Aplikasi Kitosan Dengan Penambahan Ekstrak Bawang Putih Sebagai Pengawet dan Pelapis Edibel Bakso Sapi

Abstract

The main objective of this research was to prolong the shelf-life of beef meatball by using chitosan and garlic extract. Two methods of application, e.g. as preservative agent by mixing chitosan with meatball ingredients and as coating of meatball have been conducted. Prior to application, antimicrobial activities of chitosan and chitosan enriched with garlic extract were assessed by diffusion. It showed that 1% (w/v) of chitosan solution enriched with 2% (v/v) of garlic extract could inhibit Pseudomonas aureginosa and Bacillus cereus. The application of chitosan enriched with garlic extract as preservative agent could extend the shelf-life of meatball for only 12 hours; while its application as edible coating could extend the shelf-life of beef meatball for more than 24 hours when stored at room temperature. This result revealed that the application of chitosan with garlic extract as edible coating was more effective in controlling microbiological growth in meatball than as preservative agent. The microstructure of meatball was observed with SEM. The micrographs showed that the surface of meatball coated with chitosan was more smooth and compact than those of meatball without coating.