Pengaruh penambahan minyak asiri kulit jeruk manis pada edible coating kitosan terhadap kualitas filet ayam Sweet orange peel essential oil addition effect in chitosan edible coating on chicken fillet quality
Abstract
Chicken meat is a source of animal protein that can be easily obtained from whole carcasses, certain cuts, or fillets. The shelf life of chicken fillets is relatively low, and poses a high risk of physicochemical and microbial damage during storage. Efforts to maintain the quality of chicken fillets during storage include the use of edible coatings of chitosan combined with essential oils. This study aimed to determine the optimal concentration of sweet orange peel essential oil added to chitosan edible coatings of chicken fillets for 12 days of cold storage, based on cooking loss, TPC, pH, TBA, and TVB parameters. The study was conducted by preparing edible coatings using several concentrations of sweet orange peel essential oil, applying them to chicken fillets, and storing them at cold temperatures (4°C for 12 d). Variations in the concentrations of sweet orange peel essential oil in edible coatings were 0, 0.25, 0.5, 0.75, and 1% (v/v). The best treatment was determined using the Bayes method, followed by the Independent Samples T-Test for samples without coating treatment. The results showed that the treatment with 1% concentration of sweet orange peel essential oil was the best treatment during 3-day storage (cold temperature; 4°C) with a range of cooking loss values of 16.65-25.17%; pH 5.39-6.49; TPC 4.46-7.50 log cfu/mL; TBA 0.061-0.258 mg malonaldehyde/kg; TVB 15.81-17.54 mgN/100 g. The quality of the best treated sample was significantly different and better than that of the sample without coating, based on all parameters (except TVB). Therefore, chitosan coating and 1% essential oil on chicken fillets indicate potential protection against physicochemical and microbial quality during cold storage.
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