Pengaruh Variasi Volume Ekstrak Daun Kemangi terhadap Mutu Sensoris, Kimia, Fisik, dan Mikrobiologi Sosis Ayam

Abstract

Sosis ayam mudah mengalami penurunan mutunya selama penyimpanan karena kadar air tinggi dan pH mendekati netral. Ekstrak daun kemangi mengandung senyawa bioaktif yang berpotensi sebagai antioksidan dan antimikroba alami. Penelitian ini mengkaji pengaruh variasi volume ekstrak daun kemangi terhadap mutu sosis ayam dan dengan penambahan ekstrak daun kemangi (0 ml, 20 ml, 30 ml, 40 ml, dan 50 ml) untuk F0, F1, F2, F3, dan F4 selama penyimpanan suhu chiller. Parameter uji meliputi uji hedonik, firmness, susut bobot, yield, pH, kadar air, dan Total Plate Count (TPC). Data hedonik dianalisis menggunakan uji Kruskal-Wallis dan Dunn-Bonferroni, sedangkan data fisik, kimia, dan mikrobiologi menggunakan ANOVA dan uji Duncan taraf 5%. Penambahan ekstrak berpengaruh nyata terhadap hampir seluruh parameter. F3 ditetapkan sebagai formulasi terbaik dari sisi sensori, fisik, dan kimia, sedangkan F4 paling efektif menekan pertumbuhan mikroba. Ekstrak daun kemangi berpotensi sebagai bahan tambahan alami, tetapi pengendalian penyimpanan tetap diperlukan untuk menjaga keamanan produk.

Chicken sausage is highly perishable during storage because of its high moisture content and near-neutral pH. Basil leaf extract (Ocimum basilicum) contains bioactive compounds with potential as natural antioxidants and antimicrobials. This study examined the effect of adding basil leaf extract at 0, 20, 30, 40, and 50 ml (F0 to F4) on the quality of chicken sausage during chilled storage. The parameters tested were hedonic evaluation, firmness, weight loss, yield, pH, moisture content, and Total Plate Count (TPC). Hedonic data were analyzed using the Kruskal-Wallis and Dunn-Bonferroni tests, while the physical, chemical, and microbiological data used ANOVA and Duncan's test at the 5% level. The extract significantly affected almost all parameters. F3 was the best formulation in sensory, physical, and chemical quality, while F4 was the most effective in suppressing microbial growth. Basil leaf extract shows potential as a natural food additive, although storage control is still needed to maintain product safety.