PENGARUH INFUSA DAUN KELOR (Moringa oleifera) SEBAGAI  PRESERVATIF ALAMI TERHADAP KUALITAS DAGING BABI

Dangur, Selviani Trivoningsi; Kallau, Novalino H. G.; Wuri, Diana A.

doi:10.35508/jkv.v8i1.2241

Cited by 3 publications

(3 citation statements)

References 2 publications

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“…Terdapat laju kenaikan pertumbuhan ALT seiring bertambahnya waktu penyimpanan. Hasil penelitian ini sejalan dengan penelitian Dangur et al (2020) bahwa semakin lama diletakkan pada suhu ruang (27°C) maka semakin meningkat jumlah bakteri pada daging sapi. 03 Keterangan: Angka yang diikuti oleh huruf besar yang berbeda pada kolom yang sama menunjukkan simple effect lama penyimpanan berbeda nyata; dan angka yang diikuti oleh huruf kecil yang berbeda pada baris yang sama menunjukkan simple effect perlakuan berbeda nyata pada tingkat kepercayaan 95%.…”

Section: Angka Lempeng Total (Alt)unclassified

“…Perubahan aroma akan terjadi selama penyimpanan. Menurut Dangur et al (2020), pembusukan daging disebabkan pertumbuhan dan aktivitas mikroorganisme sehingga dapat terbentuknya amonia (NH3) dan daging menjadi berbau busuk. Penggunaan pengawet kalium sorbat dinilai lebih baik dalam mempertahankan aroma dibandingkan dengan natrium nitrit dilihat dari rerata perlakuan.…”

Section: Sifat Organoleptikunclassified

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Pengaruh Penambahan Kalium Sorbat terhadap Mutu Daging Kebab Iris

Herzegovina

Sugiyono²,

Suyatma³

2022

J. Mutu Pangan

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Sliced kebab meat is produced by roasting raw kebab meat to make it easier to distribute at cold temperature. However, its quality could be damaged if it is distributed for long period, so preservative is needed. The study consisted of two phases. The first phase determined the type and concentration of preservatives consisting of potassium sorbate at concentrations of 750, 1000, 1250 ppm, and sodium nitrite at concentrations of 30, 50, and 100 ppm used a completely randomized design. The second phase was carried out to study the stability of sliced kebab meat with the addition of selected preservatives during refrigeration storage (5°C). The results showed that the best treatment was the use of potassium sorbate at 1250 ppm which resulted in the lowest mean total plate count (TPC), mold yeast values, and the highest scores of sensory attributes. The stability could be maintained at refrigeration storage for up to 14 days. On the 14th day, the sliced kebab meat had a pH value of 6.59, aw of 0.70, total acidity of 0.55%, TPC of 2.81 logs CFU/g, the color score of 3.8 (slightly brownish red), the aroma of 4 (typical meaty smell), the taste of 3.8 (slightly the savory), the texture of 3.5 (neutral) and overall of 3.5 (rate as liked).

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Section: Angka Lempeng Total (Alt)unclassified

Section: Sifat Organoleptikunclassified

Pengaruh Penambahan Kalium Sorbat terhadap Mutu Daging Kebab Iris

Herzegovina

Sugiyono²,

Suyatma³

2022

J. Mutu Pangan

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“…Kandungan gizi yang lengkap serta kadar air yang cukup tinggi membuat daging babi rentan mengalami kerusakan akibat terkontaminasi sekaligus sebagai wadah yang baik untuk pertumbuhan bakteri penyebab kebusukan. Aktivitas mikroba pembusuk akan menyebabkan terjadinya perubahan protein daging menjadi asam amino yang mudah serta mempercepat masa simpan daging (Dangur et al, 2020), sehingga perlu dilakukan pengawetan untuk mempertahankan mutu daging babi tersebut.…”

Section: Pendahuluanunclassified

Pengaruh Marinasi Ekstrak Buah Andaliman (Zanthoxylum acanthopodium DC.) terhadap Jumlah Total Bakteri, Awal Kebusukan dan Akseptabilitas pada Daging Babi

Marpaung

Suryaningsih²,

Pratama³

2022

jthp

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Andaliman contains active compounds including flavonoids, glycosides, tannins, and has a unique taste, which is a spicy blend with the lemon flavor can be used as a natural preservative to reduce the number of bacteria, prolong the time of rot and the acceptability of meat. The aim of the study was to determine the effect of using the different concentrations of andaliman fruit extract and to determine the best concentration that could reduce the total number of bacteria, delay the onset of spoilage and maintain acceptability. The experimental study used a completely randomized design, with four concentrations of andaliman fruit extract; 0% (P1), 0.25% (P2), 0.50% (P3), and 0.75% (P4). Analysis of variance was used to determine the effect of the andaliman extract concentration on total plate count and the onset of spoilage. The differences between the treatments were observed using Duncan's multiple range test. The acceptability was analyzed using Kruskal-Wallis's test and Mann-Whitney's test. The results showed that the marination using andaliman extract at 0.75% gave the best results in terms of total plate count of 7,9 x 10 6 cfu/g, the onset of spoilage at 717 minutes and acceptability by the panelists.

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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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PENGARUH INFUSA DAUN KELOR (Moringa oleifera) SEBAGAI PRESERVATIF ALAMI TERHADAP KUALITAS DAGING BABI

Cited by 3 publications

References 2 publications

Pengaruh Penambahan Kalium Sorbat terhadap Mutu Daging Kebab Iris

Pengaruh Penambahan Kalium Sorbat terhadap Mutu Daging Kebab Iris

Pengaruh Marinasi Ekstrak Buah Andaliman (Zanthoxylum acanthopodium DC.) terhadap Jumlah Total Bakteri, Awal Kebusukan dan Akseptabilitas pada Daging Babi

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

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