EDIBLE COATING MINYAK ATSIRI KEMANGI (OCIMUM BASILICUM) PADA FILLET IKAN NILA (OREOCHROMIS NILOTICUS) SELAMA PENYIMPANAN DINGIN
DOI:
https://doi.org/10.21776/ub.jtp.2020.021.03.4Keywords:
Edible Coating, Kemangi, Minyak Atsiri, Penyimpanan DinginAbstract
ABSTRAK
Fillet merupakan produk perikanan yang mudah mengalami kerusakan. Tujuan dari penelitian ini adalah mengetahui karakteristik minyak atsiri kemangi, dan edible film alginat dengan penambahan minyak atsiri kemangi, serta kemunduran mutu fillet ikan nila dengan aplikasi edible coating minyak atsiri kemangi selama penyimpanan dingin. Penelitian ini menggunakan Rancangan Acak Lengkap dengan satu faktor yaitu konsentrasi minyak atsiri kemangi 0,5%, 1%, dan 1,5% pada suhu 4ºC. Data yang diperoleh dianalisis menggunakan one way ANOVA dan dilanjutkan dengan DMRT pada α 0,05 serta paired t-test pada α 0,05. Berdasarkan hasil karakterisasi minyak atsiri kemangi dapat diketahui rendemen minyak atsiri kemangi sebesar 0,4%, berat jenis 0,853 g/cm3, viskositas 0,002 N.m/s2 dan terdapat 38 senyawa aktif. Minyak atsiri kemangi memiliki diameter hambat bakteri Pseudomonas aeruginosa antara 5,667–18.350 mm. Edible film natrium alginat dengan penambahan minyak atsiri kemangi 0,5%, 1%, dan 1,5% memiliki nilai Water Vapor Transmission Rate (WVTR) sebesar 4,385–5,254 g/jam m2, kuat tarik 2,718–2,788 MPa, dan ketebalan 0,05–0,105 mm. Edible coating dilakukan dengan penambahan minyak atsiri kemangi 0% dan 1,5%. Coating fillet ikan nila dilakukan dengan metode dipping selama 1–2 menit. Hasil penelitian menunjukkan penggunaan edible coating minyak atsiri kemangi berpengaruh nyata terhadap parameter TPC, TVB, dan TBA akan tetapi tidak berpengaruh nyata terhadap pH.
Â
Kata kunci: Edible Coating; Kemangi; Minyak Atsiri; Penyimpanan Dingin
Â
ABSTRACT
Fillet is perishable fishery product. This research aimed to determine the characteristics of basil essential oil (EO) and sodium alginate (SA) edible film with the addition of basil  EO, and deterioration of tilapia fillet with the application of basil EO edible coating during cold storage. Complete Randomized Design with one factor, concentration of basil EO 0,5%, 1%, and 1,5% stored in 4 ºC was used in this study. The data obtained were analyzed using one way ANOVA and continued with DMRT and paired t-test at α=0,05. Based on the charactierization of basil EO, the yield of basil EO was 0,4%, specific gravimetry was 0,853 g/m3, viscosity was 0,002 N.m/s2 and contained 38 active compounds. Basil EO has inhibitory diameters of Pseudomonas aeruginosa between 5,667–18,350 mm. SA edible film with the addition of 0,5%, 1%, and 1,5% basil EO has a WVTR value of 4,385–5,254 g/hour m2, tensile strength of 2,718–2,788 MPa, and  thickness of 0,05–0,105 mm. Application of edible coating to tilapia fillet was carry on by adding 1,5% basil EO and without adding basil EO as a control. Tilapia fillet coating was done using dipping method for 1–2 minutes. The result showed the use of basil EO significantly affected the TPC, TVB, and TBA but didn’t significantly affected the pH. The use of edible coating with addition of 1,5% basil EO exceeds the acceptance limit on the 9th day storage meanwhile the control treatment has exceeded the acceptance limit on the 6th day storage based on TVB value.
