PENGAWETAN DENGAN ASAM SITRAT EKSTRAK DAUN JERUK PURUT (Citrus hystrix D. C) UNTUK MEMPERBAIKI UMUR SIMPAN DAGING AYAM SEGAR

Jantri Nyama Yanti*, Muryoto**, Indah Werdiningsih***
* JKL Poltekkes Kemenkes Yogyakarta, Jl. Tatabumi 3, Gamping, Sleman, DIY 55293
email: jantri_maya@yahoo.com
** JKL Poltekkes Kemenkes Yogyakarta
*** JKL Poltekkes Kemenkes Yogyakarta

Abstract
Chicken meat is one of perishable foods because of its high protein and water content. There-fore, the addition of food preserving ingredient to extend the preservation time become frequent. In this context, the use of natural ingredient is more advised, one of which is the leaves of citrus hystric or jeruk purut (indonesian). The study was aimed to understand the effect of the addition of different various dose of citric acid which is extracted from citrus hystric leaves towards the preserving time of fresh chicken/broiler meat by conducting an experiment which employed post test only with control group design. The preserving time were determined based on the organo-leptic score gained from color, odor and texture changing observed by ten housewives who were assigned as the panelists. The observation were conducted in three replications. The results showed that the preserving time yielded among the three dose variation of citric acid, i.e. 2 %, 4 % and 6 % were significantly different, and the 2 % dose was the best in improving the preser-ving time, i.e. 15,33 hours in average, compared with only 6,83 hours obtained from the control chicken meat.
Keywords : chicken meat preservation, preserving time, citric acid, citrus hystric leaves
Intisari
Daging ayam adalah salah satu makanan yang mudah rusak karena mengandung protein dan kadar air yang tinggi. Oleh karena itu, penambahan bahan pengawet untuk memperpanjang umur simpan sering dilakukan. Dalam hal ini, penggunaan bahan yang alami lebih dianjurkan, salah satunya adalah daun jeruk purut. Penelitian ini bertujuan untuk mengetahui efek penam-bahan variasi dosis asam sitrat yang diekstrasi dari daun jeruk purut terhadap umur simpan daging ayam ras melalui penelitian eksperimen dengan desain post test only with control group. Umur simpan ayam ditentukan dengan mengacu pada skor organoleptik dari perubahan para-meter warna, bau dan tekstur yang diamati oleh sepuluh orang ibu rumah tangga panelis, yang dilakukan dalam tiga kali ulangan. Hasil penelitian menunjukkan bahwa umur simpan daging ayam di antara tiga variasi dosis penambahan pengawet ekstrak daun jeruk purut yang diguna-kan, yaitu 2 %, 4 % dan 6 %, berbeda secara bermakna dan dosis 2 % adalah yang terbaik da-lam meperbaiki umur simpan yaitu rerata selama 15,33 jam dibanding dengan 6,83 jam pada daging ayam kontrol.
Kata Kunci : pengawetan daging ayam, umur simpan, asam sitrat, daun jeruk purut

Full Text

Bibliografi : Jurnal Sanitasi Vol. 4, No.3, Hal. 109-116, Edisi Februari 2013, ISSN, 1978-5763 penerbit JKL Poltekkes Yk.

Post On : 02 Februari 2013

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