Aplikasi Edible Coating Berbasis Kitosan Cangkang Rajungan (Portunus Pelagicus) dan Stearin Kelapa Sawit Terhadap Kualitas Fisik Daging Ayam Broiler Pada Suhu Refrigerator

Abstract

Application of Chitosan-Based Edible Coating from Crab Shell (Portunus pelagicus) and Palm Oil Stearin on the Physical Quality of Broiler Chicken Meat at Refrigerator Temperature (Supervised by USMAN BUDI and YUNILAS). Chitosan from crab shells is a chitin derivative produced from the extraction of crab exoskeleton, which goes through a deacetylation process and can be used as an effective and safe natural preservative because it is easily degraded. Stearin is a by-product in the process of making palm oil. Palm oil basically consists of two parts, namely stearin (solid fraction) and olein (liquid fraction). This study aims to determine the effect of the application of edible coating based on chitosan from crab shells and palm stearin on the physicochemical quality of broiler chicken meat during storage at refrigerator temperature. This research was conducted in March 2024 at the Animal Production Laboratory, Faculty of Agriculture, University of Sumatera Utara. The experimental design used was a completely randomized design (CRD) factorial pattern (2 x 4), namely factor 1 concentration of meat formulation and factor 2 duration of meat storage with 3 replications so that 24 research units were obtained. This study includes parameters of cooking loss, water holding capacity, and water content. The results of the research showed that the edible coating concentration treatment based on crab shell chitosan and palm oil stearin had a very significant effect (P<0.01) on maintaining cooking loss, significantly (P<0.05) on maintaining water content. Concentrations of 1.5% chitosan and 1% stearin caused an increase in cooking loss and water content compared to the control (0%). Meat storage time has a very significant effect (P<0.01) on maintaining cooking loss and water content. Cooking loss increases with increasing time while the water content tends to decrease after several days of storage. However, neither concentration nor storage time showed a real influence (P>0.05) in maintaining the water holding capacity of broiler meat in this study. Keywords: Broiler Chicken Meat, Chitosan, Palm Oil, Crab, Stearin