SAPPAN (Caesalpinia sappanL.) EXTRACT-BASED LABEL FOR DETECTION OF CHICKEN MEAT SPOILAGE

  • Muhammad Fakih Kurniawan Djuanda University, Indonesia
  • Tiana Fitrilia Djuanda University, Indonesia
  • Hikmah Nur Chosida Djuanda University, Indonesia
  • Nursyawal Nacing Djuanda University, Indonesia
Keywords: Indicator label, sappan extract, spoiled chicken meat, smart packaging

Abstract

Brazilin in sappan is sensitive to pH, which make it possible as indicator of food quality. This research aimed to investigate performance of sappan extract as colorant for indicator label applied in chicken meat packaging. The samples were stored at room and refrigerator temperature. They were then tested for color change of label RGB (Red Green Blue), pH and TVB-N (Total Volatile Base-Nitrogen) of the meat. Data were analyzed using ANOVA at significant level of 5%. Indicator label showed the reduced RGB during storage, while pH and TVB-N increased. In case of room temperature, the color change into pink occurred in day 3 with pH 6.72 and TVB-N 1.84 mg N/100g. Meanwhile, for samples at refrigerator temperature, the label color turned into pink in day 6, with pH 6.56 and TVB-N 2.09 mg N/100g. In this regard, indicator label could detect the depletion of chicken meat quality as indicated by color shift from yellow to pink when pH and TVB-N were at critical value. This result provides significant output for development of sappan extract for indicator of meat spoilage.

References

FR, E. N., & Azmi, D. D. (2017). Ekstraksi Zat Warna Alami Dari Kayu Secang (Caesalpinia Sappan Linn) Dengan Metode Ultrasound Assisted Extraction Untuk Aplikasi Produk Pangan.

Hajrawati, H., Fadliah, M., Wahyuni, W., & Arief, I. (2016). Kualitas Fisik, Mikrobiologis, dan Organoleptik Daging Ayam Broiler pada Pasar Tradisional di Bogor. Jurnal Ilmu Produksi Dan Teknologi Hasil Peternakan, 4(3), 386–389.

Imawan, C., Fitriana, R., Listyarini, A., Sholihah, W., & Pudjiastuti, W. (2018). Kertas Label Kolorimetrik Dengan Ekstrak Ubi Ungu Sebagai Indikator Pada Kemasan Pintar Untuk Mendeteksi Kesegaran Susu. Jurnal Kimia Dan Kemasan, 40(1), 25–32.

Indonesia, S. N. (2011). Cara uji kimia–Bagian 5: Penentuan kadar logam berat Timbal (Pb) dan Kadmium (Cd) pada produk perikanan. SNI, 2354, 2011.

Ismed, I., Sayuti, K., & Andini, F. (2018). Pengaruh Suhu dan Lama Penyimpanan terhadap Indikator Film dari Ekstrak Kelopak Bunga Rosella (Hibiscus sabdariffa, L.) sebagai Smart Packaging untuk Mendeteksi Kerusakan Nugget Ayam. Jurnal Aplikasi Teknologi Pangan, 6(4).

Nitiyacassari, N. (2019). Label pintar untuk pemonitoran kesegaran daging ayam pada kemasan. Universitas Jember, Jember

Nofrida, R., Warsiki, E., & TIP, I. Y. (2013). Pengaruh suhu penyimpanan terhadap perubahan warna label cerdas indikator warna dari daun Erpa (Aerva sanguinolenta). Jurnal Teknologi Industri Pertanian, 23(3).

Nurfawaidi, A., Kuswandi, B., & Wulandari, L. (2018). Pengembangan Label Pintar untuk Indikator Kesegaran Daging Sapi pada Kemasan (Development of Smart Label for Beef Freshness Indicator in Package). Pustaka Kesehatan, 6(2), 199–204.

Pacquit, A., Lau, K. T., McLaughlin, H., Frisby, J., Quilty, B., & Diamond, D. (2006). Development of a volatile amine sensor for the monitoring of fish spoilage. Talanta, 69(2), 515–520.

Rahardjo, K. K. E., & Widjanarko, S. B. (2014). Biosensor Ph Berbasis Antosianin Stroberi Dan Klorofil Daun Suji Sebagai Pendeteksi Kebusukan Fillet Daging Ayam [IN PRESS APRIL 2015]. Jurnal Pangan Dan Agroindustri, 3(2), 333–344.

Riyanto, R., Hermana, I., & Wibowo, S. (2014). Karakteristik Plastik Indikator sebagai Tanda Peringatan Dini Tingkat Kesegaran Ikan dalam Kemasan Plastik. Jurnal Pascapanen Dan Bioteknologi Kelautan Dan Perikanan, 9(2), 153–163.

Rondão, R., Seixas de Melo, J. S., Pina, J., Melo, M. J., Vitorino, T., & Parola, A. J. (2013). Brazilwood reds: The (photo) chemistry of brazilin and brazilein. The Journal of Physical Chemistry A, 117(41), 10650–10660.

Singh, B. P., Shukla, V., Lalawmpuii, H., & Kumar, S. (2018). Indicator sensors for monitoring meat quality: A. Journal of Pharmacognosy and Phytochemistry, 7(4), 809–812.

Soeparno. 2005. Ilmu dan Teknologi Daging. Yogyakarta : Gajah Mada University Press

Suradi, K. (2012). Pengaruh Lama Penyimpanan Pada Suhu Ruang Terhadap Perubahan Nilai pH, TVB dan Total Bakteri Daging Kerbau (Effect of Storage Length in the Room Temperature on pH, TVB, and Total Bacteria Changes of Buffalo Meat). Jurnal Ilmu Ternak Universitas Padjadjaran, 12(2).

Talukder, S., Mendiratta, S. K., Kumar, R. R., Agarwal, R., Soni, A., Chand, S., Singh, T. P., & Sharma, H. (2017). Development of plant extracts based indicator for monitoring quality of fresh chicken meat during storage at room temperature (25±1 C). Journal of Animal Research, 7(4), 751–755.

Published
2021-12-08
How to Cite
Kurniawan, M. F., Fitrilia, T., Chosida, H. N., & Nacing, N. (2021). SAPPAN (Caesalpinia sappanL.) EXTRACT-BASED LABEL FOR DETECTION OF CHICKEN MEAT SPOILAGE. Indonesian Journal of Applied Research (IJAR), 2(3), 153-159. https://doi.org/10.30997/ijar.v2i3.146