Pengaruh Coating Kitosan dan Minyak Atsiri Kemangi terhadap Angka Kapang dan Penerimaan Produk Katsuobushi

Fadiya Furuujihim Rohsarifuddin, Wahju Tjahjaningsih, Eka Saputra, Sri Subekti, Sapto Andriyono, Dwitha Nirmala

Abstract


Penelitian ini melakukan coating kitosan dengan penambahan minyak atsiri kemangi pada konsentrasi berbeda pada katsuobushi yang kemudian disimpan selama 14 hari penyimpanan suhu ruang. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan minyak atsiri kemangi pada coating kitosan dalam menjaga mutu fisik, kimia, dan mikrobiologi katsuobushi selama penyimpanan suhu ruang. Perlakuan yang dilakukan meliputi: kontrol (tanpa coating), 1% kitosan (P1), 1% kitosan dan 1% minyak atsiri (P2), 1% kitosan dan 1,5% minyak atsiri (P3), dan 1% kitosan dengan 2% minyak atsiri (P4). Hasil analisis ANOVA angka kapang, Angka Lempeng Total (ALT), parameter kimiawi produk seperti kadar air, protein, dan lemak, hingga penerimaan sensori pada katsuobushi dengan coating kitosan dan minyak atsiri kemangi secara signifikan (p<0,05) lebih rendah dibandingkan dengan perlakuan kontrol dan perlakuan coating kitosan saja setelah 14 hari penyimpanan suhu ruang. Perlakuan coating 1% kitosan dan 1% minyak atsiri kemangi menunjukkan karakteristik mutu katsuobushi terbaik, dengan angka kapang sebesar 29 kol/g, ALT 3,87 log kol/g, kadar air 13,1%, kadar protein 55,13%, kadar lemak 1,81%, serta rerata penerimaan kenampakan, aroma, tekstur, dan rasa masing-masing sebesar 3,43; 3,43; 3,57; dan 3,4. Temuan penelitian ini menunjukkan bahwa penambahan minyak atsiri kemangi pada coating kitosan mampu meningkatkan efektivitas kitosan dalam menghambat pertumbuhan mikroba dan menjaga mutu katsuobushi selama penyimpanan suhu ruang.


ABSTRACT


This study evaluates the effect of chitosan coatings by adding basil essential oil at different concentrations on the quality of katsuobushi during 14 days of storage at room temperature. This study aimed to determine the effect of adding basil essential oil to chitosan coatings in maintaining katsuobushi's physical, chemical, and microbiological quality during room temperature storage. The treatments included control (without coating), 1% chitosan (P1), 1% chitosan and 1% essential oil (P2), 1% chitosan and 1.5% essential oil (P3), and 1% chitosan with 2% essential oil (P4). The results of ANOVA analysis of mold number, total plate count (TPC), protein content, fat content, and sensory acceptance of katsuobushi with chitosan coating and basil essential oil were significantly lower (p<0.05) than the control treatment and chitosan coating treatment only after 14 days of room temperature storage. The 1% chitosan and 1% basil essential oil coating treatment showed the best quality characteristics of katsuobushi, with a mold number of 29 CFU/g, TPC of 3.87 log CFU/g, moisture content of 13.1%, 55.13% crude protein, 1.81% crude fat, and mean acceptance of appearance, aroma, texture, and taste were respectively 3.43; 3.43; 3.57; and 3.4. This study's findings indicate that adding basil essential oil to chitosan coatings can increase the effectiveness of chitosan in inhibiting microbial growth and maintaining the quality of katsuobushi during room temperature storage.


