Penggunaan Khitosan Sebagai Antimikroba pada Bakso Daging Sapi yang Dibuat dengan Penambahan Wortel
Arief, Irma Isnafia
MetadataShow full item record
Meatball is a perishable meat product, therefore it needs some preservative to make it has a longer shelf-life. In this study, the method used was factorial design with completely randomized design (CRD) as basic. Chitosan as natural preservative was added in meatball processing as much as 0%, 0.1%, and 0.3%. In addition, 5% of carrort was added too. Chitosan antibacterial activity was analyzed once, meanwhile meatball’s micribiological analysis (S. aureus, E. coli, and Salmonella), pH, and aw was conducted on day 0, 4, 8, and 12. One hundred percent chitosan was more effective to inhibit E. coli than S. aureus and Salmonella. Fifty percent of chitosan can reduce population of E. coli from 3.65 x 1011 to 2.66 x 108. The addition of 0.1% and 0.3% chitosan in meatball processing eliminized E. coli population since day 0 until 12 days storage. There was no interaction between chitosan level and storage period towards the meatball’s population of S. aureus, Salmonella, and aw value. Meatball’s pH decreased on day 12. Meatball contains 102.45 IU beta-carotene and contributes 1.46% and 2.05% women’s and men’s need of vitamin A, respectively. Chitosan can replace chemical preservative in meatball manufacturing and carrot addition can supply human’s need of vitamin A.