Aplikasi Edible Coating Berbasis Kitosan Cangkang Rajungan Dan Stearin Kelapa Sawit Terhadap pH Daging, Escherichia coli Dan Salmonella sp Daging Ayam Broiler Pada Suhu Refrigerator

Abstract

Application of Edible Coating Based on Crab Shell Chitosan and Palm Oil Stearin on pH, Escherichia coli, and Salmonella sp in Broiler Chicken Meat Stored at Refrigerator Temperature. Supervised by Prof. Dr. Ir. Yunilas, MP as the main advisor and Dr. Ir. Nurzainah Ginting, M.Sc. as a member of the advisory committee. Chitosan derived from crab shells is a derivative of chitin extracted from the crab's exoskeleton through a deacetylation process. This compound can be used as a natural preservative due to its safe, effective, and biodegradable properties. Meanwhile, stearin is a by-product of palm oil processing. Palm oil consists of two fractions: stearin and olein. This study aimed to evaluate the effect of using an edible coating based on crab shell chitosan and palm oil stearin on the quality of broiler chicken meat stored at refrigerator temperature. The research was conducted in March 2024 at the Animal Production Laboratory, Faculty of Agriculture, Universitas Sumatera Utara. The method used was a completely randomized design (CRD) with a factorial pattern (2 x 4). The first factor was the concentration of the formulation, and the second factor was the storage duration, each repeated three times, resulting in 24 experimental units. The parameters observed included meat pH, as well as the presence of Escherichia coli and Salmonella sp. The results showed that the edible coating treatment based on crab shell chitosan and palm stearin had a significant effect on the pH of broiler meat (P<0.05). On the other hand, storage duration did not have a significant effect (P>0.05), although the pH tended to decrease with longer storage time. Both the edible coating dosage treatment and storage duration also showed no significant effect (P>0.05) on the presence of bacteria in the chicken meat.