Keywords


katsuobushi; minyak atsiri; kitosan; edible coating; aktivitas mikroba

References


Abdel-Naeem, H. H. S., Sallam, K. I., & Malak, N. M. L. (2021). Improvement of the microbial quality, antioxidant activity, phenolic and flavonoid contents, and shelf life of smoked herring (Clupea harengus) during frozen storage by using chitosan edible coating. Food Control, 130, 108317. https://doi.org/10.1016/j.foodcont.2021.108317

Agustin, S. F., Sari, A. M., & Khasanah, L. U. (2020). Edible coating minyak atsiri kemangi (Ocimum basilicum) pada fillet ikan nila (Oreochromis niloticus) selama penyimpanan dingin. Jurnal Teknologi Pertanian, 21(3), 175–190. https://doi.org/10.21776/ub.jtp.2020.021.03.4

Amor, G., Sabbah, M., Caputo, L., Idbella, M., De Feo, V., Porta, R., Fechtali, T., & Mauriello, G. (2021). Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging. Foods, 10(1), 121. https://doi.org/10.3390/foods10010121

Anwar, F., Alkharfy, K. M., Mehmood, T., Bakht, M. A., & Najeeb-ur-Rehman. (2021). Variation in Chemical Composition and Effective Antibacterial Potential of Ocimum basilicum L. Essential Oil Harvested from Different Regions of Saudi Arabia. Pharmaceutical Chemistry Journal, 55(2), 187–193. https://doi.org/10.1007/s11094-021-02384-2

Araújo Couto, H. G. S. de, Blank, A. F., Oliveira e Silva, A. M. de, Nogueira, P. C. de L., Arrigoni-Blank, M. de F., Nizio, D. A. de C., & Pinto, J. A. de O. (2019). Essential oils of basil chemotypes: Major compounds, binary mixtures, and antioxidant activity. Food Chemistry, 293, 446–454. https://doi.org/10.1016/j.foodchem.2019.04.078

Atkinson, R. G. (2018). Phenylpropenes: Occurrence, Distribution, and Biosynthesis in Fruit. Journal of Agricultural and Food Chemistry, 66(10), 2259–2272. https://doi.org/10.1021/acs.jafc.6b04696

Ayeloja, A. A., George, F. O. A., Jimoh, W. A., Shittu, M. O., & Abdulsalami, S. A. (2018). Microbial load on smoked fish commonly traded in Ibadan, Oyo State, Nigeria. Journal of Applied Sciences and Environmental Management, 22(4), 493. https://doi.org/10.4314/jasem.v22i4.9

Badan Standardisasi Nasional (BSN). (2006a). SNI 2354.3:2006 Cara uji kimia - bagian 4: pengujian kadar lemak pada produk perikanan. Badan Standardisasi Nasional.

Badan Standardisasi Nasional (BSN). (2006b). SNI 2354.4:2006 Cara uji kimia - bagian 4: pengujian kadar protein pada produk perikanan. Badan Standardisasi Nasional.

Badan Standardisasi Nasional (BSN). (2015a). SNI 2332.3:2015 Cara uji mikrobiologi - bagian 3: Penentuan Angka Lempeng Total (ALT) pada Produk Perikanan. Badan Standardisasi Nasional.

Badan Standardisasi Nasional (BSN). (2015b). SNI 2354.2:2015 Cara uji kimia - bagian 2: pengujian kadar air pada produk perikanan. Badan Standardisasi Nasional. Jakarta.

Badan Standardisasi Nasional (BSN). (2017). SNI 2691:2017. Ikan kayu. Badan Standardisasi Nasional. Jakarta.

Confederat, L. G., Tuchilus, C. G., Dragan, M., Sha’at, M., & Dragostin, O. M. (2021). Preparation and antimicrobial activity of chitosan and its derivatives: a concise review. Molecules, 26(12), 3694. https://doi.org/10.3390/molecules26123694

Demirok Soncu, E., Özdemir, N., Arslan, B., Küçükkaya, S., & Soyer, A. (2020). Contribution of surface application of chitosan–thyme and chitosan–rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage. Meat Science, 166, 108127. https://doi.org/10.1016/j.meatsci.2020.108127

Dewi, R., & Soetarto, S. (2017). The utilization of chitosan from shrimp shells as edible coating for wooden fish (keumamah). American Journal of Food Science and Nutrition Research, 4(6), 178–183. http://www.openscienceonline.com/journal/fsnr

