PENGARUH PENAMBAHAN KITOSAN CANGKANG KERANG DARAH (Anadara granosa) DENGAN LAMA PENYIMPANAN BERBEDA TERHADAP JUMLAH KOLONI BAKTERI DAN SIFAT ORGANOLEPTIK BAKSO DAGING SAPI SEBAGAI SUMBER BELAJAR BIOLOGI

Meatball is one of the foods that has low storage time at room temperature. In general, meatballs have a maximum storage capacity of 24-48 hours. However, in the preliminary test shows that meatballs can only for last 24 hours. Some traders choose to extend the shelf life of the meatballs by adding formalin. The use of formalin is clearly not allowed in food. The content of chemical compounds that have similar role to formalin is chitosan. Chitosan is a chitin derived compound which has a role in food as a preservative. Chitosan can be obtained from waste such as in Anadara granosa. The objectives of this study are to know the effect of adding chitosan blood shells on the time of different storage towards the number of bacterial colonies and organoleptic properties (color, taste and smell) of beef meatballs. This study was divided into 4 stages, the research stage I was making of chitosan, stage II was making of beef meatballs, stage III was the test of the number of bacterial colonies and organoleptic properties (color, taste and smell) and stage IV was analysis of research results into a biology learning source. The type of his research was True Experimental Research I with the research design was Factorial Design. The research design used was Complete Randomized Design (CRD). The concentration of chitosan blood clam shells used were 0%, 1,5%, 2%, 2,5% and 3% and storage time (1 day, 2 days, and 3 days). Data I was the number of bacterial colonies, data II was organoleptic properties (color, taste, and smell) beef meatballs and data III was the results of research analysis into biology learning source. The data analysis technique used in this research was two-way Anova and Duncan Multiple Range Test 5%. The results showed that there was an effect of chitosan concentration and storage time on the number of bacterial colonies and organoleptic properties of beef meatballs. Addition of 3% chitosan with 3 days storage time resulted in bacterial colonies of 1x 102 CFU/g. These results were still below the Indonesian National Standard (SNI) of 2014 concerning meatballs with microbial tolerance limits ranging from 1 X 105. The organoleptic results showed that the treatment at 3% with a storage time of 3 days produced a color of 5.38, a taste of 5.61, and a smell of 5.69. The results of this study could be used as a biology learning source for high school in Basic Competences 4.10 waste recycling material