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ABSTRACT
Angelica (03420070104) APPLICATION OF STAR ANISE (Illicium verum Hook. F) EXTRACT AS A NATURAL PRESERVATIVE FOR BEEF MEATBALL (xii + 58 pages : 8 tables, 13 pictures, 21 appendices)
Star anise (Illicium verum Hook F.) has been used as culinary spices. Some studies had been done about antimicrobial compounds in star anise fruit and their ability to inhibit microbes’ growth. The aim of this research was to study the potential of star anise extract as a natural preservative for beef meatball. Selected extract of the research was ethanol extract which was based on the diameter of inhibition against microbes (3.00-24.25 mm). Minimum Inhibition Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were to determine by using Bloomfield (1991) method. The research used three different concentrations of MIC (3, 4 and 5 MIC). The microbiological test showed that beef meatball AA (research) and SS (commercial) soaked in solution 0 MIC were not accepted based on SNI since day 0 and day 1. Beef meatball AA and SS soaked in solution 3 and 4 MIC were accepted based on SNI until day 1. Beef meatball AA and SS soaked in solution 5 MIC was accepted based on SNI until day 2. Challenge test result showed that star anise ethanol extract can inhibit bacterial growth and the effectiveness of this extract is 74.00-99.98%. Keywords: Star anise, ethanol extract, antimicrobe, beef meatball Reference: 58 (1976-2010)
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DAFTAR ISI halaman HALAMAN JUDUL PERNYATAAN KEASLIAN SKRIPSI PERSETUJUAN DOSEN PEMBIMBING PERSETUJUAN TIM PENGUJI TUGAS AKHIR ABSTRACT ....................................................................................................... v KATA PENGANTAR ....................................................................................... vi DAFTAR ISI ................................................................................................... viii DAFTAR TABEL .............................................................................................. x DAFTAR GAMBAR......................................................................................... xi DAFTAR LAMPIRAN .................................................................................... xii BAB I PENDAHULUAN 1.1 Latar Belakang ........................................................................................... 1 1.2 Rumusan Masalah ...................................................................................... 2 1.3 Tujuan ........................................................................................................ 2 1.3.1 Tujuan Umum .................................................................................... 2 1.3.2 Tujuan Khusus ................................................................................... 2 BAB II TINJAUAN PUSTAKA 2.1 Pekak ......................................................................................................... 4 2.2 Ekstraksi .................................................................................................... 6 2.3 Senyawa Antimikroba ............................................................................. 10 2.3.1 Senyawa Fitokimia .......................................................................... 11 2.4 Bakso Sapi .............................................................................................. 13 2.5 Beberapa Bakteri Patogen Pangan ........................................................... 16 2.5.1 Staphylococcus aureus .................................................................... 16 2.5.2 Escherichia coli ............................................................................... 16 2.5.3 Bacillus cereus ................................................................................ 17 2.5.4 Pseudomonas aeruginosa ................................................................ 17 2.5.5 Enterobacter aerogenes ................................................................... 17 2.5.6 Listeria monocytogenes ................................................................... 18
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2.6 Metode Aplikasi Senyawa Antimikroba pada Produk Pangan .................. 18 BAB III METODE PENELITIAN 3.1 Bahan dan Alat 3 ...................................................................................... 20 3.2 Tahapan Penelitian .................................................................................. 21 3.2.1 Penelitian Pendahuluan .................................................................... 22 3.2.2 Penelitian Utama ............................................................................. 27 3.3 Rancangan Percobaan .............................................................................. 30 3.3.1 Rancangan Percobaan pada Penelitian Pendahuluan ........................ 30 3.3.2 Rancangan Percobaan pada Penelitian Utama .................................. 31 BAB IV HASIL DAN PEMBAHASAN 4.1 Penelitian Pendahuluan ............................................................................ 32 4.1.1 Rendemen ....................................................................................... 32 4.1.2 Komponen Fitokimia Ekstrak Pekak ................................................ 32 4.1.3 Toksisitas Ekstrak Pekak ................................................................. 33 4.1.4 Fase Pertumbuhan Bakteri Uji ......................................................... 34 4.1.5 Aktivitas Antibakteri Ekstrak Pekak ................................................ 37 4.1.6 Penentuan Minimum Inhibitory Concentration (MIC) dan Minimum Bactericidal Concentration (MBC) .................................. 42 4.2 Aplikasi Ekstrak Pekak pada Bakso Sapi ................................................. 43 4.2.1 Penyimpanan Bakso ........................................................................ 44 4.2.2 Challenge Test ................................................................................. 49 BAB V KESIMPULAN DAN SARAN 5.1 Kesimpulan ............................................................................................. 51 5.2 Saran ....................................................................................................... 52 DAFTAR PUSTAKA ....................................................................................... 53 LAMPIRAN ..................................................................................................... 58