Doe, K., Dali, F. A., & Harmain, R. M. (2020). Evaluating the protein and fat content of skipjack (Katsuwonus pelamis) in the smoking process of arabushi. IOP Conference Series: Earth and Environmental Science, 404(1), 012052. https://doi.org/10.1088/1755-1315/404/1/012052

Dong, C., Wang, B., Li, F., Zhong, Q., Xia, X., & Kong, B. (2020). Effects of edible chitosan coating on Harbin red sausage storage stability at room temperature. Meat Science, 159, 107919. https://doi.org/10.1016/j.meatsci.2019.107919

Indriati, N., Hermana, I., Hidayah, I., & Rahayu, E. S. (2017). Prevalence of Aflatoxin B1 in commercial dried fish from some regions of Java. Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology, 12(3), 107. https://doi.org/10.15578/squalen.v12i3.290

Lee, D. S., & Robertson, G. L. (2021). Interactive influence of decision criteria, packaging film, storage temperature and humidity on shelf life of packaged dried vegetables. Food Packaging and Shelf Life, 28, 100674. https://doi.org/10.1016/j.fpsl.2021.100674

Liu, X., Huang, Z., Jia, S., Zhang, J., Li, K., & Luo, Y. (2018). The roles of bacteria in the biochemical changes of chill-stored bighead carp (Aristichthys nobilis): Proteins degradation, biogenic amines accumulation, volatiles production, and nucleotides catabolism. Food Chemistry, 255, 174–181. https://doi.org/10.1016/j.foodchem.2018.02.069

Ma, Z., Garrido-Maestu, A., & Jeong, K. C. (2017). Application, mode of action, and in vivo activity of chitosan and its micro- and nanoparticles as antimicrobial agents: A review. Carbohydrate Polymers, 176, 257–265. https://doi.org/10.1016/j.carbpol.2017.08.082

Mohammed, A. B. A., Yagi, S., Tzanova, T., Schohn, H., Abdelgadir, H., Stefanucci, A., Mollica, A., Mahomoodally, M. F., Adlan, T. A., & Zengin, G. (2020). Chemical profile, antiproliferative, antioxidant and enzyme inhibition activities of Ocimum basilicum L. and Pulicaria undulata (L.) C.A. Mey. grown in Sudan. South African Journal of Botany, 132, 403–409. https://doi.org/10.1016/j.sajb.2020.06.006

Qiu, L., Zhang, M., Tang, J., Adhikari, B., & Cao, P. (2019). Innovative technologies for producing and preserving intermediate moisture foods: A review. Food Research International, 116, 90–102. https://doi.org/10.1016/j.foodres.2018.12.055

Rahmawati, & Aqil, M. (2020). The effect of temperature and humidity of storage on maize seed quality. IOP Conference Series: Earth and Environmental Science, 484, 012116. https://doi.org/10.1088/1755-1315/484/1/012116

Reesha, K. V., Panda, S. K., Bindu, J., & Varghese, T. O. (2015). Development and characterization of an LDPE/chitosan composite antimicrobial film for chilled fish storage. International Journal of Biological Macromolecules, 79, 934–942. https://doi.org/10.1016/j.ijbiomac.2015.06.016

Rudi Hartanto, T., Suharno, S., & Burhanuddin, B. (2021). Daya Saing Ekspor Ikan Tuna-Cakalang-Tongkol Indonesia di Pasar Amerika Serikat. Jurnal Pengolahan Hasil Perikanan Indonesia, 24(2), 227–235. https://doi.org/10.17844/jphpi.v24i2.36075

Santagostini, L., Caporali, E., Giuliani, C., Bottoni, M., Ascrizzi, R., Araneo, S. R., Papini, A., Flamini, G., & Fico, G. (2020). Humulus lupulus L. cv. Cascade grown in Northern Italy: morphological and phytochemical characterization. Plant Biosystems - An International Journal Dealing with All Aspects of Plant Biology, 154(3), 316–325. https://doi.org/10.1080/11263504.2019.1610111

Senoaji, F. B., Agustini, T. W., & Purnamayati, L. (2017). Application of essential oils from galanga rhizome in edible coating carrageenan as antibacterial on tilapia fishball. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(2), 380. https://doi.org/10.17844/jphpi.v20i2.18106

