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PENGARUH PELAPISAN EDIBLE AKTIF BERBASIS PATI KIMPUL (Xanthosoma sagittifolium) DENGAN KONSENTRASI BERBEDA TERHADAP KUALITAS BAKSO SAPI SELAMA PENYIMPANAN

AZHARY, ROHMADI (2013) PENGARUH PELAPISAN EDIBLE AKTIF BERBASIS PATI KIMPUL (Xanthosoma sagittifolium) DENGAN KONSENTRASI BERBEDA TERHADAP KUALITAS BAKSO SAPI SELAMA PENYIMPANAN. Other thesis, University of Muhammadiyah Malang.

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Abstract

Edible is a thin layer made of a material that can be eaten, formed to coat food or placed between the food component that serves as a barrier to mass transfer (moisture, oxygen, light, lipid, solutes), as a barrier against microbes. Starch purse is one of polysaccharides that can used as raw material for the manufacture of edible coating. The addition of sorbet intended as an anti-microbial active edible coating. The purpose of this study was to determine the effect of starch-based active edible coating purse with different concentrations quality of beef meatballs during storage. This research was compiled using a randomized block design (RBD) non-factorial with 3-replications. Observation parameters include protein content, moisture content, water activity, violence meatball, beef meatballs decay time, narcoleptic taste and color. The result of this study showed that starch-based active edible coating purse with different concentration influenced the protein content and moisture content in the shelf life of 0 to 36 hours. Starch-based edible coating actively purse with different concentrations had no effect on water content meatballs, beef violence, narcoleptic flavor and color. The best treatment was obtained from treatment of starch concentration of 3,5 % (K4) which had an average protein content of 11,57%, 63,83% moisture content, violence 26.407 N.

Item Type: Thesis (Other)
Subjects: S Agriculture > SF Animal culture
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Animal Industrial Technology
Depositing User: Gusti Vani Putri Cahya
Date Deposited: 23 Jan 2015 04:00
Last Modified: 23 Jan 2015 04:00
URI : http://eprints.umm.ac.id/id/eprint/15053

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