Pemanfaatan ekstrak kulit kayu sikam sebagai pengawet pada bakso sapi = Utilization of sikam tree bark extract as a preservative for meatball

Williamdy, Willy (2018) Pemanfaatan ekstrak kulit kayu sikam sebagai pengawet pada bakso sapi = Utilization of sikam tree bark extract as a preservative for meatball. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Sikam (Bischofia javanica) memiliki banyak manfaat baik akar, batang dan daunnya. Aplikasi ekstrak kulit kayu sikam pada bakso sapi dilakukan karena penelitian sebelumnya menunjukkan hasil yang baik dalam mencegah pertumbuhan bakteri pencemar pangan terutama S. aureus. Ekstraksi kulit kayu sikam segar dibedakan menjadi dua yaitu, kulit kayu sikam yang hanya diparut dan kulit kayu sikam yang dikeringkan. Perlakuan terbaik dilanjutkan dengan penentuan MIC dan MBC pada tiga bakteri uji, E. coli, S. thypi, dan S. aureus. Nilai MBC terbesar antara tiga bakteri akan digunakan untuk pengapllikasian pada bakso sapi. Pengaplikasian dengan konsentrasi 1x MBC, 3x MBC, 5x MBC juga dengan pencelupan pada etil asetat dan tanpa pencelupan. Kulit kayu sikam yang hanya diparut dipilih karena memiliki zona bening yang lebih besar dibandingkan dengan kulit kayu sikam dengan pengeringan. Nilai MBC dari bakteri E. coli, S. thypi, dan S. aureus berturutturut 2.52%, 2.61%, dan 1.65%. Pada penelitian tahap II, dilakukan uji lempeng total dan kontrol positif, didapatkan bahwa 5x MBC mampu mematikan seluruh kontaminan awal dan kontaminan infeksi yang diberikan. Berdasarkan hasil sensori, tidak ada pengaruh signifikan dari pengaplikasian ekstrak pada warna dan tekstur tetapi memiliki pengaruh signifikan pada aroma bakso. Dapat disimpulkan bahwa konsentrasi ekstrak 5x MBC dengan perendaman selama 15 menit mampu mematikan kontaminan pada bakso sapi. / Sikam (Bischofia javanica) has a lot benefits from its roots, barks and leaves. Applicating Sikam tree bark extract on meatballs was done because previous study showed a good result of inhibition for spoilage microbes, especially S. aureus. Sikam tree bark extraction divided into two treatments, which is fresh sikam tree bark that just grated and the one that dried. Best treatment continued to know MIC and MBC value for three bacteria, E. coli, S. thypi, and S. aureus. Highest MBC value from those three bacteria will be used on meatball. Applied concentrations were 1x MBC, 3x MBC, 5x MBC and the one that soaked in ethyl acetate and without soaked at all. Sikam tree bark extract that just grated was chosen because it has wider clear zone compared the one that dried. MBC value for E. coli, S. thypi, and S. aureus respectively 2.52%, 2.61%, and 1.65%. At the second stage of the research, total plate count and “kontrol positif” were done, the results shown that 5x MBC could kill all of the contaminant microbes. Based on sensory evaluation, there were no significant difference of applicating sikam tree bark extract for texture and color but had significant different for the aroma. In conclusion, 5x MBC with soaked for 15 minutes could kill all contaminant microbes in meatball.

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