Electronic Theses and Dissertation

Penelitian ini secara umum bertujuan untuk menciptakan smart packaging daging ayam. secara khusus, tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan konsentrasi ekstrak antosianin bunga telang terhadap karakteristik fisik (ketebalan, kuat tarik, elongasi, biodegradabilitas, dan penyerapan air) biodegradable film, mutu daging ayam dari segi aw, ph serta mikrobiologis (tpc) daging ayam yang dikemas dengan biodegradable film yang dihasilkan dan korelasi mutu daging ayam terhadap perubahan warna biodegradable film ekstrak antosianin bunga telang. rancangan acak lengkap (ral) dengan satu faktor, yaitu perbedaan konsentrasi ekstrak antosianin bunga telang (a). adapun level percobaannya yaitu 3% (a1), 5% (a2), dan 7% (a3) kemudian dilakukan pemilihan perlakuan terbaik dengan metode multiple attribute dan diaplikasikan pada daging ayam dengan variasi lama penyimpanan (d) yaitu: 1 hari (d1), 2 hari (d2), dan 3 hari (d3) serta variasi suhu penyimpanan (t) yaitu: 7oc (t1) dan 27oc (t2),.hasil penelitian menunjukkan bahwa penambahan konsentrasi antosianin dapat meningkatkan ketebalan dan kuat tarik biodegradable film ekstrak bunga telang, dan menghasilkan perlakuan terbaik dengan penambahan ekstrak antosianin bunga telang 7% (a3) dengan nilai ketebalan 0,092 mm, nilai kuat tarik 8,66 mpa, nilai elongasi 16,99%, penyerapan air 37,41%, dan biodegradabilitas 100% selama 7 hari. biodegradable film yang diaplikasikan pada paha ayam menunjukkan perubahan mutu daging ayam yaitu ph, aw dan tpc berkorelasi dengan perubahan indikator kesegaran sehingga menghasilkan trayek warna segar, hampir tidak segar, dan tidak segar.

This research generally aims to create smart packaging for chicken meat. Specifically, the aim of this research is to determine the effect of adding the concentration of telang flower anthocyanin extract on the physical characteristics (thickness, tensile strength, elongation, biodegradability and water absorption) of biodegradable film, chicken meat quality in terms of aw, pH and microbiological (TPC) of the meat. chicken packaged with biodegradable film produced and the correlation between the quality of chicken meat and the color change of the biodegradable film from butterfly pea flower anthocyanin extract. Completely Randomized Design (CRD) with one factor, namely differences in the concentration of butterfly pea flower anthocyanin extract (A). The experimental levels were 3% (A1), 5% (A2), and 7% (A3), then the best treatment was selected using the multiple attribute method and applied to chicken meat with variations in storage time (D): 1 day (D1) , 2 days (D2), and 3 days (D3) as well as variations in storage temperature (T): 7oC (T1) and 27oC (T2). The research results show that the addition of anthocyanin concentration can increase the thickness and tensile strength of biodegradable flower extract films telang, and produced the best treatment with the addition of 7% anthocyanin extract of telang flowers (A3) with a thickness value of 0.092 mm, tensile strength value of 8.66 MPa, elongation value of 16.99%, water absorption of 37.41%, and biodegradability of 100% during 7 days. Biodegradable film applied to chicken thighs as a freshness indicator, namely pH, aw and TPC, which correlate with changes in freshness indicators, resulting in fresh, almost spoiled and spoiled.