Â
Keywords: Microbiological damage; Oxidative Damage, Sodium Alginate
References
Al-Hakim, M, -L., Hartanto, -R., Nurhartadi, -E., 2016. Pengaruh penggunaan asam asetat dan edible coating ekstrak bawang putih terhadap kualitas fillet ikan nila merah (Oreochromis niloticus) selama pe- nyimpanan suhu dingin. Jurnal Teknologi Hasil Pertanian, 9(1), 24–33. https://doi. org/10.20961/jthp.v9i2.12850
Al-Maskri, A, -Y., Hanif, M, -A., Al-Maskari, M, -Y., Abraham, A, -S., Al-sabahi, J,-N., Al-Mantheri, -O., 2011. Essential oil from Ocimum basilicum (Omani basil): A desert crop. Natural Prod- uct communications. 6(10), 1487–1490. https://doi.org/10.1177%2F193457 8X1100601020
Apriani, -D., Gusnedi., Darvina, -Y., 2013. Studi tentang nilai viskositas madu hutan dari beberapa daerah di Sumat- era Barat untuk mengetahui kuali- tas madu. Phillar of Physics. 2, 91–98. http://ejournal.unp.ac.id/students/ index.php/fis/article/view/758/515
Apriani, -R., Ferasyi, T, -R., Razali., 2017. Jumlah cemaran mikroba dan nilai organo- leptik ikan tongkol (Euthynnus affinis). Jurnal Ilmiah Mahasiswa Veteriner. 1(3), 598–603. https://doi.org/10.21157/ jim%20vet..v1i3.4223
Arham, -R., Mulyati, M, -T., Metusalach, -M., Salengke, -S., 2016. Physical and me- chanical properties of agar based ed- ible film with glycerol plasticizer. In- ternational Food Research Journal. 23(4), 1669–1675. http://www.ifrj.upm.edu. my/23%20(04)%202016/(42).pdf
Boziaris, IS., Parlapani, FF. 2017. 'Specific Spoilage Organisms (SSOs) in Fish'. Dalam A Bevilacqua, MR Corbo, M Sinigaglia (ed). The Microbiological Quality of Food. Woodhead Publishing
Chakraborty, -R., Dey, -T., 2016. Drying pro- tocols for traditional medicinal herbs: A critical review. International Jour- nal of Engineering Technology, Man- agement, and Applied Sciences. 4(4), 312-319. http://www.ijetmas.com/ admin/resources/project/paper/f201605021462181254.pdf
Chenni, -M., El Abed, -D., Rakotomanoma- na, -N., Fernandez, -X., Chemat, -F., 2016. Comparative study of essen- tial oils extracted from egyptian basil leaves (Ocimum basilicum l.) using hydro-distillation and solvent-free mi- crowave extraction. Molecules. 21(1), 1-16. https://doi.org/10.3390/mol- ecules21010113
Dahham, S, -S., Tabana, Y, -M., Iqbal, M, -A., Ahamed, M, B, -K., Ezzat, M, -O., Majid, S. A, -M., Majid, A, M, S, -A., 2015. The anticancer, antioxidant and antimicrobial properties of the ses- quiterpene β-caryophyllene from the essential oil of Aquilaria crassna. Mol- ecules. 20(7), 11808-11829. https://doi. org/10.3390/molecules200711808
Ekariski, -D., Basito., Yudhistira, -B., 2017. Studi karakteristik fisik dan mekanik edible film pati ubi jalar ungu dengan penambahan kitosan. Jurnal Teknologi Hasil Pertanian. 10(2), 128–134. https://doi.org/10.20961/jthp.v10i2.29080
Elgayyar, -M., Draughon, F, -A., Golden, D,-A., Mount, J, R., 2001. Antimicrobial activity of essential oils from plants against selected pathogenic and sapro- phytic microorganisms. Journal of Food Protection. 64(7), 1019–1024. https:// doi.org/10.4315/0362-028X-64.7.1019
Fajarini, D, -A., Murrukmihadi, -M., 2015. Repellent activity test of essential oil of basil leaves (Ocimum basilicum (L.) f. Citratum Back) against Aedes Aegypti lotion and physical characteristics test of the lotion. Majalah Obat Tradisional. 20(2), 96–102. https://doi. org/10.22146/tradmedj.8078
Farahita, -Y., Junianto., Kurniawati, -N., 2012. Karakteristik kimia caviar nilem dalam perendaman campuran larutan asam asetat dengan larutan garam se- lama penyimpanan suhu dingin (5-10ºC). Jurnal Perikanan dan Kelautan. 3(4), 165-170. http://jurnal.unpad.ac.id/jpk/article/view/2558/2316
Ghanbarzadeh, -B., Almasi, -H., Entezami, A, -A., 2011. Improving the barrier and mechanical properties of corn starch-based edible films: Effect of cit- ric acid and carboxymethyl cellulose. Industrial Crops and Products. 33(1), 229–235. https://doi.org/10.1016/j. indcrop.2010.10.016
Gustiano, -R., Arifin, O, -Z., Nugroho, -E., 2008. Perbaikan pertumbuhan ikan nila (Oreochromis niloticus) dengan seleksi famili. Media Akuakultur. 3(2), 98-106. http://dx.doi.org/10.15578/ ma.3.2.2008.98-106
Hassanpouraghdam, M, -B., Hassani, -A., Vo- jodi, -L., Farsad-Akhtar, -N., 2010. Dry- ing method affects essential oil content and composition of basil (Ocimum ba- silicum L.). Journal of Essential Oil-Bear- ing Plants. 13(6), 759–766. https://doi.org/10.1080/0972060X.2010.10643892
Husni, A., Putra, MP. 2018. Pengendalian Mutu Hasil Perikanan. UGM Press
Jacoeb, A, -M., Nugraha, -R., Utari, S, P, S,-D., 2014. Pembuatan edible film dari pati buah lindur dengan penambahan gliserol dan karaginan. Jurnal Pengo- lahan Hasil Perikanan Indonesia. 17(1), 14–21. https://doi.org/10.17844/jph- pi.v17i1.8132
JIS. (1975). Japanese Industrial Standard 2 1707. Japanese Standards Association.
