Marinade base on red chili as antimicrobial toward bacterial growth in chicken fillet = Perendaman berbasis cabai merah sebagai antimikroba terhadap pertumbuhan bakteri pada daging ayam fillet

Yunita, Shienny (2011) Marinade base on red chili as antimicrobial toward bacterial growth in chicken fillet = Perendaman berbasis cabai merah sebagai antimikroba terhadap pertumbuhan bakteri pada daging ayam fillet. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Red chili is one of the spices that have been used as antimicrobial seasoning. The antibacterial compound and its ability to inhibit several bacteria in red chili have been studied. The aims of this research were to study the antimicrobial effect of marinade base on red chili as natural preservative toward chicken fillet. Three selected concentration (20%, 25%, and 30%) from the main research was marinade base on red chili from the diameter of inhibition. The marinade base on red chili can inhibit Staphylococcus aureus (11,9-19,8 mm), Pseudomonas aeruginosa (5,4-7,6 mm), Bacillus cereus (7,6-9,9 mm), and Escherichia coli (4,3-6,6 mm). Active compounds as alkaloid, glicoside, flavonoid, triterphenoid, and saponin are determined by phytochemical test. Marinade base on red chili is a non-toxic compound based on toxicity test. Those tests showed that 30% concentration of red chili on marinade is the best concentration of all. Microbiology test showed that marinade base on red chili can preserve chicken fillet up to 2 days on cold storage (5°C) and 1 day on room storage (24°C), based on microbiological range of Indonesian Fresh Chicken Standard (SNI). Challenge test result showed that the best inhibition of bacterial growth found in 30% concentration of red chili on marinade and the effectiveness of the marinade was reached 97,23%. Organoleptic test showed that chicken fillet soaked in 30% concentration of red chili on marinade concentration was the most accepted by panelists. Proximate test showed that marinated fried chicken base on red chili has total energy up to 276,91 calories.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Yunita, ShiennyNIM03420070089UNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorNurwitri, C. C.UNSPECIFIEDUNSPECIFIED
Thesis advisorEveline, EvelineNIDN0308048201UNSPECIFIED
Uncontrolled Keywords: Red; chili; chili base marinated; chicken fillet; antimicrobial
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 08:03
Last Modified: 16 Sep 2020 04:15
URI: http://repository.uph.edu/id/eprint/1832

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