Pengembangan Keju Lemak Rendah Sebagai Pangan Fungsional

Juniawati, Juniawati; Usmiati, Sri; Damayanthi, Evy

doi:10.21082/jp3.v34n1.2015.p31-40

Cited by 10 publications

(10 citation statements)

References 23 publications

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“…Eggs coated by edible coating have a lower pH because edible coating can withstand the activity and number of bacteria in the egg during shelf life, resulting in an increase in the pH of the yolk. Edible coating can be used as a carrier matrix of active ingredients and food additives such as antimicrobials, antioxidants and flavors to improve the quality of food products [6]. The content of onion essential oil in edible coating also has antimicrobial properties to inhibit bacterial growth increasing pH.…”

Section: Yolk Phmentioning

confidence: 99%

The Effect of Casein-Chitosan Edible Coating with Garlic Essential Oil Addition on pH, Haugh Unit and Egg Yolk Index Fresh Chicken Egg on Different Storage

Umam Al Awwaly,

Widyastuti,

Apriliyani

et al. 2024

BIO Web Conf.

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Eggs are a source of animal protein needed by the body and contain complete essential amino acids. Chicken eggs are easily damaged or changed so the quality of the eggs decreases with the length of storage. This damage can be prevented by coating. Past studies concluded that edible coating can maintain the quality of chicken eggs. The purpose of this study was to determine the effect of coating chicken eggs using chitosan and casein edible coating with the addition of garlic essential oil. The materials used are fresh chicken eggs, edible coating solution and garlic essential oil. The method used in this study was a laboratory experiment with Completely Randomized Nested Design with 2 treatments and 3 replications. Edible coating with the addition of garlic essential oil is expected to improve egg quality with a long shelf life. The result showed that chicken eggs coated with chitosan casein edible coating with the addition of garlic essential oil 1% for storage time of 0 days, 7 days, 14 days, 21 days and 28 days gave a very significant effect (P<0,01) on egg yolk pH, egg albumen pH, haugh unit and egg yolk index.

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Section: Yolk Phmentioning

confidence: 99%

The Effect of Casein-Chitosan Edible Coating with Garlic Essential Oil Addition on pH, Haugh Unit and Egg Yolk Index Fresh Chicken Egg on Different Storage

Umam Al Awwaly,

Widyastuti,

Apriliyani

et al. 2024

BIO Web Conf.

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“…Keju rendah lemak (low fat cheese) memiliki persentase produk berkisar 6,35-9,10%. Lebih lanjut, kandungan lemak dan protein menjadi faktor ut ama dalam menentukan nilai persentase produk (Juniawati et al, 2015).…”

Section: Rendemenunclassified

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Arkan,

Setyawardani,

Sumarmono

2024

Fillia

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“…First, there is continuous cooperation between the Department of Agriculture and farmers, such as assistance in providing input and training for farmer groups. The training is supposed to increase knowledge of cultivation on peatlands because the results depend on the method of planting, fertilization, varieties and quality of seeds used [13]. Second, there is an increase in coordination involving all supply chain actors so as to create price stability and provide benefits to each party, especially farmers.…”

Section: The Goals Of Supply Chainmentioning

confidence: 99%

Shallot supply chain with food supply chain networks approach in Pontianak

et al. 2023

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In order to stabilize the supply and price of shallots in Indonesia, a production development program was held outside Java. Pontianak City is one of the areas for the development of shallot production in West Kalimantan. The level of demand for Pontianak City increases every year. This indicates an increase in consumption per capita. The problem of shallots in Pontianak is the high price fluctuations. This does not only occur at the consumer level, but also at the producer level. The method used was descriptive qualitative to analyze the shallot supply chain with framework FSCN, while descriptive quantitative for measuring supply chain performance with an operational efficiency and price efficiency. The sampling technique used was purposive sampling and snowball sampling. The results showed that shallots already have a clear target market and the chain structure consists of 2 marketing channels. Supply chain actors consist of farmers, collectors, distributors, agents and retailers. The contractual agreements that occur are informal and the relationship between the actors is well structured. Supply chain performance shows marketing channels 1 and 2 have not been efficient and prices have not been transmitted properly.

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Pengembangan Keju Lemak Rendah Sebagai Pangan Fungsional

Cited by 10 publications

References 23 publications

The Effect of Casein-Chitosan Edible Coating with Garlic Essential Oil Addition on pH, Haugh Unit and Egg Yolk Index Fresh Chicken Egg on Different Storage

The Effect of Casein-Chitosan Edible Coating with Garlic Essential Oil Addition on pH, Haugh Unit and Egg Yolk Index Fresh Chicken Egg on Different Storage

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Shallot supply chain with food supply chain networks approach in Pontianak

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