Ginger base marinate as antimicrobial towards bacterial growth in chicken fillet = Bumbu perendaman berbasis jahe sebagai antimikroba terhadap pertumbuhan bakteri pada daging ayam fillet

Vionita, Verlyne (2011) Ginger base marinate as antimicrobial towards bacterial growth in chicken fillet = Bumbu perendaman berbasis jahe sebagai antimikroba terhadap pertumbuhan bakteri pada daging ayam fillet. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Ginger has been used as seasoning and antimicrobial. Galangal, garlic, and salt have also been used as flavoring agent for food product in Indonesia. This research was aimed to ginger as natural preservative agent toward fresh chicken fillet in combination with galangal, garlic, and salt. Ginger base marinate can inhibit B. cereus, P. aeruginosa, S. aureus, E. coli, and L. monocytogenes. The main research used three ginger different concentrations (15%, 20%, and 25%). The ginger base marinate with those concentrations results a non toxic. It also contains phytochemical compounds in ginger base marinate, such as alkaloids, flavonoids, saponin, triterpenoid, and glycoside. Microbiology tests showed that 25% concentration could preserve chicken fillet up to 2 days in refrigerator storage compare with the chicken fillet without treatment. Challenge tests result showed that ginger base marinate could inhibit bacterial growth. Sensory test results showed that concentration 25% of ginger base marinate was the most accepted by panelists. The proximate analysis from marinate fried chicken fillet contains 299.35 calories. / Jahe banyak digunakan sebagai penyedap makanan dan antimikroba. Lengkuas, bawang putih, dan garam digunakan sebagai bumbu untuk produk makanan di Indonesia. Penelitian ini bertujuan untuk mengetahui kemampuan jahe sebagai pengawet fillet ayam yang dicampurkan dengan lengkuas, bawang putih, dan garam. Bumbu perendaman berbasis jahe dapat menghambat pertumbuhan B. cereus, P. aeruginosa, S. aureus, E. coli, and L. monocytogenes. Penelitian utama menggunakan tiga konsentrasi jahe berbeda (15%, 20%, dan 25%). Bumbu perendaman berbasis jahe dari ketiga konsentrasi tidak bersifat toksin. Hal ini disebabkan karena kandungan fitokimia yang terkandung dalam bumbu perendaman berbasis jahe, seperti alkaloid, flavonoid, saponin, triterpenoid, dan glikosida. Uji mikrobiologi menunjukkan bahwa konsentrasi 25% dapat memperpanjang umur simpan hingga 2 hari dengan perbandingan fillet ayam tanpa perlakuan. Hasil challenge test menunjukkan bahwa bumbu perendaman berbasis jahe dapat menghambat pertumbuhan bakteri. Uji organoleptik menunjukkan bahwa bumbu perendaman berbasis jahe pada konsentrasi 25% paling diterima oleh konsumen. Analisis proksimat dari ayam goreng berbumbu mengandung 299.25 kalori energi total.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Vionita, VerlyneNIM03420070071UNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorNurwitri, C.C.UNSPECIFIEDUNSPECIFIED
Thesis advisorAmbarita, Mery T. D.NIDN0310127501UNSPECIFIED
Uncontrolled Keywords: Ginger; galangal; garlic; antimicrobial; chicken fillet
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Marselita Harapan
Date Deposited: 16 Oct 2018 07:34
Last Modified: 20 Jul 2020 06:05
URI: http://repository.uph.edu/id/eprint/1091

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