Aplikasi Ekstrak Andaliman (Zanthoxylum acanthopodium DC) sebagai Pengawet Bakso Daging Sapi dan Penerapan Cara Produksi Pangan yang Baik -Industri Rumah Tangga Pangan Mak Iji di Kota Medan

Abstract

The activity of spoilage bacteria is closely related to food spoilage. Efforts to increase the shelf life of fast damaging food, namely meatbals, were carried out with the application of andaliman fruit ethyl acetate extract and Good Manufacturing Practice (GMP). Andaliman fruit (Zanthoxylium acanthopodium DC) contain bioactive compounds that function as preservatives. The purpose of this study was to determine the effectiveness of andaliman fruit ethyl acetate extract as a preservatitve and the effect of applying GMP on the quality of meatbals. The extract ethyl acetate of andaliman fruti was obtained by maceration exctraction eith ethyl acetate as a solvent to produce 3.84 % yiled and IC 50 value of 99.71 ppm. The application was carried out on beef meatbals from IRTP Mak Iji’s by soaking for 10 minutes with extract ethyl acetate of andaliman fruit at concentrations of 1%, 5%, 10% during storage until the 3rd day at room temperature. Quality test parameters include organoleptic tests, moistrure content, ash content, fat content, protein conteint, PCT, Salmonella and E. coli. The results showed that the use of extract ethyl acetate of andaliman beef meatbals could maintain the organoleptic value of meatbals until the 2nd day of storage, especially the 10 % extract treatment, was able to maintain the chemical quality of meatbals for parameters of water content, ash content and fat for all treatments. Until the 3rd day, the protein quality until the 2nd day, especially the 10 % extract treatment and suppressed the growth of microbial contamination until the 2nd day with a log value of 4.47 CFU/mL according to the reguirements of SNI. The results showed the effect of applying GMP before and after reducing the growth of microbial contamitation with a value of lag 3.47 CFU/mL to log 1.47 CFU/mL and no detection of pathogenci bacteria salmonella and E. coli.

The activity of spoilage bacteria is closely related to food spoilage. Efforts to increase the shelf life of fast damaging food, namely meatbals, were carried out with the application of andaliman fruit ethyl acetate extract and Good Manufacturing Practice (GMP). Andaliman fruit (Zanthoxylium acanthopodium DC) contain bioactive compounds that function as preservatives. The purpose of this study was to determine the effectiveness of andaliman fruit ethyl acetate extract as a preservatitve and the effect of applying GMP on the quality of meatbals. The extract ethyl acetate of andaliman fruti was obtained by maceration exctraction eith ethyl acetate as a solvent to produce 3.84 % yiled and IC 50 value of 99.71 ppm. The application was carried out on beef meatbals from IRTP Mak Iji’s by soaking for 10 minutes with extract ethyl acetate of andaliman fruit at concentrations of 1%, 5%, 10% during storage until the 3rd day at room temperature. Quality test parameters include organoleptic tests, moistrure content, ash content, fat content, protein conteint, PCT, Salmonella and E. coli. The results showed that the use of extract ethyl acetate of andaliman beef meatbals could maintain the organoleptic value of meatbals until the 2nd day of storage, especially the 10 % extract treatment, was able to maintain the chemical quality of meatbals for parameters of water content, ash content and fat for all treatments. Until the 3rd day, the protein quality until the 2nd day, especially the 10 % extract treatment and suppressed the growth of microbial contamination until the 2nd day with a log value of 4.47 CFU/mL according to the reguirements of SNI. The results showed the effect of applying GMP before and after reducing the growth of microbial contamitation with a value of lag 3.47 CFU/mL to log 1.47 CFU/mL and no detection of pathogenci bacteria salmonella and E. coli.