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All Journal Jurnal Agripet agriTECH Journal of Aceh Physics Society Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Teknologi dan Industri Pertanian Indonesia Jurnal Ilmiah Mahasiswa Pertanian
Yuliani Aisyah
Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Physics Social Sciences Veterinary Other

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Journal : Jurnal Agripet

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Aplikasi Minyak Atsiri Pala (Myristica fragrans Houtt) dan Komponennya (α-pinene dan sabinene) sebagai Bioaditif pada Daging Sapi Yuliani Aisyah; Dewi Yunita; Audia Amanda; Murna Muzaifa; Irfan Irfan
Jurnal Agripet Vol 22, No 1 (2022): Volume 22, No. 1, April 2022
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v22i1.22134

Abstract

ABSTRACT. Minyak pala (Myristica fragrans Houtt) telah diketahui memiliki kemampuan antimikroba. Komponen dominan di dalam minyak pala adalah α-pinene dan sabinene. Daging sapi merupakan salah satu bahan pangan yang mudah rusak dan mudah terkontaminasi bakteri patogen. Oleh karena itu, bioaditif seperti minyak pala diperlukan agar daging sapi tidak mudah rusak dan terhindar dari cemaran bakteri patogen. Penelitian ini bertujuan mengetahui kemampuan antimikroba minyak pala (Myristica fragrans Houtt) dan komponen dominan (memiliki persentase tinggi) di dalam minyak pala (α-pinene dan sabinene) terhadap kualitas daging sapi. Penelitian ini menggunakan rancangan acak kelompok (RAK) faktorial yang terdiri dari 2 (dua) faktor yaitu jenis bioaditif (minyak pala, α-pinene, sabinene, dan campuran α-pinene + sabinene) dan lama penyimpanan (1 hari dan 7 hari). Data yang diperoleh dianalisis menggunakan Analysis of Variance (ANOVA) dan uji Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa sabinene memiliki nilai TPC lebih tinggi yaitu 4,19 Log CFU/g pada lama penyimpanan 7 hari, dibandingkan dengan daging sapi yang direndam dengan α-pinene memiliki nilai TPC 3,19 Log CFU/g dan 3,55 Log CFU/g untuk minyak pala. Daging sapi yang direndam dengan menggunakan α-pinene dan minyak pala serta disimpan selama 7 hari, dapat menekan pertumbuhan Salmonella sp menjadi negatif, namun belum bisa menekan pertumbuhan bakteri patogen Coliform, Escherichia coli dan Staphylococcus aureus di bawah jumlah yang telah ditetapkan SNI 3932:2008. Secara organoleptik, daging sapi yang direndam menggunakan α-pinene memiliki aroma khas daging dan masih dapat mempertahankan warna kemerahan daging sapi. Bioaditif α-pinene dan minyak pala berpotensi untuk dikembangkan menjadi bioaditif alami pada daging sapi.  (Application of nutmeg essential oil (Myristica fragrans Houtt) and its major components (α-pinene and sabinene) as Bio-additives in Beef) ABSTRAK. Nutmeg essential oil (Myristica fragrans Houtt) has been known to have antimicrobial properties. The major components in nutmeg oil are α-pinene and sabinene. The addition of nutmeg oil in beef could protect beef from bacterial contamination. This study aims to determine the antimicrobial properties of nutmeg oil (Myristica fragrans Houtt) and its major components (α-pinene and sabinene) on beef quality. This study used a factorial Randomized Block Design consisting of two factors namely the types of bio-additives (nutmeg oil, α -pinene, sabinene, and a mixture of α-pinene and sabinene) and storage time (1 day and 7 days). The data was analyzed using Analysis of Variance (ANOVA) and the Duncan Multiple Range Test (DMRT). The results showed that sabinene had a higher TPC value of 4.19 Log CFU/g at 7 days of storage than α-pinene having TPC value of 3.19 Log CFU/g and 3.55 Log CFU/g for nutmeg oil. In addition, beef soaked using α-pinene and nutmeg oil and stored for 7 days, can suppress the growth of Salmonella sp to negative, but has not been able to suppress the growth of pathogenic bacteria Coliform, Escherichia coli and Staphylococcus aureus below the amount set by SNI. 3932:2008. Based on the results of organoleptic test, beef marinated using α-pinene has a more distinctive aroma of meat and could maintain the reddish color of the beef. Overall, α-pinene and nutmeg oil are potential to be developed as natural bio-additives in beef.
Co-Authors Amalia Rachmatillah Anwar, Sri Haryani Audia Amanda Bahlina Mohd Nur Binawati Ginting Cut Betari Arhandhi Dedi Satria Desi Laila Sari Dewi Yunita Dian Hasni, Dian Diebra Puja Pramestie Eva Murlida F Fahrizal Fahrizal - Fauzi Fauzi Hanum Farida Irfan Irfan Ismail Sulaiman KHAIRI SUHUD Lelifajri Lelifajri Martunis - Martunis Martunis Muhaimin Muhaimin Muhammad Luthfi Murna Muzaifa Murna Muzaifa Normalina Arpi Ova Ariska Raida Agustina Rasdiansyah Rasdiansyah Rulita Maulidya Ryan Moulana Sahrita Yuliana Samantha Samantha Sofia Rahmi Surbakti, Muhammad Syukri SUSI LAWATI Trisma Rezeki Vellya Asmar Wilda Hikmah Yanti Meldasari Lubis Yuliani Yuliani Yusya Abubakar Zaidiyah Zaidiyah