Khasanah, L, -U., Kawiji, Utami, -R., Aji, Y, M., 2015. Pengaruh perlakuan penda- huluan terhadap karakteristik mutu minyak atsiri daun jeruk purut (Citrus hystrix DC). Jurnal Aplikasi Teknologi Pangan. 4(2), 48–55. http://www. jatp.ift.or.id/index.php/jatp/article/
view/98
Khaleel, -C., Tabanca, -N., Buchbauer, -G., 2018. α-Terpineol, a natural monoter- pene: A review of its biological prop- erties. Open Chemistry. 16(1), 349-361. https://doi.org/10.1515/chem-2018-0040
Kusumawati, D, -H., Putri, W, D, -R., 2013. Karakteristik fisik dan kimia edible film pati jagung yang diinkorporasi dengan perasan temu hitam. Jurnal Pangan dan Agroindustri. 1(1), 90–100. https://jpa.ub.ac.id/index.php/jpa/ article/view/9
Ladwani, A, M, -A., Salman, -M., Abdel Ha- meed, -ES., 2018. Chemical composi- tion of Ocimum basilicum L. essential oil from different regions in the Kingdom of Saudi Arabia by using Gas chroma- tography mass spectrometer. Journal of Medicinal Plants Studies. 6(1), 14-19.
https://www.plantsjournal.com/arch ives/?year=2018&vol=6&issue=1&pa rt=A&ArticleId=740
Legault, -J., Simard, -S., Pichette, -A., Cote, P,-A., Oullet, -S., 2013. Iso-caryophyllene cytotoxicity induced by lipid peroxida- tion and membrane permeabilization in L-929 cells. Journal of Applied Phar- maceutical Science. 3(8), 25-31. http:// dx.doi.org/ 10.7324/JAPS.2013.3805
Linde, J, -H., Combrinck, -S., Regnier, T, J,-C., Virijevic, -S., 2010. Chemical com- position and antifungal activity of the essential oils of Lippia rehmannii from South Africa. South African Journal of Botany. 76(1), 37–42. https://doi. org/10.1016/j.sajb.2009.06.011
Lingga, A, -R., Pato, -U., Rossi, -E., 2016. Uji antibakteri ekstrak batang kecom- brang (Nicolaia speciosa Horan) ter- hadap Staphylococcus aureus dan Eschericia coli. Jurnal Online Mahasiswa Fakultas Pertanian Universitas Riau. 3(1), 99–102. https://jom.unri.ac.id/ index.php/JOMFAPERTA/article/ view/9580
Liviawaty, -E., Afrianto, -E., 2014. Penentuan waktu rigor mortis ikan nila merah (Oreochromis Niloticus) berdasarkan pola perubahan derajat keasaman. Jurnal Akuatika Indonesia. 5(1), 40-44.http://jurnal.unpad.ac.id/akuatika/ article/view/3703/2426
Lu, -F., Liu, -D., Ye, -X., Wei, -Y., Liu, -F.,
Alginate-calcium coating incor- porating nisin and EDTA maintains the quality of fresh northern snake- head (Channa argus) fillets stored at 4°C. Journal of the Science of Food and Ag- riculture. 89(5), 848–854. https://doi. org/10.1002/jsfa.3523
Marques, T, H, -C., Marques, M, L, B, G, C,-B., Lima, D, -dos S., Siqueira, H, D,-S., Neto, J, D, -N., Branco, M, do S, -B.G. C., Souza, A. A. de, Sousa, D. P. de, & Freitas, R. M. de. (2013). Evaluation of the neuropharmacological proper- ties of nerol in mice. World Journal of Neuroscience, 3, 32–38. http://dx.doi. org/10.4236/wjns.2013.31004
Mindaryani, -A., Rahayu, S, -S., 2007. Es- sential oil from extraction and steam distillation of Ocimum Basillicum. Proceeding of the World Congress on Engineering and Computer Science, San Franscisco, USA, pp. 90-94