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DAFTAR TABEL halaman Tabel 2.1 Kandungan Minyak Atsiri pada Pekak ................................................. 6 Tabel 2.2 Indeks Polaritas dan Titik Didih Beberapa Pelarut ............................... 9 Tabel 2.3 Persyaratan Mutu Bakso Daging Menurut SNI 01-3818-1995 ........... 14 Tabel 3.1 Formulasi Bakso ............................................................................... 28 Tabel 4.1 Uji Kualitatif Fitokimia Ekstrak Pekak .............................................. 34 Tabel 4.2 Toksisitas Ekstrak Pekak ................................................................... 35 Tabel 4.3 Waktu Inkubasi dan Hasil Perhitungan Bakteri Uji ............................. 37 Tabel 4.4 Nilai MIC dan MBC
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DAFTAR LAMPIRAN halaman Lampiran A
Hasil Identifikasi Sampel Pekak ........................ A-1
Lampiran B
Kadar Air dan Rendemen Ekstrak Pekak ...................... B-1
Lampiran C
Uji Fitokimia Ekstrak Pekak ......................................... C-1
Lampiran D
Uji Toksisitas Ekstrak Pekak ............................ D-1
Lampiran E
Fase Pertumbuhan Bakteri Uji ....................................... E-1
Lampiran F
Diameter Penghambatan Ekstrak Pekak ......................... F-1
Lampiran G terhadap
Contoh Gambar Hasil Difusi Sumur Ekstrak Pekak
Bakteri Uji ................................................................................................ G-1 Lampiran H
Analisis SPSS Aktivitas Antibakteri Ekstrak Pekak terhadap Staphylococcus aureus ............................................................. H-1
Lampiran I
Analisis SPSS Aktivitas Antibakteri Ekstrak Pekak terhadap Escherichia coli ......................................................................... I-1
Lampiran J
Analisis SPSS Aktivitas Antibakteri Ekstrak Pekak terhadap Pseudomonas aeruginosa ......................................................... J-1
Lampiran K
Analisis SPSS Aktivitas Antibakteri Ekstrak Pekak terhadap Enterobacter aerogenes ........................................................... K-1
Lampiran L
Analisis SPSS Aktivitas Antibakteri Ekstrak Pekak terhadap Bacillus cereus ......................................................................... L-1
Lampiran M Analisis SPSS Aktivitas Antibakteri Ekstrak Pekak terhadap Listeria monocytogenes ...........................................................M-1 Lampiran N
Grafik dan Perhitungan Nilai MIC dan MBC
(Bloomfield, 1991) .................................................................................... N-1 iv
Lampiran O
Uji Total Bakteri selama Penyimpanan (~5°C) .............. O-1
Lampiran P
Analisis SPSS Total Bakteri Bakso selama Penyimpanan
(~5°C) ........................................................................................................ P-1 Lampiran Q
Data Respons Panelis terhadap Bakso selama Penyimpanan
..................................................................................................................... Q-1
Lampiran R
Data Mentah Respons Panelis terhadap Bakso selama
Penyimpanan ............................................................................................ R-1 Lampiran S
Analisis SPSS Respons Panelis terhadap Bakso selama
Penyimpanan (~5°C) .................................................................................. S-1 Lampiran T Lampiran U
Challenge Test .............................................................. T-1 Efektivitas Ekstrak ................................................................... U-1
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DAFTAR GAMBAR halaman Gambar 2.1 Bunga dan Daun (a), Pohon (b), dan Buah Kering (c) Pekak ........ 5 Gambar 2.2 Struktur Kimia Anethole .............................................................. 6 Gambar 3.1 Diagram Alir Penelitian Keseluruhan ......................................... 21 Gambar 3.2 Diagram Alir Pembuatan Bakso ................................................. 29 Gambar 4.1 Fase Pertumbuhan Tiap Bakteri Uji pada λ 600 nm .................... 36 Gambar 4.2 Aktivitas Penghambatan Ekstrak Pekak terhadap Tiap Bakteri Uji yang Digunakan ...................................................................................... 41
Gambar 4.3 Pengaruh Lama Penyimpanan (Suhu ~5°C) dan Konsentrasi Ekstrak terhadap Total Bakteri pada Bakso Riset “AA” ................................. 45
Gambar 4.4 Pengaruh Lama Penyimpanan (Suhu ~5°C) dan Konsentrasi Ekstrak terhadap Total Bakteri pada Bakso Komersil “SS” ............................ 46 Gambar 4.5 Pengaruh Lama Penyimpanan dan Konsentrasi Ekstrak terhadap Tekstur Bakso Riset “AA” ............................................................... 48
Gambar 4.6 Pengaruh Lama Penyimpanan dan Konsentrasi Ekstrak terhadap Aroma Bakso Riset “AA” ................................................................ 48
Gambar 4.7 Pengaruh Lama Penyimpanan dan Konsentrasi Ekstrak terhadap Tekstur Bakso Komersil “SS” .......................................................... 49
Gambar 4.8 Pengaruh Lama Penyimpanan dan Konsentrasi Ekstrak terhadap Aroma Bakso Komersil “SS” ........................................................... 49
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halaman
Gambar 4.9 Pengaruh Lama Penyimpanan dan Konsentrasi Ekstrak pada Challenge Test Kedua Jenis Bakso (Bakso Riset “AA” dan Bakso Komersil “SS”) terhadap Bakteri Uji .................................. 51
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