| dc.description.abstract | Onsen tamago merupakan telur setengah matang khas Jepang yang memiliki umur simpan relatif singkat karena rentan mengalami penurunan mutu selama penyimpanan. Salah satu upaya untuk mempertahankan kualitas produk adalah melalui aplikasi edible coating berbahan dasar kitosan. Parameter yang diamati meliputi susut bobot, indeks putih telur, indeks kuning telur, pH, dan total mikroba (TPC). Hasil penelitian menunjukkan bahwa interaksi konsentrasi kitosan dan lama penyimpanan berpengaruh nyata (p<0,05) terhadap susut bobot dan indeks putih telur. Pelapisan kitosan mampu memperlambat peningkatan susut bobot, sedangkan indeks putih telur dapat dipertahankan pada kisaran 0,12–0,13 selama penyimpanan 14 hari. Sedangkan, indeks kuning telur tidak menunjukkan pengaruh interaksi yang nyata dengan nilai berkisar 0,36–0,39. Lama penyimpanan berpengaruh nyata terhadap pH dan total mikroba, dengan pH rata-rata 7,45 pada hari ke-14, sedangkan rataan total mikroba berkisar 1,35–2,12 log CFU/g. Perlakuan kitosan 3,5% menunjukkan total mikroba sebesar 2,12 log CFU/g, yang kemungkinan dipengaruhi oleh ketidakseragaman pelapisan. Secara deskriptif, kitosan 4,5% menghasilkan total mikroba 1,48 Log CFU/g lebih rendah dibandingkan perlakuan lainnya. | |
| dc.description.abstract | Onsen tamago is a Japanese soft-boiled egg with a relatively short shelf life due to its susceptibility to quality deterioration during storage. One approach to maintaining product quality is the application of a chitosan-based edible coating. This study used chitosan concentrations of 2.5%, 3.5%, and 4.5% with storage durations of 14 days during refrigerated storage. The observed parameters included weight loss, albumen index, yolk index, pH, and total plate count (TPC). The results showed that the interaction between chitosan concentration and storage duration significantly affected weight loss and albumen index (p<0.05). Chitosan coating reduced weight loss, while the albumen index was maintained at 0.12–0.13 during 14 days of storage. The yolk index showed no significant interaction effect, with values ranging from 0.36–0.39. Storage duration significantly affected pH and total microbial count, with an average pH of 7.45 on day 14 and total microbial counts ranging from 1.35–2.12 log CFU/g. The 3.5% chitosan treatment showed a total microbial count of 2.12 log CFU/g, potentially due to non-uniform coating. Descriptively, the 4.5% chitosan treatment had a lower total microbial count of 1.48 log CFU/g on day 14 than the other treatments. | |
