Decrease Quality during Storage Packaged Beef Sausage Edible Coating by Durian Seeds Starch-Chitosan with the Addition of Kesum Leaf Extract

Abstract

This study aimed to determine the effect of the type of packaging and frozen storage time of beef sausage on the decrease in the quality of beef sausage in edible coating durian-chitosan seed starch with the addition of kesum leaf extract. The study was conducted using the factorial completely randomized design experimental method with 2 treatment factors. The first factor is the type of sausage packaging consisting of 3 levels and second factor is storage time consisting of 5 levels. The results showed the type of packaging treatment, storage time, and interaction had a significant effect on TBA but no significant effect on pH. Kesum Leaf Extract can reduce the process of lipid oxidation in sausages that are treated with edible coatings with Kesum Leaf Extract (K2) and had average 0,21–0.48 mg malonaldehyde/kg.

Properties and Application of Edible Modified Bacterial Cellulose Film Based Sago Liquid Waste as Food Packaging

“…This is probably due to the increased microbial growth in food packaged. The decrease in pH of meat sausage on third days is due to carbohydrate metabolism into lactic acid by lactic acid bacteria, and the fermentation results cause sausage pH to be lower [ 38 , 48 ]. In contrast, the increasing pH of meat sausage occurs because meat proteins undergo proteolysis into essential compounds, such as amino acids, indoles, and amines [ 48 ].…”

“…The decrease in pH of meat sausage on third days is due to carbohydrate metabolism into lactic acid by lactic acid bacteria, and the fermentation results cause sausage pH to be lower [ 38 , 48 ]. In contrast, the increasing pH of meat sausage occurs because meat proteins undergo proteolysis into essential compounds, such as amino acids, indoles, and amines [ 48 ]. This result was supported by the decreased protein content in sausages during storage, especially on the fifth day ( Figure 5 d).…”

Review of Edible Packaging from Durian Seed Starch with Kesum (Polygonum minus Huds) Leaf Extract as Active Food Packaging

“…This anti-bacterial property is obtained from active compounds such as phenolics and flavonoids with high concentrations that can inhibit the growth of pathogenic bacteria. Lestari et al (2020) stated that the type of packaging and storage time of processed beef sausage food products affect the value of TBA (thio barbituric acid) which is a test parameter for the results of unsaturated fatty acid oxidation. Processed meats contain less protein and water, but more fat and minerals.…”

“…Edible coating is usually directly applied as additional protection on the surface of food products. Meanwhile, edible film is applied to food products after being printed in sheet form (Lestari et al, 2020). Starch sources that have been used in making edible packaging in previous studies are cassava, sweet potatoes and potatoes (Hartati et al, 2020).…”

“…Decanal and dodekanal are derivative compounds from aldehydes that are effective in improving the taste and aroma of Kesum leaves (Lestari et al, 2022). Based on previous research, antimicrobial bioactivity in essential oil of marrow leaves can inhibit the growth of E. coli and Bacillus subtilis bacteria (Lestari et al, 2020).…”