Sheikh, M., Mehnaz, S., & Sadiq, M. B. (2021). Prevalence of fungi in fresh tomatoes and their control by chitosan and sweet orange (Citrus sinensis) peel essential oil coating. Journal of the Science of Food and Agriculture, 101(15), 6248–6257. https://doi.org/10.1002/jsfa.11291

Shokri, S., Parastouei, K., Taghdir, M., & Abbaszadeh, S. (2020). Application an edible active coating based on chitosan- Ferulago angulata essential oil nanoemulsion to shelf life extension of Rainbow trout fillets stored at 4°C. International Journal of Biological Macromolecules, 153, 846–854. https://doi.org/10.1016/j.ijbiomac.2020.03.080

Stan (Tudora), C., Nenciu, F., Muscalu, A., Vlăduț, V. N., Burnichi, F., Popescu, C., Gatea, F., Boiu-Sicuia, O. A., & Israel-Roming, F. (2022). Chemical composition, antioxidant and antimicrobial effects of essential oils extracted from two new Ocimum basilicum L. Varieties. Diversity, 14(12), 1048. https://doi.org/10.3390/d14121048

Teguh, P. E., Watanabe, M., Hagura, Y., & Suzuki, T. (2015). Investigation on Powder Content Ratio in Shaving Process of Katsuobushi with Various Moisture Content by Considering Glass Transition Phenomena. Japan Journal of Food Engineering, 16(3), 241–246. https://doi.org/10.11301/jsfe.16.241

Triwibowo, A., & Sumarni. (2017). Pengaruh daya hambat kitosan sebagai edible coating daging ikan lele selama penyimpanan pada suhu dingin (variabel waktu pencelupan dan konsentrasi kitosan). Jurnal Inovasi Proses, 2(1).

Venkatachalam, K., & Lekjing, S. (2020). A chitosan-based edible film with clove essential oil and nisin for improving the quality and shelf life of pork patties in cold storage. RSC Advances, 10(30), 17777–17786. https://doi.org/10.1039/D0RA02986F

Vieira, B. B., Mafra, J. F., Bispo, A. S. da R., Ferreira, M. A., Silva, F. de L., Rodrigues, A. V. N., & Evangelista-Barreto, N. S. (2019). Combination of chitosan coating and clove essential oil reduces lipid oxidation and microbial growth in frozen stored tambaqui (Colossoma macropomum) fillets. LWT, 116, 108546. https://doi.org/10.1016/j.lwt.2019.108546

Waller, S. B., Cleff, M. B., Serra, E. F., Silva, A. L., Gomes, A. dos R., de Mello, J. R. B., de Faria, R. O., & Meireles, M. C. A. (2017). Plants from Lamiaceae family as source of antifungal molecules in humane and veterinary medicine. Microbial Pathogenesis, 104, 232–237. https://doi.org/10.1016/j.micpath.2017.01.050

Wanjiru Maina, J. (2018). Analysis of the factors that determine food acceptability. The Pharma Innovation Journal, 7(5), 253–257. www.thepharmajournal.com

Žabka, M., Pavela, R., Kovaříková, K., Tříska, J., Vrchotová, N., & Bednář, J. (2021). Antifungal and Insecticidal Potential of the Essential Oil from Ocimum sanctum L. against Dangerous Fungal and Insect Species and Its Safety for Non-Target Useful Soil Species Eisenia fetida (Savigny, 1826). Plants, 10(10), 2180. https://doi.org/10.3390/plants10102180




DOI: http://dx.doi.org/10.15578/jpbkp.v18i2.957

Article Metrics

Abstract view : 152 times
PDF (Bahasa Indonesia) - 48 times

Refbacks

  • There are currently no refbacks.


JPBKP adalah Jurnal Ilmiah yang terindeks :

    Google Scholar crossref Worldcat he Scientific Literature Database   ISJD DIME   

Creative Commons License

ISSN : 1907-9133(print), ISSN : 2406-9264(online)
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.