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UJI KUALITAS BAKSO SAPI DENGAN EDIBLE COATING BERBASIS BAHAN PENGENYAL SINTETIS (STTP) DIBANDINGKAN ALAMI (KARAGENAN) SELAMA PENYIMPANAN SUHU KAMAR

septiani, eka putri (2019) UJI KUALITAS BAKSO SAPI DENGAN EDIBLE COATING BERBASIS BAHAN PENGENYAL SINTETIS (STTP) DIBANDINGKAN ALAMI (KARAGENAN) SELAMA PENYIMPANAN SUHU KAMAR. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Meatballs are products made from contains spices could improve meatball taste. The aim of this research is to maintaine the quality of meatballs. We can well known that edible packaging, wich one of them is edible coating could reduce potential contamination of microbia. This research will applied STTP hydrocolloids and carrageenan in edible coating to determine the effectiveness in inhibiting the reactions that. This study simple randomized group design study with the manufacture of beef meatballs which are then coated with edible coating with different hydrocolloids and concentrations. After that, meat ball are storage for 3 days in room temperature and will analysis in day 1, 2 and 3. In with observed in this study included water content, ash content, protein, fat, total plate count (TPC), texture, pH, brightness, yellowness, brightness, organoleptic aroma and organoleptic appearance. The results showed that hydrocolloid type and concentration as well as storage time significantly affected pH, TPC, ecstasy and organoleptic values of appearance and aroma. The best treatment formula in this study was indicated by treatment using 1% hydrocolloid STTP with a moisture content of 32.5%, ash content 1.02%, protein 19.9%, fat 1.7%, TPC 2,1 x 103 cfu/g, brightness 47.2, redness 3.5, yellowish 9.7, texture 27,300 g / cm2, pH 6,7, organoleptic aroma score 4,4 good, and organoleptic appearance score 3,6 good.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201410220311113
Corporate Creators: Noor Harini (0021046105), Sri Winarsih (0726018101)
Keywords: Karagenan, meatballs, edible packaging
Subjects: S Agriculture > S Agriculture (General)
S Agriculture > SF Animal culture
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: 201410220311113
Date Deposited: 22 Aug 2019 08:55
Last Modified: 22 Aug 2019 08:55
URI : http://eprints.umm.ac.id/id/eprint/50769

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