Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University, Indonesia
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@article{JKSA18756, author = {Titis Poppy and Khabibi Khabibi and Agustina Aminin}, title = {Pemanfaatan Kitosan Termodifikasi Asam Askorbat sebagai Bahan Antimikroba pada Daging Ayam Karkas Broiler}, journal = {Jurnal Kimia Sains dan Aplikasi}, volume = {19}, number = {2}, year = {2016}, keywords = {kitosan-asam askorbat; coating; pengawetan}, abstract = {Daging ayam yang umumnya berupa daging ayam karkas broiler merupakan salah satu bahan pangan yang banyak dikonsumsi dan mudah busuk sehingga diperlukan bahan pengawet alternatif alami dan tidak berbahaya seperti kitosan. Penelitian ini bertujuan untuk memperoleh kitosan termodifikasi asam askorbat yang digunakan sebagai pengawet pada daging ayam karkas broiler pada suhu dingin. Dan untuk memperoleh data kemampuan pengawetan antara kitosan dan kitosan termodifikasi asam askorbat serta menentukan konsentrasi efektif asam askorbat yang ditambahkan dalam modifikasi kitosan sebagai pengawet daging ayam. Metode yang digunakan untuk dalam pengawetan adalah metode coating. Gugus fungsi kitosan-asam askorbat dianalisis menggunakan FTIR dan untuk menguji kemampuan kitosan termodifikasi asam askorbat sebagai pengawet daging ayam dilakukan analisis Angka Lempeng Total (ALT). Hasil penelitian menunjukkan bahwa kemampuan kitosan termodifikasi asam askorbat lebih baik dibandingkan kitosan tanpa modifikasi. Konsentrasi asam askorbat optimum adalah pada konsentrasi 40 mmol/L dan mampu mengawetkan daging ayam hingga 4 minggu.}, issn = {2597-9914}, pages = {38--44} doi = {10.14710/jksa.19.2.38-44}, url = {https://ejournal.undip.ac.id/index.php/ksa/article/view/18756} }
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