Potensi Pelapisan Gelatin Cekar Ayam dengan Ekstrak Daun Kemangi: Peningkatan Kualitas Daging Ayam

Fahrullah; Imron Hadi; Bulkaini

doi:10.46918/peternakan.v8i1.2972

Authors

Fahrullah Universitas Mataram https://orcid.org/0000-0002-0885-5658
Imron Hadi Universitas Mataram
Bulkaini Universitas Mataram

DOI:

https://doi.org/10.46918/peternakan.v8i1.2972

Keywords:

Coating, Ekstrak Daun Kemangi, pengawetan, gelatin, ceker ayam

Abstract

Daging ayam, yang kaya akan protein hewani, rentan terhadap kerusakan akibat oksidasi, kontaminasi mikroba, dan kehilangan kelembapan. Penggunaan teknologi pengawetan alami, termasuk lapisan edible, telah muncul sebagai solusi yang layak untuk memperpanjang umur simpan tanpa menggunakan bahan kimia. Tujuan studi ini adalah untuk menyelidiki dampak lapisan edible yang terbuat dari gelatin kaki ayam, yang diperkaya dengan ekstrak daun basil, terhadap karakteristik fisiko-kimia daging ayam. Penelitian ini menggunakan desain acak lengkap, mencakup lima perlakuan berbeda dan lima ulangan. Perlakuan terdiri dari konsentrasi ekstrak daun basil (P0: 0,5%; P1: 1%; P2: 3%; P4: 5%; dan P4: 7%). Hasil menunjukkan bahwa penambahan ekstrak daun basil memiliki dampak yang signifikan (P<0,05) terhadap kandungan air dan daya ikat air, sementara pH daging ayam tetap tidak berubah (P>0,05). Warna daging ayam menunjukkan sedikit penggelapan, tetapi hal ini tidak signifikan secara statistik. Penerapan analisis Fourier-transform infrared (FTIR) telah terbukti sebagai metode yang berharga untuk mengidentifikasi perubahan struktural pada lapisan pelindung yang dihasilkan oleh interaksi antara gelatin dan ekstrak daun basil, terutama pada konsentrasi yang lebih tinggi. Studi ini menunjukkan bahwa penambahan ekstrak daun basil dalam lapisan pelindung yang dapat dimakan dapat meningkatkan kualitas penyimpanan daging ayam secara alami dan aman.

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