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PENGARUH PENAMBAHAN KALIUM SORBAT DALAM EDIBLE COATING BERBASIS PATI KIMPUL (Xanthosoma sagittifolium L.) TERHADAP UMUR SIMPAN BAKSO SAPI

FRESIA YUSI, EKASARI (2013) PENGARUH PENAMBAHAN KALIUM SORBAT DALAM EDIBLE COATING BERBASIS PATI KIMPUL (Xanthosoma sagittifolium L.) TERHADAP UMUR SIMPAN BAKSO SAPI. Other thesis, University of Muhammadiyah Malang.

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Abstract

Potassium sorbet is a kind of organic preservatives that have high activity to inhibit the growth of fungi and bacteria . Overall potassium sorbet to inhibit the growth of gram-positive bacteria , gram-negative , catalyses- positive , catalyses- negative, aerobic, anaerobic, mesomorph, profiler, microbial spoilage and pathogenic microbes. Potassium sorbet can added in edible coating as an antimicrobial agent . The purpose of this study is (i) Determine the influence of the concentration of potassium sorbet on edible coating on shelf life of meatballs (ii) Determine the influence of the concentration of potassium sorbet on edible coating to the development of agents damage.Research conducted at the Laboratory of Food Science and Technology, University of Muhammadiyah Malang in February 2013 until April 2013. This research was compiled using a randomized block design (RBD ) non- factorial and split plot design (SSD). Observation parameters include moisture content, protein, fat, texture and narcoleptic taste and color. Observations during storage , the addition of potassium sorbet in edible coating effect on the protein content of beef meatballs and water content at the 30, but did not affect the water content to beef meatballs at 0 , 24 and 36 , the texture and narcoleptic taste and aroma . The addition of potassium sorbet in edible coatings can hamper bacterial growth so the longer the shelf life

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 04:06
Last Modified: 23 Jan 2015 04:06
URI : http://eprints.umm.ac.id/id/eprint/15055

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