Aplikasi Edible Coating dari Ekstrak Kulit Buah Naga dan Bunga Rosella dalam Memperpanjang Umur Simpan Sosis Ayam

Abstract

Chicken sausages are food products that are prone to spoilage during storage due to their relatively high fat content, primarily through the processes of hydrolysis and lipid oxidation. The use of natural, edible coatings containing bioactive compounds has the potential to serve as an alternative for maintaining quality and extending the shelf life of chicken sausages. This study aimed to determine the effectiveness of an edible coating made from dragon fruit peel extract, with the addition of rosella flower extract, in extending the shelf life of chicken sausages using the Extended Storage Studies (ESS) method. The study utilised five coating treatments, all of which were stored at a temperature of 10–14°C for 10 days. The quality parameters observed included Free Fatty Acids (FFA) and pH. The results of the study show that FFA levels increase during storage and exhibit a very good linear relationship with storage duration, making them suitable for use as a basis for estimating shelf life. Specifically, the shelf life of treatments P1, P2, P3, P4 and P5 were 12.61, 15.74, 35.60, 34.35 and 28.48 days. Treatment P3 was the most effective at inhibiting the increase in FFA and resulted in the longest shelf life. Meanwhile, the pH parameter is not suitable for use as a basis for predicting shelf life, as changes in its value do not follow a consistent linear pattern.