PENGARUH PENGGUNAAN EKSTRAK KULIT BIJI KAKAO SEBAGAI BAHAN PENGAWET ALAMI BAKSO SAPI PADA PENYIMPANAN SUHU RUANG

Indira Lanti Kayaputri, Cahyana Y, Rialita T, Kurniati D, Sumanti D. M, Arifin H.R, Pratiwi S, F Gina

Abstract


Meatball is a processed meat product that is easily damaged. Utilization of cocoa bean skin as a natural preservative is expected to increase the value of cocoa bean skin. The purpose of this study was to determine the exact concentration of the best cocoa bean extract as a natural preservative of cow meatballs at room temperature storage. The research method used is correlation regression method with 4 treatments and 2 replications. The treatment consisted of addition of cocoa bean extract with concentration 0%, 30%, 37,5%, and 45%. There was a correlation between the length of storage with the result of the cow meatballs observation which showed that the addition of cocoa bean extract with 30% concentration had the best characteristic, because at 24 hours total microbial 2,4 × 104 cfu / g, the amount of S. aureus bacteria equal to 1.0 × 102 cfu / g, and the number of E. coli bacteria of 9,0 × 101 cfu / g. The above components show the results of the analysis is still within the limits of SNI No. 01-3818-2014.


Keywords


Cocoa bean skin, Cow meatball, Natural preservative

References


Badan Standardisasi Nasional. (2004). SNI No. 01-3818. 2014. Baso Daging. Dewan Standardisasi Nasional. Jakarta.

Balai Pengkajian Teknologi Pertanian (BPTP). (2012). Fermentasi Kulit Buah Kakao Untuk Pakan Ternak. PDF nitropdf.com/professional. Sumatera Barat.

Belwal T., Cravotto C., Ramola S., Thakur M., Chenat F. & Cravotto G. (2022). Bioactive Compounds from Cocoa Husk: Extraction, Analysis and Applications in Food Production Chain. Foods 2022, 11, 798.

https://doi.org/10.3390/foods11060798

Buckle KA., Edwards RA., Fleet GH. & Wootton M. (2007). Dalam: Hari P dan Adiono (Eds). Ilmu Pangan. UI Press: Jakarta.

Kay, F. (2012). Kajian Aspek Mikrobiologis Kulit Biji Kakao sebagai Dampak Perlakuan Lama Pemanasan. [Skripsi] Fakultas Teknologi Industri Pertanian. Universitas Padjadjaran. Jatina-ngor.

Kayaputri, I., L., Debby M.S., Mohamad Djali., Indiarto R., & Dita LD. (2014). Kajian Fitokimia Ekstrak Kulit Biji Kakao (Theobroma cacao L.). Chimica et Natura Acta. Vol. 2(2): 83-90

Kusnadi, D. C. (2011). Daya Ikat Air, Tingkat Kekenyalan dan kadar Protein pada Baso Kombinasi Daging Sapi dan Daging Kelinci. Jurnal Aplikasi Teknologi Pangan, 1(2): 28-31

Langkong J., Mahendradatta M., Tahir M.M., Rahman A.F., Abdullah N. & Marina N., (2020). Utilization of Cocoa Bean Husk Extract (Theo-broma cacao L) on The Product Chocolate Cookies. Canrea Journal: Food Technology, Nutritions, and Culinary, 2020; 3 (1): 42–48.

https://doi.org/10.20956/canrea.v3i1.279

Leman MA, Armiati, Waworuntu OA. (2016). Ujik Efek Antibakteri Ekstrak Kulit Biji Kakao (Theo-broma cacao L) terhadap Bakteri Streptococcus mutans. Jurnal Ilmiah Farmasi Pharmacon. Vol 5(1).

Nugraha A.C, Agung T.P, & Mursiti S. (2017). Isolasi, Identifikasi, Uji Aktivitas Senyawa Flavonoid sebagai Antibakteri dari Daun Mangga. Indonesian Journal of Chemical Science, 6 (2)

Markham, K. R. (1988). Cara mengiden-tifikasi Flavonoid, a.b. Kosasih Padmawinata, ITB, Bandung

Misnawi & Ariza, B.S.T. (2011). Use of gas chromatography-olfactomet-ry in combination with solid phase micro extraction for Cocoa liquor aroma analysis. Inter-national Food Research Journal, 18, 829-835.

Mariani, L. (2011). Ekstraksi dan Identifikasi Senyawa Polifenol Dalam Kulit Biji Kakao dan Potensinya Sebagai Antioksidan. [Tesis] Universitas Gadjah Mada. Yogyakarta.

Pangaribuan, H. (2014). Uji Efektivitas Antimikroba Esktrak Kulit Biji Kakao Kering (Theobroma cacao L.) Fraksi Polar, Semipolar, dan Nonpolar terhadap Penghamba-tan Escherichia coli dan Staphy-lococcus aureus [Skripsi]. Tekno-logi Industri Pangan Universitas Padjadajaran, Jatinangor.

Parubak A.S. (2013). Senyawa Flavo-noid yang Bersifat Antibakteri dari Akway (Drimys becari-ana.Gibbs). Chemistry Progress, 6(1).https://doi.org/10.35799/cp.6.1.2013.2069

Paulus, J. (2010). Mempelajari Tekstur dan Karakteristik Lain Baso Daging Sapi Dengan Penam-bahan Karagenan. [Skripsi] FTIP Unpad, Jatinangor.

Sofian, E., & Tukiran. (2012). Metode Penelitian Survei. Cetakan ketiga puluh (Edisi Revisi). LP3ES, Jakarta.

Syamadi, R.K. (2002). Aplikasi Penggunaan H2O2 dan Radiasi dalam Pengawetan Baso Sapi pada Penyimpanan Suhu Kamar. Skripsi. Fakultas Teknologi Pertanian. Institut Pertanian Bogor. Bogor.




DOI: https://doi.org/10.24198/jthp.v4i2.45869

Refbacks

  • There are currently no refbacks.


Copyright (c) 2023 Jurnal Teknologi Hasil Peternakan

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

Jurnal Teknologi Hasil Peternakan is indexed in:

 

               

 

 

In association with: