Effect of kluwak biomass fermentation and storage time on meat quality

Patriani, P; Hafid, Harapin; Mirwandhono, E; Wahyuni, T H

doi:10.1088/1755-1315/460/1/012003

Cited by 10 publications

(7 citation statements)

References 11 publications

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“…According to [15], water content is related to a colour indicating the characteristics of meat spoilage. This is in line with a study by [7,16] that marinating using spices does not affect water content up to 48 hours shelf life. The water content in meat is usually between 65-80%.…”

Section: Percentage Of Cooking Losssupporting

confidence: 92%

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Physical quality of kampong chicken meat with cikala acid (Etlingera elatior) marinades at different shelf life

Patriani

Wahyuni

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Traditional seasoning in livestock products is one of the efforts to provide safe and sustainable food. Cikala acid (Etlingera elatior) is usually used as traditional spices and herbs with a fresh aroma. The purpose of this study was to determine the effectiveness of cikala acid marinade (Etlingera elatior) on the physical quality of kampong chicken meat during shelf life of 24 to 48 hours. This study used a completely randomized design with a factorial pattern with 4 treatments and 4 replications. The materials used were kampong chicken breast and 0%, 2%, 4%, and 6% cikala acid (Etlingera elatior). The results showed that 4% cikala acid can maintain the pH value, reduce cooking loss, and increase tenderness. In addition, cikala acid marinade was also effective in maintaining water content, freshness, and colour during shelf life. The conclusion is that Kampong chicken meat marinated with 4% cikala acid extract can improve physical quality during shelf life of 48 hours. This also proves that the use of cikala acid (Etlingera elatior) is an alternative in improving the quality of kampong chicken meat as a safe and sustainable food.

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Section: Percentage Of Cooking Losssupporting

confidence: 92%

“…The colour level (b*) of fresh chicken meat was higher than that of the carcass. The use of cikala acid extract is thought to affect the colour of the meat to be whiter so that the yellowish colour is reduced [16].…”

Section: Colour Of Kampong Chicken Meat With Cikala Acid Marinadesmentioning

confidence: 99%

Physical quality of kampong chicken meat with cikala acid (Etlingera elatior) marinades at different shelf life

Patriani

Wahyuni

2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…Patty dapat dibuat dari daging sapi, babi, kambing atau unggas, tetapi umumnya daging sapi adalah pilihan paling populer (IDM, 2019) . Daging sapi termasuk dalam kategori daging merah, pengelompokan daging ini didasarkan pada tampilan warna daging yang disebabkan oleh protein mioglobin dalam otot lebih banyak (Patriani et al, 2020;Hafid & Patriani, 2021). Beberapa penelitian melaporkan bahwa konsumsi daging merah terutama daging sapi dapat menyebabkan beberapa gangguan kesehatan.…”

Section: Abstract: Beef Patty Black Cumin Meat Parts Physical Quality...unclassified

Uji Kualitas Fisik Beef Patty Dengan Penambahan Jintan Hitam (Nigella Sativa L.) Dan Bagian Daging Yang Berbeda

Hafid,

Nita,

Rusdin

et al. 2024

J-Agr

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Peningkatan kualitas fisik beef patty dapat dilakukan dengan penambahan jintan hitam dan penggunaan bagian daging yang berbeda. Penelitian ini bertujuan untuk menguji pengaruh interaksi level jintan hitam dan bagian daging yang berbeda terhadap kualitas fisik beef patty, menguji pengaruh mandiri penambahan jintan hitam yang berbeda terhadap kualitas fisik beef patty, menguji pengaruh mandiri penggunaan bagian daging yang berbeda terhadap kualitas fisik beef patty. Penelitian ini menggunakan Rancangan Acak Lengkap pola Faktorial 5 x 3 dengan 3 (tiga) ulangan. Faktor pertama adalah level jintan hitam 0%, 0,5%, 1%, 1,5%, dan 2%. Faktor kedua adalah bagian-bagian daging yaitu has luar, top side, dan shank. Variabel penelitian meliputi pH, rendemen, dan daya ikat air. Hasil penelitian menunjukkan bahwa interaksi level jintan hitam dan bagian daging yang berbeda menunjukkan pengaruh yang nyata (P<0,05) terhadap nilai pH dengan interaksi terbaik terdapat pada perlakuan J4P2 (jintan hitam 2% dengan daging top side), pengaruh mandiri pemberian jintan hitam yang berbeda menunjukkan pengaruh yang nyata (P<0,05) terhadap nilai pH dengan pemberian terbaik terdapat pada perlakuan J3 (jintan hitam 1,5%), dan pengaruh mandiri penggunaan bagian daging yang berbeda memberikan pengaruh yang nyata (P<0,05) pada nilai pH dan rendemen dengan penggunaan terbaik terdapat pada perlakuan P2 (daging top side). Dapat disimpulkan dari hasil penelitian bahwa kombinasi perlakuan terbaik adalah J4P2 (jintan hitam 2% dengan daging top side).

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“…Bahan tambahan pangan yang aman digunakan dalam produk olahan daging dan aman dikonsumsi adalah Sodium Tripolyphosphate (ST-PP). Selain menjadi zat pengawet, STPP juga berfungsi untuk sebagai pengenyal pada bakso, sosis, dan naget (Patriani et al, 2020). Namun, penggunaan STPP dalam pangan juga harus sesuai takaran.…”

Section: Gambar 1 Hasil Pengujian Kualitatif Boraksunclassified

Analisis Kandungan Boraks dan Formalin pada Produk Olahan Daging yang dijual oleh UMKM di Kota Bandung

Alifia,

Marlina,

Utama

2023

jthp

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Beef meatballs and chicken nuggets are popular processed meat products that are in great demand. Currently, many micro, small, and medium enterprises (MSME) produce beef meatballs and chicken nuggets and then sell them through online e-commerce. Bandung City is one of the cities with 121,530 (26.17%) out of 464,346 MSMEs in food sector. This study aims to evaluate the food safety of beef meatballs and chicken nuggets produced by MSMEs in Bandung City with online sales to various cities in Indonesia. The content of sodium borate (borax) and formaldehyde, which in many cases are added to replace legal food additives to beef meatballs and chicken nuggets. The research was conducted descriptively with qualitative and quantitative methods. The number of samples was 20 products (14 beef meatball products and 6 chicken nugget products) from 20 different MSMEs in Bandung City. The turmeric paper method was used for detecting borax qualitatively, while the KMnO4 reagent method was used for detecting formaldehyde. Positive results were quantitatively tested using spectrophotometer. The results showed that no samples contained borax, but 7 samples (35%) contained formaldehyde, which ranged from 4. 16 -12.44 ppm. The level of formaldehyde in beef meatballs sold by several MSMEs in Bandung City has violated the rules set in Indonesia.

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Effect of kluwak biomass fermentation and storage time on meat quality

Cited by 10 publications

References 11 publications

Physical quality of kampong chicken meat with cikala acid (Etlingera elatior) marinades at different shelf life

Physical quality of kampong chicken meat with cikala acid (Etlingera elatior) marinades at different shelf life

Uji Kualitas Fisik Beef Patty Dengan Penambahan Jintan Hitam (Nigella Sativa L.) Dan Bagian Daging Yang Berbeda

Analisis Kandungan Boraks dan Formalin pada Produk Olahan Daging yang dijual oleh UMKM di Kota Bandung

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