Application of Dayak Onion (Eleutherine bulbosa Urb.) as a Preservative for Animal Protein: Chicken Meat
DOI:
https://doi.org/10.11594/ijmaber.05.02.01Keywords:
Chicken meat, Dayak onions, PreservativesAbstract
The adoption of chicken meat as the primary protein source remains limited in Indonesia due to restrictions on its shelf life. Marinating chicken meat with Dayak onion, known for its antibacterial and antioxidant characteristics, can prolong the meat's shelf life. This research evaluates the efficacy of Dayak onion as a natural preservative for animal protein, specifically chicken meat. The study used a qualitative experimental design featuring both control and treatment groups. The experiment involved testing the pH value and cooking loss value of chicken meat that has been marinated with Dayak onion powder (treatment) and chicken meat that had not been marinated (control). The process of data analysis commenced with the application of the Saphiro-Wilk Test to ascertain the nature of the distribution. If the distribution is found to be normal, the subsequent step involves conducting the Independent-T test. Conversely, if the distribution is determined to be non-normal, the Mann-Whitney Test is employed instead. The research findings indicated that Dayak onion has a notable effect on maintaining the pH level of chicken flesh after 9 hours, as opposed to untreated chicken meat (p0.05). The overall findings demonstrate the capacity of Dayak onion as an organic preservative for chicken meat.
Downloads
References
Afrianti, M., Dwiloka, B., & Setiani, B. E. (2013). Total bakteri, ph, dan kadar air daging ayam broiler setelah direndam dengan ekstrak daun senduduk (Me-lastoma malabathricum L.) selama masa simpan. Jurnal Pangan dan gizi, 4(1).
Arbain, D., Sriwahyuni, K., Susanti, D., & Taher, M. (2022). Genus Eleutherine: A review of its distribution, traditional uses, phyto-chemistry, biological activities and their interchange names. South African Journal of Botany, 150, 731-743. https://doi.org/10.1016/j.sajb.2022.08.022
da Silva, R. M. G., Alves, C. P., Barbosa, F. C., Santos, H. H., Adão, K. M., Granero, F. O., ... & Silva, L. P. (2024). Antioxidant, anti-tumoral, antimetastatic effect and inhibi-tion of collagenase enzyme activity of Eleutherine bulbosa (Dayak onion) ex-tract: In vitro, in vivo and in silico ap-proaches. Journal of Ethnopharmacolo-gy, 318, 117005. https://doi.org/10.1016/j.jep.2023.117005
Febrinda, A. E., Laila, F., Mariyani, N., Resmeiliana, I., & Dahliani, L. (2023). Phytochemical profiles and the effect of three drying methods on antioxidant and antibacterial activity of Eleutherine bulb-osa (Mill.) Urb. South African Journal of Botany, 157, 258-265.
Floriantini, K. W., IA Okarini , MW Wirapartha. (2021). Efek Marinasi Ekstrak Bawang Putih (Allium sativum L.) dan Powder Bawang Putih Terhadap Sifat Fisik dan
Organoleptik Daging Ayam Petelur Afkir. Jurnal Peternakan Indonesia 2.9: 364-377.
Ginting, C., Ginting, S. & Suhaidi, I. (2014). Pengaruh jumlah bubuk kunyit terhadap mutu tahu segar selama penyimpanan pada suhu ruang. Jurnal Rekayasa Pan-gan dan Pertanian, 2(4):52-60
Hajrawati, H., Fadliah, M., Wahyuni, W., Arief, I. I. (2016). Kualitas fisik, mikrobiologis, dan organoleptik daging ayam broiler pada pasar tradisional di Bogor. Jurnal Ilmu Produksi dan Teknologi Hasil Peter-nakan, 4(3), 386-389.
Hidayat, N., Rusman, R., Suryanto, E., Sudrajat, A. (2022). Pemanfaatan Bawang Dayak (Eleutherine palmifolia (L) Merr) sebagai Sumber Antioksidan Alami pada Nugget Itik Afkir. agriTECH, 42(1), 30-38.
Ismanto, A., Arsanto, D., Suhardi, S. (2014). Pengaruh Penambahan Ekstrak Bawang Tiwai (Eleutherine americana Merr) pada Komposisi Kimia, Kualitas Fisik, Organo-leptik dan Vitamin C Nugget Ayam Arab (Gallus turcicus). Sains Peternakan: Jurnal Penelitian Ilmu Peternakan, 12(1), 31-38.
Jaelani, A., Dharmawati, S., Wanda, W. (2014). Berbagai lama penyimpanan daging ayam broiler segar dalam kemasan plastik pada lemari es (suhu 4oc) dan pengaruhnya terhadap sifat fisik dan organoleptik. Ziraa'ah Majalah Ilmiah Pertanian, 39(3), 119-128.
Kartikasari, L. R., Hertanto, B. S., Santoso, I.,Patriadi Nuhriawangsa, A. M. (2019). Kualitas fisik daging ayam broiler yang diberi pakan berbasis jagung dan kedelai dengan suplementasi tepung purslane (Portulaca oleracea). Jurnal Teknologi Pangan, 12(2), 64-71
Kusuma, A. M., Asarina, Y., Rahmawati, Y. I., Susanti, S. (2016). Efek ekstrak bawang dayak (Eleutherine palmifolia (L.) Merr) dan ubi ungu (Ipomoea batatas L) ter-hadap penurunan kadar kolesterol dan trigliserida darah pada tikus jantan. Jurnal Kefarmasian Indonesia, 108-116.
