Effect of Chitosan-Beeswax Edible Coating on Microbiological Profile of Chicken Thigh Meat at Freezer Storage

Authors

  • Salwa Haneefah Fauzia Research and Development, PT Kembang Joyo Sriwijaya, Jl. Raya Karangan, RT.12/RW.3, Jakaan, Bonowarih, Karang Ploso Subdistrict, Malang Regency, East Java 65152
  • Dedi Fardiaz Faculty of Dentistry, Muhammadiyah University, Jl. Mojopahit No. 666 B, Sidowayah, Celep, Sidoarjo Subdistrict, Sidoarjo Regency, East Java 61271
  • Laprianika Retha Hapita Sari Faculty of Medicine, Airlangga University, Jl. Prof. DR. Moestopo No.47, Pacar Kembang, Tambaksari Subdistrict, Surabaya, East Java 60132
  • Dewi Masyithoh PT. Kembang Joyo Sriwijaya and Faculty of Animal Husbandry, University of Islam Malang, Dinoyo, Lowokwaru, Malang City, East Java 65144

DOI:

https://doi.org/10.21776/ub.jitek.2024.019.01.7

Keywords:

Antimicrobial coating, chicken meat, food coating, frozen storage, petrifilm

Abstract

This research examined the effect of chitosan and beeswax edible coating with different percentages on the microbiological value (aerobic bacteria, Staphylococcus aureus, Coliform, and Escherichia coli) of chicken thigh meat in two days of storage at freezer temperature (-18oC to -20oC). The study used Completely Randomized Design with 4 treatments and 5 replications. Treatments included were A0 (control), A1 (chitosan 2%), A2 (chitosan 2% + beeswax 1%), and A3 (chitosan 2% + beeswax 2%). Variables observed were the number of aerobic bacteria, S. aureus, Coliform, and E. coli using 3MTM PetrifilmTM Plates. Results showed significant differences (p<0.05) in the number of aerobic bacteria colonies with the least colony on treatment A1. S. aureus and Coliform colonies showed significant differences (p<0.05) with the least colony on treatment A2 and A3, sequentially. There was no significant difference (p>0.05) in E. coli count due to no colonies detected on all treated samples. However, compared to controlled samples, it was found to decrease. The decrease in colony numbers shows that edible coating treatments can be used to help preserve or extend the shelf life of chicken thigh meat.

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Published

2024-03-30

Issue

Vol. 19 No. 1 (2024)

Section

Articles

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Copyright (c) 2024 Salwa Haneefah Fauzia, Dedi Fardiaz, Laprianika Retha Hapita Sari, Dewi Masyithoh

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