Pemanfaatan Ekstrak Jamur Tiram (Pleurotus spp.) pada Penyimpanan Daging Ayam pada Suhu Ruang (26°C)

  • Saskiawan I
  • Sukarminah E
  • Lanti I
  • et al.
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Abstract

Recently, food preservation especially for meat is becoming one of the subjects of food technology that is still developed. Organic acids is commonly used for food preservative. Meat is easily destroyed mainly by Staphylococcus aureus and Escherichia coli. Oyster Mushroom (Pleurotus spp.), well known as an edible mushrooms is one of the food resources that have antimicrobial activity. The application of oyster mushroom extracts in chicken meat is done using extract concentrations of 0%, 12.5%, 18.75%, 25%, 31.25% and 37.5% where 12,5% is the MIC to inhibit E. coli and S. aureus. The results showed that the application of brown oyster mushroom extracts with concentration of 31.25% can mantain freshness of chicken meat for 12 hours of storage at room temperature (26 o C) with the total number of microbes of 8.6 x 10 5 cfu/g, the total number of E. coli of 0.3 x 10 1 cfu/g, the total number of S. aureus of 7.7 x 10 1 cfu/g. It was appropriate with Indonesian National Standard (SNI 3924:2009). It required the condition such as no decomposition, pH 5.53, color organoleptic value of 3.42 (fair to good) and texture organoleptic value of 3.53 (fair to good). Keywords : oyster mushroom extract, antimicrobial, chicken meat preserving ABSTRAK Pengawetan bahan pangan khususnya daging merupakan salah satu kajian dalam ilmu teknologi pangan yang terus berkembang. Dari aspek keamanan pangan, penggunaan bahan organik dalam pengawetan daging banyak dilakukan. Kerusakan daging biasanya disebabkan oleh bakteri Staphylococcus aureus dan Escherichia coli. Jamur Tiram (Pleurotus spp.) merupakan salah satu bahan pangan yang memiliki aktivitas antimikroba. Dalam penelitian ini, penggunaan ekstrak jamur tiram pada daging ayam dilakukan dengan menggunakan konsentrasi ekstrak 0%,12,5%,18,75%, 25%, 31,25%, dan 37,5%. Hasilnya menunjukkan bahwa konsentrasi 12,5% merupakan Kadar Hambat Minimal (KHM) untuk bakteri E. coli dan S. aureus.

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APA

Saskiawan, I., Sukarminah, E., Lanti, I., Marta, H., & Nabila, P. (2017). Pemanfaatan Ekstrak Jamur Tiram (Pleurotus spp.) pada Penyimpanan Daging Ayam pada Suhu Ruang (26°C). Jurnal Biologi Indonesia, 13(2), 279–288. https://doi.org/10.47349/jbi/13022017/279

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