%O Karkas sapi merupakan produk pangan yang mudah mengalami kerusakan, sehingga diperlukan kemasan yang efektif untuk mempertahankan kualitas dan memperlambat laju kerusakan selama penyimpanan. Pad penyerap digunakan untuk mengendalikan kelembaban dengan menyerap cairan daging, dan ditambahkan senyawa antimikroba seperti ekstrak cengkeh guna meningkatkan efektivitasnya. Penyimpanan karkas sapi juga didukung dengan penggunaan bahan kemasan berpermeabilitas rendah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) satu faktor yang terdiri atas tiga tahap, yaitu: analisis karakteristik pad penyerap dengan konsentrasi ekstrak cengkeh 0,5%, 1%, dan 1,5%; penerapan pad tersebut pada daging segar; serta penggunaan bahan kemasan Polyethylene Terephthalate (PET), Polypropylene (PP), dan wrap pada karkas sapi. Parameter yang diamati meliputi daya serap air, ketebalan, morfologi permukaan menggunakan Scanning Electron Microscopy (SEM), sifat antibakteri pad penyerap, kehilangan air, kadar air, pH, Total Volatile Basic Nitrogen (TVBN), warna, aktivitas air (Aw), tekstur, dan Total Plate Count (TPC). Hasil menunjukkan bahwa penambahan ekstrak cengkeh pada pad penyerap menurunkan daya serap air dan ketebalan pad, namun meningkatkan aktivitas antimikroba terhadap E. coli, S. aureus, S. typhi, dan B. cereus. Penerapan pad penyerap pada daging segar menurunkan kehilangan air, kadar air, TVBN, dan pH, dengan konsentrasi 0,5% sebagai perlakuan terbaik. Pada tahap akhir, penggunaan kemasan berpermeabilitas rendah seperti PET menurunkan kehilangan air, Aw, dan nilai kecerahan warna (L*), serta meningkatkan pH, kekerasan, dan kekenyalan daging sapi.
%A RATU AYU AULIA ALFIANI
%I UNIVERSITAS SULTAN AGENG TIRTAYASA
%L eprintuntirta50119
%X Beef carcass is a food product that easy to spoilage. Therefore, effective packaging was required to maintain its quality and slow spoilage during storage. Absorbent pads were used to help control humidity by absorbing meat juices. These pads were enhanced with antimicrobial substances, such as clove extract, to improve their effectiveness in slowing spoilage. Additionally, beef carcass storage was supported by using low-permeability packaging materials. This study applied a one-factor Completely Randomized Design (CRD) experimental setup involving three stages: analyzing the characteristics of absorbent pads with clove extract concentrations of 0.5%, 1%, and 1.5%; applying these pads to fresh meat; and using Polyethylene Terephthalate (PET), Polypropylene (PP), and wrap as packaging materials for beef carcass. Parameters measured included water absorption, thickness, Scanning Electron Microscopy (SEM), antibacterial properties of the absorbent pads, water absorption by the pads, water loss, water content, pH, Total Volatile Basic Nitrogen (TVBN), color, water activity, texture, and Total Plate Count (TPC) of the meat. The results of this study showed that in stage 1, the addition of clove extract to the absorbent pad reduced the physicochemical and microbiological characteristics of the absorbent pad in the parameters of water absorption capacity and pad thickness. However, the addition of clove extract to the pad increased the antimicrobial effectiveness against E. coli, S. aureus, S. typhi, and B. cereus. Stage 2 showed that the addition of clove extract to the absorbent pad reduced the physicochemical and microbiological characteristics of beef in the parameters of water absorb pad, water loss, moisture content, TVBN, and pH. The absorbent pad with 0.5% clove extract was found to be the best concentration. The final stage showed that the use of low-permeability packaging such as PET resulted in a reduction of the physicochemical and microbiological characteristics of beef in the parameters of water loss, Aw, and L* chromaticity, and increased the pH, hardness, and springiness of the beef.
%D 2025
%T Karakteristik Fisikokimia dan Mikrobiologi Daging Sapi Segar yang Disimpan pada Pad Penyerap Antimikroba dengan Variasi Ekstrak Cengkeh (Syzygium aromaticum) dan Jenis Bahan Pengemas yang Berbeda