the characteristics of appearance, texture and smell making the sample not too fast to experience the process of decay and change in the sample. While the sensory test observations at room temperature are carried out for 24 hours. 1 time the observation of the quality deterioration process occurs very quickly because storage at room temperature can accelerate the deterioration of quality due to bacterial overhaul occurs very quickly.

LAJU KEMUNDURAN MUTU GONGGONG (Strombus sp.) REBUS PADA PENYIMPANAN SUHU CHILLING DAN RUANG DENGAN MUTU SENSORI

This research was conducted to observe the rate of deterioration in the quality of boiled snails (Strombus sp.). Organoleptic is a method of sensory freshness determination. The speed at which a snail decomposed was primarily influenced by the temperature. This study aims to determine the best quality of barking snails stored at chilling and rooming temperatures. Samples of barking snails were taken from Tanjung Unggat water. This research method includes measuring the morphometric, yield, and organoleptic of the barking snail (Strombus sp.). The results showed that the use of chilling temperature could extend the shelf life of boiled barking snails, as evidenced by the high value of the organoleptic parameters compared to barking snails at room temperature storage, based on the organoleptic parameters of frozen clam meat based on SNI 3460.1-2009.