| dc.description.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 | en_US |
