PENINGKATAN UMUR SIMPAN DAGING OLAHAN DENGAN PELAPISAN FILM KITOSAN DAN MINYAK ESSENSIAL

Have been done the coating on fresh meat using 1.5% chitosan and chitosan combination with 1 mL and 2 mLof clove oil added in 100 mL 1.5% chitosan solution respectively. The parameters tested on the product are total platecount (TPC), water activity (aw), and protein content. This study aims to determine the effect of adding clove oil on theage of shelf meat coated with 1.5% chitosan solution, storage of meat shelf life, and effect of meat coating by chitosanenriched with clove oil against meat aw. The results showed that coating with 1.5% chitosan with 2 mL clove oiladdition could inhibit microbial growth in meat significantly with total colony on day 3 for storage of room temperaturewas 4.38 x 105CFU / gram, aw 0.969, protein content of 26.653%, and for the total refrigration temperature of microbialcolonies on the 32th day was 3.92 x 105 CFU / gram, aw 0.968, and protein content 26.768%. The presence of chitosancoating enriched with clove oil can extend the shelf life of meat