Lapase, O. A. (2016). Kualitas fisik (daya ikat air, susut masak, dan keempukan) daging paha ayam sentul akibat lama perebusan. Students e-Journal, 5(4).
Nitiyacassari, N., Kuswandi, B.,Pangaribowo, D. A. (2021). Label pintar untuk pemon-itoran kesegaran daging ayam pada ke-masan. Pustaka Kesehatan, 9(2), 123-128.
Oktaviani, A.C. Pratiwi, R. and Rahmadi, F.A. (2018) Asupan Protein Hewani Sebagai Faktor Risiko Perawakan Pendek Anak Umur 2-4 Tahun, Jurnal Kedokteran Diponegoro (Diponegoro Medical Jour-nal), vol. 7, no. 2, pp. 977-989. https://doi.org/10.14710/dmj.v7i2.20846
Paramita, S., Yasir, Y., Yuniati, Y., & Sina, I (2018) Analisis Bioautografi Kromato-grafi Lapis Tipis dan Aktivitas Antibakteri Ekstrak Etanol Bawang Tiwai (Eleuthe-rine bulbosa (Mill.) Urb.) terhadap Methi-cillin-resistant Staphylococcus aureus (MRSA), Jurnal Sains dan Kesehatan, 1(9), pp. 470–478. https://doi.org/10.25026/jsk.v1i9.86.
Purwantiningsih, T. I., A. Rusae., dan Z. Freitas (2019). Uji In Vitro Antibakteri Ekstrak Bawang Putih sebagai Bahan Alami untuk Menghambat Bakteri Staphylococcus au-reus dan Escherichia coli. Sains Peter-nakan, 17(1): 1-4.
Rahayu, P. I. S., Miwada, I. N. S., & Okarini, I. A. (2020). Efek marinasi ekstrak tepung ba-tang kecombrang terhadap sifat fisik dan organoleptik daging broiler. Majalah Ilmiah Peternakan, vol. 23, no. 3, 2020, pp. 118-123, DOI:10.24843/MIP.2020.v23.i03.p04
Romadhon, T., Rahayu, W. P., Kusumanigrum, H. D. (2023). Ekstrak Bawang Dayak Penghambat Pertumbuhan Escherichia coli dan Staphylococcus aureus pada Daging Ayam. Jurnal Ilmu Pertanian In-donesia, 28(3), 504-512.
Rumondor, D. B. J., Kalele, J. A. D., Tandilino, M., Manangkot, H. J., Sarajar, C. L. K. (2023). Pengaruh marinasi bawang putih (Allium sativum l) terhadap sifat fisik dan total bakteri daging ayam broiler dalam penyimpanan suhu dingin. ZOOTEC, 43(1), 23-31.
Shi, P., Du, W., Wang, Y., Teng, X., Chen, X., & Ye, L. (2019). Total phenolic, flavonoid content, and antioxidant activity of bulbs, leaves, and flowers made from Eleuthe-rine bulbosa (Mill.) Urb. Food science & nutrition, 7(1), 148-154. https://doi.org/10.1002/fsn3.834
Sun, Z., Li, Q., Zhang, J., Sun, Z., Wu, H., Liang, H., Ma, M., Huang, L., Xu, X. and Ma, G., 2024. Phenolic constituents with antibac-terial activity from Eleutherine bulbosa. Fitoterapia, 172, p.105787. https://doi.org/10.1016/j.fitote.2023.105787
Triyannanto, E., Rahmatulloh, S., Astuti, D., Putra, T. I.D., Diqna, H.I. & Fauziah, S. (2021). Pengaruh Perbedaan Kemasan Primer pada Kualitas Fisik-Kimia, Mikro-biologi serta Sensoris Daging Ayam Fro-zen Utuh pada Suhu-18° C. Jurnal Sain Pe-ternakan Indonesia, 16(2): 123-129. DOI: 10.31186/jspi.id.16.2.123-129
Umaroh, R., & Vinantia, A. (2018). Analisis konsumsi protein hewani pada rumah tangga Indonesia. Jurnal Ekonomi Dan Pembangunan Indonesia, 18(3), 2.
Virgiansyah, R. (2019). Uji Kandungan Protein dan Organoleptik Susu Biji Lamtoro Gung (Leucaena leucocephala) (Doctoral dis-sertation, UIN Raden Intan Lampung).
Wibowo, K. C. (2020) Analisis Peramalan Produksi dan Konsumsi Daging Ayam Ras Pedaging di Indonesia dalam Rangka Mewujudkan Ketahanan Pangan. Indone-sian Journal of Industrial Research, vol. 12, no.2 pp. 58-65, DOI:10.46559/tegi.v12i2.6231.
Downloads
Published
Issue
Section
License
Authors who publish with this journal agree to the following terms:
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See the Effect of Open Access).
