Title: PENINGKATAN UMUR SIMPAN DAGING OLAHAN DENGAN PELAPISAN FILM KITOSAN DAN MINYAK ESSENSIAL
Abstract:Have been done the coating on fresh meat using 1.5% chitosan and chitosan combination with 1 mL and 2 mL of clove oil added in 100 mL 1.5% chitosan solution respectively. The parameters tested on the ...Have been done the coating on fresh meat using 1.5% chitosan and chitosan combination with 1 mL and 2 mL of clove oil added in 100 mL 1.5% chitosan solution respectively. The parameters tested on the product are total plate count (TPC), water activity (aw), and protein content. This study aims to determine the effect of adding clove oil on the age of shelf meat coated with 1.5% chitosan solution, storage of meat shelf life, and effect of meat coating by chitosan enriched with clove oil against meat aw. The results showed that coating with 1.5% chitosan with 2 mL clove oil addition could inhibit microbial growth in meat significantly with total colony on day 3 for storage of room temperature was 4.38 x 105CFU / gram, aw 0.969, protein content of 26.653%, and for the total refrigration temperature of microbial colonies on the 32th day was 3.92 x 105 CFU / gram, aw 0.968, and protein content 26.768%. The presence of chitosan coating enriched with clove oil can extend the shelf life of meat.Read More
Publication Year: 2018
Publication Date: 2018-08-28
Language: en
Type: article
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Cited By Count: 1
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