Mokarizadeh, -M., Kafil, H, -S., Ghanbarza- deh, -S., Alizadeh, -A., Hamishehkar, -H., 2017. Improvement of citral an- timicrobial activity by incorporation into nanostructured lipid carriers: A potential application in food stuffs as a natural preservative. Research in Pharmaceutical Sciences. 12(5), 409–415. https://doi.org/10.4103/1735-5362.213986
Munandar, A, Nurjanah, Nurilmala, M. 2009. Kemunduran Mutu Ikan Nila (Oreo- chromis niloticus) pada Penyimpanan Suhu Rendah dengan Perlakuan Cara Kematian dan Penyiangan. Skripsi. IPB. Bogor
Nura, -A., Chukwuma, A, -C., Oneh, A, -J., 2016. Critical review on principles and application of hurdle technology in food preservation. Annals. Food Science and Technology. 17(2), 485-491. http://www.afst.valahia.ro/images/docu- mente/2016/issue2/full/w29_full. pdf
Nugraheni, K, -S., Khasanah, L, -U., Utami,-R., Ananditho, B, -K., 2016. Pengaruh perlakuan pendahuluan dan variasi metode destilasi terhadap karakter- istik mutu minyak atsiri daun kayu manis (C. Burmanii). Jurnal Teknologi Hasil Pertanian. 9(2), 51–64. https://doi.org/10.20961/jthp.v9i2.17466
Nurindra, A, -P., Alamsjah, M, -A., Su- darno., 2015. Karakterisasi edible film dari pati propagul mangrove lin- dur (Bruguiera Gymnorrhiza) dengan penambahan Carboxymethyl Cellu- lose (Cmc) sebagai pemlastis. Jurnal Ilmiah Perikanan dan Kelautan. 7(2), 10–17. http://dx.doi.org/10.20473/ jipk.v7i2.11195
Nurjanah, Nurhayati, -T., Zakaria, -R., (2011). Kemunduran mutu ikan gu- rami (Osphronemus gouramy) pasca kematian pada penyimpanan suhu chilling. Akuatik-Jurnal Sumberdaya Per- airan. 5(2), 11-18. https://journal.ubb. ac.id/index.php/akuatik/article/ view/450/403
Okoh, S, -O., Asekun, O, -T., Familoni, O,-B., Afolayan, A, -J., 2011. Composi- tion and antioxidant activities of leaf and root volatile oils of Morinda lucida. Natural Product Communications. 6(10), 1537–1541. https://doi.org/10.1177% 2F1934578X1100601032
Özyurt, -G., Kuley, -E., Özkütük, -S., Özogul,-F., 2009. Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccen- sis) during storage in ice. Food Chem- istry. 114(2), 505–510. https://doi.org/10.1016/j.foodchem.2008.09.078
Parreidt, T, -S., Müller, -K., Schmid, -M., 2018. Alginate-based edible films and coat- ings for food packaging applications. Foods. 7(10), 1–38. https://dx.doi. org/10.3390%2Ffoods7100170
Perikanan, KK. 2018. Peta Sentra Produksi Perikanan Budidaya.
Politeo, -O., Jukic, -M., Milos, -M., 2007. Chemical composition and antioxi- dant capacity of free volatile aglycones from basil (Ocimum basilicum L.) com- pared with its essential oil. Food Chemistry. 101(1), 379–385. https://doi. org/10.1016/j.foodchem.2006.01.045
Poonkodi, -K., 2016. Chemical composition of essential oil of Ocimum basilicumL. (Basil) and its biological activities-an overview. Journal of Critical Reviews. 3(3), 56–62.https://www.bibliomed.org/mnsfulltext/197/197-1572429367. pdf?1607849979
Pujiarti, -R., Widowati, T, -B., Kasmudjo., Sunarta, -S., 2015. Kualitas, komposisi kimia, dan aktivitas antioksidan min- yak kenanga (Cananga odorata). Jurnal Ilmu Kehutanan. 9(1), 3–11. https://doi.org/10.22146/jik.10179
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