PEMANFAATAN PATI KULIT SINGKONG DENGAN PENAMBAHAN MINYAK ESENSIAL KULIT JERUK LEMON SEBAGAI EDIBLE COATING PADA FILLET IKAN TUNA (Thunnus albacares)

• Main Author: Putri Kania, - (Author)
• Format: Book
• Published: 2022-08-25.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata

Summary

Limbah kulit singkong memiliki potensi sebagai bahan dasar edible coating berbasis pati. Potensi tersebut dapat dimanfaatkan untuk mempertahankan kualitas bahan pangan yang mudah mengalami kemunduran mutu seperti fillet ikan tuna. Penelitian ini bertujuan untuk mengetahui komposisi terbaik pada produksi edible coating pati kulit singkong dengan penambahan minyak esensial kulit jeruk lemon dalam memperpanjang umur simpan fillet ikan tuna, serta mengetahui pengaruh edible coating pati kulit singkong dengan penambahan minyak esensial kulit jeruk lemon terhadap total bakteri pada fillet ikan tuna. Metode penelitian ini meliputi penentuan susut bobot, uji pH, dan uji organoleptik dari 6 varian yang terdiri dari 3 varian pati kulit singkong (4%; 5%; 6%) dan 3 varian dengan penambahan minyak esensail kulit jeruk lemon (0,5%; 1%; 1,5%), serta analisis total bakteri menggunakan metode TPC pada fillet ikan tuna hasil coating. Hasil penelitian menunjukkan edible coating pati kulit singkong 6% serta dengan penambahan minyak esensial kulit jeruk lemon 1% yang diaplikasikan pada fillet ikan tuna memiliki presentase susut bobot yang lebih rendah, pH yang tidak berbeda nyata dengan kontrol, nilai organoleptik yang lebih baik dan total bakteri yang lebih rendah. Minyak esensial kulit jeruk lemon memiliki aktivitas antibakteri yang dapat mempertahankan mutu fillet ikan tuna dan menghambat pertumbuhan bakteri patogen. Fillet ikan tuna yang di coating dengan pati kulit singkong 6% dengan penambahan minyak esensial kulit jeruk lemon 1% memiliki rerata presentase susut bobot 1,21%, pH 6,08, dan umur simpan 7 hari pada suhu 4°C. Total bakteri pada fillet ikan tuna yang diberi perlakuan edible coating dengan penambahan minyak esensial kulit jeruk lemon menunjukkan hasil yang lebih rendah (1,40 x 10^4 CFU/g) dibandingkan dengan tanpa penambahan minyak esensial kulit jeruk lemon. Cassava peel waste has potential as a basic ingredient in the production of starch edible coatings. This potential can be utilized to maintain the perishable food, such as tuna fish fillets. This study aims to determine the best compositions for the production of cassava peel starch edible coating with the addition of lemon peel essential oil in extending the shelf life of tuna fish fillets, and to determine the effect of cassava peel starch edible coating with the addition of lemon peel essential oil on total bacteria in tuna fish fillets. This research method included weight loss determination, pH test, and organoleptic test of 6 variants consisting of 3 variants of cassava peel starch (4%; 5%; 6%) and 3 variants with the addition of lemon peel essential oil (0.5%; 1%; 1.5%), as well as an analysis of total bacteria using the TPC method on coated tuna fillets. The results showed edible coating of 6% cassava peel starch and with the addition of 1% lemon peel essential oil which was applied to tuna fish fillets, had a lower percentage of weight loss, pH that was not significantly different from the control, better organoleptic value, and total bacteria the lower one. Lemon peel essential oil has antibacterial activity that can maintain the quality of tuna fish fillets and inhibit the growth of pathogenic bacteria. Tuna fish fillet coated with 6% cassava peel starch with the addition of 1% lemon peel essential oil had an average weight loss percentage of 1.21%, pH 6.08, and a shelf life of 7 days at 4°C. Total bacteria in tuna fish fillets treated with edible coating with the addition of lemon peel essential oil showed lower yields (1.40 x 10^4 CFU/g) than without the addition of lemon peel essential oil. Keywords: antibacterial, cassava peel starch, edible coating, lemon peel essential oil, tuna fish fillet.

Item Description

http://repository.upi.edu/81421/1/S_KIM_1802084_Title.pdf
http://repository.upi.edu/81421/2/S_KIM_1802084_Chapter1.pdf
http://repository.upi.edu/81421/3/S_KIM_1802084_Chapter2.pdf
http://repository.upi.edu/81421/4/S_KIM_1802084_Chapter3.pdf
http://repository.upi.edu/81421/5/S_KIM_1802084_Chapter4.pdf
http://repository.upi.edu/81421/6/S_KIM_1802084_Chapter5.pdf
http://repository.upi.edu/81421/7/S_KIM_1802084_Appendix.pdf