PENGGUNAAN BAKTERIOSIN ASAL LACTOBACILLUS

PLANTARUM SEBAGAI PENGAWET ALAMI

DAGING AYAM PADA PENYIMPANAN
SUHU RUANG

Plantarisin
Yuni Nur Raifah, Rifa Raatu Syabani Wihansah, Bunga Putri Febrina, Asti Yosela Oktaviana

Abstract Pengawet Alami

Bacteriocins is a natural preservative (bio-preservatives) that can safely be used for food. Bacteriocins can be produced by a group of Lactic Acid Bacteria (LAB).
Several strains of lactic acid bacteria (LAB) is bactericidal against gram positive and gram negative bacteria. The purpose of this study is to analyze the
bacteriocins produced by Lactobacillus plantarum in chicken meat and determine the level of the last and long-term. Factors that are seen in this study is the
levels of bacteriocins and also the duration of storage of chicken meat. The levels of bacteriocins is 0% and 10% by way of spraying in chicken meat and duration
of storage are at 0, 5, 10, 15, 20, and 25 hours at room temperature. This study used a factorial completely randomized design with three replications. Plantaricin
concentration against pH and aw values were signicantly different (P<0.05). The test result of storage duration against water content are signicantly different
(P<0.05). Treatment of plantarisin IIA-1A5 10% to maintain the condition of chicken meat was better than treatment without the adding plantarisin.
Key words: bacteriocins, natural preservative, chicken meat

Tujuan Hasil Penelitian

Grak Diameter Zona Hambat Plantarisin IIA-1A5
Penelitian ini bertujuan mengevaluasi kemampuan lama penyimpanan daging
ayam dengan pengawet bakteriosin asal Lactobacillus plantarum IIA-1A5
Diameter zona hambat (mm)

sebagai pengawet alami daging yang aman untuk dikonsumsi.

Prosedur Total Plate Count pada Daging Ayam

Nilai cemaran mikroba (log 10 cfu g )

-1
Persiapan Plantarisin IIA-1A5 Kasar Pengenceran pada berbagai konsentrasi plantarisin IIA-1A5

Konsentrasi Plantarisin %

Uji daya hambat Plantarisin IIA-1A5 pada bakteri patogen

Nilai pH pada Daging Ayam

Penentuan penggunaan konsentrasi plantarisin IIA-1A5

Lama Penyimpanan (Jam)

Nilai pH

Penyemprotan 10% Plantarisin IIA-1A5 pada dagiing dada Keterangan:

ayam dan dibandingkan dengan kontrol 0% = Tanpa Plantarisin IIA-1A5
10 % = Plantarisin IIA-1A5 10%

Uji Total Plate Count Uji pH

Lama Penyimpanan (Jam)

Kesimpulan
Lama penyimpanan mempengaruhi kondisi siko kimia dan juga mikroorganisme
yang ada pada daging dada ayam.Terjadi penurunan kualitas daging ayam pada perlakuan
tanpa plantarisin dilihat dari pH dan TPC. Hal ini berbeda pada perlakuan 10% plantarisin IIA-1A5
yang mampu mempertahankan kondisi daging ayam lebih baik dari perlakuan
tanpa plantarisin sampai 20 jam penyimpanan pada suhu ruang.