Electronic Theses and Dissertation

Tempurung kelapa muda merupakan salah satu biomassa yang mengandung komponen kayu seperti hemiselulosa, selulosa, dan lignin. Senyawa ini dapat digunakan sebagai bahan baku asap cair. Adanya kandungan komponen organik seperti fenol dan asam asetat membuat asap cair dapat dijadikan sebagai bahan pengawet karena memiliki sifat antimikroba dan antioksidan sehingga mampu memperpanjang masa simpan bahan makanan. Penelitian ini bertujuan untuk mengkaji pemanfaatan asap cair dan kitosan sebagai agen pengawet alami dalam pengawetan sosis. Asap cair diperoleh dari proses pirolisis tempurung kelapa muda pada suhu 300°C (A1), 340°C (A2), 380°C (A3), dan 420°C (A4) yang kemudian didistilasi untuk menghilangkan tar. Asap cair yang dihasilkan kemudian digunakan untuk melarutkan kitosan (1-2% b/b) sehingga membentuk edible coating dan diaplikasikan pada sampel sosis. Kandungan senyawa kimia asap cair dianalisis menggunakan Gas Chromatography–Mass Spectrometry (GC-MS). Senyawa asam asetat dan fenol diidentifikasi menggunakan High Performance Liquid Chromatography (HPLC) dan Spektrofotometri UV-Vis. Data GC-MS menunjukkan bahwa asap cair mengandung lebih dari 15 komponen kimia, termasuk asam fenolik, asam karboksilat dan turunannya. Uji antibakteri, MIC dan MKC dilakukan untuk menganalisis sifat antimikroba asap cair dalam menghambat pertumbuhan bakteri gram negatif (Escherichia coli, Salmonella enterica sv Typhimurium) dan bakteri gram positif (Staphylococcus aereus , Bacillus subtilis). Selain itu uji ketahanan pangan dilakukan menggunakan Total Plate Count (TPC), Total Volatile Base Nitrogen (TVB-N) dan Uji organoleptik. Untuk analisis statistik dilakukan pada hasil uji organoleptik dan uji antibakteri dengan metode Least Significant Difference (LSD) menggunakan software SPSS v22. Hasil menunjukkan temperatur pirolisis mempengaruhi komposisi asap cair yang dihasilkan. Kandungan fenol dan asam asetat tertinggi ditemukan pada asap cair A2 dan A3. Hasil uji antibakteri menunjukkan bahwa zona hambat maksimum diperoleh pada asap cair A4, pada asap cair A2 dan A3 bakteri ditemukan terhambat dan mati. Berdasarkan uji ketahanan pangan Sampel edible coating sosis mampu mengpertahankan kesegarannya hingga 96 jam pada sampel edible coating dengan asap cair A4 dan konsetrasi kitosan 2%.
Kata kunci: Tempurung kelapa muda, Asap Cair, Pirolisis, Edible coating

Young coconut shell is one of the biomass that contains wood components such as hemicellulose, cellulose, and lignin. These compounds could be used as liquid smoke raw materials. The presence of organic components such as phenol and acetic acid makes liquid smoke can be used as a preservative because it has antimicrobial and antioxidant properties so that it can extend the shelf life of foodstuffs. This study aims to examine the use of liquid smoke and chitosan as a natural preservative in sausage preservation. Liquid smoke is obtained from the pyrolysis process of young coconut shells at a temperature of 300°C (A1), 340°C (A2), 380°C (A3), and 420°C (A4) and then was distilled to remove tar. The resulting liquid smoke was used to dissolve chitosan (1-2% w/w) to form an edible coating and applied to sausage samples. The chemical compound content of the liquid smoke was analyze using Gas Chromatography–Mass Spectrometry (GC-MS) . Acetic acid and phenol compounds were identified using High Performance Liquid Chromatography (HPLC) and UV-Vis Spectrophotometry. The GC-MS data revealed that liquid smoke contains over 15 chemical compounds, including phenolic acid, carboxylic acid and its derivatives. Antibacterial, MIC and MKC tests were carried out to analyze the antimicrobial properties of the liquid smoke in inhibiting the growth of gram negative bacteria (Escherichia coli, Salmonella enterica sv Typhimurium) and gram positive bacteria (Staphylococcus aereus, Bacillus subtilis). In addition, food safety tests were carried out using Total Plate Count (TPC), Total Volatile Base Nitrogen (TVB-N) and organoleptic test. Statistical analysis was carried out on the results of organoleptic and antibacterial tests using the Least Significant Difference (LSD) method using SPSS v22 software. The result showed that pyrolysis temperature affects the composition of the resulting liquid smoke. The highest content of phenol and acetic acid was found in A2 and A3. The results of the antibacterial test showed that the maximum inhibition zones obtained at A4, at A2 and A3 were found to be inhibited and killed bacteria. Based on the food safety test, the sausage edible coating sample was able to maintain its freshness for up to 96 hours on the edible coating sample with A4 liquid smoke and 2% chitosan. Keyword : Young Coconut shell, Liquid Smoke, Pyrolysis, Edible